Fish cutlets are not only very tasty, but also healthy. This time I suggest you enjoy canned saury cutlets, the recipe for which is simple, but has some secrets.
Description of preparation:
I am sharing with you a recipe for making cutlets from canned saury. These cutlets can be served with mashed potatoes, rice, buckwheat, etc. Don't forget vegetables and herbs too. The taste of cutlets made from canned saury is very unusual, I don’t even know what to compare it with - it’s better to try it yourself once, and everything will become clear. So, I’m telling you how to make cutlets from canned saury!
Ingredients:
- Tin can of saury – 1 piece
- Onions - 1-2 pieces
- Potatoes – 2 pieces
- Eggs – 2 pieces
- Flour - 2 tbsp. spoons
- Semolina - 7 tbsp. spoons
- Salt - To taste
- Spices - To taste
Number of servings: 9
How to cook “Canned saury cutlets”
1. Mash canned saury (any kind, just not in tomato sauce) with a fork.
2. Then grate the onion on a fine grater.
3. We do the same with potatoes.
4. In a bowl, mix fish, onions and potatoes. Beat in the eggs, add semolina and flour, pour in the juice from a saury can. Salt and pepper. You can also add fish spices or any other seasonings of your choice. Mix all ingredients thoroughly until smooth.
5. Heat the vegetable oil in a frying pan, then pour the minced meat into the flatbreads using a ladle or large spoon. Fry the cutlets on both sides. When the cutlets are ready, pour a little boiling water into the pan (about half a glass), cover with a lid and simmer for about 1 minute. This is done to make the cutlets soft.
If you want to prepare a quick, uncomplicated dish, spending a minimum cash, we offer to your attention cutlets from canned fish. This dish is a budget alternative to minced fish cutlets and significantly saves time when cooking, while at the end you will get no less tasty and juicy cutlets. The advantage of using canned fish is not only their availability, but also the duration of storage, as well as the absence of the need for long-term processing of fish fillets. You just need to drain the oil and liquid, mash the fillet with a fork, removing the bones, mix the fillet with the necessary ingredients, form cutlets and fry them. Voila - a hearty and flavorful dish is ready in a matter of minutes with a minimum of effort!
The best canned fish for making fish cutlets are pink salmon, tuna, saury, pollock and sardines. Experimenting with various types canned food, you will get cutlets with a completely different taste every time. In addition, the final taste also depends on the additional components that you add to the canned fish fillet - these can be potatoes, carrots, onions, garlic, rice, buckwheat, millet, herbs, etc. Don’t forget about spices, which will help highlight the taste of the finished dish. The chosen breading also plays an important role - for example, using corn flour, you will get very interesting cutlets from canned fish.
Canned tuna cutlets with potatoes
Ingredients:
1 can of canned tuna,
3 boiled potatoes,
1 egg,
1 onion,
2 cloves of garlic,
flour,
a few green onions,
vegetable oil.
Preparation:
Mash the canned food and boiled potatoes with a fork, then place in a bowl. Add the egg, chopped onion, minced garlic and chopped green onions. Mix thoroughly and add a few tablespoons of flour so that the resulting minced meat can be formed into cutlets. Dip the cutlets in flour and fry in a hot frying pan over vegetable oil on both sides until golden brown, about 5-7 minutes on each side.
Canned pink salmon cutlets with rice
Ingredients:
1 can of canned pink salmon,
1/2 cup rice,
fresh or dried herbs,
salt and spices to taste,
breadcrumbs,
vegetable oil.
Preparation:
Boil the rice in a glass of salted water until tender. Grind pink salmon and rice using a blender or meat grinder. Add herbs and spices to taste. Form cutlets and roll them in breadcrumbs. Fry in vegetable oil on both sides until golden brown.
Ingredients:
1 can of canned fish,
1 cup boiled buckwheat,
1 small onion
1/2 carrots,
1 egg,
3-4 tablespoons of flour,
salt and ground black pepper to taste,
breadcrumbs,
vegetable oil.
Preparation:
Fry finely chopped onion in vegetable oil until golden color. Add grated carrots and a little water, simmer for about 7-10 minutes until soft. Mash the canned fish with a fork, add the fry, egg and buckwheat. Knead the minced meat and add flour. If the mixture is too liquid, add additional flour. Add salt and pepper to taste. Form cutlets and fry on both sides in oil until cooked.
