Canned Fish Cutlets

Ingredients

300 g rice

1 can canned fish

2 onions

2 eggs

4 tbsp cornmeal

vegetable oil

salt to taste

pepper to taste

Boil the rice until tender. Choose canned fish: in oil or with added oil. Mash the fish thoroughly with a fork or blender. Fry the onion until golden brown.

Add the canned fish, fried onion, and salt to the rice. Beat 2 eggs into the minced fish mixture and add black and allspice. Mix everything together.

Form the fish cakes from the minced fish mixture and coat them in cornmeal. Cornmeal gives the cutlets a unique flavor and is generally better than breadcrumbs. Fry the cutlets in vegetable oil.

Serve the fish cutlets with any side dish or a fresh salad.

Enjoy!