There are a huge number of dishes that can be prepared from canned fish. These are salads, soups and even main courses. But one of the most unusual uses of this component is cutlets made from canned sardines. Of all the possible options for this dish, these cutlets are not only tasty and tender, but also incredibly juicy, unlike many other fish dishes.
Seafood you prefer to eat
- I can eat all day 64%, 609 votes
609 votes 64%609 votes - 64% of all votes
- For dinner 24%, 228 votes
228 votes 24%
228 votes - 24% of all votes
- For lunch 11%, 101 votes
101 votes 11%
101 votes - 11% of all votes
- For breakfast 2%, 21 votes
21 votes 2%
21 votes - 2% of all votes
Total votes: 959
18.04.2020
- I can eat all day 64%, 609 votes
609 votes 64%609 votes - 64% of all votes
- For dinner 24%, 228 votes
228 votes 24%
228 votes - 24% of all votes
- For lunch 11%, 101 votes
101 votes 11%
101 votes - 11% of all votes
- For breakfast 2%, 21 votes
21 votes 2%
21 votes - 2% of all votes
Total votes: 959
18.04.2020
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Recipe for canned sardine cutlets with rice
Cooking time: 50 minutes
Number of servings: 8
Ingredients
- canned food “Sardines in oil” – 1 can;
- rice – 100 g;
- chicken egg – 2 pcs.;
- onion – 1 pc.;
- fresh dill – 1/3 bunch;
- breadcrumbs - 8 tbsp;
- sunflower oil – 10 tbsp;
- ground black pepper - to taste;
- salt - to taste.
Step-by-step preparation
- Place a pot of water on the stove to heat. Wash and sort the cereal. When the water boils, send the rice to cook. Cook it for 10-15 minutes, then drain in a colander and let cool.
- Peel the onion. Rinse and shake off. Finely chop. Heat 1 tablespoon of oil in a frying pan. Send the onion to fry until golden brown. Wash the dill under running water, shake off and chop.
- Open the can of canned food. Transfer the fish pieces to a large bowl. It is advisable to remove large bones. Mash the fillet with a small amount of butter from a tin into a paste. Use a fork or kitchen spatula. Add fried onions, dill and rice to the fish. Beat in the eggs and knead the mixture thoroughly. Place in the refrigerator to steep for 30-60 minutes.
- Heat a frying pan with a small (2-4 tablespoons) amount of vegetable oil. Add fat for frying as needed. Place the crackers on a plate. Rinse your hands under cool water. Form the minced meat into medium-sized flat cutlets. Dip them in breading and place them in a frying pan. Fry on each side for 3-5 minutes to form a crust. Then reduce heat and cook for another 15 minutes.
Tip: chefs recommend using refrigerated equipment (bowls, knives, etc.) for fish products.
How to cook “Canned sardine cutlets with rice” step by step with photos at home
Step 1Link
For work we will need canned sardines, onions, sunflower oil, salt, pepper, eggs, breadcrumbs, dill, ready-boiled rice.
Breadcrumbs recipe with photos
Step 2Link
Mash the fish with a small amount of canned juice.
Step 3Link
In a frying pan, in sunflower oil, fry the onion until golden brown.
Step 4Link
Combine cooked rice, eggs, fish, chopped dill, and onion. Season to taste with salt and pepper.
Step 5Link
Form cutlets. Roll them in breadcrumbs.
Step 6Link
Fry the cutlets until cooked in a frying pan with sunflower oil.
Canned fish cutlets: cooking secrets
Fish balls will turn out even tastier if you follow these recommendations:
Before preparing the dish, put the jar of canned food in the refrigerator, then the minced meat will be more tender and homogeneous; - grind the fish with a chilled device; if you pass it through a meat grinder, rinse the knives with ice water; - if the fish is too lean, put a little butter in the minced meat; - do not get carried away with adding additional ingredients, especially potatoes, the minced fish should be at least 2/3 of the total volume; - knead the minced meat with your hands, not a spoon, then place it in the cold for 20 minutes; - mold the cutlets with your fingers dipped in water .
Fish cutlets can be prepared not only from raw fish by grinding through a meat grinder and then frying in a frying pan, but you can also take a ready-made can of canned fish in oil, for example, saury or sardine, and make equally tasty cutlets.