Canned saury cutlets with semolina
Ingredients:
1 can of canned saury,
1 cup semolina,
1 egg,
1 small onion
2 tablespoons mayonnaise,
dill or parsley,
salt and spices to taste,
corn flour,
vegetable oil.
Preparation:
Mash the canned fish well with a fork, put it in a bowl, add semolina and mix. Leave the semolina to swell for about 20 minutes, then add the egg, chopped onion, mayonnaise and finely chopped herbs, mix thoroughly. Season with salt and pepper to taste. Bread the cutlets in corn flour and fry in vegetable oil until golden brown on both sides.
Cutlets from canned sardines with millet
Ingredients:
1 can of canned sardines,
200 g millet,
1 onion,
1 small carrot
1 egg,
3 cloves of garlic,
1/2 bunch of dill,
1 teaspoon ground coriander,
salt,
breadcrumbs,
vegetable oil.
Preparation:
Sort the millet and boil until tender in salted water. Fry chopped onion, grated carrots and finely chopped garlic in vegetable oil until soft. Mash the canned food with a fork, add millet, fried vegetables, egg, chopped dill and ground coriander. Mix well. Form cutlets and roll in breading, then fry in oil until cooked.
Canned fish cutlets can be prepared with various additions, baked or fried, served with a variety of side dishes and sauces - there are many ways to prepare and serve this dish. Don't be afraid to experiment when pampering your loved ones delicious dishes, and they will certainly be grateful to you.
Fish cutlets can be prepared not only from raw fish by scrolling 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.
Products for preparing canned fish cutlets:
Canned fish (in oil) - 1 pc.
Potatoes (medium size) - 3 pcs.
Carrots (medium size) - 1 pc.
Chicken egg - 2 pcs.
Semolina - 2 tbsp. l.
Salt and ground black pepper - to taste
How to cook delicious cutlets from canned fish and potatoes:
1. Boil potatoes and carrots. Grate the vegetables on a coarse grater. Add eggs, semolina, salt and pepper.
2. Remove fish from canned food, remove excess liquid and mash with a fork.
3. Add fish to the minced vegetables and mix everything.
4. Make small oval-shaped cutlets from the prepared minced meat.
5. Place the formed cutlets in a frying 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.
All! Very delicious cutlets from canned fish are ready and can be served for lunch or dinner with sour cream.
Delicious cutlets from minced chicken– step by step photo...
Very tasty fish cutlets from pollock fillet –...
Pies with fish and rice made from yeast dough –…- How to cook fried fish with marinade from...
Many of us have probably cooked cutlets from canned saury with rice. This is a hearty and tasty addition to any porridge, mashed potatoes and more. Cutlets are a snack on the road, at work or on a picnic. They are easy to prepare and require very little time.
To prepare canned saury cutlets with rice, take the following ingredients.
The cutlets contain rice. It can be taken crushed or whole grains. Before cooking, rinse the rice thoroughly in running water until the water becomes clear. Pour water and put on fire. Cook until done. All water should be absorbed. Cool the cooked rice a little.
Open a can of canned saury and remove the fish pieces. Remove the spinal bone. Mash well with a fork.
Peel the onion and cut into small pieces. Peel the garlic and chop with a garlic press. Add chopped onion and garlic to the canned fish and stir.
Add cooked rice. Stir.
Drive in chicken egg, add salt, pepper, semolina. Stir and leave for 20-25 minutes.
Use a spoon to scoop up a portion of minced meat, form a small round piece and bread it in breadcrumbs.
Heat the oil well in a frying pan. Place the workpieces. Fry over low heat until golden brown on both sides.
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.
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.
Ingredients:
- 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 and finely chop onions, send it to a bowl with 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.
Ingredients:
- 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.
Ingredients:
- 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. We make it with a masher mashed potatoes, cool it a little.
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.
Ingredients:
- 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:
Content tin can put it on a plate, remove the existing spices, knead 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 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.
With millet, canned saury fish cutlets are not only tasty, but also very nutritious.
Ingredients:
- 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.
Ingredients:
- 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;
- so that cutlets with rice or oatmeal are denser, boiled rice or the 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 in many ways. 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!
Loading...
