Original canned fish cutlets: several simple recipes with photos. Canned fish cutlets with rice - cooking features, recipes and reviews

Today we are cooking cutlets from canned fish 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

1. Drain the liquid from the jar and place the fish in a bowl.
2. Mash the canned fish with a fork, add semolina and mix.
3. Onions finely chop and add to the minced fish.
4. Then, add chicken eggs, mayonnaise or sour cream and salt to taste. Mix thoroughly.
5. If you wish, you can add any chopped herbs: dill, parsley.
6. To allow the semolina to swell, let the minced fish stand for 20 minutes.
7. Next, form cutlets and bread them in flour or breadcrumbs.
8. Fry fish cakes on vegetable oil, on both sides until done.

Notes

After frying, fish cutlets can be simmered for about five minutes. Add 3 tablespoons of water, cover and reduce heat slightly.

Bon appetit!

Today 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...

Text: Evgenia Bagma

Didn't have time to buy groceries, but your family is waiting for you to have a delicious and interesting dinner? You can always make cutlets from canned fish - you probably have a jar of sardines or tuna in your house...

How to make cutlets from canned fish?

Canned fish cutlets are a simple, convenient and, what is also important, budget option for fish cutlets. Canned food is stored for a long time and does not require careful processing for cooking. fish fillet- just drain the juice or oil and mash the canned food with a fork. Oil or juice can also be added to the minced meat for cutlets if you find it not juicy enough.

As for the benefits of cutlets made from canned fish, of course, the long-term heat treatment that is carried out for the production of canned food “kills” the benefits and nutritional value of the fish. However, canned foods contain processed and softened fish bones, which are rich in calcium. So, 100 grams of canned fish contains the same amount of calcium as a glass of milk. The antioxidants lycopene and beta-carotene contained in fish become beneficial when the fish is processed at high temperatures. You should not overuse canned food and cutlets made from them, but as a quick and simple option for dinner - these recipes are quite suitable.

Recipes for canned fish cutlets

Canned fish cutlets with rice and potatoes.

Ingredients: 250g sardines, 8 potatoes, 1 cup rice, 2 onions, 2 eggs, salt, pepper.

Preparation: boil the potatoes, boil the rice, cool everything. Grind peeled potatoes, rice and onions through a meat grinder. Mash the canned food with a fork, after removing the seeds. Add salt, pepper, finely chopped herbs, eggs, minced mixture, and knead well. Form cutlets, roll in flour and fry until golden brown.

Canned fish cutlets with semolina.

Ingredients: 1 can of sardines, 1 glass of semolina, 1 onion, 2 eggs, 2-3 tbsp. mayonnaise, salt, a pinch of soda.

Preparation: mash the canned food with a fork, mix with semolina, add chopped onion, eggs, mayonnaise, salt, soda, leave for 15-20 so that the semolina swells. Form cutlets, roll in flour or breadcrumbs, fry in vegetable oil, place in one frying pan, add 3 tbsp. water, cover with a lid, reduce heat and simmer for another 5 minutes.

Canned fish cutlets with spices.

Ingredients: 200g canned pink salmon, 250g potatoes, 1 onion, 1 clove of garlic, 2 bay leaves, ¼ tsp. ginger, 1 tbsp. butter, 1 tsp. turmeric, 2 bay leaves, grains from 2 cardamom boxes, 1 tsp. sugar, ½ tsp. salt, a pinch of hot chili, a pinch of cinnamon.

Preparation: chop the onion, garlic, cut the potatoes into cubes. Fry the onion and garlic in butter with the addition of ginger, add the potatoes and cook for another 5 minutes. Add canned fish to the vegetables, after draining the liquid from them, add turmeric, bay leaf, 100 ml hot water. Cover with a lid, simmer for 15 minutes, remove the bay leaf, add the crushed cardamom seeds. Mash the mass with a masher, add salt, sugar, chili, cinnamon. Form the colettes, roll them in breadcrumbs, fry on each side in a small amount of vegetable oil.

