Simple to prepare, economical and juicy!
Ingredients:
1 can of canned fish oil
100 gr. rice
1 can of canned corn (and can not)
onion
2 eggs
parsley
1 h. l. mustard
1 tsp lemon peel
Article 0.5. breadcrumbs
pinch of ground pepper
salt
oil for frying
Preparation:
Wash rice until water runs clear.
Pour the rice water - 1 cup, add 1/3 tsp salt, put on low heat.
Cook for 15 minutes until the rice is tender and has absorbed all the water. Cool.
Finely chop the onion and parsley. With the help of a lemon with a grater to remove the zest.
Onions fried in oil.
The cooled rice to put in a bowl.
Open canned fish and knead the contents of a fork.
Put it to the rice.
Add the parsley, onion, lemon zest, mustard, canned corn (without liquid).
Minced salt and season with pepper.
Add the egg and mix well for minced fish cakes.
If the mass is too liquid, add 1-2 tbsp. l. crackers.
From prepared cutlet mass to form patties.
Beat the second egg with a pinch of salt.
First cutlet omitted in beaten egg, and then roll in breadcrumbs.
Fry patties over medium heat on both sides until golden brown in vegetable oil.
Ready cutlets put on paper towels to remove excess oil.
Serve the fishcakes with your favorite sauce and garnish.
Bon Appetit!
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