Canned meatballs. Sardine Cutlets with Rice - Recipe

Cutlets from canned fish– what could be easier? But even this simple dish requires knowledge of several simple secrets cooking. Follow the recommendations and recipes, and your favorite gourmets will not even guess that the fragrant meatballs on their plates are made from canned, not fresh fish.

Recipe for fish cakes from canned pink salmon

Ingredients: - 1 can of pink salmon in own juice(240 g); - 1 onion; - 2 chicken eggs; - 3 tbsp. l. flour; - 4 sprigs of parsley; - salt; - vegetable oil.

Cutlets will be more fluffy and airy if you take pancake flour. It won't affect their taste at all.

Drain the liquid from the jar of pink salmon, transfer the fish to a deep bowl and mash with a fork. Peel and finely chop the onion and herbs, beat the eggs and add all these ingredients to the minced meat, mix everything thoroughly and salt if necessary. Pour flour into the resulting mixture and mix it until smooth.

The mass for cutlets will turn out to be quite liquid, so put it in heated vegetable oil with a tablespoon, like pancakes. Fry the patties until golden brown on both sides and serve with rice, mashed potatoes or a fresh vegetable salad.

Canned fish cutlets with rice and potatoes

Ingredients: - 1 can of sardines or saury in oil (200 g); - 1/3 st. white rice; - 2 potatoes; - 1 onion; - 20-30 g of boiled beets (optional); - 1 small bunch of dill; - 100 g breadcrumbs; - a pinch of ground black pepper; - salt; - vegetable oil.

Boil rice and potatoes until cooked, free the onion from the husk. Grate boiled vegetables on a fine grater, chop the onion and herbs and combine all the prepared ingredients in one bowl. Mash the fish with a fork along with the oil and stir into the prepared mass.

Mix the minced meat with your hands, pepper and salt to taste. Form it into oval meatballs and roll in breadcrumbs. Heat vegetable oil in a frying pan and fry fish cakes on medium fire.

It is undesirable to use sprats in the recipe, they have a too sharp pronounced taste. In addition, after frying, such cutlets may be bitter.

Step by step recipe with photo and video

Canned saury cutlets with rice have probably been cooked by many of us. It's satisfying and tasty addition for any porridge mashed potatoes and not only. Cutlets are a snack on the road, at work or a picnic. They are easy to prepare and take very little time.

To prepare cutlets from canned saury with rice, take the following ingredients.

The composition of the cutlets includes rice. It can be taken in crushed form or whole grains. Before cooking, rinse the rice thoroughly in running water so that the water becomes clear. Pour water and send to the fire. Cook until done. All water must be absorbed. Boiled rice cool down a bit.

Open a can of canned saury, take out the fish pieces. Remove the spine. Mash well with a fork.

Peel the onion and chop small pieces. Peel the garlic and mince with a garlic press. Add chopped onion and garlic to canned fish and mix.

Add boiled rice. Stir.

Beat the chicken egg, add salt, pepper, semolina. Stir and leave for 20-25 minutes.

Scoop a portion of minced meat with a spoon, form a small workpiece round shape and coat in breadcrumbs.

Heat the oil well in a frying pan. Lay the blanks. Fry over low heat until golden brown from two sides.

Canned saury cutlets with rice are ready. Place on paper towel to remove oil.

Enjoy your meal!

It is difficult to say who owns the idea to treat themselves to canned fish cutlets. Perhaps Soviet polar explorers or geologists on long-distance expeditions. Be that as it may, the dish is very loved by our hostesses and their grateful family.

Certainly contributed to the prevalence of the dish and the widest range of canned food produced in the recent past. Different types fish and even different methods canning greatly affects the taste ready cutlets.

As a rule, preference is given to sardines, saury, pink salmon, canned in oil. Canned food labeled “with added oil” often comes across as quite tough and oversalted. Quite different from the previous canned food made from blanched fish. As a rule, they are more expensive, and for the preparation of minced meat you will also have to choose the highest quality ones. It is good to use them by mixing two types: "Blanched Sardines" and "Sardines in Oil", the taste of the dish will be softer.

Canned fish cakes - general cooking principles

Canned fish cutlets are most often fried in a pan, using a very small amount of vegetable fat. But they can also be baked in the oven with sauce.

To prepare the cutlet mass, they take canned food from any kind of fish, cooked in oil or with its addition. The taste will be unusual if the canned food is blanched.

