Рецепт котлет из филе тунца

When you need to fry canned fish cutlets, you have to add manka, flour, rice, cottage cheese or something else so that such ground fish does not fall apart right on the pan. As a result, the taste of the main ingredient is lost, which is not always acceptable.

So today's editorial office. "Site" will tell How to prepare canned fish cutlets with a minimum set of “fish” ingredients. We will need for such a delicious tuna in its own juice, as well as pangasius fillet, which has a neutral taste and aroma, but also very fatty, which makes the cutlets incredibly juicy.





Canned fish cutlets Ingredients

• 1.2 kg of tuna in its own juice
• 1.3 kg pangasius fillet
• 1 egg
• 0.3 kg of loaf
• 0.1 liters of milk
• 2 large bulbs
• 3 cloves of garlic
• salt, pepper, fish spices

Preparation

1. Grind the tuna and remove the excess liquid. Add a ground pangasius fillet here.
   
   
   
   
2. Add to the fish crushed onions and garlic. Blow the eggs, and add a soaked in milk (and subsequently squeezed) bar.
   
   
   
   
3. Send it in. You can add your favorite fish spices.
   
   
   
   
4. Mix the mince well: it should turn out quite viscous and dense.
5. Form from the resulting minced meatcakes, roll them in crackers and roast on a pan in vegetable oil.
   
   
   
   
6. Tuna patties Ready. Let them cool down a little, because they turn out very juicy, and therefore the fat will run up and down the elbows. Bon appetit!
   
   
   
   

Note that in our version cooking takes place on largeIt took a lot of fish, and the result was 28 cutlets. And although such food disperses quickly, it is likely that you do not need to fry such a mountain. Therefore, simply recalculate the proportion of ingredients, based on the available fish and your own needs.