Hello my dear visitors. I am glad to welcome you to my culinary blog. I love experimenting with new recipes in the fall. If I see something new for myself, I definitely want to try it. And in this article I will tell you how to cook cutlets from canned fish with rice and then the recipe with photos step by step. This dish, like much of what I cook, is new to me and I’m honestly happy with it.
I would like to immediately give a review of this dish. What can I say, canned fish cutlets really turn out very tasty. If you like to try something new, I think you will like this recipe.
As for fish, you can buy whatever you like. True, there are exceptions here. It is better not to use sprats to prepare cutlets, as they add bitterness to the dish.
Delicious fish cutlets are made from saury, sardines, pink salmon and even mackerel. Choose canned food to suit your taste.
Cooking fish cutlets from canned food
Products
- Canned fish – 1 can
- Rice – 1 cup
- Onion – 1 pc. (large)
- Egg – 1 pc.
- Semolina – 2 tbsp.
- Salt, spices to taste
- Breading mixture
Step-by-step recipe for making fish cutlets
Before preparing the cutlets, you need to prepare all the ingredients. To begin, rinse the rice thoroughly, add water and cook on the fire. When it comes to grains, no matter what you cook, you should always pre-rinse them, even oatmeal. 
While the rice is cooking, peel the onion and cut into small pieces. 
Then, transfer the onions to a heated frying pan with vegetable oil and fry until golden brown. 
Drain the liquid from the canned food and mash the fish with a fork. 
When the rice is ready, drain it all excess liquid.
Add fried onion, fish, egg, salt, spices to the rice and mix everything thoroughly. I couldn't resist adding a little chopped garlic. 
Leave the minced meat for 10-15 minutes for the semolina to swell. Semolina can always be replaced with other products, for example flour, oatmeal.
We form cutlets from the finished minced meat. It is better to do this with wet hands. Then, roll them in flour. 
Place the cutlets in a heated frying pan with vegetable oil and fry until golden brown on both sides. 
That's all, canned fish cutlets are ready. They can be eaten as a separate dish, or served with any side dish.
Bon appetit!
It’s difficult to say who came up with the idea to treat ourselves to canned fish cutlets. Perhaps to Soviet polar explorers or geologists on long-distance expeditions. Be that as it may, the dish is very loved by our housewives and their grateful households.
The wide range of canned goods produced in the recent past probably contributed to the popularity of the dish. Different types fish and even different methods canning greatly affects the taste of the finished cutlets.
As a rule, preference is given to sardines, saury, and pink salmon canned in oil. Canned food whose labels say “with added oil” are often found to be quite hard and over-salted. Canned food made from blanched fish is completely different from the previous ones. As a rule, they are more expensive, and for preparing minced meat you will have to choose the highest quality ones. It is good to use them by mixing two types: “Blanched sardines” and “Sardines in oil”, the taste of the dish will be softer.
Canned fish cutlets - general principles of preparation
Canned fish cutlets are most often fried in a frying pan using a very small amount of vegetable fat. But they can also be baked in the oven with sauce.
To prepare the cutlet mass, take canned fish from any type of fish, cooked in oil or with its addition. The taste will be unusual if the canned food is blanched.
In most cases, only the fish is used and the oil is left. It can only be useful if canned fish is stewed with vegetables.
Pieces of fish are taken out of the jar, large spices and bones are removed, and then mashed well with a fork or masher.
Cereals are placed in the cutlet mass from canned fish: semolina, millet or rice. Semolina is added in dry form, and millet and rice are boiled. You can also cook minced meat with vegetables - carrots and potatoes. The carrots must be boiled, and the potatoes are stewed together with the fish or mashed potatoes are made from them without butter and milk.
Canned fish cutlets will not fall apart and will be easy to mold if you add raw eggs to the cutlet mixture.
For juiciness, add raw or sautéed onions.
The minced meat is salted and flavored with spices according to the recipe.
To prevent minced cutlets from canned food from sticking to your hands, cutlets are shaped with hands dipped in water. Before frying, they must be breaded in flour, semolina, special breadcrumbs for fish dishes. You can also wear regular white ones.
Fry the cutlets in a frying pan in heated vegetable oil.
Made from high-quality canned food, these cutlets harmonize well with any side dish.
Fish cutlets from canned food “Sardines”, with spices
Two medium potatoes;
200 grams of canned “Sardine” in oil;
Large clove of garlic;
Quarter tsp. chopped ginger;
Two boxes of cardamom;
Two small laurel leaves;
A small pinch of Chili and cinnamon;
30 gr. natural butter or frozen cream.
1. Heat a frying pan well over low heat and melt the cream or butter in it. Place garlic chopped with a knife and onion cut into small pieces. Sprinkle with ginger and lightly sauté.
2. Then add small potato cubes and continue cooking.
3. After another five minutes, add pieces of canned fish and bay leaves to the vegetables. Add turmeric, pour in half a glass of boiling water and simmer covered for a quarter of an hour.
4. Bay leaf remove and add well-ground cardamom seeds. Mix everything well and transfer to a small bowl.
5. Take a masher and thoroughly mash the mass with it. Add salt, sugar, chili and cinnamon and mix well.
6. Form small flat cutlets from minced fish and fry as described in general principles, pre-rolled in breadcrumbs.
Canned fish cutlets breaded in corn flour
Round grain polished rice - 300 grams;
One can of any canned fish in oil;
1. Remove all bones from canned fish pieces and shred with a food processor or mash well with a fork.
2. Fry chopped onion in vegetable oil until soft golden brown. Boil the rice until fully cooked and discard in a colander.
3. When all the liquid has drained from the rice, mix it with onions and chopped fish. Break the egg into the minced meat, season ground pepper, add salt to taste and knead gently. If the rice was not washed after boiling, you do not need to add the egg.
4. Use a spoon to lift the minced fish into patties and roll them in cornmeal.
5. Place the breaded cutlets in well-heated vegetable oil and brown them quickly until crusty.
Canned fish cutlets without onions, with the addition of semolina
Canned saury (in oil or with its addition) - 1 can;
Two fresh eggs;
Potatoes - 3 medium tubers;
1. Peel the vegetables and boil in salted water until tender. Cool well and grate coarsely. Add semolina and break eggs into vegetable mixture. While stirring, add salt, taste, and pepper.
2. Add mashed saury and, beating a little, knead the cutlet mass. Fashion semi-finished products from it of arbitrary size and shape.
3. Dip them twice in flour and fry as described in the cooking instructions.
Fish cutlets from sardines with millet
Polished millet (cereal) - 200 gr.;
Can of canned food “Sardines in Oil”;
Two onions;
Ground breadcrumbs for breading.
1. Sort the millet and pour into a sieve. To remove the bitterness, pour boiling water over the cereal and leave to dry slightly on a sieve. Then boil the millet and cool well.
2. Add chopped onion and small pieces of fish (the smaller the better).
3. Pour in the yolk, slightly loosened with a whisk or fork. Add curry, table salt and pepper to your taste, mix the minced fish well.
4. To make the cutlets fluffy enough, add the beaten egg white and knead well again.
5. Form medium-sized semi-finished products, sprinkle and dip all sides into breadcrumbs.
6. Pour three tablespoons of unfragrant sunflower oil into a non-stick frying pan and fry the cooked cutlets in it.
Canned fish cutlets with rice and potatoes
Canned fish in oil - 250 gr. jar;
Two thirds of a glass of rice (cereals);
One chicken egg;
Six small potatoes;
For breading "Crusks for fish dishes."
1. Boil peeled potatoes in lightly salted water and mash them into a puree.
2. Sort the rice groats, boil and strain the broth well, no need to rinse.
3. Mix cooled puree with rice. Add fish mashed with a fork from a can, without oil and bones, chopped onion with a knife and egg. Knead the minced fish thoroughly with your hands and form it into round cutlets.
4. Pour “Crusks for fish dishes” into a shallow plate, roll semi-finished products in them on all sides and fry in oil until lightly browned.
Canned fish cutlets with tomato sauce and cheese
Six spoons of semolina;
Two small onions;
Three spoons of thick tomato;
1. Remove the fish along with the juice to a plate. Select spices (bay leaf, peppercorns) and mash everything with a fork.
2. Grate the onion with a coarse grater and transfer it to the fish. Add semolina, break the egg and mix until smooth.
3. Form oblong semi-finished products with hands moistened in water and bread them in flour.
4. Lightly fry the semi-finished products in hot oil and transfer to a baking sheet.
5. Dilute a tomato in half a liter of water, add salt and add your favorite spices to taste.
6. Then fill tomato filling cutlets so that they are only slightly covered with it.
7. Cover the baking sheet large sheet foil and place in an oven preheated to 190 degrees for 10 minutes.
8. After this, take out the baking sheet, remove the foil and grate coarse cheese onto each cutlet. Return the broiler to the oven and cook until the cheese is completely melted.
Fish cutlets made from canned tuna with crab sticks
. "Tuna with added oil, in own juice» - 1 bank;
200 gr. frozen semi-finished crab products;
For breading, white ground crackers;
A bunch of young onion feathers.
1. Thaw the crab sticks just slightly and grate into coarse crumbs. You can grind them with a blender.
2. Strain the liquid from a can of canned tuna and mash the fish well.
3. Mix the prepared masses, add thin onion rings, salt, break the egg and mix everything well.
4. Form cutlets from the prepared mixture, sprinkle and roll in breadcrumbs and freeze.
5. After half an hour, fry until a beautiful, appetizing crust.
Sardine fish cutlets with rice
It's practically a classic. Such cutlets from canned fish were treated in pioneer camps and departmental canteens. They were used to write coursework in culinary colleges and used them to diversify holiday tables.
High-quality “Sardines in oil” - standard, 250 gr. jar;
Large head of white onion;
Medium sized carrot;
A little more than half a glass of dry coarse rice.
1. Remove the fish pieces from the jar and carefully select the back bones and all small bones.
2. Boil the rice in lightly salted water, drain all the water and, without rinsing, cool, discarding it in a colander.
3. Finely chop the onion with a knife, grate the carrot coarsely. Sauté the vegetables until they are completely softened. sunflower oil over medium heat and cool.
4. Grind boiled rice, pieces of fish and sautéed vegetables with a meat grinder.
5. Add selected spices to your taste, salt, break the egg and, beating a little, prepare the cutlet mass.
6. Using a spoon, use your hands to form small oblong semi-finished products. Roll them in flour and fry them in vegetable oil until a crust forms, crispy and crispy.
Canned fish cutlets - cooking tricks and useful tips
To prevent the cutlet mass with the addition of boiled cereals from falling apart, they should not be washed after boiling.
Fish cutlets will turn out more fluffy if you add the egg in parts. First the yolk and only then the well-beaten white.
To make the cutlets juicier and more tender, it is recommended to lightly sauté the onion in vegetable fat before adding it to the minced meat.
Before forming the cutlets, it is advisable to let the cutlet mixture with semolina sit for about twenty minutes so that it swells a little.
Rice can be twisted in a meat grinder before combining with the rest of the ingredients. The cutlets will be denser.
Do not form large fish cakes. You won't be able to turn them over because they will fall apart. For the same purpose, it is not recommended to fry canned fish cutlets in large quantities oils
Today we are cooking canned fish cutlets with semolina. Prepare canned fish cutlets It’s a pleasure because it’s simple, accessible and most importantly fast. Cooked fish cutlets according to our recipe they turn out juicy, aromatic and.
Canned sardine cutlets
5 from 1 reviews
Canned fish cutlets with semolina
Canned fish cutlets
Type of dish: Fish dishes
Cuisine: Russian
Ingredients
- Sardines or any fish - 1 can,
- chicken egg - 2 pcs.,
- semolina - 1 tbsp.,
- mayonnaise or sour cream - 2 tbsp. l.,
- onion - 1 pc.,
- salt.
Preparation
- Drain the liquid from the jar and place the fish in a bowl.
- Mash the canned fish with a fork, add semolina and mix.
- Onions finely chop and add to the minced fish.
- Then, add chicken eggs, mayonnaise or sour cream and salt to taste. Mix thoroughly.
- If you wish, you can add any chopped herbs: dill, parsley.
- To allow the semolina to swell, let the minced fish stand for 20 minutes.
- Next, form cutlets and bread them in flour or breadcrumbs.
- Fry fish cakes in vegetable oil, on both sides until cooked.
Notes
After frying, fish cutlets can be simmered for about five minutes. Add 3 tablespoons of water, cover and reduce heat slightly.
Bon appetit!
