Canned saury cutlets with semolina. Canned fish cutlets Sardine cutlets in oil with semolina

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.

I remember we fried these cutlets from canned fish back in my student years; at that time, not a single feast in the hostel was complete without them. Many years have passed since that time, and a couple of weeks ago my husband reminded me of them - we treated him to saury cutlets at work, my husband liked it and wanted me to make him such cutlets. That’s when I remembered my wonderful student years, I had to remember the recipe - I modified it a little, read on the Internet about boiled potatoes.
My husband really liked the fish cutlets I made from canned saury in oil, now he asks for them often - and I’m glad, because you don’t need any expensive ingredients to prepare them. The result is something like economy-class cutlets, but very tasty and juicy, and they don’t fall apart, but taste very pleasant and tender. I recommend everyone to try this option and add variety to their daily diet.
When preparing fish cutlets from saury, I choose fish from the Yuzhmorrybflot brand - it has been tested several times, these canned foods are the most delicious.

I put the contents of the jar in a deep salad bowl and mash the saury thoroughly with a fork.

I boil the rice until tender in salted water; I get about a glass of boiled rice, which is exactly the amount needed for a jar of saury.
I boil the potatoes in their skins, then peel them and grate them on a fine grater - this, together with the eggs, will help the cutlets not to crawl.
I peel the onion and fry it until slightly golden.

All components that have undergone heat treatment must be allowed to cool.

Then add potatoes, rice, a chicken egg (or better yet, take a couple), finely chopped parsley, salt and ground black pepper to taste into a container with chopped saury.

We carefully mix all the ingredients - the result is a kind of minced fish.

If it is a little runny, place it in the refrigerator for 20-30 minutes.
Let’s start forming the cutlets; I don’t recommend making them huge, because during the frying process they will crack and even fall apart a little. We form cutlets of medium size; each of them must be rolled in breadcrumbs.

In principle, if there are no breadcrumbs, then you can use regular flour, but after flour the pan will start to smoke, in general, the first option is better.
Fry canned saury cutlets in sunflower oil on one side until golden brown. Then we carefully turn them over onto another and bring them to readiness. The process of frying such cutlets is not particularly long, since all their components are already ready for use.

These are the ruddy and delicious saury cutlets I got - they are very juicy inside, and the taste is simply delicious. One canned saury yields approximately 12 cutlets; 2 cutlets did not survive to the photo shoot, which my little son devoured with gusto.

It is better to serve saury fish cutlets warm; any salad is suitable as a side dish.
Bon appetit!

Cooking time: PT00H30M 30 min.

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:

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 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:

Today I want to show you how to turn a can of canned food into delicious fish in just a few minutes. The recipe for these fish cutlets will be useful, first of all, for busy housewives who do not have time to stand at the stove for a long time. I already wrote earlier that these cutlets became a kind of discovery for me; we can rightfully say that their taste is not much worse than fish cutlets made from fresh fish.

I made my first cutlets from canned sardines with a loaf of bread and cheese. If you are interested, the recipe for these cutlets can be found here -. This time I decided to cook sardine cutlets with rice. Adding rice to the cutlet mass is not uncommon today and this will not surprise anyone. The fact is that rice, just like semolina or rolled oats, is an excellent thickener for cutlet mass and can always be used with complete confidence instead of a loaf.

Now let's see how to cook fish cutlets from canned sardines with rice step by step.

Ingredients:

Canned sardine in oil - 1 can,
Onions - half an onion,
Eggs - 1 pc.,
Rice - 0.5 cups,
Salt - to taste
Ground black pepper - a pinch,
Vegetable oil.

Sardine cutlets with rice - recipe

Once all the ingredients are prepared, you can start preparing the sardine fish cutlets with rice. First of all, let the rice boil. You can use either long grain or round rice for these canned sardine cutlets. Be sure to wash the rice in several waters before cooking. Next, put it in a saucepan. Fill with cold water. Salt the water.

Boil until tender for 15 minutes. After this time, remove the pan from the heat. Cover it with a lid and let the rice sit for another 5 minutes. Place the cooked rice in a colander. Rinse it with cold water. Open a can of canned sardines. Place the fish pieces into a deep bowl.