Canned fish cutlets with rice in corn flour.

Ingredients: 300g rice, 1 can of canned fish, 2 onions, 2 eggs, 3-4 tbsp. corn flour, vegetable oil, salt, ground pepper.

Preparation: boil the rice, mash the canned fish with a fork or chop it with a blender, fry the chopped onion until golden brown, mix the ingredients, beat the eggs into the minced meat, salt, pepper, knead. Form the minced meat into cutlets, roll in corn flour, and fry in vegetable oil.

Serve canned fish cutlets with potatoes, buckwheat, rice or other side dish of your choice. When serving, cutlets can be topped with tomato sauce.

You can diversify your menu and please your loved ones with simple and healthy fish cutlets. And from canned fish this can be done very inexpensively delicious dish. With enough experience, it may well become a “crown”. Another plus is its speed; if you have canned fish on hand, you can organize a stunning dinner in half an hour.

Here are a few recipes for making cutlets from canned fish with visual photos for housewives to take note of.

Quick recipe

The advantage of recipes for cutlets made from canned fish is the speed of their preparation. The fastest of them will take literally 15-25 minutes. time. Fish cutlets can be eaten both hot and cold.

Chop the onion and sauté in the pan - no more than 5 minutes. Open the can of canned food, drain the oil, mash the contents, removing large bones, if present.

Add onion from the frying pan to the fish, oatmeal, eggs. Salt and pepper everything, mix thoroughly. Form small cutlets and roll in breadcrumbs, place in a frying pan heated with oil.

Fry on both sides and send ready dish on a plate.

Canned fish cutlets with carrots

To add variety and reduce the calorie content of the dish, you can add various vegetables to canned fish cutlets. Cutlets with carrots are very tasty. For those who count calories, it is better to replace canned fish in oil with the same, but in own juice.

Ingredients:

• canned fish (tuna, saury, sardine, pollock, etc.) - 1 can (240 g);
• onion – 1 small or 1/2 pc. large head;
• carrot – 1 medium-sized root vegetable;
• egg – 1 pc.;
• rice (cereals) – 110 gr.;
• allspice, dried herbs, salt - optional.
• vegetable oil - 1 or 2 tablespoons. spoons;
• breading (breadcrumbs).

Cooking time – 35 minutes.

Calorie content – ​​182 kcal/100 g.

Send the rice to boil on the stove. At this time, grate the carrots, finely chop the onion or also chop on a grater. Open a can of canned food, drain the oil, separate the fish from large bones (if necessary) and place in a bowl.

Add onions and carrots and boiled rice there. Grind with a blender or fork, break the egg and add spices. Afterwards, mix everything thoroughly. Pour oil into a frying pan and heat it up, form cutlets from the cutlet mixture, roll them in breading and place them in the frying pan.

Place canned fish cutlets with carrots fried on both sides on a plate.

Canned fish cutlets with rice and potatoes

Delicious and satisfying cutlets are made from canned fish with potatoes and rice. Perfect as a side dish for this dish. stewed vegetables. You can take any canned food. This recipe uses saury.

Ingredients:

• saury canned in oil – 1 jar (240 g);
• potatoes – 4 pcs. medium size;
• rice (cereals) – 110 g;
• breading (breadcrumbs);
• salt, dried herbs and ground black pepper - optional.
• vegetable oil – 1 or 2 tbsp. spoons (for frying).

Calorie content – ​​217 kcal/100 g.

Now let's look at how to prepare canned fish cutlets with rice and potatoes. So, wash the potatoes, peel them, put them in a pan of water and put them on the stove to cook. At the same time, put a saucepan of water with rice on the stove - the rice must be boiled.

At this time, open the can of saury, remove the saury from the oil, remove the bones and place the fish in a deep bowl. Boiled rice and boiled potatoes, which it is advisable to pre-cut into small cubes, also go there.

