Canned fish cutlets with semolina. Canned fish cutlets: simply delicious

Happiness is when the housewife has a couple of jars of canned fish in stock. I doubt the quality of stewed meat, but I really like fish in its own juice or oil. Either simply with a side dish or in the form of cutlets like these.

I was very surprised and pleasantly pleased with the recipe. A jar of canned herring makes 4 servings of delicious fish cutlets. And no one will suspect that the dish is canned.

As a side dish for the dish, I use boiled rice with sautéed onions and carrots. A side dish of potatoes goes perfectly with fish cutlets. By the way, if the cutlets seem a little dry, prepare gravy for them or serve them with sauce, for example, ordinary ketchup. The ingredients are ready, let's get started!

Drain excess liquid from canned food and place in a bowl. Mash with a fork until smooth.

Peel the onion and cut into small cubes.

Beat the egg into the canned food. Add onion. Add semolina.

And also dry spices: oregano, celery and a mixture of peppers. Add fresh herbs.

Mix the minced meat thoroughly and leave for 20 minutes.

With clean hands, form small patties. From this quantity I got 8 pieces.

Fry the products in a frying pan heated with vegetable oil over low heat until cooked through, about 5 minutes on each side or until golden brown.

Canned fish cutlets with semolina are ready! Serve the dish hot with your favorite side dish. Bon appetit!

To feed your household a tasty and satisfying dinner, you don’t have to stand at the stove for a long time and use expensive products. You can make cutlets from canned fish, which every housewife has in the refrigerator. Believe me, they are in no way inferior in taste to traditional minced fish cutlets. We have selected several interesting and easy-to-follow recipes for you.

Features of preparing cutlets from canned fish

Canned fish cutlets are prepared quite simply. The process itself will not take you more than 40 minutes. The peculiarity of this dish is that to prepare it you can use any canned food in oil or its own juice. The main thing is to choose canned food that does not contain bones, fins, heads and other inedible parts of fish. And these cutlets are served with absolutely any side dish.

To make fillets from canned fish, simply pour the oil or juice into a separate bowl and mash them well with a fork. And juice and oil can be added to the minced meat if it seems dry to you.

Fish cutlets: recipe with photos

This recipe involves adding rice to the minced meat. Canned fish cutlets with rice turn out fluffy and very tasty. Canned saury or mackerel are ideal for making these cutlets. However, you can use any other canned food in oil. And to give the cutlets a rich color, you can add grated fried carrots to the minced meat.

Compound:

canned fish – 1 jar;
2 medium onions;
rice (preferably short grain) – 125 g;
breadcrumbs;
a mixture of peppers and salt;
refined vegetable oil.

Preparation:

First of all, you need to boil the rice until almost done, and then rinse it and drain it in a colander. Don't forget to lightly salt the water.
We clean the onion, chop one head in a blender, and chop the second very finely.
Carefully open the canned food and place it in a deep bowl. Mash them with a fork. The fish fillet is ready.
Add rice to the fish fillet.
Now add finely chopped onion and chopped onion in a blender.
Mix all ingredients well. This must be done carefully so that there are no lumps left and the consistency of the minced meat is uniform. Season the minced meat with salt and a mixture of peppers.
Lightly grease your hands with vegetable oil and form our cutlets. It is advisable to make them small so that they are well fried. Roll the cutlets in breadcrumbs.
Canned fish cutlets cannot be stewed, so we need to fry them well over medium heat until they acquire a golden color.
Ready cutlets can be served with any side dish.

Canned saury cutlets with semolina

Now let's prepare fish cutlets from canned saury, adding semolina to the minced meat. Some housewives use flour, but it is semolina that will give the cutlets a delicate and soft taste.

Compound:

1 jar of saury in oil;
1 onion;
3 eggs;
5 tbsp. l. semolina;
½ tsp. soda;
breadcrumbs;
dill, frozen or fresh;
a mixture of peppers and salt;
refined vegetable oil.

Preparation:

The onion needs to be peeled and chopped.
In a separate bowl with deep sides, beat the eggs until smooth. Add semolina and onion to the egg mixture and then mix.
Place the canned food on a plate and mash thoroughly with a fork.
We wash the dill, dry it and chop it.
Add canned food, dill and the specified amount of soda to the eggs with semolina. Advice: you need to be careful with the proportions of soda: it is better to put less so that the cutlets do not have its aftertaste. The minced meat should be seasoned with a mixture of peppers and salt and mixed very well until smooth.
Leave the finished minced fish for 30 minutes to infuse.
After half an hour, you can fry the cutlets in the way we already know, after rolling them in breadcrumbs.
Serve the finished cutlets with potatoes or rice.

Tender cutlets with potatoes

What ingredients are not added to minced fish cutlets to change their usual taste, for example, potatoes. By preparing fish cutlets from canned sardines according to this recipe, you will get a real culinary masterpiece.

Compound:

a jar of sardines;
onion head;
chicken egg;
200 g rice;
3-4 medium potatoes;
vegetable oil;
breadcrumbs;
a mixture of peppers and salt.

Preparation:

Canned cutlets with loaf

It has already become traditional to add bread or a loaf of bread soaked in milk or water to any minced meat for cutlets. Canned fish cutlets can also be prepared in a similar way. Try it - and you will be satisfied with the result.

Compound:

a jar of canned food;
onion head;
2 eggs;
2-3 pieces of loaf;
water or milk;
a mixture of peppers and salt;
breadcrumbs;
vegetable oil.

Preparation:

Canned fish cutlets are an easy to prepare dish and are an excellent budget alternative to minced fish cutlets.

For making meatballs, canned fish made from blanched fish such as tuna, pollock, saury, sardines and others are better suited. Below we will look at a variety of homemade recipes with photos.

With rice

Even a novice housewife can make cutlets from canned fish with rice.

Ingredients for cooking:

250 g canned fish (with oil);
2 fresh eggs;
2 onions;
1.5 tbsp. cooked rice;
0.5 tsp table salt;
1 g dill;
1 bay leaf;
3 tbsp. refined oil;
¼ pepper mixture.

Preparation:
To prevent the products from falling apart, it is better to cook them with round rice. Boil the cereal in advance, add salt and, after mixing thoroughly, set aside.

Peel the onion, chop finely, sauté in vegetable oil until light yellow. Mix the cooled roast with rice.

Wash the dill, dry it, chop it finely, and put it in a bowl. We beat the eggs in there.

Drain the oil from the canned food, mash the contents with a fork and add to the rest of the ingredients.

Mix the minced meat thoroughly, form cutlets, fry them until beautifully browned over high heat. Then turn it over, reduce the heat, add a bay leaf to the frying pan and fry under the lid until cooked. Delicious fish cutlets are ready to serve.

