Sprat cutlets in tomato: simple cooking recipes. Sprat cutlets in tomato: simple cooking recipes Sprat cutlets recipe

23.06.2022

This dish can be classified as "cheap and cheerful", but, paradoxically, it is tasty and elegant. Recently, a co-worker treated us to them for lunch and everyone immediately started asking for the recipe. So I made this appetizer. The above ingredients are designed for a small portion, and I did it by doubling all the products.

First we need to make pancakes. To do this, put the sprat in a tomato in a deep bowl and knead it with a fork until smooth. Now we drive eggs into it, add a little salt and pepper, mix thoroughly, adding flour to make a dough, like on pancakes, but a little more liquid. Using a ladle, pour the dough into a heated frying pan of a small diameter and fry the pancakes. It is desirable that they are not very thin, then it will be easier to turn them over and the layers in the future salad cake will turn out tastier. The pancakes are very tender, so you need to carefully turn over to the other side so as not to accidentally tear them. If it doesn’t turn over well at all, add a little more flour.

We put the pancakes on a plate, let them cool a little, and in the meantime we take on the filling. Onions and carrots need to be peeled, washed and chopped. Fry vegetables in vegetable oil, salt to taste. Let cool.

Now let's start decorating our appetizer. We put a pancake on a plate, evenly distribute the vegetable filling on it with a spoon, grease with mayonnaise and cover with the next pancake.

And so we continue until the pancakes run out. Lubricate the salad cake with mayonnaise on top and decorate to your taste. I used parsley and radish. We put our snack in the refrigerator for soaking for about an hour and then treat our friends!

Sprat in tomato sauce in Russia has its own extensive history. It appeared in our country during the Khrushchev era, and immediately gained popularity among students, the poor and the middle class. This is due primarily to the low cost of these canned goods.

Not a single economic downturn affected their production, and even in times of complete food shortages, one could always find a jar of sprats on store shelves. The Kerch fish processing plant became the world's first manufacturer of this canned fish.

Fish, which is used to make canned sprats, prevails in the Norwegian, Baltic, and Black Seas. Sprat is a common name for fish of the herring family. For the production of canned food, sprats and sprats are used.

If for Russians sprat is an inexpensive and affordable fish, then in some countries it is considered a delicacy. True, it is cooked in tomato sauce only at our place, and there are about 30 recipes for making such a sauce.

Sprat in tomato sauce

Sprat in tomato sauce, cooked at home, is not only tasty, but also a healthy dish that goes well with side dishes. In addition, for its preparation at home, you can choose the best and largest fish, and the sauce can be prepared in many ways.

First recipe

Ingredients	Quantity
sprat -	half a kilo
tomato juice -	one glass
onion -	one joke
carrot -	one joke
sunflower oil -	three tablespoons
allspice -	three - four peas
coriander (ground) -	half a teaspoon
bay leaf -	three jokes
sugar -	one tablespoon
flour -	one tablespoon
salt pepper -	taste
vinegar -	two tablespoons (9%)
Cooking time: 90 minutes	Calories per 100 grams: 182 kcal

Step by step recipe for homemade sprats in tomato sauce:

Second recipe

Fans of vegetable dishes can cook delicious sprats in tomato with vegetables, which are especially good in nature as an addition to boiled potatoes or eggs.

Ingredients:

sprat - one kilogram;
carrots - three hundred grams;
tomatoes - one kilogram;
onion - three hundred grams;
bell pepper - three hundred grams;
vinegar - thirty milliliters;
salt - to taste;
sugar - five - six teaspoons.

Cooking time is one hour and thirty minutes.

Calorie content per hundred grams - 186 kilocalories.

How to cook sprats in tomato sauce with vegetables:

Recipes of dishes with the addition of canned food

What to cook from sprats in tomato sauce? Fish in tomato can be served as an independent dish, but it can also become the basis for preparing soups, appetizers, salads or main courses.

rich soup

Ingredients:

Calorie content per hundred grams - 50 kilocalories.

We cut the carrots with a vegetable cutter, cut the onion into half rings. Fry the vegetables in sunflower oil until golden brown appears;
Peel the potatoes and cut into small slices;
Pour a glass of rice into the pan, pour cold water and put on fire. After five to seven minutes, add the fried vegetables, spices and salt;
After that, after another five minutes, add the fish in the tomato and boil for ten minutes until tender;
The soup can be served with finely chopped herbs.

Tartlets with tomato and fish filling

Ingredients:

tartlets - one package;
rice - half a glass;
sprat in tomato - one can;
eggs - one piece;
pickled cucumbers - two pieces;
onions - one piece;
mayonnaise - for dressing;
salt - to taste.

Cooking time is thirty minutes.

Calorie content per hundred grams - 389 kilocalories.

Boil rice until cooked, finely chop the onion;
Remove the fish from the jar and chop, finely chop the boiled egg and cucumbers;
Mix all the ingredients, salt and season with mayonnaise;
Stuff the tartlets with the resulting mixture. The same salad can be stuffed with boiled eggs.

layered salad

Ingredients:

potatoes - two - three pieces;
carrots - one piece;
sprat in tomato - one can;
onions - one piece;
egg - two pieces;
sunflower oil - three tablespoons;
salt - to taste;
mayonnaise - for dressing.