Then chop everything with a fork or using a blender. Next, pepper and salt everything, add herbs. Mix thoroughly and form medium-sized cutlets from the finished mixture.

Afterwards, heat a frying pan with oil, roll the cutlets in breadcrumbs, and fry until a soft golden brown crust forms on both sides.

Canned sardine cutlets with rice

Rice is considered a traditional side dish for fish cutlets, but since these cutlets already contain rice, it would be optimal to serve them with vegetables or mashed potatoes.

Ingredients:

• sardine, canned in oil – 1 can (for 240 g);
• onion – 1 pc. (small);
• rice – 110 gr.;
• potatoes – 1 pc.;
• oil (for frying) – 1 or 2 tablespoons. spoons;
• allspice, salt - optional.

Cooking time – 35-40 minutes.

Calorie content – ​​205 kcal/100 g.

Put the rice and water on the fire to boil, and also put the potatoes on the boil.

Peel and finely chop the onion.

Open the sardines and remove from the oil. Place the fish pieces into a deep bowl, removing large bones in advance.

After the rice is boiled, add it to the fish, add chopped onion and grind everything with a fork or blender.

Add grated boiled potatoes to the resulting mass, then add pepper and salt, mix well and form cutlets.

Place the frying pan on the stove, pour oil into it and fry the cutlets on it, having first rolled them in breading.

Fried on both sides, golden brown fish cutlets from canned sardines with rice, remove from the pan.

Bon appetit!

Canned pink salmon cutlets with semolina

For this recipe, you can take pink salmon in its own juice, or you can take canned pink salmon in oil - cutlets from such fish will be more juicy. On the other hand, the calorie content of such a dish will be higher.

Ingredients:

• canned pink salmon (natural) – 1 jar;
• onion – 1 pc. small size;
• semolina – 130-180 g;
• egg - 2 pieces;
• breading (breadcrumbs);
• vegetable oil – 1-2 tbsp. spoons (for frying);
• pepper, salt - to taste.

Cooking time – 40 minutes.

Calorie content – ​​192 kcal/100 g.

Peel and chop the onion - with a knife or on a grater. Open the canned food and drain the oil. Remove large bones, if necessary, and place the fish in a deep bowl. Add onions, semolina, and eggs.

Mix everything, grind with a blender or fork, leave for half an hour so that the semolina swells. Form cutlets from the resulting mass and roll them in breading. Pour oil into a frying pan, heat it and place semi-finished products on it.

Fry the cutlets on both sides until a golden brown crust has formed. Canned pink salmon cutlets with semolina are ready to serve!

Tips for beginner cooks

Any dish, even something as simple as canned fish cutlets, has its own subtleties of preparation. Here are a few nuances that may be useful to those who have never prepared them before:

1. When chopping fish with additives (potatoes, rice) in a bowl, it is better to use a blender - you will get more tender and airy cutlets, in addition, it will not require as much effort and time as chopping with a fork;
2. Cutlets can not only be fried, but also baked in the oven, so they will contain less oil and more vitamins will remain;
3. More delicate taste cutlets are obtained if the egg is not broken into a cutlet mass, but first beaten in a separate cup. You should not beat it until foamy, the main thing is that the white and yolk are mixed;
4. When forming cutlets, so that the mass does not stick to your hands, it is recommended to periodically dip them in a cup of cold water;
5. It is better to drain the oil from canned fish not to throw it away, but into a separate bowl - it can be added to the total mass if it turns out to be very dry and dense;
6. If you can’t chop the onion finely enough, you can saute it in a frying pan for 5 minutes. Then it will become softer and easily crushed as part of the cutlet mass;
7. Instead of breadcrumbs, flour or semolina is perfect for breading. They can also be added to the cutlet mass if it turns out to be watery and the cutlets are poorly formed.

You can also prepare a simple sauce for canned fish cutlets - sour cream or tomato paste. Delicious fish cutlets will certainly be appreciated by household members, and housewives will definitely like the speed and ease of making them from canned fish.

