Easy Fish and Rice Cutlets

Budget-friendly, filling, tasty. Exceeds all expectations! Fish cutlets with fish and rice are made from ordinary ingredients. Even a novice housewife can cope with the preparation. Serve them with any sauce and seasonal vegetables.
cook time: 30 min
Lucas Halstead
Easy Fish and Rice Cutlets

Nutrition Facts (per serving)

195
Calories
7g
Fat
21g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Pepper to taste
Eggs 1 pc
Breadcrumbs 1 tbsp
Parsley 20 g
Dill 20 g
Sunflower oil 2 tbsp
Round rice (Boiled, chilled) 200 g
Cod fillet 400 g

Recipe instructions

Step 1

Step 1
How to fry fish cutlets from fish with rice in a frying pan? Prepare all the necessary ingredients. You can take absolutely any fish fillet: sea or river fish, red or white — it doesn’t matter. I have cod fillet. Rinse the fillet under running water and dry. Pass the fish through a meat grinder through a grill with the smallest holes. It’s even better to do this twice to make sure that not a single bone gets caught in the finished cutlets.

Step 2

Step 2
Add pre-boiled and cooled rice to the bowl with the minced meat. It is better to take short-grain rice. It boils more strongly and will be less noticeable in the finished cutlets. How to choose the right rice, read the article, link at the end of the recipe.

Step 3

Step 3
Wash the chicken egg under running water and beat it into a bowl. Salt and pepper the minced meat to taste. Half a teaspoon of salt was enough for me, but others may need a little more or a little less.

Step 4

Step 4
For a long time and successfully, instead of white bread crumb, I have been adding breadcrumbs to cutlets. There is no difference in taste for me, and if you have always used bread, try replacing it with breadcrumbs this time! But if the choice is nevertheless made in favor of bread, then you will need the crumb (without crust) of two slices of a standard loaf.

Step 5

Step 5
Rinse fresh herbs under running water and shake to remove excess liquid. Any greens will suit your taste. I chose dill and parsley. Fresh herbs will revive the appearance and add flavor to the cutlets.

Step 6

Step 6
Mix the minced meat thoroughly until smooth and form into cutlets. The minced meat should not turn out watery! Otherwise, the cutlets will fall apart during frying. If the minced meat is runny, add a little flour or more breadcrumbs. To prevent my hands from smelling like fish later, I always use disposable gloves when making cutlets. It is very comfortable! Form cutlet blanks.

Step 7

Step 7
Heat a non-stick frying pan over high heat. Pour in sunflower oil and heat it thoroughly. Place the cutlets in a frying pan and fry over medium heat until golden brown. This is about five minutes, but it will be different for everyone due to the individual characteristics of the hobs and the pans themselves. How to choose a frying pan and oil for frying, read in separate articles, links at the end of the recipe.

Step 8

Step 8
This time the cutlets did not want to turn over and constantly stuck to the pan! Perhaps my minced meat was too runny. But in the end everything worked out. The main thing is to wait until the crust sets, and then you can turn it over. Fry on the second side for about five more minutes. Then you can turn it over again and bring it to readiness, constantly checking that the cutlets do not burn.

Additional rubrics

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