Interesting Facts
Today, supermarket shelves are filled with an abundance of canned fish, and you can prepare many delicious and simple dishes from them.
But it was not always so. In Soviet times, canned fish were not very popular - and that's putting it mildly. Even before the war, when the situation with meat in the country was tense, they began to produce canned fish in huge quantities. But people were in no hurry to buy the “delicacy” - everyone believed that the worst fish was sold in tin cans.
Then the authorities resorted to an original marketing move: they spread a rumor throughout the country that smugglers were transporting valuable cargo in such tin jars, namely jewelry, and some of these jewelry accidentally ended up in these jars. Canned goods have already begun to be actively bought up. Of course, the treasure was never found, but the fact that the canned food was quite edible was a pleasant discovery for the people.
Since then, they have been actively used in cooking - they are used to cook fish soups, bake pies with filling, make a variety of salads, competing in the originality of recipes. They also make delicious cutlets.
Recipes for cutlets from Russian cuisine: from red fish, squid, with mushrooms, cottage cheese, in dough, from chum salmon.
What side dishes and sauces are suitable for canned fish cutlets?
A side dish is an important component of a dish, and canned fish has special requirements; not every side dish goes well with them. What to choose and how to cook in order to highlight the delicate and original taste of our cutlets?
- Mashed potatoes.
Generously flavored with butter, without lumps, it is perfect for canned fish products. - Boiled whole potatoes
, sprinkled with finely chopped dill and fried onions. These potatoes will go well with any main dish, not just fish cakes. - Pasta.
If the dish is prepared in portions, it is good to take spaghetti pasta, they are placed in a “nest”, cutlets are placed in the center - it will look original and beautiful. - Green salad leaves, fresh vegetables.
From this you can not only make a side dish, but also decorate the dish nicely. - Rice.
It is better to use long-grained one: it does not stick together and looks aesthetically pleasing on the plate. - Mamalyga (porridge made from corn flour).
An unusual additive, but it goes well with fish (and canned fish too).
Don't forget about the sauces! The following go well with our cutlets:
- mayonnaise or mayonnaise sauce
, especially good with pickled cucumbers and dill; - soy sauce
: it has a harsh taste and smell, you need to add it to any food carefully, but it goes wonderfully with fish and “reveals” its taste. - pomegranate sauce
(narsharab); like soy, it has a strong original aroma and special taste, but goes well with any fish.
These are not all the recipes that will allow you to surprise your family and guests with an unusual, tasty dish made from banal canned fish. You can steam the cutlets, stew them in tomato sauce, or even make a casserole. The culinary imagination is limited only by the choice of products: experiments can bring unexpected results and delight loved ones with new non-standard dishes.
Innings
For fish cutlets, you can make traditional mashed potatoes, pasta, baked or stewed vegetables. Porridge, due to the rice content in the balls, will be a bad option.
If culinary products are served as an independent dish, you can put herbs on the plate with them - dill or parsley. Leaf lettuce or spinach also work well.
Of the sauces, tartare will best reveal the merits of the dish. And if the cutlets are not very fatty, you can safely serve melted butter or sour cream with them.
Knowing how to cook cutlets from canned sardines, you can feed your loved ones tasty and satisfying at any time. After all, in order to make such a dish, you only need 1 jar of the preparation and some other publicly available products. Use step-by-step instructions to make your work easier.
Pink salmon cutlets recipe with zucchini
It is best to choose canned fish in its own juice for preparing cutlets. You can also take it with added oil
It is very important that canned food tastes good. Otherwise, the dish will also turn out tasteless
Different types of cereals or potatoes are used as filling; an egg is added for binding. You should definitely use spices, they will significantly improve the taste.
Zucchini is often added to minced meatballs, as it makes them especially tender and soft inside. The main thing for this is to use a young vegetable, which contains a lot of moisture and useful components. The dish is prepared in almost the same way as the traditional version of pink salmon cutlets.
- 500 grams of pink salmon fillet;
- one medium zucchini;
- a large spoon of semolina;
- onion head;
- salt and spices as desired.
Wash the fish fillet thoroughly and dry it with a napkin. Using a knife, chop the fish as finely as possible to obtain a homogeneous mass. Then we transfer the resulting minced meat to a plate and leave to “rest”.