In most cases, only fish is used, and the oil is left. It can only be useful if canned fish is stewed with vegetables.

Pieces of fish are taken out of the jar, large spices and bones are removed, and then they are well kneaded with a fork or crush.

Cereals are placed in the cutlet mass from canned fish: semolina, millet or rice. Semolina is added dry, and millet and rice are boiled. Minced meat can also be cooked with vegetables - carrots and potatoes. Carrots must be boiled, and potatoes are stewed with fish or mashed from it without butter and milk.

Fish cakes from canned food will not fall apart and will be easily fashioned if you add raw eggs.

For juiciness, add raw or browned onions.

Minced meat is salted and flavored with spices according to the recipe.

To minced meat from canned food did not stick to hands, cutlets are fashioned with hands moistened with water. Before frying, they must be breaded in flour, semolina, special breadcrumbs for fish dishes. It is possible and in ordinary white.

Fry cutlets should be in a frying pan in heated vegetable oil.

Made from quality canned food, these cutlets harmonize well with any side dish.

Canned fish cakes "Sardines", with spices

Ingredients:

Two medium potatoes;

200 grams of canned "Sardine" in oil;

Small bulb;

Large clove of garlic;

Quarter tsp. chopped ginger;

Two boxes of cardamom;

Two small bay leaves;

Turmeric;

Breadcrumbs;

A small pinch of "Chili" and cinnamon;

30 gr. natural oil or hardened cream.

Cooking method:

1. On a low heat, heat the pan well and melt the cream or butter in it. Put the garlic chopped with a knife and the onion cut into small pieces into it. Sprinkle with ginger and saute lightly.

2. Then add small cubes of potatoes and continue cooking.

3. After another five minutes, put the pieces in the vegetables canned fish, laurel. Add turmeric, pour half a glass of boiling water and simmer under the lid for a quarter of an hour.

4. Bay leaf take it out and add well crushed cardamom seeds. Mix everything well and transfer to a small bowl.

5. Take a pusher and carefully knead the mass with it. Salt, add sugar, "chili" with cinnamon and mix well.

6. Shape the minced fish into small flat patties and fry as described in general principles, previously rolled in breadcrumbs.

Canned fish cutlets breaded in cornmeal

Ingredients:

Round-grain polished rice - 300 grams;

Two bulbs;

Fresh eggs - 2 pcs.;

One can of any canned fish in oil;

Corn flour.

Cooking method:

1. Remove all bones from canned fish pieces and chop with a food processor or mash well with a fork.

2. Fry until a delicate golden color. vegetable oil chopped onion. Boil rice until fully prepared and discard in a colander.

3. When all the liquid from the rice comes off, mix it with onions and chopped fish. Break an egg into minced meat, flavor ground pepper, salt to taste and knead gently. If the rice was not washed after boiling, the egg can be omitted.

4. Prying with a spoon minced fish, form cutlets out of it and roll them in cornmeal.

5. Put the breaded cutlets in a well-heated vegetable oil and brown them quickly until crusty.

Canned fish cutlets without onions, with the addition of semolina

Ingredients:

Canned saury(in oil or with its addition) - 1 can;

Two st. l. decoys;

small carrot;

Two fresh eggs;

Potato - 3 medium tubers;

Cooking method:

1. Peel vegetables and boil in salted water until tender. Cool well and grate coarsely. Pour semolina, break into vegetable mix eggs. While stirring, salt, take a sample, and pepper.

2. Add mashed saury and, whisking a little, knead the cutlet mass. Fashion semi-finished products from it of arbitrary size and shape.

3. Roll them twice in flour and fry as described in the cooking principles.

Fish cakes from sardines with millet

Ingredients:

Polished millet (groats) - 200 gr.;

Canned food "Sardines in oil";

Two onion heads;

One egg;

Ground breadcrumbs for breading.

Cooking method:

1. Sort the millet and pour it into a sieve. So that bitterness comes out of it, pour over the grits with boiling water and leave it to dry slightly on a sieve. Then boil the millet and cool well.

2. Add chopped onion and small pieces fish (the smaller the better).

3. Pour in the yolk, slightly loosened with a whisk or fork. Add curry to your liking table salt and, seasoning with pepper, mix the minced fish well.