Canned fish cutlets with semolinaToday we are preparing cutlets from canned fish with semolina. Making cutlets from canned fish is a pleasure because it is simple, affordable and, most importantly, fast. Cooked fish cutlets according to our recipe are juicy, aromatic and very tasty. Cutlets from canned sardines 5 from 1 reviews Cutlets from canned fish with semolina Print Cutlets from canned fish Author: Cook Type of dish: Fish dishes Cuisine: Russian Ingredients Sardines or any fish - 1 can, chicken egg - 2 pcs., semolina - 1 tbsp., mayonnaise or sour cream - 2 tbsp. l., onion - 1 pc., salt. Preparation: Drain the jar...
If you want to prepare a quick, uncomplicated dish, spending a minimum cash, we bring to your attention canned fish cutlets. This dish is a budget alternative to minced fish cutlets and significantly saves time when cooking, while at the end you will get no less tasty and juicy cutlets. The advantage of using canned fish is not only their availability, but also the duration of storage, as well as the absence of the need for long-term processing of fish fillets. You just need to drain the oil and liquid, mash the fillet with a fork, removing the bones, mix the fillet with the necessary ingredients, form cutlets and fry them. Voila - a hearty and flavorful dish is ready in a matter of minutes with a minimum of effort!
This is the best way to prepare fish cutlets. canned fish like pink salmon, tuna, saury, pollock and sardines. Experimenting with various types canned food, you will get cutlets with a completely different taste every time. In addition, the final taste also depends on the additional components that you add to the canned food. fish fillet- these can be potatoes, carrots, onions, garlic, rice, buckwheat, millet, herbs, etc. Don’t forget about spices that will help enhance the taste. ready-made dish. The chosen breading also plays an important role - for example, using corn flour, you will get very interesting cutlets from canned fish.
Canned tuna cutlets with potatoes
Ingredients:
1 can of canned tuna,
3 boiled potatoes,
1 egg,
1 onion,
2 cloves of garlic,
flour,
a few green onions,
vegetable oil.
Preparation:
Mash the canned food and boiled potatoes with a fork, then place in a bowl. Add the egg, chopped onion, pressed garlic and chopped green onions. Mix thoroughly and add a few tablespoons of flour so that the resulting minced meat can be formed into cutlets. Roll the cutlets in flour and fry in a heated frying pan in vegetable oil on both sides until golden brown, about 5-7 minutes on each side.
Canned pink salmon cutlets with rice
Ingredients:
1 can of canned pink salmon,
1/2 cup rice,
fresh or dried herbs,
salt and spices to taste,
breadcrumbs,
vegetable oil.
Preparation:
Boil the rice in a glass of salted water until tender. Grind pink salmon and rice using a blender or meat grinder. Add herbs and spices to taste. Form cutlets and roll them in breadcrumbs. Fry in vegetable oil on both sides until golden brown.
Ingredients:
1 can of canned fish,
1 cup boiled buckwheat,
1 small onion
1/2 carrots,
1 egg,
3-4 tablespoons of flour,
salt and ground black pepper to taste,
breadcrumbs,
vegetable oil.
Preparation:
Fry finely chopped onion in vegetable oil until golden brown. Add grated carrots and a little water, simmer for about 7-10 minutes until soft. Mash the canned fish with a fork, add the fry, egg and buckwheat. Knead the minced meat and add flour. If the mixture is too liquid, add additional flour. Add salt and pepper to taste. Form cutlets and fry on both sides in oil until cooked.
Canned saury cutlets with semolina
Ingredients:
1 can of canned saury,
1 cup semolina,
1 egg,
1 small onion
2 tablespoons mayonnaise,
dill or parsley,
salt and spices to taste,
corn flour,
vegetable oil.
Preparation:
Mash the canned fish well with a fork, put it in a bowl, add semolina and mix. Leave the semolina to swell for about 20 minutes, then add the egg, chopped onion, mayonnaise and finely chopped herbs, mix thoroughly. Season with salt and pepper to taste. Bread the cutlets in corn flour and fry in vegetable oil until golden brown on both sides.
Cutlets from canned sardines with millet
Ingredients:
1 can of canned sardines,
200 g millet,
1 onion,
1 small carrot
1 egg,
3 cloves of garlic,
1/2 bunch of dill,
1 teaspoon ground coriander,
salt,
breadcrumbs,
vegetable oil.
