Canned sardines are incredibly good for the heart, brain, nervous system, and metabolism. They’re rich in omega-3 fatty acids, high-quality protein, and vitamins D, E, and B. They also contain phosphorus, potassium, and selenium, which support bone strength, immune function, and metabolic balance. When choosing sardines or tuna, opt for those packed in their own juice or oil with minimal salt.
Ingredients: canned fish in its own juice or oil (sardines or tuna) – 1 can; round rice – 200 g; egg – 1; onion – 1; fresh dill – a few sprigs; salt and black pepper – to taste; breadcrumbs or flour – for coating; oil – for frying.
Preparation
Rinse the rice and cook it in salted water until tender, then drain and rinse with cold water. Allow it to cool.
Finely chop the onion and, if desired, sauté it in oil until translucent.
Drain the liquid from the canned fish and mash the fish with a fork.
Combine the cooled rice, mashed fish, egg, sautéed onion, chopped dill, salt, and pepper. With wet hands, form small patties from the well-mixed mixture, coat them in breadcrumbs or flour, and fry in oil for about 5 minutes on each side, until golden brown.
Serve the patties hot with a fresh vegetable salad.
Life Hack
To steam the patties, omit the egg and use semolina, soaked bread, or another binder instead. Form the patties and steam them for 15–20 minutes in a water bath or steamer. You can also bake the sardine patties. When baking, cook for 20 minutes if using canned fish and 30–40 minutes for fresh or thawed fish. The recipe for raw fish patties calls for baking at 180–200°C.
Here’s how to make hake fish patties:
