How to cook lean squid cutlets. Lenten squid cutlets - recipe with photo Squid cutlets without eggs

  • Vegetable puree soup

    Potato
    Onion
    Carrot
    Greenery
    Laurel. leaf, salt
    Hercules (optional)
    Finely chop the onion and carrots and fry. Boil the potatoes in salted water, remove them and wipe or mash them, and then combine them again with the broth. Put onions, carrots and laurel there. leaf, you can roll oats and cook for 5 minutes. At the end of cooking, add finely chopped greens. If desired, add some dry herbs to this soup. cream (about 2 tablespoons per 1 liter of water)

    Village lean cabbage soup


    Cut the potatoes, boil them, crush them in the pan of water where they were boiled. Add sauerkraut. Grate the carrots and onions and sauté (if you are on a strict fast without oil, then put the carrots and onions in the pan raw). 5-10 minutes after the cabbage, add buckwheat and salt to taste.
    To improve the taste, you can add brine from canned olives, canned beans, etc. to the water.

    Shrimp soup


    Fresh tiger shrimps in shell - 3-4 pcs. per serving (approximately 600 g)
    Potatoes - 2 pcs.
    Fresh tomatoes - 3 pcs.
    Colored noodles 200 g
    Parsley
    Black peppercorns
    Salt to taste
    Water 2 l

    Wash the shrimp, place in boiling salted water and cook for 3-5 minutes. Then drain them in a colander and strain the broth.
    Peel the shrimp; if they are large, cut them. Place potatoes, cut into small cubes, into the broth, then colored noodles (or colored pasta).
    Pour boiling water over the tomatoes and remove the skins, then cut into cubes and place in boiling broth when the noodles are half cooked. At the same time add shrimp and chopped parsley and pepper.
    Cook until the noodles are ready.

    Borscht with prunes


    Fresh cabbage - 350 g
    Boiled beets - ½ pcs.
    Carrots - 1 pc.
    Onion - 1 pc.
    Bell pepper - 1 pc.
    Tomatoes - 2 pcs.
    Potatoes - 3-4 pcs.
    Ground black pepper
    Prunes (preferably smoked) - 7-8 pcs.
    Garlic - 1-2 cloves
    Salt, sugar
    Bay leaf
    Dill, parsley
    Fresh fish - 500 g
    Water - 2 l

    If the borscht is fish, then cut the fish fillet into cubes, put it in water and cook for 10 minutes from the moment it boils. Remove the fish from the broth. Place potatoes, cut into strips, into the broth.
    Grate the beets on a coarse grater or cut into thin strips. Chop the onion, grate the carrots and fry. Cut the bell pepper into small cubes and fry. Cut fresh tomatoes into cubes. Grate the garlic on a fine grater or pass through a press. Chop the greens, but not finely. Chop the cabbage into thin strips.
    Place prunes, shredded cabbage, fried carrots, onions and bell peppers, chopped tomatoes, and grated garlic into a boiling broth with potatoes.
    Add salt, sugar and ground black pepper to taste. Bring everything to a boil and cook for 10 minutes. Then add the rest of the ingredients - already cooked fish, beets, chopped herbs, bay leaves and let simmer for another 5-7 minutes.

    Belyashi with lentil filling

    Knead the yeast dough:
    Water - 1 liter
    Flour - 2 kg
    Vegetable oil - 0.5 cups
    Yeast - 20 gr.
    Salt - 1 tea. lodge
    Sugar - 3 tbsp. lie
    Place it in a warm place for 1.5-2 hours.
    Filling: Boil 1 kg of lentils well in salted water, place in a colander to drain. Then pass the lentils through a meat grinder or grind until smooth. Rub and add 3 teeth there. garlic Finely chop and fry the onion (2-3 large heads) and combine it with the lentils. Make small cakes from the dough, 7-10 mm thick, 10 cm in diameter, put lentils in the middle. minced meat, form into round whites and fry them in oil over low heat under a closed lid, turning them periodically until cooked through.

    Buckwheat


    If you add olive brine in a 1:2 ratio to the water in which buckwheat is cooked, the porridge will be much tastier.

