Canned fish cutlets with rice

From ordinary products, cheap, for every day for the whole family! Canned fish cutlets with rice can be cooked even by a beginner. If you pre-freeze boiled rice, it will take you a few minutes to cook them. Serve them with any side dish for fish or salad of fresh vegetables. Simple and delicious!

Maria

Recipe author

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Composition / ingredients

Servings:

Canned fish

250

Fig

Eggs

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 14 g

Fats 44 % 23 g

Carbohydrates 29 % 15 g

324 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make canned fish cutlets with rice? Prepare the necessary products. You can take any canned fish, to your taste. I have sardines. It is better that they are in oil or in their own juice, that is, without tomato paste. Rice is preferably round. Wash the egg well and dry it with napkins.
Step 2:
Rinse rice several times until clear water. Transfer to a saucepan. Fill with water and boil until tender. Salt the water. There should be about two or three times more water than rice. Put the boiled rice in a colander and let the water drain. Cool it.
Step 3:
Drain the juice or oil from the canned food jar. Remove the canned fish from the jar and let the excess liquid drain. If there are large bones in the fish, remove them. Transfer the fish to a deep bowl.
Step 4:
Mash the fish with a fork.
Step 5:
Put the cooled rice in a bowl with the mashed fish. Beat in a raw egg. Season with salt and pepper.
Step 6:
Mix everything until smooth. If the minced fish turns out to be runny, you can add 1-2 tablespoons of semolina, and then leave the minced meat for 15-20 minutes so that the cereal swells and absorbs excess moisture. I didn't do it, my stuffing is normal in consistency.
Step 7:
Moisten your hands with water and form small minced cutlets of the shape you need. I have oval ones, you can have round ones (and even square ones).
Step 8:
Heat the vegetable oil in a frying pan. Put the cutlets on it and fry for 2-3 minutes on each side. I determine the readiness of cutlets by the formation of a golden crust on them. Make sure that they do not burn, adjust the fire and time, focusing on your stove.
Step 9:
Serve the cutlets hot with any side dish: vegetables, pasta, etc. Bon appetit!

You can add onion fried in vegetable oil to the minced meat, as well as any greens to taste.
To make the cutlets airy, you can separate the protein from the yolk and beat it with a mixer into a lush thick foam. It is necessary to mix the protein into the minced meat at the very end after all the other ingredients.
Usually a jar of canned food and rice is always at hand, so if you need to cook something urgently, then this recipe will become a lifesaver.

When choosing canned food, it is better to avoid bloated cans. The swelling of the jar can occur for various reasons. For example, when the contents are frozen or when bacteria multiply in canned food, including the causative agent of botulism - a very dangerous disease.

Canned fish cutlets are a good alternative to minced fish cutlets and significantly saves time when cooking, while at the exit you will get no less delicious and juicy cutlets.

Shake the can before buying. The more liquid there is in it, the smaller the fish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).