Peel the onion. Cut half the onion into small cubes or grate on a fine grater. Add the onion to the bowl with the sardine.

Beat in the egg.

Add cooked rice.

Mix all ingredients until smooth minced meat is obtained. Salt the resulting minced fish and sprinkle with black pepper. Stir again.

From the finished mass, all that remains is to fry the cutlets. Sardine fish cutlets with rice are fried just like regular fish cutlets. First you need to heat a frying pan with vegetable oil well. Using hands moistened with water (to prevent the minced meat from sticking), roll into round or oval cutlets. Additionally, they can be breaded in flour or breadcrumbs. Place the cutlets in a frying pan.

Fry until golden brown on both sides.

To remove excess oil, you can cover the plate with napkins or a paper towel. Sardine fish cutlets with rice serve hot. Mashed potatoes and pasta go especially well with them. I recommend cooking fish as well.

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:

cans must be intact, dents and rust on the surface are not allowed;
pay attention to the expiration date;
It is 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'll need while cooking.

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.
For onion lovers, it is better to thoroughly crush 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 highlight 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 milk over it (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;
chilli;
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 - what could be simpler? But even this simple dish requires knowledge of a few simple cooking secrets. Follow the recommendations and recipes, and your favorite gourmets will not even realize that the fragrant meatballs on their plates are made from canned, not fresh fish.

Recipe for fish cutlets from canned pink salmon

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

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

Drain the liquid from the jar of pink salmon, place the fish in 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, stir everything thoroughly and add salt if necessary. Add flour to the resulting mixture and stir until smooth.

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

Canned fish cutlets with rice and potatoes

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

Cook the rice and potatoes until tender, remove the peel from the onion. Grate the 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 mixture.

Mix the minced meat with your hands, pepper and salt to taste. Form it into oval balls and roll in breadcrumbs. Heat vegetable oil in a frying pan and fry the fish cutlets over medium heat.

It is not advisable to use sprats in the recipe; they have too strong a pronounced taste. In addition, after frying, such cutlets may taste bitter.

The situation when a housewife has to prepare an interesting and tasty dish, but at home, it turns out, is only a basic set of products, happens quite often. Canned saury cutlets are an original dish, and the recipe for their preparation is simple and requires ingredients always available in the house.

Fact! Due to the fact that saury contains a large amount of unsaturated fatty acids, consumption of this sea fish stimulates the production of the hormone of joy and reduces irritability. And including saury in a regular diet reduces the risk of depression.

Canned saury cutlets

Fish cutlets from canned saury, made according to the proposed recipes, turn out to be aromatic and juicy, and anyone can cook them.

With potato

50 min. Video recipe Print

The potatoes are peeled, boiled and mashed into puree, without adding anything to it.

In a large bowl, grind the saury with a fork until a pasty mass is obtained, having previously selected small bones from the canned food.

Mashed potatoes are added to the bowl with the grated fish.

Take one medium onion, peel it and cut it into small cubes in a bowl.

Two chicken eggs are broken there and then thoroughly mixed with all the other ingredients until a homogeneous consistency is obtained.

Add 2 tablespoons of flour and 5 tablespoons of semolina, mix thoroughly again.

Season with salt and pepper.

The resulting mixture needs time for the semolina to swell, so it is kept for 15 minutes. When the waiting time has passed, use a tablespoon to place it on the prepared frying pan and fry on both sides until golden brown.

The dish is ready! Canned saury cutlets can be supplemented with herbs and thus served.

Advice! To obtain airy cutlets, the white is separated from the yolk and beaten with a mixer until a thick white foam forms, and then mixed into the minced meat.

With semolina

Ingredients:

250 g canned saury in its own juice
1 large egg
Small head of onion
1-2 cloves of young garlic
100 g semolina
100 g breadcrumbs
A little salt and spices

Servings: 8-10

Nutritional value per 100 g:

Calories - 219.5 kcal
Proteins - 9.8 g
Fat - 9.4 g
Carbohydrates - 24.2 g

Cooking time: 40 min

Cooking time: 10 min

Cooking method:

Open the jar of saury and drain the excess liquid. Place the remaining contents in a bowl and mash with a fork until smooth.
A head of onion and a small clove of garlic are peeled, chopped and mixed with canned fish.
Break an egg into the resulting mass, mix it with a spoon, season with salt and other fish spices to your taste.
Semolina is added, which must be mixed well with all ingredients. Give it half an hour to swell.
The result should be a fairly thick mass that holds its given shape well.
With hands soaked in cold water, form small cue balls. The prepared cutlets are rolled in breadcrumbs and fried over moderate heat for three minutes on both sides.

