Sometimes there are moments when you so want homemade cutlets, and in the refrigerator there is neither fresh minced pork, nor chicken fillet, nor marbled beef, which, however, is not at all surprising these days. Meat is now a rather expensive product, especially for retirees and students. This is where a budget recipe for juicy and fragrant canned fish cutlets comes in handy. Can't believe that the dish will turn out delicious? But in vain, even fastidious households will eat cutlets with appetite.
The recipe for canned fish cutlets is not at all know-how in the business of budget cooking. It was also used by our grandmothers and mothers in the "hungry" Soviet years, when there was a terrible shortage even for the most common products. It was the thrifty and economic women of the USSR era that came up with the idea to make canned cutlets. Even without a side dish, they taste good, and even with pasta, rice or mashed potatoes they generally go "with a bang". So, the dish with a touch of nostalgia has been chosen, it's time to roll up your sleeves and start cooking.
Ingredients
To prepare delicious fish cakes you will need:
- a can of canned fish (the choice is to your taste and wallet);
- 1 raw potato
- 1 onion;
- 2 eggs;
- 6 tablespoons of semolina;
- ground pepper, salt;
- oil for frying.
Step by step budget recipe
To prepare delicious cutlets according to the budget option (that is, without meat), you must first prepare all the ingredients, combine them into minced fish. This can be done in several stages.
1) Peel the onion, chop finely with a knife.
2) Wash the potatoes, peel them, grate them on a fine grater. If desired, in the summer, potatoes can be replaced with fresh zucchini without any problems, this will practically not affect the taste. If from lunch or dinner there are a few spoons of mashed potatoes or a couple of boiled potatoes, it is recommended to safely add these products to the minced fish, removing raw potatoes from the recipe. True, when using ready-made semolina puree, you will need to take less.
3) Combine all ingredients in a large bowl, adding raw eggs, semolina, salt and ground pepper.
4) Drain the liquid from the can with open canned fish, but do not discard it yet. Mash the pieces with a fork, mix with the rest of the simple recipe (onions, grated potatoes).
5) Stir the minced fish with a spoon, set aside for 15 minutes, so that the semolina swells. If, upon repeated mixing, it seems that the minced meat is a little dry, you can add the required amount of liquid from a tin can (3-4 tablespoons, no more). Usually, there are enough raw eggs to get the desired consistency.
6) Form small cutlets, fry in a preheated oiled frying pan until tender, so that a golden brown crust forms. For each side, 2-3 minutes are usually sufficient over medium heat.
7) Transfer the finished canned fish cutlets to a plate, let the oil drain.
You can serve delicious cutlets hot and cold, preparing for them any side dish to taste or vinaigrette, vegetable salad. The dish goes well with Korean carrots, mayonnaise, various sauces and adjika.