4. To make the cutlets quite fluffy, add the whipped protein and knead well again.

5. Form semi-finished products of medium size, sprinkle and dip them on all sides in breadcrumbs.

6. Pour three tablespoons of non-aromatic sunflower oil into a non-stick frying pan and fry the cooked cutlets in it.

Canned fish cutlets with rice and potatoes

Ingredients:

Canned fish in oil - 250 gr. jar;

Two-thirds of a glass of rice (cereals);

One chicken egg;

Six small potatoes;

Bulb;

For breading "Crackers for fish dishes".

Cooking method:

1. Boil peeled potatoes in lightly salted water and mash them into a puree.

2. Sort the rice groats, boil and drain the broth well, no need to rinse.

3. Mix chilled mashed potatoes with rice. Add fish from a jar mashed with a fork, without oil and bones, an onion chopped with a knife and an egg. Thoroughly knead the minced fish with your hands and form round cutlets out of it.

4. Pour “Crackers for fish dishes” into a shallow plate, roll semi-finished products in them on all sides and fry in oil until lightly browned.

Canned fish cutlets with tomato sauce and cheese

Ingredients:

Bank "Pink salmon in oil";

Six spoons of semolina;

Two small onions;

Three tablespoons of thick tomato;

Two eggs;

50 gr. "Kostroma" cheese.

Cooking method:

1. Remove the fish along with the juice on a plate. Choose spices (lavrushka, peppercorns) and mash everything with a fork.

2. coarse grater grate the onion and transfer it to the fish. Add semolina, break the egg and mix until smooth.

3. Form oblong semi-finished products with moistened hands in water and bread them in flour.

4. Lightly fry the semi-finished products in hot oil and transfer to a baking sheet.

5. Dilute the tomato in half a liter of water, salt and put your favorite spices to taste.

6. Then pour tomato sauce cutlets so that they are only slightly covered with it.

7. Cover the baking sheet with a large sheet of foil and place in an oven preheated to 190 degrees for 10 minutes.

8. After that, remove the baking sheet, remove the foil and rub coarse cheese on each cutlet. Put the fryer back in and cook until the cheese is completely melted.

Canned tuna fish cakes with crab sticks

Ingredients:

"Tuna with the addition of oil, in its own juice" - 1 can;

200 gr. frozen crab semi-finished products;

Egg - 1 pc.;

For breading, white ground crackers;

tuft of feathers young onion.

Cooking method:

1. Crab sticks just slightly thaw and grate into large crumbs. You can grind them with a blender.

2. From a can with canned tuna drain the liquid and mash the fish well.

3. Mix the prepared masses, add thin onion rings, salt, break the egg and mix everything well.

4. Shape cutlets from the prepared mass, sprinkle and roll in breadcrumbs and freeze.

5. After half an hour, fry until beautiful, appetizing crust.

Sardine fish cakes with rice

It's practically a classic. Such cutlets from canned fish were treated in pioneer camps and departmental canteens. They wrote term papers in culinary technical schools on them and diversified them holiday tables.

Ingredients:

High-quality "Sardines in oil" - standard, 250 gr. jar;

big head white onion;

Medium sized carrot;

Egg;

Slightly more than half a glass of dry coarse rice.

Cooking method:

1. Remove the fish pieces from the jar and carefully select the spinal and all small bones.

2. Boil rice in lightly salted water, drain all the water and, without washing, cool, discarding it in a colander.

3. Finely chop the onion with a knife, grate the carrot coarsely. Sauté the vegetables until they are completely softened in sunflower oil over medium heat and cool.

4. boiled rice, pieces of fish and sautéed vegetables grind with a meat grinder.

5. Add spices to your taste, salt, break the egg and, whisking a little, prepare the cutlet mass.

6. Prying the minced meat with a spoon, form small oblong semi-finished products with your hands. Roll in flour, fry them in vegetable oil until a crust forms, crispy and crispy.

Canned fish cutlets - cooking tricks and useful tips

To cutlet mass with the addition boiled cereals did not fall apart, they should not be washed after boiling.

fish cakes will turn out more magnificent if the egg is introduced in parts. First the yolk and only then a well-whipped egg white.

To make the cutlets juicier and more tender, it is recommended to lightly sauté the onion before adding it to the minced meat. vegetable fat.

Cutlet mass with semolina before forming cutlets, it is advisable to stand for about twenty minutes so that it swells a little.