Calorie content per hundred grams - 350 kilocalories.

Boil potatoes, carrots and eggs and finely chop;
Peel the onion from the husk, chop and fry in sunflower oil until golden brown;
Transfer the sprat from the jar and mash with a fork;
Lay out the salad in layers.

1 layer: potatoes;
2 layer: mayonnaise;
3 layer: sprat in tomato;
4 layer: carrots;
5 layer: mayonnaise;
6 layer: bow;
7 layer: eggs.

You can use greens to decorate the salad.

Spaghetti with fish dressing

Ingredients:

spaghetti - two hundred and fifty grams;
onions - one piece;
bell pepper - one piece;
sprat in tomato - one can;
carrots - one piece;
tomato paste - one tablespoon;
sunflower oil - three tablespoons;
salt - to taste;
greenery.

Cooking time is forty minutes.

Calorie content per hundred grams - 272 kilocalories.

Peel the onion from the husk, finely chop and sauté in oil until golden brown;
Finely grate the carrots and add to the fried onions. Put the finely chopped bell pepper there. Simmer vegetables for about ten minutes;
Add a spoonful of tomato paste to the stewed vegetables, pour the vegetables with water, salt to taste and simmer for another fifteen minutes;
In the resulting sauce, add the fish along with the tomato, mix and hold on low heat for ten minutes;
Boil spaghetti, put in a colander. Arrange on plates, top with sauce and sprinkle with herbs.

cutlets

Ingredients:

egg - two pieces;
sprat in tomato - one can;
semolina - four - five tablespoons;
sunflower oil - one hundred milliliters;
carrots - one piece;
salt, pepper - to taste.

Cooking time is thirty minutes.

Calorie content per hundred grams - 220 kilocalories.

Transfer the contents of the jar of sprats to a bowl and knead with a fork until smooth. Add eggs, semolina, salt and pepper to the sprat. The resulting mass is thoroughly mixed;
Heat up the pan, add oil. With a tablespoon or a small ladle, lay out the mass in the form of cutlets and fry on both sides until a crust forms;
We rub the carrots on a coarse grater. We spread a part of the carrots on the bottom of the saucepan, put the cutlets on top and sprinkle with the second half of the grated carrots. Simmer over low heat for five minutes.

Potatoes stuffed with canned sprat

Ingredients:

potatoes - eight pieces;
sprat in tomato - one can;
cheese - two hundred grams;
sunflower oil - three tablespoons;
salt, pepper - to taste.

Cooking time is one hour and ten minutes.

Calorie content per hundred grams - 310 kilocalories.

Peel large potatoes and cut into two halves. Put in a pot of water and boil after boiling for about ten minutes;
After the potatoes have cooled down a little, with a teaspoon we make indentations like cups in each half;
Put potato cups on a baking sheet greased with sunflower oil;
The remaining potatoes after the formation of cups are mashed together with sprats in tomato. We spread this filling in each cup;
We rub the cheese on a coarse grater and sprinkle the potatoes with the filling on top;
Preheat the oven to two hundred degrees and bake the potatoes for forty minutes.

The key to a delicious sprat dish in tomato sauce is the right canned food. Experienced chefs recommend choosing canned sprat rather than Baltic herring. They have fewer insides and better taste characteristics.

In accordance with GOST, such canned food must contain at least 70% of fish, and the rest is tomato sauce. After opening the can, the fish should be clearly visible, and not look like fish puree.

In this recipe, we suggest you cook non-standard cutlets. These will be sprat cutlets in tomato, they will look like pancakes. Having prepared them, your relatives may not guess what this dish is made of. Sprat cutlets in tomato will become a lifesaver if you want cutlets, but there is no thawed meat. They are prepared very quickly, so they can be prepared quickly for dinner or before the arrival of unexpected guests. By analogy with this dish, you can cook cutlets from any other fish in tomato sauce. But keep in mind that if the fish has a rough spine made of bones, then it is better to take them out.

Ingredients for two servings:

a jar of sprats in tomato 1 pc.;
chicken egg 1 pc.;
semolina 3-4 tsp;
flour 2 tsp;
baking powder 0.5-1 tsp;
spices to taste;
dill and parsley to taste;
vegetable oil 50 ml.

How to cook tender sprat cutlets in tomato

To make your cutlets tasty, give preference to high-quality sprats in tomato. To do this, pay attention to the composition, which is indicated on the label of the jar. There should be no extra ingredients, except for fish, tomato paste, salt and spices. It will also be good if the name of the sprat in a tomato (the fish itself) coincides with the place of its manufacture. For example, if the Baltic or Black Sea sprat, then the place of manufacture should be in these areas. This will ensure that the canned food is made from fresh raw materials and not from a frozen product. A good sauce in a jar should be a bright orange hue and a smooth consistency. And also give preference to sprat in tomato, which is sold in jars of gray (steel) color, and not in brown ones. In the second type of cans, canned food is not stored very well.

To prepare the dough, put the sprat from the jar into a clean container, mix with a fork. Add semolina, a pinch of flour to the fish mass. Mix the resulting fish dough.