Sardine with semolina

Semolina is a neutral grain that is practically not felt in the minced meat. Therefore, even the most picky eater will like canned fish cutlets with semolina.

1 b. sardines (canned);
1 tbsp. semolina;
2 eggs;
2 tbsp. low-fat mayonnaise;
1 onion;
a little salt.

Preparation:
Open a can of canned food, put all the contents in a bowl and turn it into a paste. Add semolina and mix.

Meanwhile, peel, finely chop the onion, and place it in a bowl with the fish. We put mayonnaise there, beat in eggs, season with spices (you can add chopped herbs). After mixing thoroughly, leave it alone for 20 minutes so that the cereal swells well.

Then we form small cutlets. Breaded them in flour or semolina, fry them on both sides until golden brown. Then add 2-3 tbsp. water, cover with a lid, simmer fish cutlets from canned sardines for another five minutes until cooked over low heat.

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 and 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.

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.

Tuna with potatoes

Cutlets made from canned fish and potatoes turn out very tender and tasty. The fish sets the flavor and the potatoes add a delicate texture.

1 b. canned tuna (in its juice);
3 potato tubers;
2 garlic cloves;
1 onion;
1 egg;
2-3 tbsp. wheat flour;
0.5 bunch of green onions;
a little vegetable oil.

Wash the potato tubers thoroughly, peel and cook until soft. Use a masher to make mashed potatoes and let them cool slightly.

We also make a homogeneous mass from canned food and combine it with potatoes.

Beat a chicken egg into a bowl with minced meat, add chopped garlic, chopped onions and green onions. For viscosity, add a few tablespoons of wheat flour and mix everything thoroughly.

We form round balls, bread them in flour, fry for 5-7 minutes on both sides until a beautiful blush is obtained.

Baked in tomato sauce with cheese

If fish cutlets are intended for children, then it is better to cook them in the oven, adding delicious tomato sauce.

1 b. pink salmon;
2 small onions;
6 tbsp. semolina;
3 tbsp. thick boiled tomato;
50 g Kostroma cheese;
2 large eggs;
3 tbsp. white flour;
a little table salt and your favorite spices.

Preparation:
Place the contents of the tin can on a plate, remove the existing spices, and mash the pink salmon to a pulp.

Peel the onion, grate it directly into the fish, add semolina, beat in raw eggs and mix everything thoroughly.

With wet hands we form oblong products, bread them in wheat flour, lightly fry them on both sides in a frying pan. We transfer the preparations to a baking sheet.

Mix the tomato with spices, add salt and pour the sauce over the cutlets. Cover the baking sheet with a sheet of foil and bake in the oven for 10 minutes at 190 degrees.

Then place a piece of cheese on each cutlet and bake until a cheese crust forms.

From saury with millet

With millet, canned saury fish cutlets are not only tasty, but also very nutritious.

1 b. canned saury;
0.2 kg millet;
1 small carrot;
1 egg;
1 onion;
0.5 bunch of fresh dill;
1 tsp chopped coriander;
3 cloves of garlic;
2 tbsp. crackers (ground);
a little salt.

Preparation:
Everything will turn out delicious if you process the millet correctly. We sort the grains, removing all the black grains, rinse thoroughly in several waters and scald with boiling water. Boil the millet in salted water until tender. Drain the remaining liquid and cool the mixture.

Remove the husk from the onion, wash it, and finely chop it. We peel the carrots, finely chop them, and cut the garlic cloves with a sharp knife. Saute the prepared vegetables in refined oil until soft, but you need to make sure that they do not fry.

Now we prepare the minced meat by mixing mashed canned food, millet porridge, sautéed vegetables, chopped dill, egg and spices in one bowl until smooth.

With wet hands we form small pieces, lightly roll them in flour breading and fry over medium heat on both sides until cooked.

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.

Preparation:
We 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.

To ensure that canned fish balls always turn out tasty, appetizing and keep their shape well, you should adhere to the following rules:

You can get fluffy cutlets by adding wheat bran, special pancake flour or semolina to the minced meat;
The tastiest cutlets will be made from minced meat made from canned fish in oil and blanched fish;
It is best to add sauteed onions to minced fish, because... the fried vegetable becomes sweeter and softer;
to prepare cutlet mass, use only chilled canned food;
Canned smoked fish (for example, sprats) are not suitable for the recipe, because they have a very strong taste and will taste bitter in the finished dish;
if the mass is prepared only from lean blanched fish, then add a piece of melted butter for juiciness;
knead the cutlet mass with your hands, and before frying, keep it in the refrigerator for half an hour;
multi-component minced cutlet must contain a fish component of at least 2/3 of the total volume;
To make cutlets with rice or oatmeal denser, boiled rice or oatmeal is additionally twisted in a meat grinder;
It is convenient to sculpt products with wet hands;
You can serve cooked fish cutlets with absolutely any side dish, complementing the dish with mushroom, cheese or tomato sauces.

The recipe for canned fish cutlets can be varied with many additional ingredients. The meatballs are fried, stewed, baked in the oven. They are served with a variety of sauces and side dishes, so there are no limits to culinary experiments here. Bon appetit everyone!

Cooking cutlets from canned fish

Many people are accustomed to treating canned food as camp food. But you can make real culinary masterpieces from them. Many recipes and admiring reviews online only confirm this fact. Therefore, if you are tired of familiar dishes and want to surprise your household with something unusual, then do not forget to grab a can of canned fish from the store shelf.

How to choose?

The choice of canned fish is very wide. But often we buy a “pig in a poke”. After all, we know nothing about the contents of these metal cans. The main criteria will be visual inspection and trust in the manufacturer. Besides this:

cans must be intact, dents and rust on the surface are not allowed;
pay attention to the expiration date;
It’s better if the jar indicates that the fish in it is presented in the form of pieces;
look at the composition (the ideal option would be to contain only fish, sunflower oil and natural spices and salt) - the more various artificial flavors and additives are indicated there, the less healthy the product will be in the end.

Preparing Ingredients

Despite the fact that there are very specific recipes for preparing this or that dish, no one forbids you to experiment. Here are a few secrets you will need during the cooking process.

Make sure the canned food is chilled before cooking. This will simplify further work with them. When crushed with a fork, all parts will mix evenly, and you will get a homogeneous consistency.
Don't make the cutlets too big. If you try to turn them over in the pan, they may break.
When preparing minced meat, make sure that the fish is chopped well enough. This way you will achieve a uniform taste, and they won’t fall apart.
Semolina will help turn cutlets from any fish puree into a fluffy soufflé. Mix it with the minced meat in advance so that it has time to swell.
Onion lovers should thoroughly grind this spicy ingredient before adding it to the fish. Too large pieces are not the best indicator of a good dish.

Recipes

Making cutlets from canned fish is not difficult at all. Even a novice housewife can cope with such a task. The main thing is to buy a quality product at the nearest supermarket. The following fish are good for cutlets: pink salmon, pollock, sardines, tuna. If you find something more exotic on the shelves, then you can give free rein to your imagination and surprise your loved ones with an unusual combination. Do not forget that the final result will depend not only on the canned food used, but also on additional ingredients. They can be rice, potatoes, semolina. Spices also play a significant role. A moderate amount of them added to a dish can beneficially emphasize the taste of fish.

Classical

Most often, when preparing any cutlets, housewives add bread to them. Due to this, the structure of the dish improves, it becomes less dense. This also affects the taste, which will be more delicate.

So, to prepare canned cutlets according to the classic recipe, we will need the following ingredients:

the canned food itself (you can choose according to your own taste) - one can will be enough to feed your family;
a pair of chicken eggs;
large onion;
milk (you can also use water, but it will taste better with milk);
black bread or loaf - a couple of pieces;
pepper mixture;
breading (you can take crackers or use regular flour for these purposes).

As for the preparation itself, we will consider the whole process step by step.

Step 1. Open the canned food and crush it with a fork. You should not use a blender, as the fish is quite soft and you can overdo it and get a puree. It will be much more pleasant to taste the fish without bumping into bones or too large pieces.

Step 2. Pour milk over the bread and let it brew. When softened, it will be much easier to mix with minced meat.

Step 3. Boil the eggs hard. Some housewives add them raw. You can try both options. We will peel the finished eggs and chop them finely (you can also use a fork).

Step 4. We combine all our ingredients. Don't forget about onions, salt and pepper. Mix thoroughly. In all parts of the minced meat, the products should be present in approximately equal parts.

Step 5. We form cutlets and roll them in breading. Pour oil (sunflower) into a heated frying pan.

Step 6 Fry our preparations until done. Since the canned food is already ready, this will take literally a couple of minutes (on each side).

This dish can be served with almost any side dish. And the cooking method itself can vary at the request of the housewife. For example, if you are preparing them for children, then use a double boiler. This will help avoid the appearance of harmful carcinogens in the dish.

With rice

For this recipe we will need the same ingredients as for the classic version. Only one new one is added - this is rice. You will need about one and a half cups of it (ready). The good thing about this recipe is that if you have some rice left over from yesterday's dinner, it can be used to prepare a new dish. If you cook fresh, then take peeled. This rice will provide the gluten we need, which will prevent the cutlets from falling apart.

Next, we follow the already familiar pattern. Drain the oil from the canned food, remove the seeds (if there are any) and chop with a fork. For this recipe, haute cuisine professionals advise using raw eggs. Moreover, it will be nice if you beat the yolks and whites separately and add them to the minced meat. This will give it an airy texture.

After this, add rice. If you just boiled it, let it cool a little. Next come spices, chopped onions, salt. To give the cutlets a special flavor, you can add herbs to your taste. Mix well and form cutlets, roll them in breading and fry.

Don't turn the heat on high. This will cause the outside of the product to cook, but the inside will remain raw.

To learn how to prepare canned fish cutlets with rice, watch the video below.

With semolina

One of the most popular recipes. Semolina can be added to almost any cutlet. Canned options are no exception. Regardless of what recipe with semolina you use and in what quantities you need to add it, remember that it must be pre-prepared. To do this, you can mix it with minced meat and let it stand for a while, or pour it with milk (if the quantity is large).

For our recipe, we suggest taking the ingredients in the following proportions: about 200 grams of canned food and 1.5 cups of semolina. Among the additional ingredients we will also need a couple of eggs, pepper, salt, and onion. If you don’t like the cutlets to be greasy, drain all the oil in advance. To do this, place them in a colander. We arm ourselves with a fork and chop the pieces of fish. The onion adds tenderness to the cutlets, but for this you need to chop it finely. You can also use a blender. Next, break the eggs into minced meat, combine them with semolina, salt and spices. Let it sit until the semolina softens. If you are cooking for children, you can give the cutlets funny shapes.

But be sure to sprinkle them with breadcrumbs. Fry over medium heat on both sides.

To learn how to cook semolina cutlets, watch the video below.

The advantage of this dish is not only that the cutlets are very tasty, but also in its versatility. You can safely offer it to the youngest tasters, take it with you on a picnic, and even use it as the main dish for a family dinner.

With potatoes

Potatoes can be not only an excellent side dish, but also a full-fledged ingredient in the minced meat itself. In the potato recipe, we allow ourselves to experiment with spices to give the dish an interesting taste and aroma. We will need:

can of canned fish (pink salmon);
a couple of potatoes;
garlic;
cinnamon;
cardamom;
bay leaf;
ginger (one pinch);
turmeric;
chili pepper;
sugar and salt.

Try to remember the order in which you add spices, as this will determine the final taste of the cutlets. So, put the frying pan on the fire, add oil and fry the onion and garlic. Next, cut the potatoes into pieces and place them raw in the pan. The first spice we will use is ginger. Fry for 5 minutes. Pour half a cup of water and add the next batch of spices: turmeric and bay leaf. Add the mashed fish at the same stage.

Now you can rest while everything simmers (20 minutes). The fire should be moderate. Open the lid, remove the bay leaf and add a small amount of cardamom. Remove from heat, stir and crush with a masher. All that remains is to add salt, chili pepper and cinnamon. Our spicy minced meat is ready. There is nothing original in the process of frying cutlets. Form, place in a frying pan and wait until golden brown on both sides.

If you want to prepare fish cutlets for the holiday table, then use salmon. This noble fish goes well with potatoes. In this case, you can leave the traditional spices (salt, pepper) so as not to overpower the taste of the fish. None of your guests will even guess that you used canned salmon.

With oat flakes

To make the cutlets tender and tasty, use instant oatmeal. They will reduce cooking time. If these are not available, then you can get by with regular ones, but they will need to be pre-soaked in warm boiled water. The recipe for making fish cutlets with oatmeal is very simple. But the taste will surprise you and your family. After all, even a familiar dish can be given interesting notes through new ingredients.

As with all the recipes discussed above, you will need a jar of canned fish for preparation. Open, remove bones, chop. Everything else is just as simple. Mix the fish with chopped onion and beaten egg. Add 6 tbsp. l. flakes and chopped dill (you can also use the dried version). All that remains is to add salt and pepper. Even though we took instant cereal, they need to be given time to swell. Therefore, leave the minced meat for 20 minutes. Now you can heat the pan and fry the formed cutlets.