Preparation:
Sort the millet and boil until tender in salted water. Fry chopped onion, grated carrots and finely chopped garlic in vegetable oil until soft. Mash the canned food with a fork, add millet, fried vegetables, egg, chopped dill and ground coriander. Mix well. Form cutlets and roll in breading, then fry in oil until cooked.
Canned fish cutlets can be prepared with various additions, baked or fried, served with a variety of side dishes and sauces - there are many ways to prepare and serve this dish. Don’t be afraid to experiment by pampering your loved ones with delicious dishes, and they will certainly be grateful to you.
Canned fish cutlets are very tasty and easy to prepare. At the same time, one cannot but rejoice at the low cost of the dish. It is not surprising that recipes for such fish cutlets are very popular.
There are several cooking options. But all recipes include only affordable products from an inexpensive price category. Our article will describe in detail the process of preparing this dish.
Delicious dish on the daily menu
This dish belongs to everyday cuisine. Delicious canned fish cutlets will be a great addition to breakfast, lunch or dinner. They go well with pasta, vegetable and cereal side dishes.
This dish usually receives many flattering reviews. can become a real lifesaver for a student, because they help solve two problems at once important tasks: save and get enough. Experienced housewives praise the recipe for the fact that it does not require significant labor and time, while at the same time allowing you to diversify the family menu. Even those who don’t really like other fish dishes like these cutlets, because they have neither hard bones nor unpleasant odor mud, which freshwater fish sometimes possess.
Cutlets made from canned fish cannot be called dietary dish. But its calorie content is still relatively low - on average 150 kcal per 100 grams of the finished product.
You should not store this food for a long time. If there is such a need, the cutlets should be placed in a container with a lid and placed on the middle shelf of the refrigerator. The dish is served both hot and cold. Judging by the reviews, both options have fans.
From the amount of ingredients indicated in our article, on average, 15 cutlets are obtained. If necessary, increase the volume of components proportionally.
Fish selection
Which canned fish cutlets should you choose? Sardine, sardinella, mackerel, saury, pink salmon or tuna work best. Give preference to fish in oil or with added oil. Options with tomato are not suitable for this dish, as are canned sprat.
Product proportions
The most widely used recipe is canned fish cutlets with rice. It is he who is considered the original. For this dish you will need:
- canned fish - 1 can;
- rice - 1 glass;
- onion - 1 pc. (medium size);
- breadcrumbs or flour - a handful;
- spices and salt as desired;
- oil for frying.
If you want to make cutlets from canned fish and potatoes, replace a glass of cereal with three tubers.
Additional components for a variety of tastes
The usual recipe for canned fish cutlets with rice can easily be supplemented with a variety of products. Don't be afraid to improvise and add different ingredients to the recipe that go well with fish. It can be young greens, grated boiled carrots, cheese. You can greatly diversify the recipe if you have a couple left over from preparing the salad. crab sticks: Chop them into smaller pieces and also add to the minced fish. And to add usefulness, you can finely chop a bunch of young spinach, which will not only enrich the composition with vitamins, but also give the finished dish a completely unusual greenish tint.
A popular recipe for canned fish cutlets with semolina. For this, instead of rice, you will need a glass of semolina. Since semolina absorbs moisture well, the minced meat may turn out too thick. To avoid this, housewives add mayonnaise or sour cream (1-2 tablespoons each), obtaining a consistency more convenient for forming cutlets.
By the way, instead of rice, you can add other cereals: wheat, millet. This trick can come in handy if you are determined to cook this dish, buy a jar of canned food, but don’t have any rice or semolina at home. You will need the same amount of cereal - exactly a glass.
Preparation of minced meat
Boil the rice in lightly salted water until tender. Try to evaporate all the liquid. If this does not work, it is better to first transfer the rice to a sieve so that excess water glass You should not add rice water to the minced meat, otherwise it will turn out too liquid.
While the rice is cooling, open the can, drain the liquid and transfer the fish to a bowl or flat plate. Mash the pulp thoroughly with a fork, trying to remove all large bones and hard fins. The oil in which the fish was stored in the jar should not be added to the minced meat for future cutlets; there will be enough moisture as is. But there is no need to throw it away; we may still need it for making sauce.
Chop the onion as finely as possible or grate it. Add to the minced meat.