Transfer the zucchini to a plate, add a little salt and leave for 15 minutes, then squeeze out the released juice and transfer the vegetable itself to the minced fish. If you want the cutlets to be very juicy, you can skip this step.
Peel the onion and cut into small cubes, and then transfer to the minced fish. Add semolina, spices and salt. Now you need to mix the ingredients thoroughly, and then leave the minced meat for 20 minutes - this is necessary so that the semolina completely swells.
With canned tuna and crab sticks
An unusual recipe for canned fish balls with crab sticks.
- 1 b. tuna (in its juice with added oil);
- 1 chicken egg;
- 200 g frozen crab sticks;
- 1 bunch of green onions;
- 2 tbsp. breading.
Delicious recipe! Interesting cake ideas
Preparation: Drain the juice from a can of canned food, crush the fish pieces into a pulp, after removing the spices.
We take the seafood out of the freezer, let it thaw a little, and rub it with large shavings.
Wash the green onions, finely chop them, mix with tuna and seafood. Salt the mixture, beat in the egg and mix.
We make the products, bread them in breadcrumbs, put them on a cutting board and put them in the freezer for a while.
After half an hour, fry in a well-heated frying pan on both sides.
Saury fish cutlets with potatoes
This is a very tasty and healthy dish that can be safely eaten by both adults and children.
To prepare it we will need:
- 1 can of canned saury;
- 2 potatoes and onions;
- 2 raw eggs;
- 7 large spoons of semolina;
- 2 large spoons of flour;
- vegetable oil for frying cutlets; salt and spices to taste.
Preparation
To make fish cutlets from saury with potatoes, remove the bones from the fish and then mash the pieces with a fork.
We peel the onions and potatoes, wash them, and then grate them on a fine grater. You can also chop the onion very finely.
Mix vegetables with canned food, add semolina, semolina, eggs, salt, spices and liquid from a can of saury. Mix everything well to achieve a homogeneous minced meat.
Heat the vegetable oil in a frying pan and add the minced fish there, using a tablespoon for this. Fry the flatbread-shaped cutlets on both sides until golden brown.
When the cutlets acquire a beautiful color, pour half a glass of hot water into the frying pan and simmer the dish for 2 minutes. This will make them even juicier and softer. You can serve the cutlets with any side dish or on their own.
Canned fish cutlets with potatoes
Potato cutlets with canned fish inside have the main feature - an appetizing texture. Thanks to the potato shell, they are crispy on the outside with a soft filling on the inside. The double is given a golden brownness and crunchiness by the breading of eggs and breadcrumbs. This thick coating allows the cutlets to hold their shape and makes them fluffier.
Ingredients:
- potatoes - 500 g;
- tuna - 190 g;
- Dijon mustard - 5 g;
- egg - 1 pc.;
- crackers - 80 g;
- dill - 10 g;
- oil - 20 ml.
Preparation
- Boil and puree the potatoes.
- Mix the fish with mustard, oil, spices and dill.
- Form the puree into flat cakes, place the fish filling in the center of each, and seal the edges.
- Bread in beaten egg and breadcrumbs and fry for 8 minutes.
Canned fish cutlets with oatmeal
Cutlets from “Hercules” and canned fish, despite the “modest” ingredients, are incredibly healthy. First of all, we are talking about the type of cereal that does not contain impurities and is rich in dietary fiber, which promotes quick saturation. Being part of minced meat, they replace flour, being both a binding component and a breading.
Ingredients:
- salmon - 200 g;
- Hercules flakes - 100 g;
- onion - 1 pc.;
- dill - 5 g;
- egg - 1 pc.
Preparation
- Mash the fish, add a little oil from the jar, flakes and mix.
- Add the egg and onion and leave for 30 minutes.
- Fry the cutlets for 3 minutes on each side.
How to make fish cutlets juicy
Cock balls made from lean breeds often turn out somewhat dry. To make the dish juicy, you can add melted or soft butter at the end of cooking the minced meat. You can instead add a little chilled cream or butter from a can, 2-3 tablespoons will be enough.
To make sardine fish cutlets juicy, some housewives add vegetables, such as cabbage or carrots, to the minced meat. It is also recommended to add grated potatoes.