    Pumpkin aspic

    Stew the peeled pumpkin in the oven until transparent with a small amount of water. Pour layers of raisins and peeled walnuts (slightly crushed) into a flat bowl on the bottom half a finger thick. Cover it all with pumpkin on top. Do not pour out the remaining pumpkin juice from cooking, but use it instead of water to make jelly (see instructions on gelatin bags), add lemon juice and sugar to taste. Pour the prepared warm jelly over the workpiece, then put it in the refrigerator and serve cold.

    Lenten pilaf with prunes

    Rice - 0.5 kg
    Onions - 2 grains. heads
    Carrots - 3 pcs.
    Bell pepper - 2 pcs.
    Prunes - 200 gr
    Fresh tomatoes. - 3 pcs
    Garlic - 3-4 cloves
    Vegetable oil
    Bay leaf
    Salt, pepper to taste
    Water 600 - 700 g
    Fry onions, carrots, and bell peppers separately in oil until tender. Cut the prunes into strips. Finely chop the garlic. Cut the tomatoes into cubes. Wash the rice and put it in aluminum. pan. Place fried vegetables, tomatoes, garlic, prunes, and laurel there. leaf, salt and pepper. Mix all the contents and add hot water. Bring to a boil over high heat, then simmer over low until tender, without stirring.

    Potato casserole with mushrooms

    Mushrooms, raw or frozen 750 g
    Potatoes 3-4 pcs.
    Onion
    Seasonings
    Boil the mushrooms and pass through a meat grinder, then pass the raw potatoes through a meat grinder. Finely chop the onion and add to the mushrooms and potatoes, mix everything. You can add spices if desired. Place the mixture in a heatproof dish and bake in the oven or microwave.
    If you need to prepare a dish without vegetable oil, then instead of fried onions you can add a little garlic.

    Potato casserole with mushroom filling


    Potatoes - 1 kg
    Fresh champignons - 0.5 kg
    Onion - 2 pcs.
    Greenery
    Starch 2 tbsp. l.
    Soft vegetable oil (optional) Salt, pepper to taste
    Lenten mayonnaise sauce (optional)

    Finely chop the onion and fry. Finely chop the mushrooms and fry. Leave some of the fried onion for puree, and combine the rest with mushrooms.
    Finely chop the greens and combine with the mushroom filling. Boil the potatoes until tender (but do not overcook them), pass through a meat grinder or grind (do not add water). The puree should be stiff. If desired, add a little soft butter to it.
    To prevent the casserole from falling apart when cutting into portions, add starch to the puree.
    Grease a baking dish with oil, place half of the potatoes and smooth out. Then place the mushroom filling on the potato layer and the rest of the potatoes on top. Sprinkle the top of the casserole over the entire surface with vegetable oil or grease with lean mayonnaise, garnish with slices of mushrooms.
    Bake until golden brown.

    Squid cutlets


    Fresh squid 1 kg
    Onions 2 pcs
    Breadcrumbs 1.5-2 cups
    Salt and ground black pepper to taste
    Vegetable oil
    Remove the insides of the skin from the defrosted squid. Wipe with a napkin to remove water. Pass through a meat grinder 2 times. Fry half the amount of onion and add to the squid, grind half raw through a meat grinder and also combine with the minced meat. Add salt, pepper, crackers, beat the minced meat well. Form cutlets, roll them in breadcrumbs and fry well on both sides in vegetable oil.

    Onion rings in batter


    Cut the onion into rings, 4 millimeters thick, sprinkle with spices and sprinkle with lemon juice.
    Batter 1 var. A glass of warm tomato juice, half a teaspoon of dry yeast, a tablespoon of vegetable oil, half a tablespoon of sugar, half a teaspoon of salt, ground coriander (optional) and a glass of flour. Stir all this and get a batter with the consistency of sour cream. Cover and place in a warm place for half an hour.
    Batter 2 var. Mix beer with flour until the consistency of thick sour cream is obtained. Let stand for half an hour.
    Heat the vegetable oil in a frying pan, attach a ring with a fork, dip it in the batter, and lower it into the heated frying pan. Once fried, turn it over.

