Many people love fish cakes, but few people know that they can be cooked not only from fresh fish. Canned fish is perfect for cooking cutlets. They are prepared quite quickly and, unlike the “real” ones, they are much cheaper in terms of money.
Step by step method
We prepare the necessary products for further work.
Rinse the rice well with running water. Pour it into a saucepan and pour 1.5 cups of water there.
We put the pan on the stove and cook the porridge for about 15 minutes from the moment the liquid boils.
At this time, open the tin can and drain the fish juice. We shift the pieces into a deep plate.
Mash the sardines with a fork. Cut the onion into small cubes.
We send chopped onion and chicken egg to the fish plate.
Add boiled rice, salt and black pepper to taste.
We mix everything thoroughly.
We make balls from the prepared minced meat with our hands. We press each of them on both sides, giving the desired shape.
Fry the blanks in a pan in a good portion of oil on both sides until golden brown.
Canned fish cakes are very tasty and attractive in appearance. You can serve them with mashed potatoes, any porridge, or just sliced vegetables.
Tips & variations
Water for cooking rice must be taken exactly 3 times more than the cereal itself.
Rice porridge should be cooked over low heat, not forgetting to stir so that the rice does not burn.
You can not pour juice from canned food. Add it to the prepared minced fish, then the cakes will turn out more juicy.
Before sculpting products, minced fish should be slightly cooled. Then the dish will turn out tender.
To make the cutlet mass smoother and more uniform, you can skip the minced fish through a meat grinder with a fine grate.