If desired, the cutlets can be stewed after frying - this way they will be tastier and juicier. Use sour cream or a little tomato paste diluted with water for this. Pour the sauce over the cutlets and simmer over low heat for 5-10 minutes in a saucepan or deep frying pan. Use a small amount of liquid to prevent the products from falling apart. Place the fish cakes in a single layer and pour over the sauce. It should barely cover them.
Breading will also help keep the products juicy, as it will create a crust that will not allow liquid from the minced meat to pass through. In addition to crackers, you can use flour, bran, and semolina. And before breading the cutlet, you can dip it in a beaten egg.
This is interesting: the protein contained in fish is absorbed by humans quickly, in just 2-3 hours. While meat proteins require 5-6 hours.
Culinary subtleties
- Almost any canned food in oil is suitable for cooking. By experimenting with different types of fish, you can get different tastes in your prepared dishes. Sprats, however, have too strong a taste. In addition, after frying, the cutlets begin to taste bitter.
- You can also experiment with flour options. In addition to wheat, some people like the result with the addition of corn or pancake.
- The minced meat will become more tender and homogeneous if the canned food is cooled before cooking.
- Don't make the cutlets too large.
- The finished dish goes well with cheese, tomato and mushroom sauces.
Very tasty cutlets are made from cod.
Bon appetit!
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Description
Difficulty: medium
I will share an easy and quick recipe for saury and oatmeal cutlets. These cutlets are tasty, aromatic, soft inside and have a crust around the edges. Cooking the dish does not require much time or special skills. Take a note of the recipe and cook something delicious for yourself and your family. Be healthy.
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Recipe Ingredients
Recipe 4: canned fish cutlets with potatoes
Delicious and juicy cutlets can be prepared from canned fish and potatoes. Any canned food will do: in oil, in tomato, etc., you just need to drain the liquid so that the cutlet mass does not become runny. If you want to add soaked bread to the mixture, you should grind it in a meat grinder, but even without bread, the cutlets are tasty and appetizing to look at. If you are preparing them from a small amount of potatoes, then add a small chicken egg, again, so that the mass does not turn out liquid, otherwise you will not be able to make cutlets from it. Remember that you need to turn them over very carefully, because the golden brown crust tends to stay in the pan.
- 1 can of canned fish
- 1 small chicken egg
- 5–6 potatoes (0.5 kg)
- 5 tbsp. l. breadcrumbs
- 100 ml vegetable oil
- 20 g butter
- salt and ground black pepper to taste
Peel the potatoes and cut them into small pieces into a pan or other container.
Fill with hot water and place the container on the stove, turning on maximum heat. Bring to a boil and skim off the foam, then reduce the heat to low and boil for 20 minutes. Salt the water completely.
We remember the potato press for boiled mashed potatoes. Add a piece of butter and the contents of a chicken egg, mix. Open the canned food and pour out the liquid and oil. Using a fork, mash the fish mixture into the puree and place it in a container with the mashed potatoes. Mix everything carefully.
Place breadcrumbs on a plate. With wet hands, form cutlets from the potato-fish mixture and roll them in breadcrumbs.
Heat a frying pan with vegetable oil and place the cutlets in it. If the oil is not heated, then the crust of crackers on the cutlets will not fry immediately and the potato mass will draw the oil into itself, and in this case you will end up with smeared mashed potatoes in the pan! Be sure to heat the oil before placing the cutlets in it. Fry the cutlets for 2 minutes on one side and very carefully turn them over to the other side with a spatula. Fry for another 2 minutes and turn off the heat.
Place the cutlets on a plate.
Quick recipe
| INGREDIENTS | QUANTITY |
| saury preserved in oil | 1 jar |
| cereals | 60 g |
| onion | 1 head |
| egg | 2 pcs. |
| sunflower oil | 2 tbsp. spoons |
| breading (breadcrumbs) | taste |
| salt, black pepper | optional |
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 onions from the frying pan, oatmeal, and eggs to the fish. Season everything with salt and pepper and mix well. Form small cutlets and roll in breadcrumbs, place in a frying pan heated with oil.
Fry on both sides and place the finished dish on a plate.
Myths and truth about the dangers and benefits of canned fish cutlets
1. “Long-lasting” semi-finished products are dangerous, they can cause poisoning
You can end up in the hospital with food poisoning by eating even an apple just picked from the tree, if you don’t wash it. You need to buy canned food in large malls, where storage conditions are observed, and carefully look at the expiration date, then there will be no stomach problems.