With buckwheat

A huge advantage of canned fish cutlets is the ability to combine them with various cereals. We have already considered the option with rice. But the choice is not limited to this cereal. It is quite possible to use buckwheat, grain, and even pearl barley. Thus, we get a “two in one” dish. This will be both a side dish and the cutlets themselves. To prevent the plate from looking empty, add fresh chopped vegetables as a complete side dish - a great option for those who are watching their figure.

To make the dish even more dietary, try baking the cutlets in the oven. You can try cooking them in a double boiler. To give the crust a delicious golden brown color, lightly fry it in a little oil. If the pan allows it (the food does not burn), you can do without it.

So, take a glass of boiled buckwheat. You don’t even need to salt it, since the canned food is already salted. We recommend using sardines for this recipe (although other canned foods will work). Add it to the crushed fish (you will also need one jar). Sauté carrots and onions in a frying pan and place in minced meat. Next is the line of eggs (2 pcs.), spices, salt. Our minced meat is completely ready. All that remains is to form neat cutlets, roll in breading and fry.

Canned fish cutlets 🥝 how to cook delicious fish cutlets

Many people love aromatic and juicy fish cutlets, but not everyone knows that fresh minced fish is not necessary to prepare them. Just canned fish is also suitable for a tasty dish! If you are tired of meat dishes, or you just don’t want to cook something complicated, you can quickly and without hassle prepare rice cutlets with canned fish. Such cutlets are obtained much more inexpensively than from minced pork. Yes, pork and beef, whatever one may say, require time and effort to cook, and cutlets from canned fish with potatoes or oatmeal are much easier and faster to prepare.

In this article you will find useful tips for preparing canned fish cutlets and the most delicious, proven recipes.

Why exactly canned cutlets?

The most important feature of these cutlets is simplicity and convenience of preparation(even a novice cook can handle them), and they are also accessible to everyone, because they will serve as a budget replacement for minced meatballs. In addition, canned food is stored for a long time and does not need to be carefully processed for filleting. You just need to drain the oil and fish juice, and then mash with a fork.

These fish balls are not only very tasty, but also healthy! Some may say that the fish is subjected to long-term heat treatment, so that there is no benefit or nutritional value left... But, with skillful handling of canned food, you will get a healthy product. Still, softened fish bones remain in canned food, and they are rich in digestible calcium. It turns out that 100 grams of canned fish contain as much calcium as a glass of milk. And processing fish at high temperatures helps to release and increase the benefits of antioxidants such as lycopene and betacarotene. So you can enjoy rosy, juicy, aromatic cutlets from canned fish and also have health benefits.

The best recipes for canned fish cutlets

Canned fish cutlets with semolina

You will need:

First you need to mash the canned food with a fork, add semolina and mix well. If you replace semolina with oatmeal, the procedure should be the same.
Then stir in the onion, cut into small pieces, eggs, mayonnaise or sour cream, and salt to taste. You can add your favorite spices, dill, parsley. Greens complement the taste of fish very well.
Leave the minced meat for 20 min, this is necessary for the semolina to swell. Form cutlets and bread them with flour, breadcrumbs or the same semolina.
Fry in vegetable oil, and then you can simmer for about five minutes. To do this, add 3 tablespoons of water, cover with a lid and reduce the heat slightly.

Canned fish balls with potatoes and rice

These cutlets are made from canned food with rice very filling.

You will need:

1 can (200 g) canned fish,
1/3 tbsp. rice,
bulb,

2 potatoes,
20 g boiled beets,
parsley or dill,
salt and pepper.

Rice and potatoes need to be cooked until tender, and at this time peel the onion.
Finely grate the boiled beets and potatoes, chop the onion and herbs, and then mix all the ingredients.
Grind the fish with oil, stir it into the vegetable mixture.
Add spices and salt to the minced meat, form into oval-shaped balls and coat with breadcrumbs.
Fry the cutlets until deliciously golden brown over medium heat.

Canned pink salmon cutlets

You will need:

240 g pink salmon,
2 eggs
bulb,

3 tbsp. flour,
parsley and dill,
salt.

Place the fish in a deep bowl and mash with a fork. Chop the onion and herbs, beat the eggs, knead the minced meat, mix the ingredients well! Add spices and salt to taste.
Now you need to add flour and knead the minced meat again.
Don't be alarmed, the mass turns out to be quite liquid. Place the minced meat on the frying pan using a spoon. like pancakes.
Fry them in vegetable oil on both sides until golden crisp, and you can serve them with rice, vegetable puree or your favorite salad.

Spicy canned fish cutlets

You will need:

200 g pink salmon,
2 medium potatoes,
bulb,
1 tbsp. butter,
garlic clove,
bay leaf,

a pinch of ginger,
tsp turmeric,
cardamom,
hot chili pepper,
cinnamon,
a pinch of sugar, salt.

Chop the onion and cut the potatoes into small slices. Fry the onion and garlic in oil in a large frying pan (after all, we will mix all the ingredients on it), adding ginger. Add potato cubes there and fry 5 minutes.
Add canned fish, mashed with a fork, to the vegetables. The remaining spices should be added gradually, first the turmeric and bay leaf along with half a cup of water.
Cover the pan and simmer the mixture 20 minutes, remove the bay leaf, and now add a little cardamom.
Turn off the heat, mash the mixture with a blender or masher, adding salt, sugar, chili pepper and cinnamon.
Roll the formed cutlets in breadcrumbs and then fry on both sides.

Canned fish cutlets with rice

The special feature of these cutlets is that... they roll in cornmeal, the dish takes on interesting notes.

Will need:

200 g canned fish,
300 g rice,
2 onions,
2 eggs

4 tbsp corn flour,
vegetable oil,
salt and pepper.

Let the rice cook, and in the meantime mash the fish with a fork or using a blender.
Brown the chopped onion in a frying pan.
Mix all the ingredients, carefully beat in the eggs, add salt and pepper.
Form the minced meat into cutlets, roll in corn flour and fry in oil until golden brown.

Cooking secrets

To make canned fish balls even more delicious, use these tips, tested by many housewives:

To add piquancy, add to minced meat. fried onion and black pepper, fish really “love” this seasoning.
To make the cutlets fluffy and airy, add pancake flour, wheat bran or semolina. This will only improve the taste, the cutlets will become more tender!
Almost any canned fish is suitable for making cutlets, but sprats have a too strong taste, and after frying, such meatballs acquire a bitter aftertaste.
The minced meat will be tender and homogeneous if, before cooking, cool canned food.
The same applies to the knife with which you will chop the fish. If you use a meat grinder, you need to rinse the knives ice water.
You need to knead the minced meat with your hands, but not with a spoon, and then put it in the refrigerator for about half an hour.
Minced lean fish can be seasoned butter.
If your cutlets contain a lot of other ingredients, do not forget about the proportion: not less than 2/3 of the volume of the entire minced meat.
It is better to make cutlets with your fingers soaked in water so that the minced meat does not stick to your hands and the cutlets turn out even and smooth.