After combining fish, onion and rice, taste the minced meat, adjust the salt, and add a pinch of allspice if desired.
If you are preparing fish cutlets from canned food with potatoes, you can use both raw and pre-boiled tubers in their uniforms. Before adding the minced meat, the potatoes must be grated on a fine grater.
Semolina does not need to be pre-processed. Just pour a glass of raw semolina into the minced meat, stir and let sit for a while so that the semolina swells. By the way, although it will take the same amount of time to swell as it does to boil rice, it can be classified as passive cooking, because your presence is not necessary. After making minced meat with semolina, you can devote time to other things (but you need to strictly monitor the boiling of rice so that it does not burn). Therefore, the complexity of the semolina version of the recipe can be called reduced.
Forming cutlets
The minced meat should not be too liquid (that is why we drained all the aromatic sauce from the can and did not add the egg). While kneading, check whether it holds its shape well. To do this, try forming a cutlet with a tablespoon. It should not spread out or lose shape.
But a lot depends on other ingredients. After all, in different times year, onions have varying degrees of juiciness, and fish can be dry or quite oily.
If the minced meat is too liquid, you can correct the situation with flour. Add it very little at a time, literally a teaspoon at a time, thoroughly mixing the mixture each time and evaluating the result.
If you end up with a too dry mass that does not stick together, but crumbles into pieces, you can correct this with the help of a raw egg yolk, a spoonful of sour cream or mayonnaise.
There are different ways, with the help of which you can form neat and non-falling cutlets. But some of them receive the most flattering reviews from outside experienced housewives. Let's look at them:
- To form products you will need raw egg. Break it into a shallow bowl and mix thoroughly with a fork. Scoop up a lump of minced meat with a tablespoon and moisten both hands well with the egg. Make a patty, spreading the egg evenly over the surface. Immediately place in hot oil and proceed to sculpting the next one.
- You can use a more familiar remedy - breadcrumbs, flour or semolina. Spread a thin layer of breading onto a flat plate and roll each cutlet in it. Try to press the flour or semolina well with your hands, as if driving it in, so that the cutlets do not crumble during frying.
- If you have received dense minced meat that molds well, you can form cutlets with your hands greased with vegetable oil. But only a frying pan with a non-stick coating is suitable for this method; they can burn on a regular one.
Roasting
Before you start frying the rice cutlets, heat the oil well. But it is advisable to carry out the process itself over medium heat, so that too high a temperature does not cause the cutlets to burn and lose their shape when turned over.
Don't rush to turn it over. Allow one side to cook well until golden brown. If you start turning the cutlets too early, they may fall apart and it will be very difficult to correct the situation. Use a flat spatula; it is most convenient to gently lift the cutlet and place it in the pan with the back side.
To remove excess fat, place the finished product on a paper towel folded in half.
Option with sauce
Canned fish cutlets with a crispy golden brown crust are appetizing and tasty. But not everyone likes this option.
You can stew them before serving in sauce, which will also become great addition for any side dish.
Prepare the carrots and onions: peel, wash, finely chop. Heat the oil and sauté the vegetables over low heat.
For the sauce, dissolve 2 tablespoons tomato paste in a glass of broth or water. If you want a thicker consistency, add a tablespoon of flour to the sauce. Pour the liquid into the pan with the vegetables fried until golden brown, reduce the heat and wait until it boils, remembering to stir.
Carefully place the pre-fried cutlets in a saucepan or small saucepan, pour in the sauce and simmer over low heat. Don't forget your favorite seasonings! Dried dill, allspice, cumin, asafoetida, marjoram, and paprika are suitable for this dish. By the way, the oil drained from the fish before cooking the cutlets can also be added to the sauce. It will make the aroma even more intense.
It goes well with these cutlets and a sauce made from cream or sour cream. The milk product is diluted with water to the desired consistency and is also used for stewing cutlets.
There is no need to simmer the cutlets for too long, because they are already completely ready to eat. Excessive heat treatment can damage them. Just lightly steam them to make them more tender.
Serving
Canned fish cutlets go very well with mashed potatoes, pasta side dishes, porridges and grilled vegetables. You can serve them as an independent dish with seasonal vegetable salads, pickles, homemade sauerkraut, pickled mushrooms. Don't forget to serve young greens and delicious bread to the table.