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Sprat Cutlets in Tomato Sauce

Cutlets made from canned sprats turn out delicious! Sprats in tomato sauce make for excellent patties.

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Sprat cutlets in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 11 g
Fats 47 % 16 g
Carbohydrates 21 % 7 g
216 kcal
GI: 17 / 83 / 0
  • Take the sprats in tomato out of the can and mash them with a fork. Add the semolina, eggs, salt, and pepper, and stir together. Scoop up the mixture with a spoon and fry it in a hot skillet in vegetable oil, first on one side, then the other. Spread grated raw carrot over the bottom of a saucepan. Lay the sprat cutlets on top, sprinkle them with more grated carrot, then add another layer of cutlets, and keep going until the pan is full — the top layer should be carrot. Pour the water into the saucepan, cover, and simmer over 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

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