2. Such cutlets have no calories, are not juicy, and the taste leaves much to be desired.
3. There are no useful substances in cutlets made from canned fish; there are zero vitamins there.
Not otherwise, competitors - producers of stewed meat are spreading such rumors! Jokes aside, canned fish contains chromium, fluorine, iodine, and calcium. Even such “ignoble” fish as sprat, when canned, contain a large amount of vitamin D. “More noble” fish, for example, tuna, contain a lot of fatty acids and potassium.
4. Such dishes are not recommended for hypertensive patients, pregnant or lactating women, or those suffering from kidney and liver diseases.
In large quantities, even boiled fresh meat is harmful, you know! During one experiment, when a monkey was fed only boiled beef (and was also given water to drink), the animal died a week later... If consumed in moderation, any properly prepared product will not cause harm. Yes, hypertensive patients and people with kidney and liver problems should not indulge in any canned food, but sometimes you can diversify your diet. There is only one strict contraindication for pregnant and lactating women: they are strictly prohibited from eating canned tuna. Mercury accumulates in the meat and bones of this fish, which is not destroyed after heat treatment. The percentage of mercury in tuna is insignificant, but it can be dangerous for a newborn or fetus.
Recipe for fish cutlets with oatmeal. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Fish cutlets with oatmeal.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 117.1 kcal | 1684 kcal | 7% | 6% | 1438 g |
| Squirrels | 13.9 g | 76 g | 18.3% | 15.6% | 547 g |
| Fats | 4.3 g | 56 g | 7.7% | 6.6% | 1302 g |
| Carbohydrates | 5.7 g | 219 g | 2.6% | 2.2% | 3842 g |
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 3% | 2857 g |
| Water | 74.1 g | 2273 g | 3.3% | 2.8% | 3067 g |
| Ash | 1.252 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 28.5 mcg | 900 mcg | 3.2% | 2.7% | 3158 g |
| Retinol | 0.028 mg | ~ | |||
| beta carotene | 0.005 mg | 5 mg | 0.1% | 0.1% | 100000 g |
| Vitamin B1, thiamine | 0.112 mg | 1.5 mg | 7.5% | 6.4% | 1339 g |
| Vitamin B2, riboflavin | 0.097 mg | 1.8 mg | 5.4% | 4.6% | 1856 |
| Vitamin B4, choline | 20.41 mg | 500 mg | 4.1% | 3.5% | 2450 g |
| Vitamin B5, pantothenic | 0.114 mg | 5 mg | 2.3% | 2% | 4386 g |
| Vitamin B6, pyridoxine | 0.165 mg | 2 mg | 8.3% | 7.1% | 1212 g |
| Vitamin B9, folates | 11.439 mcg | 400 mcg | 2.9% | 2.5% | 3497 g |
| Vitamin B12, cobalamin | 1.213 mcg | 3 mcg | 40.4% | 34.5% | 247 g |
| Vitamin C, ascorbic acid | 1.54 mg | 90 mg | 1.7% | 1.5% | 5844 g |
| Vitamin D, calciferol | 0.179 mcg | 10 mcg | 1.8% | 1.5% | 5587 g |
| Vitamin E, alpha tocopherol, TE | 1.927 mg | 15 mg | 12.8% | 10.9% | 778 g |
| Vitamin H, biotin | 10.659 mcg | 50 mcg | 21.3% | 18.2% | 469 g |
| Vitamin RR, NE | 4.9512 mg | 20 mg | 24.8% | 21.2% | 404 g |
| Niacin | 1.796 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 301.22 mg | 2500 mg | 12% | 10.2% | 830 g |
| Calcium, Ca | 29.51 mg | 1000 mg | 3% | 2.6% | 3389 g |
| Magnesium, Mg | 34.55 mg | 400 mg | 8.6% | 7.3% | 1158 g |
| Sodium, Na | 53.09 mg | 1300 mg | 4.1% | 3.5% | 2449 g |
| Sera, S | 173.09 mg | 1000 mg | 17.3% | 14.8% | 578 g |
| Phosphorus, Ph | 200.7 mg | 800 mg | 25.1% | 21.4% | 399 g |
| Chlorine, Cl | 141.38 mg | 2300 mg | 6.1% | 5.2% | 1627 g |
| Microelements | |||||
| Aluminium, Al | 32.5 mcg | ~ | |||
| Bor, B | 16.3 mcg | ~ | |||
| Iron, Fe | 0.927 mg | 18 mg | 5.2% | 4.4% | 1942 |