Beat one medium egg into the batter, mix until smooth.

Finely chop fresh dill and parsley, and send to the fish dough.

At the final stage of preparing the dough, add baking powder so that the pancakes turn out to be airy and delicate in taste.

The consistency of the fish dough turns out like thick sour cream, like on pancakes. Immediately go to a hot pan with oil, as after the baking powder, the dough increases in volume.

The fire on the stove should be medium so that the cutlets do not remain raw inside. Fry sprat cutlets in tomato until golden brown on both sides, transfer to a plate.

I recommend serving ready-made sprat cutlets in tomato with boiled rice, mashed potatoes or buckwheat. Do not forget to serve the sauce of your choice with such cutlets.

In the article we offer recipes for unusual sprat cutlets in tomato. In appearance, they may resemble pancakes. And if you try and cook, following the recipe, then relatives and friends will not even guess that they are eating sprat cutlets in tomato, and not meat.

Such a dish can be a real find if you want to cook meatballs, but there is no defrosted meat on hand. It takes a minimum of time to prepare them. You can be sure that you can get a decent alternative to meat patties.

What you need to know about cooking sprats in tomato

To make the dish tasty, give preference to high-quality and expensive products. When choosing sprats in tomato, it is important to pay attention to what is written on the label. The fewer ingredients with incomprehensible names are indicated, the better. Ideally, the composition would be as follows:

sprat;
tomato;
salt;
spices.

It would also be nice if the name of the canned food coincides with the place of its production.
This indicates that the raw materials used to make canned food are fresh. That is, the fish did not succumb to excessive freezing and transportation.

After opening, pay attention to the sauce: it should be thick, uniform in consistency and bright orange in color.

If you do not like something, then it is better not to use such a product. Otherwise, you risk getting not only tasteless sprat cutlets in tomato, but also poison people who will try them.

Manno-tomato cutlets from sprat

The recipe is for two servings. To prepare it you will need:

1 can of sprat in tomato;
4 tsp semolina;
1 chicken egg;
2 tsp flour;
0.5 tsp baking powder;
50 ml vegetable oil.

If desired, you can add dill or parsley. Add salt, pepper and other spices to taste.

So, let's start cooking sprat cutlets in tomato with semolina. To do this, put the sprat in a clean container, add flour and semolina to it. Mix the mass well with a fork.

Next, add the egg and mix everything again. Add finely chopped greens. Before forming cutlets, you need to add baking powder. Everything needs to be mixed well again. The consistency of the dough should resemble sour cream.
Spread the mixture on a heated frying pan with a tablespoon and fry on both sides.

Sprat cutlets in tomato "Student"

The recipe is for 6 servings. From the products you will need:

sprats in tomato - 1 can;
onion - 1 pc.;
stale loaf - 200 g;
flour - 50 g;
vegetable oil for frying - 50 g.

The technology of preparation is simple. The loaf must first be soaked in water, squeeze out the excess liquid, finely chop the onion or grate it on a coarse grater, add sprats in tomato, flour. Salt, pepper and spices are added to taste. Mix everything thoroughly. The dough must be liquid. Spread it with a tablespoon on a well-heated pan, form round cutlets and fry on both sides until golden brown.

These cutlets can be served as a separate dish or with any side dish. You can add tomato sauce, herbs.

Even when I was little, I always knew when it was Thursday, because every Thursday my mother spoiled us with fish dishes.

Now, with our prices for fish, it is not easy to pamper yourself and your family with fish so often. The recipe for these fish cakes has become a real find for me, now I often make them.

Delicious, satisfying and most importantly economical. I usually take sprat in tomato, this is the most economical option. But you can try to make from different canned food, except, of course, sprats.

Ingredients:

Canned fish (sprat in tomato) 2 cans.
Eggs 6 pieces.
Onion 5 pcs.
Semolina 1 cup.
Soda 1 teaspoon.
Vinegar 1 tablespoon.
Salt and ground pepper to taste.

Sauce Ingredients:

Carrots 2 pcs.
Tomato paste 150 gr.
Water 1 glass.
Bay leaf 1 pc.
Black peppercorns 5 pcs.
Dill.

Cooking:

We spread the canned food from the cans and knead it with a fork.

Add the eggs to the canned fish and stir.

Grind the onion in a blender or meat grinder.

Add chopped onion and semolina to the fish mass. We extinguish the soda with vinegar. Mix everything thoroughly, add salt and pepper to taste.

Leave the prepared mass for 40-60 minutes so that the manna swells.

Preparing the sauce:

Three carrots on a medium grater, fry a little over medium heat, until golden brown.

Add tomato paste and a glass of water to the carrots. Let the sauce simmer over low heat, adding black pepper and bay leaf.

After removing the sauce from the heat, add finely chopped dill.

After our mixture has stood, mix it and begin to fry the cutlets. The mass should not be too thick, the consistency should resemble thick sour cream. Spoon the mixture into a well-heated frying pan. Fry the cutlets over medium heat on both sides, until golden brown.

After the cutlets are ready, pour them with sauce and put on a small fire for 10-15 minutes.