Step-by-step recipes: how to cook cutlets from canned fish

Few people know that cutlets made from canned fish are no worse than those made using regular minced meat. Moreover, such a dish is much more aromatic and juicy, and also does not require a long stay near the stove.

General information about canned fish dishes

Canned fish cutlets are made in literally 40-50 minutes. This dish can be served with various side dishes and sauces. It should also be noted that the choice of fish type for future cutlets has absolutely no significance. The main thing is that the jar contains pulpy pieces without various fins, heads and other inedible elements, as well as a large amount of oil.

Canned fish cutlets: step-by-step recipe

To make such a dish yourself, you do not need to buy a lot of expensive and varied ingredients. For the cutlets we need:

canned fish (preferably pink salmon) – 2 standard jars;
long grain rice – 1/3 of a small glass;
potato tubers – 2 medium pieces. (you can not use it if you wish);

Product processing

Canned pink salmon cutlets are very juicy and flavorful. But before you start sculpting such products, you should prepare the minced fish in advance. To do this, you need to sort out the long grain rice, rinse it thoroughly, and then boil it until completely soft in salted water.

After the cereal has been processed, you can begin preparing the potatoes. It must be cleaned and then grated (large). As for the onions, you should simply chop them into small cubes.

Preparation of minced meat

Preparing cutlets from canned fish does not take much time. After all, to create such a dish there is no need to separately process the river product. To do this, you just need to mash the canned pink salmon with a fork, and then add boiled rice, grated potatoes, chopped onions and a raw country egg to it. The ingredients also need to be seasoned with spices, but taking into account the fact that the fish is already too salty and spicy.

When you mix all the ingredients with a large spoon, you will get a fairly thick minced meat that holds its shape well.

The process of forming products and frying them on a stove

Canned fish cutlets, the recipe for which we are considering, are formed quite easily. To do this, you should take 1.5 large spoons of minced meat in your hands, and then mold it into round products and flatten it a little. Next, all the formed cutlets must be rolled in wheat flour (or breadcrumbs) and placed in a heated frying pan with oil. Fry a dish of canned pink salmon until both sides are browned. After this, the cutlets need to be placed on plates and served along with any side dish.

Step-by-step recipe for canned Saira cutlets

To prepare such aromatic products, you need:

canned fish (it is advisable to take saury) - 2 standard jars;
bitter onion, not too large – 1 pc.;
large country egg – 1 pc.;
oatmeal – ½ small glass;
light flour or breadcrumbs - use as desired;
deodorized sunflower oil – used for frying;
Any spices, including salt - use to taste and personal discretion.

Cooking minced meat

Canned saury cutlets turn out to be especially tender if you add an additional component such as oatmeal to the minced meat. To do this, place the fish product in a large bowl and mash with a fork until it becomes a homogeneous paste (along with the broth). Next, you need to add finely chopped onion, a large country egg, oatmeal and any spices, including salt, to the saury. As a result, you should get quite thick and aromatic minced meat.

Forming and frying products

Canned fish cutlets should be formed exactly the same way as if you were using regular minced meat. To do this, you need to take it in your hands in the amount of one and a half large spoons, and then make a ball or oval and lightly crush it.

Next, all the formed cutlets from canned fish need to be placed in a heated frying pan with oil and fried on both sides until an appetizing crust appears. After this, the dish must be placed on plates along with the side dish and gravy, and then served hot.

Making fish cutlets with cheese filling

Canned cutlets in oil (for example, “Sprats”) turn out to be too aromatic and fatty. In this regard, we do not recommend using this product for preparing minced meat. For such a dish, it is best to purchase fish in a flavorful broth. The most suitable canned product is sardine.

So, to make delicious fried cutlets, we will need:

canned fish “Sardine” – 2 standard jars;
bitter onion, not too large – 1 pc.;
large country egg – 1 pc.;
long grain rice – ½ small glass;
hard cheese – approximately 140 g;
light flour or breadcrumbs - use as desired;
deodorized sunflower oil – used for frying;
Any spices, including salt - use to taste and personal discretion.

Component Processing

Fish cutlets from canned sardines and hard cheese are prepared just as easily and simply as the previous dish options. To do this, you need to boil long-grain rice in salted water in advance, and also finely chop the bitter onions. As for the solid dairy product, it should only be cut into pieces 2 by 2 centimeters.

Making flavorful minced meat

Before making the products and filling them with cheese, you should mix chopped canned sardines along with chopped onions, a country egg, boiled long-grain rice and aromatic spices in one bowl. As a result, you should get a fairly thick paste.

Forming cutlets and frying them

After preparing the minced meat, you need to take it in your hands in the amount of one and a half spoons, and then flatten it into a flat cake, place a piece of cheese in the center and form a cutlet so that the solid milk product remains inside.

After all fish products are formed in a similar way, they should be rolled in wheat flour (if desired, you can also use breadcrumbs), and then placed in a heated frying pan with oil.

Frying the fish cutlets takes about 5-8 minutes on each side. In this case, the products should be covered with a golden brown crust and become as appetizing as possible, and the filling should completely melt, but remain inside the products.

After preparing cutlets from canned fish, they should be carefully removed from the frying pan and distributed on plates along with any side dish. Additionally, this dish can be doused with aromatic tomato or creamy sauce. Also for lunch, it is advisable to present pieces of dark or light bread, a salad of fresh vegetables and herbs. Bon appetit!

Canned fish cutlets - the best recipes for a tasty and budget-friendly dish

There is nothing more profitable and easier than making cutlets from canned fish. The speed of preparation is supported by the low cost and ease of storage of store-bought preparations, which have different nutritional value and taste, do not require any special additional components, and are sometimes of higher quality than fresh minced meat.

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 pink salmon cutlets

Canned fish cutlets - a recipe that takes into account the taste and type of product. Pink salmon is a member of the salmon family, which is characterized by a bright aroma, rich taste and appetizing color. Given this, it is more appropriate to avoid breading and make Asian-style cutlets, adding zest, garlic and ginger to the minced meat.

green onions - 10 g;
pink salmon - 390 g;
soy sauce - 40 ml;
orange juice - 20 ml;
oil - 20 ml;
zest - 5 g;
ginger - 5 g;
clove of garlic - 2 pcs.;
crackers - 70 g;
egg - 1 pc.

Remove the bones from the pink salmon.
Whisk all ingredients in a bowl.
Form cutlets.
Fry canned fish cutlets for 3 minutes on each side.

