Canned Fish and Oatmeal Cutlets
by Editorial Staff
A simple and quick version of a dish from available products – cutlets from canned fish and oatmeal. Despite the simple set of ingredients in the base, the cutlets are very tasty, juicy, with a crispy brown crust, and go well with vegetables, sour cream, and various sauces. And it’s easy to cook them. Such a wonderful recipe for budget cutlets is definitely worth taking note of!
Cook: 25 minutes
Servings: 2
Ingredients
- Canned fish in oil or its own juice (I have saury) – 230 g (1 can)
- Oatmeal flakes – 80 g (5 tablespoons with a slide + 1 teaspoon with a slide)
- Large egg – 1 pc.
- Onions (small) – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Bread crumbs – 5 tbsp
- Vegetable oil (for frying) – 2 tbsp
Directions
- Peel, wash, dry, and cut the onion into small cubes.
- Drain the liquid from canned fish, keeping 1-2 tbsp. Transfer the fish to a deep bowl and mash with a fork.
- Add chopped onion.
- Drive-in an egg.
- Pour in oatmeal, add salt and ground black pepper.
- Mix thoroughly and leave for about 4-5 minutes. The mass should be thick enough, homogeneous, and sticky. If it is dry, add a little liquid from canned fish and mix.
- Pour bread crumbs into a bowl suitable for rolling. With wet hands, take about 1/4 of the fish-oat mass, roll it into a bun, flatten it slightly, forming a cutlet, and roll it in breadcrumbs. In the same way, mold and breaded the rest of the cutlets. I got 4 rather large cutlets.
- Heat vegetable oil in a skillet over medium heat and add cutlets.
- Fry the patties over medium heat for about 3-4 minutes on each side, until golden brown.
- Delicious canned fish and oatmeal cutlets are ready. Serve them to the table, adding fresh vegetables, sour cream, or any other sauce to your taste if desired.
Enjoy your meal!
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