Rice can be twisted in a meat grinder before being combined with the rest of the ingredients. Cutlets will be denser.

Do not form large fish cakes. You can't turn them over as they will fall apart. For the same purpose, it is not recommended to fry canned fish cakes in in large numbers oils.

To feed your household with a delicious and satisfying dinner, it is not necessary to stand at the stove for a long time and use expensive products. You can cook cutlets from canned fish that every hostess has in the refrigerator. Believe me, they are in no way inferior in their palatability traditional cutlets from minced fish. We have selected for you some interesting and easy-to-follow recipes.

Features of cooking 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 for its preparation you can use any canned food in oil or your own juice. The main thing is to choose canned food that does not contain bones, fins, heads and other inedible parts of the fish. And such cutlets are served with absolutely any side dish.

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

Fish cakes: recipe with photo

This recipe involves adding rice to minced meat. Canned fish cutlets with rice are lush and very tasty. For the preparation of such cutlets, canned saury or mackerel are ideal. However, you can use any other canned food in oil. And to give cutlets saturated color, you can add grated fried carrots to the minced meat.

Compound:

canned fish - 1 jar;
2 medium onion heads;
rice (preferably round-grained) - 125 g;
breadcrumbs for breading;
a mixture of peppers and salt;
refined vegetable oil.

Cooking:

First of all, you need to boil the rice almost until cooked, and then rinse it and put it in a colander. Don't forget to add some salt to the water.
We clean the onion, chop one head in a blender, and chop the second one very finely.
Carefully open the canned food and put it in a deep bowl. We crush them with a fork. Fish fillet is ready.
AT fish fillet add rice.
Now lay out finely chopped, as well as 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 homogeneous. Season the minced meat with salt and a mixture of peppers.
Lubricate hands lightly vegetable oil and form our meatballs. It is advisable to make them small so that they are well fried. Roll cutlets in breadcrumbs.
Canned fish cutlets are not stewed, so we need to fry them well over medium heat until they become golden.
Ready cutlets can be served with any side dish.

Cutlets from canned saury with semolina

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

Compound:

1 jar of saury in oil;
1 head of onion;
3 eggs;
5 st. l. decoys;
½ tsp soda;
breadcrumbs for breading;
dill frozen or fresh;
a mixture of peppers and salt;
vegetable refined oil.

Cooking:

Onions need to be peeled and chopped.
In a separate bowl with deep sides, beat the eggs until smooth. Add to egg mixture semolina and onion, and then mix.
Put the canned food on a plate and knead thoroughly with a fork.
Wash the dill, dry and chop.
To eggs with semolina add canned food, dill and specified quantity soda. Tip: 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. Minced meat should be seasoned with a mixture of peppers and salt and mix very well until smooth.
We 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 ready cutlets with potatoes or rice.

Tender cutlets with potatoes

What ingredients are not added to minced meat for fish cakes to change them habitual taste eg potatoes. By preparing canned sardine fish cakes according to this recipe, you will get a real culinary masterpiece.

Compound:

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

Cooking:

Canned meatballs with a loaf

It has already become traditional to add bread or a loaf 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 a loaf;
water or milk;
a mixture of peppers and salt;
breadcrumbs for breading;
vegetable oil.

Cooking:

Fish cutlets can be prepared not only from raw fish by scrolling through a meat grinder and then frying in a pan, but you can also take a ready-made can of canned fish in oil, for example, saury or sardine, and mold no less tasty cutlets.

Ingredients for making canned fish cutlets:

Canned fish (in oil) - 1 pc.
Potatoes (medium size) - 3 pcs.
Carrot (medium size) - 1 pc.
Chicken egg - 2 pcs.
Semolina - 2 tbsp. l.
Salt and ground black pepper - to taste

How to cook delicious canned fish cutlets with potatoes:

1. Boil potatoes, carrots. Grate vegetables on a coarse grater. Add eggs, semolina, salt and pepper.

2. Remove the fish from the canned food, remove excess liquid and mash with a fork.

3. In minced vegetable add fish, mix everything.

4. From minced meat make small oval-shaped patties.

5. We send the formed cutlets to a pan with vegetable oil, fry on both sides until a crust forms. Since all the products in the minced meat are already suitable for eating, we do not fry the cutlets for a long time.

Everything! Highly delicious meatballs from canned fish are ready and can be served for lunch or dinner with sour cream.

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