Rice and Canned Sish Cutlets
by Editorial Staff
Delicious cutlets, which are very easy to prepare. The combination of products is so successful that it is difficult to guess that these wonderful cutlets are made only from canned fish, boiled rice, and fried onions with carrots.
Cook: 50 minutes
Servings: 3
Ingredients
- Canned mackerel – 250 g (1 can)
- Rice – 50 g
- Carrots – 40 g
- Onions – 50 g
- Egg – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 1 tbsp
- Green onions (for serving) – 3-4 feathers
Directions
- Boil the rice in boiling salted water for 20 minutes, until tender. Then drain the water, rinse, and let the water drain completely.
- Drain the liquid from the canned food – we don’t need it. Remove the bones and mash the fish with a fork.
- Add mashed fish to rice and stir.
- Peel carrots and onions. Cut the onion into small cubes and grate the carrots on a coarse grater. Pour oil into a skillet and heat. Add the carrots and onions and, stirring occasionally, saute the vegetables over medium heat for 10 minutes, until tender.
- Add the sautéed vegetables to the rice mixture and stir.
- Add the egg and stir it again. Season with salt and pepper to taste.
- Form patties with wet hands.
- Pour oil into a skillet and heat. Fry the patties over medium heat for 5 minutes on each side, until golden brown.
- Chop the green onion finely. Divide ready-made canned fish and rice patties into bowls and sprinkle with chopped green onions (or any other herbs of your choice).
Enjoy your meal!
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