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Canned fish cutlets: a useful find. Video
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 guess that the flavored meatballs on their plates are made from canned, not fresh, fish.
Canned pink salmon fish cakes recipe
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 fluffy if you use pancake flour. It will not affect their taste in the least.
Drain the pink salmon jar, 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, stir everything thoroughly and salt if necessary. Pour flour into the mixture and stir until smooth.
The mass for the cutlets will turn out to be quite liquid, so put it in the heated vegetable oil using a tablespoon, like pancakes. Fry the patties 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 Art. white rice; – 2 potatoes; – 1 onion; – 20-30 g of boiled beets (optional); – 1 small bunch of dill; – 100 g bread crumbs; – a pinch of ground black pepper; – salt; – vegetable oil.
Boil rice and potatoes until tender, peel off the onion. Grate boiled vegetables on a fine grater, chop onions and herbs and combine all prepared ingredients in one bowl. Mash the fish with a fork together with the oil and stir into the cooked mixture.
Stir the minced meat with your hands, pepper and salt to taste. Form oval balls out of it and roll in breadcrumbs. Heat vegetable oil in a skillet and sauté the fish cakes over medium heat.
It is undesirable to use sprats in the recipe, they have a too strong pronounced taste. In addition, after frying, such cutlets can taste bitter.
Canned fish cutlets: cooking secrets
Fish balls will be even tastier if you follow these guidelines:
– before preparing the dish, put a jar of canned food in the refrigerator, then the minced meat will turn out to be more tender and homogeneous; – chop 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, fish in the minced meat should be at least 2/3 of the total volume; – knead the minced meat with your hands, and not with a spoon, then place it in the cold for 20 minutes; – sculpt the cutlets with your fingers dipped in water.