Canned pink salmon cutlets with rice
Delicious and satisfying canned fish cutlets with rice should be served with fresh vegetables.
- canned pink salmon – 1 can;
- boiled rice - 1 cup;
- onion – 1 pc.;
- egg – 1 pc.;
- flour or breadcrumbs for breading;
- salt and spices to taste.
Chop the onion very finely; you can grind the onion in a blender until pureed. Remove the fish from the jar and mash thoroughly with a fork. Add onion, boiled cold rice, raw egg. Salt and add spices to taste. Add salt carefully, since canned food is salty and rice is cooked with the addition of salt. Mix everything well.
Form cutlets, roll in flour or ground breadcrumbs and fry on both sides. There is no need to fry for a long time; as soon as they brown a little, they are ready.
How to make cutlets from canned food?
There are a lot of recipes on how to make delicious fish cutlets from canned food. They all start with the oil being drained from the canned food, the fish being mashed with a fork or pureed and mixed with additional ingredients. As for the latter, these are eggs, crackers, potatoes or cereals, that is, products that bind minced meat.
- Delicious canned fish cutlets are a recipe that requires attention to detail. For example, before cooking, it is better to cool canned food. It is easier to work with a chilled product.
- It should be remembered that canned fish cutlets - a very tasty recipe for which involves the use of cereals - have their own subtleties in preparation. Thus, it is not recommended to rinse cereals after cooking. Otherwise, the cereal will lose its stickiness and the cutlets will fall apart during the frying process.
Canned mackerel cutlets with potatoes
You can exclude rice from the recipe and make cutlets with potatoes.
- mackerel, canned in its own juice – 1 can;
- medium-sized potatoes - 3 pcs.;
- carrots (small) – 1 pc.;
- egg – 2 pcs.;
- potato starch - 2 tbsp. l.;
- salt, black pepper - to taste.
Boil the vegetables in advance; they should be cool before cooking. Grate the boiled carrots and potatoes on a coarse grater. Add starch, raw eggs, salt and pepper. Mash the canned mackerel with a fork, selecting large bones. Mix fish with vegetable mixture. Stir, form cutlets, fry on both sides.
With semolina and mackerel
Any canned fish can be used for cutlets. Mackerel tastes good with added oil or in its own juice. In order to hold the minced meat together, you can use semolina and a chicken egg. They are neutral in taste, but provide viscosity to the minced meat.
Ingredients for mackerel fish cutlets:
- Canned mackerel – 1 can.
- Semolina – 2 tbsp.
- Pepper, salt, any spices (you don’t have to add them) - to taste.
- Refined vegetable fat – 4 tbsp.
- Onion – 1 pc.
- Chicken egg – 1 pc.
- Freshly squeezed lemon juice – 1 tsp.
KBZHU cutlets from canned mackerel with semolina:
- Number of calories – 280 kcal.
- Protein content – 16 g.
- Input fats – 6 g
- Carbohydrates – 1.7 g.
Step-by-step process for preparing a canned dish:
- Open the canned food. Stir the component in any convenient way to obtain a mass that is uniform in structure.
- Add the onion, which should be chopped as finely as possible.
- Pour in lemon juice, add all the spices, beat in the egg, add semolina. Using a spoon or your hands, stir the mixture.
- You can roll in semolina or flour.
- Heat lean fat in a frying pan. Using a spoon, carefully place the cutlet onto the surface of the frying pan. Fry on one side for about 4 minutes. Turn over and soak the same amount on the other side. After which the semolina cutlets are ready - they are best eaten warm.
Canned saury cutlets with cheese filling
You can make fish cutlets from canned saury stuffed with cheese to create an original dish.
- canned saury – 1 jar;
- boiled rice – 100 g;
- onion – 1 pc.;
- egg – 1 pc.;
- salt, spices to taste;
- frying oil;
- hard cheese – 120 g;
- garlic – 2 cloves;
- mayonnaise – 2-3 spoons.
For the filling, grate the cheese, add chopped garlic and mayonnaise for binding, mix. For the cutlets, mash the saury into small pieces, mix with boiled rice, raw egg, spices and salt.
Divide the fish mass into portions. Take one portion and flatten it in your palm to form a flat cake. Place 1-1.5 teaspoons of filling in the center, form a cutlet, making sure that the filling does not protrude out. Roll the cutlet in flour and fry on both sides.