Canned fish cutlets with rice

Canned saury cutlets with rice are a tasty and practical dish. On the one hand, rice acts as a binding component, on the other hand, it adds satiety and eliminates the need to prepare a side dish. It has a neutral taste, so it will go perfectly with saury in tomato sauce. The cutlets will turn out juicier, more appetizing, with a pleasant sourness.

saury in tomato sauce - 200 g;
boiled rice - 100 g;
semolina - 40 g;
egg - 1 pc.;
onion - 1 pc.;
clove of garlic - 3 pcs.;
crackers - 120 g.

Brown the onion, garlic and fish pieces along with the tomato sauce in a frying pan until the liquid has evaporated.
Cool slightly, add semolina. After 15 minutes, add rice and egg.
Bread the cutlets in breadcrumbs.
Fry canned fish cutlets for 4 minutes on each side.

Canned fish cutlets with semolina - recipe

Canned fish cutlets with semolina are among the popular combinations. This choice is explained by the properties of semolina, the stickiness of which is beneficial for shaping cutlets, and the grainy texture is beneficial for the fluffiness and softness of the products. The main thing is to let the semolina brew. You can use juice from a can as a liquid.

sardine in oil - 250 g;
semolina - 200 g;
soda;
onion - 1 pc.;
egg - 2 pcs.;
cream - 40 ml.

Mash the canned food in semolina.
Add cream, soda, eggs, onions and set aside for 30 minutes.
Spoon the minced meat into the pan and fry the cutlets for 10 minutes.

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.

potatoes - 500 g;
tuna - 190 g;
Dijon mustard - 5 g;
egg - 1 pc.;
crackers - 80 g;
dill - 10 g;
oil - 20 ml.

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.

salmon - 200 g;
Hercules flakes - 100 g;
onion - 1 pc.;
dill - 5 g;
egg - 1 pc.

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.

Canned fish cutlets with buckwheat - recipe

Buckwheat cutlets and canned food solve several problems at once: they help dispose of tired porridge and eliminate the need to prepare a separate side dish. In addition, it is tasty, healthy, economical and original. It should be noted that buckwheat is a crumbly cereal. To ensure that the cutlets keep their shape during frying, the porridge should be blended in a blender.

boiled buckwheat - 500 g;
canned fish in oil - 250 g;
onion - 1 pc.;
carrots - 1 pc.;
flour - 60 g;
egg - 1 pc.

Sauté the onions and carrots.
Puree the buckwheat in a blender, combine with fish, flour, egg and sauté.
Form cutlets and fry them in oil.

Canned fish cutlets with couscous

Housewives who keep up with the times make delicious cutlets from canned food with modern products. For example, with couscous, which is a derivative of semolina. It has the same properties as it, but is more nutritious and expressive. Couscous is added to the minced meat in finished form (steamed with boiling water), so the cutlets are fried quickly.

couscous - 125 g;
boiling water - 250 ml;
tuna - 150 g;
onion - 2 pcs.;
egg - 1 pc.;
paprika - 5 g;
ground black pepper - 5 g.

Steam the couscous with boiling water for 15 minutes.
Stir in fish, egg, seasonings and onion.
Form into 8 patties and brown in a frying pan.

Canned fish cutlets in tomato sauce

Canned cutlets in tomato are not inferior in quality to fish products in oil. On the contrary, they are distinguished by their bright taste and color. As a rule, the entire contents of the jar are involved in the preparation of minced meat, therefore, for density, semolina or mashed potatoes are added to it. With semolina the cutlets look like pancakes, with mashed potatoes they have a classic shape.

potatoes - 200 g;
canned fish in tomato sauce - 425 g;
egg - 2 pcs.;
parsley - 15 g;
flour - 120 g;
oil for frying.

Boil and puree the potatoes.
Mix with canned food, herbs and eggs. Season with salt and pepper.
Bread in flour and fry.

Canned fish cutlets in the oven

Canned cutlets in the oven are a healthy alternative to fried foods. At the same time, they are not boring and do not differ in taste, appearance and texture from fried cutlets: they have a golden crust and juicy flesh inside. This effect is achieved by double breading of fried crackers. It adds an element of crunch and keeps the cutlets juicy and moist.

mackerel in oil - 220 g;
boiled potatoes - 220 g;
egg - 3 pcs.;
crackers - 500 g;
oil - 40 ml;
onion - 1 pc.;
curry powder - 1 teaspoon;
garlic - 3 pcs.;
ginger - 10 g;
cayenne pepper - 5 g;
ketchup - 40 g.

Fry onion, ginger and garlic.
Add spices and fish pieces.
Simmer for 10 minutes until the liquid evaporates.
Stir in ketchup and potato pieces.
Cool, form cutlets.
Fry the crackers in oil.
Beat the eggs.
Double bread the cutlets in egg and breadcrumbs.
Cutlets baked from canned fish are cooked at a temperature of 180 degrees for 15 minutes.

Steamed canned fish cutlets

Most recipes describe ways to make delicious canned fish cakes by frying or baking. All these methods are good, but do not lead to a reduction in calorie content of the dish. The only way to avoid extra calories is to steam the cutlets. In this case, they will turn out lighter, healthier, juicier and softer than fried ones.

canned food in oil - 500 g;
onion - 1 pc.;
egg - 1 pc.;
crackers - 70 g;
rice flakes - 50 g;
spices to taste.

Mash the canned food with a fork.
Mix with breadcrumbs and egg.
Season and form into patties.
Bread in rice flakes and place on a steamer rack.
Steam cutlets from canned fish for 10 minutes.

By spending just 15 minutes, you can feed your family dinner by preparing delicious cutlets from canned fish. It is in vain that many people treat jars of fish as camp food. You can make real masterpieces from them. But it wasn't always like this.

In Soviet times, the popularity of jars of canned fish was promoted by a rather funny marketing ploy. Even before the war, when there was not enough meat in the country to feed the people, they began to produce a huge amount of canned food. They say that at first no one wanted to buy them; people believed that they were putting the worst fish in the jars. On the advice of the Soviet People's Commissar of the food industry, a rumor was spread around the country that smugglers were transporting jewelry in such jars, and some of them ended up in trade. Soon the canned goods were in great demand. No one discovered the treasure, but everyone understood that canned fish was quite edible.

Since then, people have been enthusiastically cooking soups from jars, making fillings in pies, putting them in salads, competing in coming up with original recipes. And fries delicious cutlets.

What canned food should I take? Yes, any! Excellent meatballs can be made from budget-priced saury, sardines, mackerel in oil or its own juice. It’s delicious, but it’s expensive to make cutlets from tuna and pink salmon, but if you want to have a belly celebration, go for it. Appetizing meatballs can be prepared from canned food in tomato.

Canned fish cutlets - classic recipe

Here is a recipe from my Soviet youth, when stores were a mess, but we made very tasty cutlets from simple ingredients. Preparation is as easy as shelling pears, anyone who is trying it for the first time can handle it.