| Yod, I | 101.14 mcg | 150 mcg | 67.4% | 57.6% | 148 g |
| Cobalt, Co | 23.577 mcg | 10 mcg | 235.8% | 201.4% | 42 g |
| Manganese, Mn | 0.3902 mg | 2 mg | 19.5% | 16.7% | 513 g |
| Copper, Cu | 160.41 mcg | 1000 mcg | 16% | 13.7% | 623 g |
| Molybdenum, Mo | 3.415 mcg | 70 mcg | 4.9% | 4.2% | 2050 g |
| Nickel, Ni | 6.829 mcg | ~ | |||
| Rubidium, Rb | 38.7 mcg | ~ | |||
| Selenium, Se | 2.577 mcg | 55 mcg | 4.7% | 4% | 2134 g |
| Fluorine, F | 10.65 mcg | 4000 mcg | 0.3% | 0.3% | 37559 g |
| Chromium, Cr | 40.73 mcg | 50 mcg | 81.5% | 69.6% | 123 g |
| Zinc, Zn | 1.1577 mg | 12 mg | 9.6% | 8.2% | 1037 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.894 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 g | |||
| Glucose (dextrose) | 0.106 g | ~ | |||
| Sucrose | 0.528 g | ~ | |||
| Fructose | 0.098 g | ~ | |||
| Essential amino acids | 0.023 g | ~ | |||
| Arginine* | 0.876 g | ~ | |||
| Valin | 0.774 g | ~ | |||
| Histidine* | 0.38 g | ~ | |||
| Isoleucine | 0.601 g | ~ | |||
| Leucine | 1.101 g | ~ | |||
| Lysine | 1.214 g | ~ | |||
| Methionine | 0.412 g | ~ | |||
| Methionine + Cysteine | 0.609 g | ~ | |||
| Threonine | 0.746 g | ~ | |||
| Tryptophan | 0.189 g | ~ | |||
| Phenylalanine | 0.69 g | ~ | |||
| Phenylalanine+Tyrosine | 1.211 g | ~ | |||
| Nonessential amino acids | 0.054 g | ~ | |||
| Alanin | 0.765 g | ~ | |||
| Aspartic acid | 1.359 g | ~ | |||
| Glycine | 0.606 g | ~ | |||
| Glutamic acid | 2.095 g | ~ | |||
| Proline | 0.459 g | ~ | |||
| Serin | 0.71 g | ~ | |||
| Tyrosine | 0.521 g | ~ | |||
| Cysteine | 0.197 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 75.61 mg | max 300 mg | |||
| beta sitosterol | 4.878 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.012 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.483 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.184 g | ~ | |||
| 20:0 Arakhinovaya | 0.01 g | ~ | |||
| 22:0 Begenovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 1.218 g | min 16.8 g | 7.3% | 6.2% | |
| 16:1 Palmitoleic | 0.039 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.121 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.011 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 1.882 g | from 11.2 to 20.6 g | 16.8% | 14.3% | |
| 18:2 Linolevaya | 1.733 g | ~ | |||
| 18:3 Linolenic | 0.009 g | ~ | |||
| 20:4 Arachidonic | 0.015 g | ~ | |||
| 20:5 Eicosapentaenoic acid (EPA), Omega-3 | 0.044 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 9.5% | |
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.007 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.073 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 5.5% |
The energy value of fish cutlets with oatmeal is 117.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Canned pink salmon cutlets with semolina and rice
Preparing cutlets from fresh fish requires some skills and more time (cutting fish, turning it into minced meat, washing an electric meat grinder). Another thing is canned fish - simple and fast! Even a novice housewife can cope with this task. Cutlets made from canned sardines are simple and original, and cutlets from pink salmon are original and elegant!
Ingredients
- 1 can of canned pink salmon
- 1 onion
- 80 grams polished rice
- 1 chicken egg
- 70 grams of semolina
- 4-5 tablespoons breadcrumbs
- 3-4 tablespoons vegetable oil
- salt (to taste)
How to make canned fish cutlets
- Place the canned pink salmon meat in a deep plate (bowl) in which we will prepare the “minced meat”.
- Mash thoroughly with a fork.
- Finely chop the onion and send it to the fish.
- Place the boiled rice there. We sort the rice and rinse it in several waters. Boil in boiling salted water until tender. Place in a colander, drain the water, and let cool slightly.
- Add a raw egg to pink salmon, rice and onion.
- Add semolina, mix all ingredients thoroughly, add salt (if necessary). Leave for 15-20 minutes to allow the semolina to swell.
- Pour breadcrumbs into a plate. Form cutlets and roll them in breadcrumbs.
- Heat the vegetable oil well (in a frying pan). Fry on each side alternately until an attractive, golden crust is obtained (without covering with a lid).
- Line a large plate with paper towels. Place the fried cutlets on it (to remove excess fat).
- Serve with your favorite side dish, sauce, salad or chopped vegetables!
With cheese filling
Cutlets with cheese filling look more interesting on the table. Melted cheese harmoniously complements and enriches the taste of the dish, replacing the sauce.
- 2 b. canned sardines;
- 1 large egg;
- 100 g long rice;
- 1 large onion;
- 140 g Dutch cheese;
- 3-4 tbsp. regular flour;
- a little salt and black pepper.
Preparation: Boil the rice in advance, drain the water. There is no need to rinse rice with cold water, because... the starch, which serves as a binder, will be washed off.
Cut the hard cheese into small pieces 2x2 cm. Remove the peel from the onion and finely chop it with a knife.
Mash the canned sardines, first draining the fish juice. Add chopped onion, chicken egg, rice and spices to the fish. Mix the cutlet mass thoroughly and begin to form the products.
We put about one and a half spoons of minced meat in our hands and make a round cake on our palm. Place a block of cheese in the center and make a cutlet.
Delicious recipe! Frozen lula kebab in the oven
Roll the pieces in flour and brown them in a frying pan with butter. Fry over low heat for 5-8 minutes on each side so that the cutlets are fully cooked and the cheese inside is melted.
Carefully place the cutlets on a plate so that the cheese filling does not leak out. We decorate the dish with lettuce leaves and fresh chopped vegetables.
Step by step recipe
I drained the liquid from the canned fish and poured it in.
And put the fish in a bowl.
I disassembled each piece and cleaned the spine.
The prepared fish is chopped with a fork.
Then add finely chopped dill and chopped green onions to the fish, which, of course, can be replaced with regular onions chopped into small cubes.
This also includes finely grated boiled carrots and finely grated boiled potatoes.
I pre-boil the carrots and potatoes until tender, cover them with water, let them cool and remove the skin.
Then fish with vegetables, add salt, taking into account the fact that the fish is already salted, and black pepper.
This is also put into pre-cooked rice.
I have short-grain rice, I cook it until completely cooked, so it is well cooked and the most viscous.
I do not use long grain rice in this recipe, as it is less sticky and will not give the filling a viscous consistency.
And now mix everything thoroughly so that all the filling ingredients are distributed evenly.
From the resulting minced fish, I first make small balls weighing approximately 70 - 74 ounces, and I put them on a large plate.
I don't recommend great burgers because they may fall apart during the rollover.
And then each one is prepared and well rolled in flour.
In breadcrumbs, these meatballs will not crumble, since flour still helps the meatballs keep their shape better.
Fry the prepared chops on both sides in a frying pan in a small amount of vegetable oil.
There is no need to fry these cutlets, so you just need to fry them on each side until they are beautifully golden brown.
The cutlets will be deliciously golden brown, they keep a good shape, they have a pronounced fishy taste and aroma.
Very tasty burgers!
I recommend trying to cook them.
Sardines with orange and fennel salad
Ground black pepper - to taste
Oranges – 2 pieces
Sardines – 4 pieces
Fennel – 2 pieces
Dill – 2 tablespoons
Olive oil – 2 tablespoons
Preheat the grill. If desired, remove the heads of the fish. Open the fish from below and press firmly. Turn over and remove the bone, cutting right in front of the tail. Sprinkle the opened sardines with salt and pepper, sprinkle with a little olive oil, place on the grill, and place under the grill for 3-4 minutes. Turn over once.
Peel one orange well. Carefully cut the slice.