Advice! To remove excess vegetable fat remaining after frying, place the finished cutlets on a plate lined with paper napkins.

With rice

Canned saury cutlets with rice are just as easy to make. The only difference from the main recipe is the addition of a small amount of boiled rice to the minced meat.

Ingredients:

1 can of canned saury
100 g white long rice
1 fresh chicken egg
Medium bulb
3 cloves of garlic
½ tbsp. decoys
100 g breading
Salt and pepper - to taste

Number of servings: 8

The nutritional value:

Calories - 191 kcal
Proteins - 11.8 g
Fat - 3.7 g
Carbohydrates - 25.2 g
Cooking time: 60 min

Do you like fish cutlets?

Poll Options are limited because JavaScript is disabled in your browser.

Cooking time: 10 min

Cooking method:

To prepare fish cutlets for this recipe, you will need white rice. Before cooking, the cereal is washed well in cold water for several minutes, changing the water several times. As a result, the water should become clear. This action must be done to eliminate excess starch. 200 ml of water is poured into a pan with washed rice and put on fire. Salted. After boiling, reduce the heat and cook for another 15-20 minutes. The finished rice is allowed to cool.
Open the tin can, drain all excess liquid and place the contents in a bowl, where the cutlet mass will be kneaded in the future. The saury fillet is kneaded until the smallest pieces are obtained.
Peel the onion and finely chop it. The garlic is peeled and passed through a press. Transfer vegetables to a bowl. Place boiled white rice there and mix the ingredients thoroughly.
Beat in a fresh egg and stir in semolina. Add salt and pepper. Knead again. The resulting mass is left for a quarter of an hour.
After time, cutlets are formed with wet hands and then rolled in breading.
In heated vegetable oil, fry the workpieces on both sides until a crust forms. Place on a plate.

With beets

Ingredients:

1 can of canned saury
1 fresh chicken egg
2 pcs. boiled potatoes
2 pcs. boiled beets
Salt and pepper - to taste

Servings: 10-12

Cooking time: 15 min

Cooking time: 10 min

Cooking method:

Pre-boiled beets and potatoes in their skins are peeled and grated.
Open the can and drain the liquid. Place the fish flesh in a separate container and stir with a fork until smooth.
Grated vegetables are combined with fish and a fresh egg is added.
Season to taste and mix the ingredients.
The cutlets are fried in vegetable oil for five minutes.

The finished dish can be served with rice, fried potatoes or vegetable salad dressed with olive oil.

Advice! Adding canned saury juice to the minced meat will give the cutlets more juiciness, so you should not rush to pour the liquid from the canned food down the drain.

Conclusion

You can experiment a lot with the taste of saury cutlets by adding a variety of ingredients to the minced meat. There are a lot of options for preparing saury cutlets. Following your own desires, you can season the mixture of ingredients with your favorite spices and herbs or diversify your dinner with various sauces and vegetable side dishes. And the original presentation will delight both loved ones and guests.

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.

Add an egg to 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!

If you want to prepare a quick, uncomplicated dish while spending a minimum of money, we bring to your attention canned fish cutlets. 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. By experimenting with different types of canned food, you will get cutlets with a completely different taste each 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. Roll the cutlets in flour and fry in a preheated frying pan in 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 flour,
salt and ground black pepper to taste,
breadcrumbs,
vegetable oil.

Preparation:
Fry finely chopped onion in vegetable oil until golden brown. 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 by pampering your loved ones with delicious dishes, and they will certainly be grateful to you.

We present recipes for those who want to prepare a hearty and tasty lunch or dinner without spending a lot of money. It's very simple. And the result will pleasantly surprise you.

We suggest preparing canned fish cutlets with semolina and another option - with buckwheat. All cooking products are not expensive. They can always be found on store shelves. And the food itself turns out to be almost “penny” in price. But you can feed it to the whole family!

