Rumps with pink salmon

Photo: Dmitry Bayrak / dbstudio
Pink salmon (canned)1 bankRice (round grain)1 stackBulb onions1 pieceCheese (grated)75 gramsChicken eggs2 piecesDill1 bundleBreadcrumbs100 gramsRefined vegetable oil100 millilitersGround black pepper
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:40 minutes
  • Flow temperature:Warm dish
  • Processing Type:Roasting
  • Occasion:Everyday
  • Season:year round

Cooked fish cutlets are so simple to prepare that even if you are not able to cook at all, you can handle this dish once or twice. In addition, surely every hostess in the fridge will have a jar of canned food, so even if the guests come, you can be pampered with delicate and fragrant pink salmon cones.

Cooking method:

Wash rice, pour water, add some salt and cook until ready. Drain the liquid from the jar with pink salmon, crush the fish with a fork. Onions clean and three on a coarse grater or pass through a chopper.

Stir cooled rice with fish, onions, cheese, eggs and chopped dill. Season with salt and pepper.Sculpt small bits from the resulting mass, roll in flour or bread crumbs and fry for 5 minutes on each side in a frying pan heated with butter.

Served with a salad of fresh vegetables.

Idea! A piece of minced curry.