Canned fish cutlets with rice are a universal, simple and very cheap dish for lunch or dinner. To speed up the cooking process, cook the rice ahead of time and keep it in the refrigerator until needed. You can choose almost any side dish for fish cutlets: boiled potatoes, pasta, fresh or stewed vegetables.
Canned fish cutlets with rice in a frying pan
Canned fish cutlets with rice in a frying pan - soft, juicy and satisfying. Any canned fish in oil is suitable for this dish. The cutlets are quite quick to cook; a couple of minutes are enough for them to be golden brown and ready to be served.
- Canned fish 1 jar
- White rice 1 (glasses)
- Bulb onions 1 (things)
- Chicken egg 1 (things)
- Breadcrumbs for breading
- Vegetable oil for frying
- Ground black pepper taste
- Salt taste
-
Rinse the rice several times with running water and cook until tender. Finally, add salt to taste. -
Remove the top dry layer of peel from the onion and cut the onion into very small cubes. -
Open the canned fish, drain the oil and mash it with a fork. -
Now you can mix the fish mass, boiled rice and chopped onion. Also break the chicken egg, salt and season to taste.Mix the mass well. -
Form minced fish into cutlets and roll each in breadcrumbs. -
Fry the cutlets on both sides over moderate heat. -
Serve fish cutlets with rice hot with a side dish of your choice. Bon appetit!
Canned cutlets with rice and potatoes
Canned fish cutlets with rice and potatoes will surely appeal to seafood lovers. They can be fried in a pan or baked in the oven. This composition of ingredients makes the cutlets very delicate in taste and soft inside. You can take the canned food that you like best.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 10.
Ingredients:
- Canned fish – 1 can.
- Fine salt - to taste.
- Boiled rice – 4 tbsp.
- Boiled potatoes – 3 pcs.
- Freshly ground black pepper – 1 pinch.
- Wheat/corn/rye flour – 3 tbsp.
- Large chicken egg – 1 pc.
- Refined vegetable oil - for frying.
Cooking process:
Step 1. Prepare all products according to the list. Cook the rice and potatoes in advance. Mash the potatoes with a potato masher.
Step 2. Open a can of canned fish, drain off any excess oil or juice, place the fish pieces in a bowl and mash well with a fork. Add mashed potatoes, rice, chicken egg, salt and ground pepper. Mix everything well.
Step 3. With wet hands, form patties and dredge them in flour.
Step 4. Heat the frying pan well, pour in vegetable oil. When it warms up, place the cutlets and fry them on both sides until golden brown.
Step 5. Fish cutlets can be served immediately after cooking; choose the side dish yourself. Bon appetit!
Canned meatballs with rice
Canned meatballs with rice are an option for those who are fasting or following a healthy diet. The dish turns out to be satisfying, but without harmful animal fat. You can use tuna, saury or pink salmon in its own juice for minced meat.
Cooking time – 40 min.
Cooking time – 20-30 min.
Portions – 6.
Ingredients:
- Semolina – 3 tbsp.
- Canned saury – 1 can.
- Round rice - 0.5 tbsp.
- White onions – 2 pcs.
- Lenten mayonnaise – 2 tbsp.
- Table salt - to taste.
- Seasoning for fish - to taste.
- Flour - for breading.
- Vegetable oil - for frying.
Cooking process:
Step 1. Rinse the rice in advance and set it to cook. Open the can of preserves and place them in a bowl. Mash the fish with a fork.
Step 2. Peel both onions and chop very finely. Add the slices to the fish mixture.
Step 3. Place the cooked rice in a colander to drain the liquid. Then transfer the rice to a bowl with the other ingredients.
Step 4: Add salt and fish seasonings.
Step 5. To prevent the cutlets from falling apart, you will also need semolina, add it and mix the mixture well.
Step 6. Add a couple of tablespoons of lean mayonnaise to make the future dish juicier.
Step 7. Mix the minced meat well again and leave for 10-20 minutes so that the semolina swells.
Step 8. Form small cutlets from the fish mixture and roll them in flour.
Step 9. Fry the cutlets over moderate heat on both sides until golden brown.
Step 10. Serve the canned fish cutlets hot with or without a side dish. Bon appetit!
Canned sardine cutlets
Canned sardine cutlets are an original and very cheap dish for the lunch menu. They can be served with sauces or a light side dish of vegetables.You can use any rice; it won’t affect the taste of the cutlets very much.
Cooking time – 45 min.
Cooking time - 30 min.
Portions – 4-5.
Ingredients:
- Canned sardine in oil – 240 gr.
- Ground black pepper - to taste.
- Round rice – 100 gr.
- Unscented sunflower oil – 80 ml.
- Table salt - to taste.
- Onions – 1 pc.
- Chicken egg – 1 pc.
- Semolina – 2 tbsp.
- Breadcrumbs – 80 gr.
- Carrot – 1 pc.
Cooking process:
Step 1. Take all the necessary ingredients according to the list. Peel the onions and carrots and rinse with running water.
Step 2. Boil water in a saucepan and salt it. Rinse the rice and place it in a saucepan, cook after boiling until tender, 13-15 minutes.
Step 3. Place the finished rice in a colander and rinse with running water.
Step 4. Grate the peeled carrots and cut the onion into small cubes.
Step 5. Place the vegetables in a frying pan heated with vegetable oil and fry them for 4 minutes until soft.
Step 6. Drain the oil from the canned fish and mash the fish pieces with a fork.
Step 7. Place the fish mixture, boiled rice and fried vegetables in a bowl.
Step 8. Break the chicken egg, add semolina, salt and ground pepper.
Step 9. Mix the mixture well and leave for 15 minutes so that the semolina softens.
Step 10. With wet hands, form cutlets and roll them in breadcrumbs.
Step 11. Heat a frying pan over high heat, pour in vegetable oil and place the cutlets.
Step 12. Fry the cutlets over moderate heat for 5-7 minutes on each side.
Step 13. Canned fish cutlets with rice are ready, you can serve them for lunch or dinner. Bon appetit!
Canned mackerel cutlets with rice
Canned mackerel cutlets with rice are a tasty and simple dish for your everyday diet.Mackerel is a rather oily fish, with a specific taste, so the cutlets are not an acquired taste. Write down the recipe for this budget dish.
Cooking time – 35 min.
Cooking time – 35 min.
Portions – 4-5.
Ingredients:
- Mackerel, canned – 1 can.
- White onion – 1 pc.
- Odorless vegetable oil - for frying.
- Rice – 1 bag.
- Chicken egg – 1 pc.
Cooking process:
Step 1. The list of ingredients is very short: canned mackerel, onion, egg and rice. Get everything ready.
Step 2. Place the bag of rice in boiling water and cook until tender for 20 minutes.
Step 3. Remove the skins from the onions, wash and cut them into small cubes.
Step 4. Place chopped onion and canned fish in a bowl. Drain the oil from the canned mackerel first.
Step 5. Mash the fish with a fork and mix with the onion.
Step 6. Add cooked rice and chicken egg.
Step 7. Mix all the ingredients in a bowl so that you get a homogeneous mass for future cutlets.
Step 8. With wet hands, form round patties and place them on a heated surface. Fry in vegetable oil for 5 minutes on each side.
Step 9. Delicious fish cutlets are ready, serve them hot. Bon appetit!