The recipes use canned sardines in oil. But, if you have sprat in tomato or saury in oil at home, take one of these. The recipe itself does not change at all.

For preparation, the usual method is used - frying in a frying pan with oil. But, if desired, you can make cutlets by steaming or using a slow cooker. Choose the option that is more convenient for you.

Cutlets with semolina based on canned fish in oil come out soft and tender. This is an excellent option for baby food. The dish is suitable for a family lunch, a light snack or even a summer picnic. A plate with such aromatic cutlets can even become a decoration for a holiday table.

Taste Info Second courses of fish

Ingredients

Canned fish in oil – 1 can;
Semolina – 150 g;
Chicken eggs – 2 pcs.;
Mayonnaise – 1.5 tbsp. l.;
Onion – 1 pc.;
Table salt - to taste;
Wheat flour – 3 tbsp. l.;

How to make delicious cutlets from canned fish

Place canned fish in a bowl. Here is a product called sardinella. These are pieces of sardines in oil. If you have other canned fish in your kitchen, take them. But keep in mind that the recipe requires about 200 g of fish. Drain the oil from the pieces; it will not be needed in the recipe. Also remove the seeds. Mash the pieces with a fork or spatula until smooth. You can use a blender for grinding.

Immediately add dry semolina to the fish. Mix well.

Peel and rinse the onions. Finely chop. You can grate it or grind it in a blender. Add to bowl.

Break the eggs. Add salt and mayonnaise. Store-bought sauce can be replaced with sour cream. And if you like food with a slight spicy flavor, add a drop of table mustard or a crushed tip of chili pepper.

Mix the mixture thoroughly. The cutlet dough should come out. To ensure that the semolina grains swell well, leave the mixture on the table. A quarter of an hour is enough. Just for this time, cover the bowl with a lid or bag.

Let the frying pan with the oil heat up. Meanwhile, take the dough with a tablespoon. Don’t be afraid if it’s a little runny – the cutlets will come out juicier. Form a round, slightly flattened semi-finished product. To prevent the dough from sticking to your hands, wet them in cold water. Bread the workpieces in flour. If you have breadcrumbs on hand, you can use them for cooking. Immediately place the shaped semi-finished products in a hot frying pan with oil.

Fry until golden brown on the underside. This will happen quickly - literally in 2-3 minutes. Then flip each cutlet over. For cooking, use slightly less than moderate heat.

If you don’t want to use a lot of oil for frying, you can simmer the products a little. To do this, pour 3-4 tablespoons of boiled hot water or broth into the frying pan. Use fish or vegetable. When the liquid has evaporated, let the products fry a little more until golden brown. And the dish will be ready.

Serve canned fish cutlets with semolina with any side dish. Canned peas or any fresh herb salad are perfect. If desired, also make a sauce - sour cream with chopped herbs or grated pickled cucumbers.

Teaser network

Canned fish cutlets with buckwheat

Another option for a tasty and quick meal is canned fish cutlets “Sardines”. The recipe itself doesn't take much time. But you need to have already cooked buckwheat on hand. It’s great if you still have the cereal from last day. These cutlets are two in one – both the main dish and a side dish. Therefore, the best addition to the meal would be sliced fresh vegetables and herbs.

If you wish, you can replace buckwheat with any other one. For example, take rice, pearl barley or millet. But these products should also be cooked in advance until soft.

Ingredients:

Sardines in oil – 200 g;
Onions – 0.5 pcs.;
Chicken egg – 1 pc.;
Carrots – 40 g;
Boiled buckwheat – 1 tbsp.;
Breading (crumbs) – 2-3 tbsp. l.;
Wheat flour – 3 tbsp. l.;
Table salt - to taste;
Ground pepper - to taste;
Sunflower oil - for frying.

Preparation:

Since buckwheat cutlets will cook quickly, it is better to pre-fry the vegetables for them. Peel and rinse half the onion. Cut it smaller. Sauté in a frying pan with a spoonful of butter until lightly browned.

After peeling and washing, grate the carrots. Add to onions. Fry the vegetables until soft. If desired, add any other vegetables to the sauté – sweet bell pepper, garlic, zucchini or a little pumpkin. It is better not to chop the ingredients, but to grate them.