You will need:

Canned food - a jar.
Bulb.
Eggs – 2 pcs.
Milk - how much will it take?
Loaf (white bread) – 2-3 slices.
Breadcrumbs for breading.
Salt, sunflower oil.

Preparation:

Boil hard-boiled eggs in advance. Cool and grind into crumbs. Eggs can be added raw, the decision is yours.
Place slices of bread in a bowl and fill with milk. Let sit and soften. Afterwards, drain the milk and crumble the pulp with your fingers.
Open the jar, drain the oil or preservative. Soften with a fork, breaking into smaller pieces. Select the seeds.
Chop the onion very finely.
Place the prepared ingredients in a bowl and add a little salt. Stir the mixture, taste, adjust the taste for salt.
Make oval cutlets from the resulting minced meat. To ensure that the pieces hold their shape well, roll them in breadcrumbs.
Heat the oil thoroughly in a frying pan. Lay out the meatballs. Fry on both sides until golden brown. You don't have to fry for long; the cutlets cook very quickly.

How to cook canned fish cutlets with rice (step by step)

I never cook rice specifically for making cutlets. But if there is a little left after dinner, I plan on fish balls the next day. Although, if the family is large, you can boil the cereal.

You will need:

Canned sardines in oil – 3 cans.
Carrot.
Bulb.
Flour – 2-6 large spoons (depending on the amount of liquid in the fish).
Salt – ½ small spoon.
Rice - a glass.
Egg.
Sunflower oil.

Step by step recipe:

The day before cooking, cook the rice cereal. I advise you to pour a spoonful of sunflower oil into the pan, then the grains will not stick together. Take any kind of rice, except steamed, even chopped rice will do.

To make the cutlets look beautiful, fry them from diced onions and coarsely grated carrots. When the vegetables have cooled, add them to the rice.

Open the cans of sardines and place the contents in a bowl. Pour out the oil and mash with a fork.

Add rice and vegetables to the fish, mix the mixture thoroughly. Pepper the minced meat, taste for salt, add if necessary.

Add flour. Knead the minced meat thoroughly again. If you only put fish from a can, then add only one or two spoons. Decide to add canned butter and increase the amount of flour as required.

The minced meat should be quite thick so that the cutlets form easily and do not fall apart.

Break an egg into a bowl and beat it a little with a fork.

Pinch off a piece of minced meat and form a cutlet. Dip the workpiece into the egg.

Make all the cutlets in the same way, place them in a frying pan in hot oil.

Fry until beautifully browned on both sides. Keep in mind that the second side cooks faster, so don’t go too far from the stove.

When frying the meatballs, do not turn the heat on high, otherwise you will get a beautiful crust on top, but the inside of the meatballs will remain raw. Adjust to medium.

Canned fish cutlets with semolina

It is customary to put semolina in any cutlets; it increases the volume of the cutlets, making them fluffy and tasty. Helps keep its shape and not fall apart.

Take:

Sardines - a can.
Semolina - a glass.
Eggs - a couple.
Large onion.
Mayonnaise – 2-3 large spoons.
Soda - a pinch.
Salt, oil.

How to fry:

Mash the canned food with a fork, add semolina, stir well.
Chop the onion as finely as possible and add it to the mince. Add salt, pepper if desired, and beat in the egg.
Add mayonnaise, soda, mix the mixture thoroughly again.
Set aside for 15-20 minutes so that the semolina has time to swell.
Make semi-finished cutlets, roll them with breadcrumbs or flour. Fry on both sides. If you are cooking for children, I advise you to steam the meatballs or bake them in the oven.

Canned saury fish cutlets with potatoes

Potatoes are not only a tasty side dish, but also an excellent filler for fish cutlets. Makes them soft and fluffy. Saira can be replaced with tuna.

Saira canned in oil - a jar.
Potatoes, already boiled – 300 gr.
Eggs – 2 pcs.
Garlic – a couple of cloves.
Onion - head.
Green onions - a few feathers.
Corn, canned food - 4 large spoons.
Salt – ½ small spoon.
Sunflower oil
Cardamom, pepper, ground ginger, turmeric, hot pepper, salt. Add seasonings to your taste; perhaps you have ready-made fish seasoning in a bag in your stash; that will also work well.

Preparation:

Boil the potatoes in their skins in advance. Cool. But not completely, otherwise the tubers will be difficult to mash. Peel the potatoes, mash them (or use a blender).
First fry a finely diced onion in oil, then add chopped garlic.
Mash the fish and add to puree. Beat in the eggs, add the corn kernels and fried onions. Salt and season with seasonings. Place the eggs at the end; if the mixture becomes too runny, skip the second egg.
Form oval meatballs and dip in breadcrumbs. Fry over medium heat until cooked and golden brown.

Delicious canned cutlets with oatmeal

Meatballs with the addition of oatmeal are included in the line of dishes for proper nutrition (pp). Despite the unusual composition of ingredients, the cutlets turn out tasty and satisfying.

Necessary:

Pink salmon (salmon) – 200 g jar.
Oatmeal – 100 gr.
Onion - head.
Egg.
Dill - a couple of sprigs.

How to do:

Remove the fish pieces from the jar and chop. Pour some oil into a bowl and add rolled oats. Stir thoroughly.
Beat in a raw egg and chopped onion. Give the minced meat time to brew (about 20-30 minutes).
Fry on both sides for 3-5 minutes.

Canned pink salmon cutlets - a very tasty recipe

A festive option for preparing delicious meatballs.

Ingredients:

Pink salmon – 390 gr.
Soy sauce – 40 ml.
Egg.
Green onions - a couple of feathers.
Oil – 20 ml.
Orange juice – 20 ml.
Lemon (orange) zest – 5 g.
A clove of garlic.
Ginger – 5 gr.
Breadcrumbs.

Take out the pink salmon, remove the bones, and mash the meat with a fork.
Place all the ingredients listed in the recipe in a bowl, except sunflower oil. Add pink salmon, mix the contents into a homogeneous minced meat.
Form the semi-finished products and fry them in a frying pan until done. Cooking time: 3 minutes on each side.

Canned mackerel cutlets

Recently, an interesting grain has appeared in our diet - couscous. Try adding it instead of rice, and you will appreciate the original taste of the products.

Ingredients:

Canned mackerel – 150 gr.
Couscous – 120 gr.
Egg.
Onion - head.
Boiling water - a glass.
Pepper, paprika, salt, oil.

Preparation:

The day before cooking, steam the cereal with boiling water for a quarter of an hour. Boil the egg, cool, crumble into fine crumbs.
Remove the mackerel, remember with a fork, add to the couscous. Add chopped onion and seasonings.
Knead the minced meat and form into balls. Fry in oil until done.