    Lean “sausage” (lentil pate)


    2 cups red lentils or split peas
    3 tbsp beet juice
    1.5-2 tbsp khmeli-suneli
    A pinch of pepper
    Pinch of nutmeg
    6 cloves garlic
    2 tsp salt
    100 g sunflower oil (can be done without it if fasting without oil)
    Small packet of gelatin (14g) (needed if using lentils)
    Pour 4 cups of water over the lentils and cook until tender (about half an hour). Mix garlic, salt, spices and beet juice in a blender, add hot lentils, butter and dry gelatin. Beat until smooth.
    Cut off the top and bottom of a plastic bottle (preferably very straight), place it vertically on a plate, fill with lentil mixture and cool quickly. Store for no more than two days.
    If your goal is not to amaze your guests by eating sausage during Lent, then you don’t have to worry about bottle molds, but simply put the mass in any form lined with cling film.

    Green beans are almost Greek

    150-200 g frozen green beans
    3-4 cloves of garlic
    Salt, ground black pepper
    A little olive oil
    Lemon juice (optional)
    Boil the beans. Fry the garlic, cut into flat slices, in olive oil until golden brown. Place the boiled beans in the same frying pan, add salt and pepper and fry everything.
    To make the dish Greek, add the juice of 1 thick slice of lemon to the already fried beans. In my subjective opinion, this is completely unnecessary.

  • Buckwheat meatballs with mushrooms in sauce (lean)


    Ingredients:
    1 tbsp. buckwheat,
    700 gr. champignons or oyster mushrooms
    3 onions
    greens, salt, pepper
    breadcrumbs
    5 tbsp. l. Krasnodar sauce
    Preparation:
    Prepare buckwheat porridge: 1 tbsp. buckwheat pour 2 tbsp. water, add a little salt and cook until tender. When the porridge is ready, wrap the pan with a towel and leave for 10-15 minutes.
    Cut the mushrooms into slices, chop the onion finely, and finely chop the greens. Heat vegetable oil in a frying pan and fry the onion for about 5 minutes, add the mushrooms and fry for about another 15 minutes. Salt, pepper and cool.
    Chop the fried mushrooms and onions and put them in a blender or through a meat grinder. Mix the mushrooms with buckwheat porridge (you can mix not all of the porridge - at your discretion, the main thing is that the minced meat turns out sticky) and herbs. Those who do not fast can add 1 more egg.
    Form balls, roll in flour and breadcrumbs and fry in vegetable oil.
    Place the fried meatballs in a saucepan with a thick bottom. Prepare the filling: dilute the sauce with water, add spices and salt to taste. Pour the filling over the meatballs and simmer for about 10 minutes.

    Jellied mushrooms


    Boil any wild mushrooms (you can use frozen ones). Finely chop the mushrooms, add chopped garlic and spices (which you usually put in jellied meat). Add gelatin to the mushroom broth (proportions according to the amount of liquid obtained). Place the mushrooms in a mold and pour in the broth with gelatin.

    Squid sauce (for side dish)

    Fresh squid - 0.5 kg
    Bow - 1-2 goals
    Carrots - 1-2 pcs.
    Water - 1 l
    Passed flour - 4 tbsp. heaped spoons
    Laurel. leaf, salt, pepper to taste
    Peel fresh squid from entrails and skin, cut them into strips. Chop the onion, grate the carrots and fry them in vegetable oil. Dilute the flour little by little with cold water, then combine all the products and, stirring, bring to a boil, cook for 5-7 minutes. If desired, add about 2 tbsp soy mayonnaise to the gravy before cooking. lie

    Lenten gravy

    Fry the flour in a dry frying pan until golden brown. Make a refried mixture of finely chopped onions and carrots, grated on a fine grater. Transfer the overcooked mixture into a saucepan and, when it has cooled, add the fried flour and stir. Add boiled cold water, mix everything and cook until thickened, add salt and spices to taste.
    You can make a similar gravy without oil. Then the carrots and onions should not be fried, but simmered in a small amount of water.

