Sprat cutlets in tomato
Composition / ingredients
4
Servings:
Cooking method
Remove the sprats in the tomato from the jar, mash with a fork. Add semolina, eggs, salt, pepper to them. Mix it up. Take the mass with a spoon and fry in a hot frying pan in vegetable oil first on one side, then on the other.
Put raw carrots grated on a grater on the bottom of a saucepan. Put the sprat cutlets on top. Sprinkle the cutlets with grated carrots. Put the cutlets out again and continue like this until it is filled. The topmost layer should be carrots.
Pour water into a saucepan, close the lid and simmer on low heat for 5 minutes.
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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Saury blanched in oil - 283 kcal/100g
- Atlantic sardine with added oil - 238 kcal/100g
- Sardine in oil - 221 kcal/100g
- Sardine in tomato sauce - 162 kcal/100g
- Mackerel in oil - 278 kcal/100g
- Sprat in tomato sauce - 154 kcal/100g
- Water - 0 kcal/100g