Canned fish cutlets in the oven

All fish cutlet recipes contain a minimum of calories, but if you cook them in the oven, the nutritional value of the dish will become almost negligible. This dish can be included in the diet menu.

Ingredients:

Mackerel in oil – 220 gr.
Eggs – 3 pcs.
Boiled potatoes – 220 gr.
Breadcrumbs – 0.5 kg.
Onion head.
Garlic cloves – 3 pcs.
Ginger - a piece.
Cayenne pepper, curry - a pinch.
Ketchup – 40 ml.

Cooking technology:

Boil the potatoes, cool and puree them in a blender.
Chop ginger, onion, garlic cloves. Fry in a little oil.
Add mashed mackerel to the pan. Add the spices listed in the recipe and add salt. Simmer for 10 minutes.
When the liquid has evaporated, pour in ketchup and add mashed potatoes.
Let the mixture cool and form into balls.
Whisk the eggs in one bowl and place the crackers on another plate. Make a double breading by dipping the pieces first in the egg, then in the crackers.
Place in a heatproof dish, greased with oil. bake in the oven for 15 minutes at 180°C.

Canned saury cutlets with rice and potatoes

Saira in oil – 2 cans.
Potatoes - a couple.
Bulb.
Flour - a large spoon.
Rice – ½ cup.
Rusks - 3 large spoons.
Sunflower oil, salt, parsley, pepper.

Cook rice cereal, cool.
Remove from the jar and mash the fish.
Boil the potatoes, grate with large chips.
Fry diced onion in oil.
Combine all ingredients in a bowl, add seasonings and chopped parsley.
Make semi-finished cutlets, dip in breadcrumbs. Fry until beautifully browned.

Video: how to cook sprat fish cutlets in tomato

Our people treat sprat in tomato sauce with adoration. We enjoy making soups, but wonderful fish cutlets also turn out very tasty. Keep the recipe!

Saury is a tasty and healthy sea fish that makes very juicy cutlets. But to make fish cutlets from saury, it is not necessary to take a fresh product, since this dish is also excellent from canned food. Moreover, the fish can be either in oil or in its own juice, the main thing is that the pieces of saury in the jar are whole and have a pleasant seafood smell.

Recipe 1 with canned saury

Products for this dish are easy to find in any store. With a little effort, you can enjoy a tasty and inexpensive dish that can be prepared even during church fasting.

What is required for cooking:

a can of canned saury;
2 small potatoes;
2 more spoons of semolina;
one onion; vegetable oil; flour for breading; salt and pepper to taste.

How to cook a dish

To make canned saury cutlets, open the jar and place its contents in a separate bowl. After this, mash the fish pieces with a fork, removing any bones that could not be chopped.

Pour semolina into the fish, mix everything thoroughly and leave to infuse.

While you have time, peel and rinse the onion, then finely chop it. Peel, rinse and grate raw potatoes. Combine onions and potatoes with fish.

Mix everything thoroughly again to obtain a uniform consistency of minced meat. If desired, you can pepper, salt and add any seasonings.

Use your hands to form small cutlets and roll each one in flour.

Heat a frying pan and fry the cutlets in oil. Do this alternately on each side, waiting until the potatoes are completely cooked. Buckwheat, boiled rice and other options would be a good side dish for the finished dish.

Recipe with rice

Hearty and inexpensive rice allows you to prepare a large number of different delicious dishes, one of which is cutlets.

Ingredients needed to prepare the dish:

a can of canned saury;
100 g raw rice (whole or crushed);
90 g onions;
3 garlic cloves;
4 large spoons of semolina;
1 raw egg; a glass of water;
breadcrumbs;
salt and pepper - to taste;
sunflower oil.

Cooking process

To make saury fish cutlets with rice, open the jar, place its contents in a bowl, drain all the liquid and mash the fish thoroughly with a fork. Be sure to separate the spinal bone from the flesh.

Pour a glass (250 ml) of water into a saucepan, bring it to a boil and add the washed rice there. Boil it until tender and then cool.

Peel the onion, rinse it and finely chop it. Also peel the garlic and squeeze it out with a garlic press. Mix the prepared onions and garlic with the fish.

Add cooked rice, raw chicken egg, semolina and salt and pepper to the fish mixture. Mix everything well so that the minced meat has a uniform consistency. Leave the minced meat to steep for 20 minutes.

After the allotted time, form cutlets with your hands and roll each one in breadcrumbs.

Heat the oil well in a frying pan, fry the cutlets on both sides over medium heat to get a beautiful golden brown crust. This delicious dish is ready.

Recipe with crab sticks and semolina

To make cutlets from canned saury, you will need affordable and inexpensive products.

Main ingredients:

2 cans of canned saury in its own juice or oil;
8 large spoons of semolina;
a glass of boiled rice;
2 chicken eggs;
a pack of crab sticks;
salt, pepper, garlic and onions - to taste.

Preparation

Place the canned fish from the cans into a bowl and mash with a fork, removing any large bones at the same time. Save the juice and oil for later, for further cooking.

Peel and finely chop the onion and then mix it with the fish. Add raw eggs, rice, salt and pepper there.

Pour semolina and grated crab sticks into the fish mixture.

Mix everything thoroughly and form cutlets with your hands.

Pour oil and jarred sauce into a slow cooker, heat it up and fry the cutlets there for 20 minutes.

For cooking, use the “frying” mode, remembering to open the lid after 10 minutes and turn it over to the other side.

Recipe for cutlets with saury, semolina and breadcrumbs

To prepare this delicious dish that goes well with many side dishes, you will need affordable ingredients.

Required ingredients:

200 g canned saury;
100 g each of semolina and breadcrumbs;
50 ml vegetable oil;
fresh egg; onion;
garlic clove;
3 g fish spices;
50 g of fresh herbs; salt and black pepper - to taste.

Recipe

If you need to prepare saury cutlets with semolina, the first thing you need to do is put the canned food from the jar into a bowl and mash thoroughly with a fork, while removing large bones.

After this, peel the onion and garlic, rinse and finely chop. Add everything to the mashed fish and add a raw egg.

Wash the greens, dry them slightly and chop finely with scissors. Add to the rest of the ingredients and add the semolina.

Salt, pepper, add the necessary seasonings and mix everything thoroughly to obtain a mass of homogeneous consistency. After this, leave the minced meat for 30 minutes, during which the semolina will have time to swell.

After the allotted time, form small cutlets from the minced meat and roll them in breadcrumbs.

Place a frying pan with oil on the stove and heat it well. Fry the cutlets on each side until a beautiful golden crust appears. When the cutlets are ready, place them on a paper towel to remove excess fat from the dish.

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.