    Vegetable sauce without oil (lean)

    Blend fresh cucumber and avocado in equal proportions in a blender. Add salt and other seasonings to taste.
    The thickness of the dressing can be adjusted by the amount of cucumber - the more cucumber, the thinner the dressing.

    • Squid cutlets have little in common with the “real man’s dish” of shredded meat. Perhaps the form and principle of preparation. But by combining soft minced meat from several carcasses of shellfish with aromatic onions and frying it in the form of neat cakes in vegetable oil, you will get a well-fed, satisfied husband and a stream of praise as a bonus. The cutlets are soft, juicy, tasty and nutritious. But in this huge barrel of honey there is still a teaspoon in the ointment - roasting. Although this not the most useful kitchen appliance can be easily replaced by steaming or oven cooking. Well, I see no reason not to make golden brown squid cutlets (this recipe with photo is very tasty and simple, really).

    What you will need for preparation:

    How to cook delicious squid cutlets (step-by-step recipe with photos):

    Prepare the squid carcasses. Remove the entrails and chords. Thoroughly clean them of films (see quick method). Wash under cool running water and dry with paper towels. Cut into small pieces for convenience.

    Scroll in a meat grinder a couple of times, setting a fine grid. Or blend using a blender. You should get a homogeneous mass.

    Chop one onion. And fry in a frying pan with vegetable oil. Cool slightly. Transfer to squid.

    Finely chop the second onion as well.

    And send it there raw.

    Now pass everything together again through a meat grinder or blend with a blender. In order for the squid cutlets to be tender and very tasty, the minced meat should be airy and without large pieces, as in the photo.

    Add salt and ground pepper (mixed or black) to taste. You can add a little dried or pressed garlic. Add half of the breadcrumbs. Mix well. Leave the squid base for the cutlets for 10-20 minutes to allow the bread crumbs to swell.

    With hands soaked in water, form cutlets. Roll them in the remaining breading.

    Heat vegetable oil in a frying pan. Fry on each side until golden brown.

    Serve with potatoes in any form (boiled, fried, baked) or with rice. You can also prepare a light salad or stewed vegetables.
    • Shellfish carcasses are most often sold frozen. Take care to defrost them correctly. Never use a microwave oven or hot water. Thaw food only at room temperature. Otherwise, the squid meat will turn out rubbery. And you will simply ruin the cutlets.
    • If you don't like fried food, cook the dish in a steamer or oven. Simply place the prepared cutlets on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes. Cooking in double boilers will take the same time.
    • You can add any fish fillet to the minced cutlet. This will make the dish more juicy and interesting.
    • A wonderful addition to the dish would be sour cream or tomato sauce.
    • Instead of traditional breading, you can use crushed crackers or nut crumbs.

    Enjoy your golden-crispy appetit!

    In this recipe we will talk about preparing very tasty and healthy Lenten squid cutlets, which can be eaten on non-Lent days and those days of Fasting when eating fish and seafood is allowed.

    These cutlets are prepared from a minimum of ingredients and are very tasty and appetizing. You can eat them both on days when there is no fasting, and on those fasting days when it is allowed to eat fish or seafood that are not considered fast food.

    It is worth remembering that fasting is abstinence from pleasure, and in most regions of our country, seafood is considered rather a delicacy. Therefore, if you are fasting, then on those fasting days when you can eat seafood, remember that the main thing is the right attitude towards food: initially it is not pleasure, but a necessity for the continuation of life, and gluttony is considered a sin. For this reason, many people refuse seafood during Lent, although they are allowed by church charter.

    Recipe for lean squid cutlets

    Photo: koolinar.ru Ingredients:

    1kg fresh squid
    2 onions
    1.5-2 cups breadcrumbs/breadcrumbs
    vegetable oil
    pepper, salt

    Cooking method:

    How to cook lean squid cutlets. Prepare squid carcasses, rinse, dry, grind 2 times in a meat grinder. Fry half the chopped onion, combine with squid, add raw onion, and grind everything together again in a meat grinder. Pepper the minced meat, add salt, add breadcrumbs, beat the prepared mass, form it into cutlets, bread them in breadcrumbs and fry them on both sides in vegetable oil until lightly browned. Bon appetit!

    These simple and quick lean squid cutlets will be an excellent option for a healthy and tasty dish for lunch or dinner. You can serve them with a side dish of rice, potatoes or other vegetables and cereals. Have you ever tried making squid cutlets? How do you like the result?

    Video recipe for lean cutlets

    If you love seafood, in particular squid, you can prepare a new and very tasty dish - squid cutlets. Despite the fact that their preparation requires a minimum set of ingredients, the cutlets turn out very tender and tasty. This recipe is perfect for fasting days during fasting, when you are allowed to eat fish and various seafood.

    Squid cutlets

    Ingredients:

    Squid meat – about 1 kg;

    Breadcrumbs - 1.5 cups;

    Onions – 2 onions;

    Any vegetable oil for frying;

    Salt and pepper - at your discretion

    Preparation:

    First of all, it is necessary to prepare the squid carcasses by thoroughly washing them, removing the films and drying them. Grind twice in a meat grinder. Fry one chopped onion until golden brown and combine it with the squid, then add the second chopped onion, and mince it all together again.

    Pepper the minced meat, add salt to taste, add crackers and thoroughly beat the resulting mass. All that remains is to form the cutlets, bread them and fry in vegetable oil on both sides until lightly browned.

    These healthy lean squid cutlets are perfect for lunch or dinner. The best side dish options would be boiled potatoes, rice or baked vegetables.

    And we will continue to explore other recipes for delicious and simple dishes on the pages of the “Kitchen Secrets” section. Bon appetit!

    Squid cutlets are a very tasty and incredibly healthy dish! It's perfect for a holiday family dinner. From these products I got 16 pieces.

    1 I suggest making these juicy squid cutlets, which are sold unpeeled. There is nothing complicated in working with such carcasses, and the savings are obvious. So, while the squid is defrosting at room temperature (under no circumstances should you defrost it in the microwave or in water!), and the rice is cooking, let’s prepare the rest of the ingredients. By the way, it is better to use round rice, because we have to sculpt snowmen from it, and our task is to make it as sticky as possible.

    2 Cut off the crust of the loaf and soak in cold water. For some reason, housewives stubbornly soak buns in milk, although water is better suited for this purpose.

    3 Pass the crackers through a meat grinder. You can use ready-made breadcrumbs, or, as a last resort, flour.


    4 Cut the onion. Cut the garlic cloves in half.


    5 Place 3 cloves of garlic in a frying pan with heated oil (the fourth will go into the minced meat) and fry until brown. Then we throw them away, and dip the onion into the resulting aromatic garlic oil. It will cook just a little bit until it starts to set.


    6 Now that our squids have defrosted, we begin processing. First, scald them with boiling water. Moreover, we will purposefully water the carcasses with a stream of water from all sides. So the skin will peel off on its own.


    7 Using a knife, remove any remaining skin and film.


    8 Next we pull out the chitin plate.


    9 Turn the squid inside out (don’t be afraid to tear the carcass, we will still need to put everything through a meat grinder) and take out the insides.


    10 Scald again and wash the squid under running water.


    11 We pass them through a meat grinder along with fried onions, a clove of garlic and a loaf. Salt and pepper to taste. If the minced meat is too liquid, add semolina or egg. With an egg, the dish ceases to be lean, but the cutlets will not be so fragile.


    12 Roll them in breadcrumbs and fry over medium heat until golden brown. Be sure to place the finished cutlets on a paper towel to remove excess fat.


    13 We make snowmen from rice... Eyes can be made from black peppercorns or buckwheat. Pasta hands. To ensure that the head would fit well on the body, I pierced the snowmen through with pasta. In principle, we could have stopped there...


    14 But the snowmen demanded Santa hats and I had to make them from ordinary apple peels (I grabbed them with a couple of stitches at the back). Pom-poms, as you probably already guessed, are also made from rice.


    15 Now that’s all for sure! The snowmen are happy, and our family can finally start dinner.

    Cooking time: PT00H50M 50 min.

    Approximate cost per serving: 250 rub.