Lenten without eggs with sardine
When big church holidays are coming, you can make these fish cutlets in a Lenten version. They are made very quickly, but they turn out delicious.
Ingredients:
- Can of red canned fish – 2 pcs.
- White onion - 1 large head.
- Spicy dried herbs for fish, salt and freshly ground black pepper - to taste.
- Potato starch – 2 tbsp.
- Flour – 3 tbsp.
The nutritional value of such a lean dish per 100 g of finished product is:
- Calorie content – 180 kcal.
- Proteins – 12 g.
- Fat – 7 g
- Carbohydrates – 1.1 g.
Step by step recipe:
- Place the contents of the canned food into a suitable sized container so that everything can be mashed.
- Add starch and flour sifted through a fine strainer.
- Salt the minced meat and add the rest of the dried herbs.
- Chop the onion very finely using a knife or an immersion blender.
- Pour the onion pulp into the rest of the ingredients and mix again.
- Heat lean fat in a frying pan until hot. Place portions of the mixture into the frying pan, forming even ovals.
- Bring to readiness on both sides.
Calorie content of cutlets from different types of canned fish
Canned fish cutlets should be cooked, but not for a long time. At the same time, the dish does not lose its properties, maintaining its beneficial composition. The fish contains softened bones, which improve the quality of the cutlets.
Calorie content of cutlets from different types of canned fish
The nutritious dish is healthy because it is rich in easily digestible calcium. For example, 250 ml of milk (1 tbsp.) and 100 g of canned fish cutlets contain calcium in equal proportions. You can find out the nutritional value of the composition of a fish dish from the table below.
Calorie content of canned fish cutlets per 100 g of product:
| Component | Quantity | Norm |
| Squirrels | 12,15 | 76 |
| Fats | 15,63 | 60 |
| Carbohydrates | 22,13 | 211 |
The calorie content of canned fish cutlets is 272.37 kcal per 100 g of product. Preservation and heat treatment do not affect the content of vitamins and beneficial microelements in fish. Various types of fish are rich in phosphorus, magnesium, and fatty acids, which ensure normal brain development.
Fish dishes have a positive effect on the human endocrine system. The product is especially useful for people suffering from cardiac diseases. Canned fish allows you to replenish the lack of energy when performing work associated with heavy physical activity.
Tuna with potatoes
If you add some potatoes to minced canned fish with boiled rice, the dish will turn out nutritious. A recipe for delicious canned tuna cutlets does not require the purchase of expensive ingredients. Minced meat with cereals and potatoes allows you to prepare cutlets in the largest quantity from the contents of a standard tin can.
Tuna with potatoes
Having sorted and washed 1/3 tbsp. rice, boil it in water with salt until softened. After this, you can start chopping the onion and preparing 2 pieces. potatoes, which need to be grated on a coarse grater. To boiled rice mixed with chopped vegetables and an egg, you need to add fish mass from 2 cans, mashed with a fork, mix the composition with the addition of salt and spices to taste.
Before frying, mix the minced meat with a large spoon. The mass should be thick so that the cutlets retain their shape during heat treatment.
Products need to be sculpted by hand, scooping out 1.5 tbsp. minced meat. Semi-finished products should be given a round shape flattened on top. The cutlets need to be fried on each side, rolling the cutlets in flour. The product can be served with any side dish or vegetable salad. It is better to first place the cutlets on separate serving plates.
With oat flakes
Fish from 2 pcs. cans can be used to prepare cutlets with the addition of oatmeal, which makes the minced meat thick and aromatic. For a tasty dish, it is better to take canned saury, which you need to put in a deep bowl. Beat the egg into the mashed product in oil with a fork.
After mixing the fish mass, you need to put chopped onion into it, add spices and a pinch of salt. Place 1/2 tbsp in a bowl. oatmeal, you need to knead the minced meat thoroughly.
You can make cutlets from it as follows:
- Take a small portion (1.5 tbsp) of minced meat with wet hands.
- Roll the mixture into a spherical or oval shape.
- Press down each piece on both sides.
- Dip the products in wheat flour before placing them in the pan.
With oat flakes
All that remains is to heat the vegetable oil in a frying pan and place the cutlets there. You need to fry them in portions, since 2 pcs. cans of saury allow you to make a large number of cutlets. The cutlets, browned on each side, can be served.