Remove the sardines from the can. Drain the oil. Mash the pieces with a spatula until smooth. If there are bones, you better pull them out.

Add pre-boiled buckwheat and sautéed vegetables. Beat in the egg.

Add flour.

Season with salt and pepper. To taste, you can also use dried herbs - one type or a collection. Stir the mixture thoroughly so that the spices are distributed evenly.

Arm yourself with a regular tablespoon or ice cream scoop. This way the cutlets will be the same size. Take the dough with a spoon. Form the product in your hands. Breaded in breadcrumbs. Instead of regular breading, you can use ground rolled oats, nut crumbs or even sesame seeds. Now place in a hot frying pan with oil. Fry until golden brown.

Turn it over. Two more minutes and the dish will be ready.

Fish cutlets from canned “Sardines” with buckwheat are ready! Serve them now while they are hot. In addition, take fresh vegetables and spicy parsley. Bon appetit!

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 small glass;
potato tubers - 2 medium pcs. (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 given 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;
oatmeal - ½ small glass;

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 of 2 by 2 centimeters.

Making flavorful minced meat

Before making the products and stuffing 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!

Today we are cooking canned fish cutlets with semolina. Prepare canned fish cutlets It’s a pleasure because it’s simple, accessible and most importantly fast. Cooked fish cutlets according to our recipe they turn out juicy, aromatic and...

Canned sardine cutlets

5 from 1 reviews

Canned fish cutlets with semolina

Canned fish cutlets

Type of dish: Fish dishes

Cuisine: Russian

Ingredients

Sardines or any fish - 1 can,
chicken egg - 2 pcs.,
semolina - 1 tbsp.,
mayonnaise or sour cream - 2 tbsp. l.,
onion - 1 pc.,
salt.

Preparation

Drain the liquid from the jar and place the fish in a bowl.
Mash the canned fish with a fork, add semolina and mix.
Finely chop the onion and add to the minced fish.
Then, add chicken eggs, mayonnaise or sour cream and salt to taste. To stir thoroughly.
If you wish, you can add any chopped herbs: dill, parsley.
To allow the semolina to swell, let the minced fish stand for 20 minutes.
Next, form cutlets and bread them in flour or breadcrumbs.
Fry fish cutlets in vegetable oil on both sides until cooked.

Notes

After frying, fish cutlets can be simmered for about five minutes. Add 3 tablespoons of water, cover and reduce heat slightly.

Bon appetit!

Canned fish cutlets with semolina

Today we are preparing cutlets from canned fish with semolina. Making cutlets from canned fish is a pleasure because it is simple, affordable and, most importantly, fast. Cooked fish cutlets according to our recipe are juicy, aromatic and very tasty. Cutlets from canned sardines 5 from 1 reviews Cutlets from canned fish with semolina Print Cutlets from canned fish Author: Cook Type of dish: Fish dishes Cuisine: Russian Ingredients Sardines or any fish - 1 can, chicken egg - 2 pcs., semolina - 1 tbsp., mayonnaise or sour cream - 2 tbsp. l., onion - 1 pc., salt. Preparation: Drain the jar...

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

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

Canned fish cutlets with rice and potatoes

Mix the minced meat with your hands, pepper and salt to taste. Form it into oval balls and roll in breadcrumbs. Heat vegetable oil in a frying pan and fry the fish cutlets over medium heat.

It is not advisable to use sprats in the recipe; they have too strong a pronounced taste. In addition, after frying, such cutlets may taste bitter.

Canned fish cutlets: cooking secrets

Fish balls will turn out even tastier if you follow these recommendations:

Before preparing the dish, put the jar of canned food in the refrigerator, then the minced meat will be more tender and homogeneous; - grind the fish with a chilled device; if you pass it through a meat grinder, rinse the knives with ice water; - if the fish is too lean, put a little butter in the minced meat; - do not get carried away with adding additional ingredients, especially potatoes, the minced fish should be at least 2/3 of the total volume; - knead the minced meat with your hands, not a spoon, then place it in the cold for 20 minutes; - mold the cutlets with your fingers dipped in water .