Rice and Canned Fish Cutlets
Cutlets made from rice and canned fish are a real treat! Give them a try and see for yourself. You can make these with any canned fish you like.
lara
Recipe author
Rice and Canned Fish Cutlets
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
9 g
Fats 5 %
2 g
Carbohydrates 74 %
31 g
182 kcal
GI:
6
/
84
/
10
- Cook the rice ahead of time until tender, salting it as it cooks. Drain the oil or liquid from the can and mash the fish with a fork. Chop the onion and mix it in with the fish, then add the cooked rice. Season with salt and pepper, add the egg, and mix the whole mixture together. Shape into cutlets, dredge each in breadcrumbs, and fry in vegetable oil on both sides until golden brown. If you'd like a smoother texture, you can also pulse the mixture in a blender.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Canned pollock - 96 kcal/100g
Similar recipes
Related and additional categories: