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Cutlets with canned fish

Photo of the finished dish: Cutlets with canned fish

Recipe Recommendations "Cutlets with canned fish"

Cutlets made from canned fish will taste much better when cooled completely.

Cooking cutlets with canned fish and rice

Step 1

Boil the rice so that it is completely cooked and set aside to cool.
Boil potatoes in their skins.

Step 2

Uncork cans of canned food, drain the oil (liquid) from them, and put the fish in a bowl.
Mash canned food with a fork, after removing large bones, if necessary.

Step 3

Rinse the herbs and be sure to dry them before slicing.
Peel the onion, chop finely and fry in preheated oil until soft and translucent.

Step 4

Add rice to fish, send fried onions, chopped greens and rub peeled potatoes there. Add salt and other spices of your choice in the required amount.
Mix the mass and form not very large cutlets from it.

Step 5

Fry in well-heated oil, before dipping in breadcrumbs. As soon as a characteristic appetizing crust appears on both sides, it is worth covering the pan with a lid and, reducing the heat, extinguish for a couple of minutes.

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