Delicious and satisfying cutlets made from canned sardines with rice will not leave you indifferent. This is an excellent complete lunch or dinner for the whole family. They are quite quick and easy to prepare. The products are quite accessible to each of us. If you need to feed your family quickly and satisfyingly, then you will like our recipe.

To prepare cutlets from canned sardines with rice and potatoes, take the following products.

Rinse the rice and boil until done. Cool.

Boil jacket potatoes in salted water. Cool, peel, grate on a medium grater. Add to cooked rice.

Drain the liquid from the canned food, mash the fish with a fork, and remove large bones. Add chicken eggs and chopped canned food to the plate. Mix thoroughly. Season with salt and ground pepper. You can use fish seasoning.

Heat oil in a frying pan. Form the mixture into cutlets of the desired shape. Place on a hot frying pan. Fry on both sides until golden brown over low heat. Place the finished cutlets on a paper towel to remove any remaining oil.

Serve canned sardine cutlets with rice and potatoes at the table with fresh vegetables and herbs.

Bon appetit!

CANNED FISH CUTLETS

Ingredients of the cutlets: a can of canned fish in oil, a glass of boiled rice, a tuber of boiled potatoes, an onion, 3 tablespoons of vegetable oil, mayonnaise and breadcrumbs. Salt, pepper, herbs - to taste.

To prepare the cutlets, mash the canned fish with a fork.

Pass rice and potatoes through a meat grinder. Fry chopped onion in oil.

Combine the prepared products with canned fish; add mayonnaise, salt, pepper. Knead the minced meat for the cutlets.

Roll the formed cutlets in breadcrumbs; fry in oil.

Serve canned fish cutlets with vegetables.

CANNED FISH CUTLES

Ingredients of the cutlets: a can of canned fish, 3 eggs, 2 onions, half a glass of semolina, a tablespoon of starch, a teaspoon of soda, 2 tablespoons of vegetable oil. Salt, pepper - to taste.

To prepare fish cutlets, mash the canned food with a fork.

Add eggs, semolina, soda, chopped onion, starch, salt, pepper to the canned food. Knead the minced meat for the fish cutlets.

Fry the formed cutlets in oil.

Serve canned fish cutlets with fried potatoes and mayonnaise sauce.

Ingredients of the cutlets: a can of canned fish in oil, 2 carrots, 2 eggs, 2 tablespoons each of flour, vegetable oil and ground breadcrumbs. Salt, pepper - to taste.

Preparing minced meat for fish cutlets.

Grate the boiled carrots. Add eggs, flour, pepper, salt.

Place canned fish mashed with a fork into a dish with carrots; knead the minced meat for the cutlets.

Roll the molded fish cutlets in breadcrumbs and fry in oil.

Serve canned carrot cutlets with tomato sauce.

CUTLETS FROM CANNED PINK SABULA

Cutlet ingredients: 2 cans of pink salmon canned in oil, a glass of rice, 2 eggs, 2 onions, 3 tablespoons of ground crackers, half a glass of vegetable oil. Salt, pepper - to taste.

To prepare the cutlets, boil the rice and strain the water.

Pass the canned pink salmon and onion through a meat grinder. Add rice, eggs, salt, pepper. Knead the minced meat for the cutlets.

Wet your hands with oil, form cutlets, roll them in breadcrumbs and fry them in oil.

Serve canned pink salmon cutlets with fried potatoes.

Ingredients for cutlets: a can of canned fish in oil, 4 tablespoons of oatmeal, onion, 2 eggs, 3 tablespoons of vegetable oil. Salt - to taste.

To prepare the cutlets, fry finely chopped onion in oil.

Mash canned fish. Add oatmeal, eggs, onion, salt. Mix.

Fry cutlets formed from canned fish on both sides in oil.

Serve fried canned fish cutlets with stewed potatoes.

