Canned fish and rice cutlets
6 servings
30 minutes
Fish canned and rice cutlets are a simple and accessible recipe that has taken root in European cuisine due to its economy and rich flavor. Historically, such dishes emerged as a way to utilize available products, creating appetizing and nutritious meals for the whole family. These cutlets combine the tenderness of boiled rice with the rich taste of fish, complemented by sautéed onions and spicy notes of fragrant pepper. Corn flour gives them a light crunch and makes the texture more airy. They are perfect as a standalone dish or paired with a light vegetable garnish. Aromatic, hearty, and surprisingly easy to prepare, these cutlets are an excellent choice for those who appreciate tasty and practical recipes.
1
We boil the rice until it's ready.
- Rice: 300 g
2
Thoroughly mash the fish with a fork or grind it in a blender. Fry the onion until golden brown.
- Canned fish: 1 jar
- Onion: 2.5 pieces
3
Add to the rice: canned fish, sautéed onions, and salt.
- Canned fish: 1 jar
- Onion: 2.5 pieces
- Salt: to taste
4
In the minced meat for cutlets, we add 2 eggs and sprinkle black and fragrant ground pepper. We mix everything.
- Chicken egg: 2 pieces
- Ground black pepper: to taste
5
From the minced fish, we form fish patties and coat them in corn flour.
- Corn flour: 3.5 tablespoons
6
It is the corn flour that gives the cutlets a unique flavor and it is better than breadcrumbs.
7
We fry the cutlets on both sides.