CUTLETS FROM CANNED SAURY

Ingredients of cutlets: 2 cans of canned saury in oil, 2 potatoes, an onion, a tablespoon of flour, half a glass of rice and vegetable oil; 3 tablespoons breadcrumbs, half a bunch of parsley. Salt, pepper - to taste.

To prepare cutlets, mash the pulp of canned saury with a fork. Coarsely grate the boiled potatoes.

Fry chopped onion in vegetable oil. Finely chop the parsley. Boil the rice until done.

Salt the mashed canned saury and cooked foods, sprinkle with pepper, and mix.

Roll the molded cutlets in breadcrumbs and fry in oil until tender.

Decorate cutlets from canned saury with herbs.

CANNED FISH CUTLETS WITH GREEN ONIONS

src="http://www.99ll.ru/images/stories/kulrib/kotlet/kot_35.jpg"/>Cutlet ingredients: a can of canned fish in oil, half a glass of rice, an egg, 2 tablespoons each of flour and vegetable oil, 5 green onions. Salt, pepper - to taste.

To prepare cutlets, mince canned fish and boiled, washed rice.

Add egg, finely chopped green onions, salt and pepper. Knead the minced meat for the cutlets.

Roll the formed cutlets in flour and fry in oil.

Canned cutlets with green onions serve with mashed potatoes.

CANNED FISH CUTLETS WITH SOUR CREAM

Ingredients for cutlets: a can of canned fish in oil, an onion, 2 eggs, 2 tablespoons of semolina, half a glass of sour cream and vegetable oil. Salt - to taste.

Preparing minced meat for cutlets.
Fry chopped onion in oil.

Mash the canned fish with a fork and mix with the onion.

Add eggs, sour cream, semolina. Knead the minced meat for the cutlets and let it sit for half an hour.

Bake canned fish cutlets with sour cream in butter like flour pancakes.

Cutlet components: 400 g of canned fish, onion, egg, 3 tablespoons of flour, 2 tablespoons of tomato paste, vegetable oil and ground breadcrumbs. Salt, pepper - to taste.

Preparing minced meat for cutlets.

Mash the canned fish with a fork. Add finely chopped onion, egg, flour, salt, pepper. Mix the composition.

Roll the formed cutlets in breadcrumbs and fry in oil.

Pour canned fish cutlets with tomato paste diluted in half a glass of water, simmer under the lid for 10 minutes.

Serve stewed canned fish cutlets with a side dish of rice.

CANNED FISH CUTLETS WITH POTATOES

Ingredients of cutlets: 2 cans of canned fish in oil, 2 boiled potatoes, 2 tablespoons of flour, onion, 2 eggs, half a cup of breadcrumbs and vegetable oil. Salt, pepper - to taste.

Fry finely chopped onion in oil.

To prepare minced meat for cutlets, mince canned fish and potatoes.

Add onion, flour, eggs, salt, pepper. Mix the composition.

Roll the formed cutlets in breadcrumbs; fry in oil.

Choose a sauce for cutlets made from canned fish and potatoes.

CANNED TUNA CUTLETS

Ingredients of cutlets: 2 cans of canned tuna in oil, a bunch of green onions, 4 eggs, 3 tablespoons of flour, half a glass of olive oil. Salt, pepper - to taste.

Preparing minced meat for cutlets.
Mash the canned tuna with a fork.

Add flour, finely chopped green onions, liquid from a can of canned food, eggs, salt, and pepper to the canned tuna. Stir the composition.

Bake canned tuna cutlets like flour pancakes.

CANNED FISH MEATBALLS

Ingredients of the meatballs: a can of canned fish in oil, a glass of boiled rice, chopped onion, an egg, half a glass of vegetable oil and sour cream; 3 tablespoons flour, 50 g butter. Salt, pepper - to taste.

To prepare the meatballs, mix the onion fried in vegetable oil with mashed canned fish, rice, egg, salt and pepper.

Roll the formed meatballs in flour; fry in vegetable oil.

Place canned fish meatballs in a pan, add sour cream and butter; simmer covered for 10 minutes.