Lenten squid cutlets - tasty not only in the post 🍥

Kitchen appliances and utensils:

• pan or stewpan;
• pan;
• blender or food processor;
• kitchen knife;
• cutting board;
• deep bowl;
• kitchen scales;
• beaker.

Ingredients

Title	amount
Giant squid fillet	800 g
Oat flakes	50-70 g
Semolina	100 g
Medium Onion	2 pcs.
Garlic	2-3 teeth
Ground black pepper	1 pinch
Mixture "Provencal herbs"	1 tsp without slide
Breadcrumbs	50 g
Common salt	taste
Vegetable oil	100-150 ml
Drinking water	3,5-4 l
Green dill	1 small bunch
Baking soda	2 tsp

Step cooking

1. Slice 800 grams of giant squid fillet into large cubes. You can use raw clam meat. And you can boil for 2-3 minutes cut clam meat in water (2 liters) with the addition of 2 teaspoons of baking soda. After boiling, drain the water. Rinse the pieces with cold water, cook for another 15 minutes in 1.5 liters of salted water (1 teaspoon of salt). Grind the prepared giant squid fillet in a blender.
   
2. Peel 1 onion, cut into slices, chop in a blender along with 2-3 peeled garlic cloves.
   
3. Add chopped vegetables to the minced meat, salt to taste, add 1 pinch of ground black pepper and 1 teaspoon without a slide of the Provencal herbs dry mix. Mix well. You can add other ingredients to the mince according to your desire: finely grated carrots, other herbs and spices, fresh finely chopped dill, oregano, oregano, parsley, basil.
   
4. Put 50-70 grams of oatmeal and 100 grams of semolina in a bowl of minced meat. Semolina is used for fastening. Instead of semolina, you can put soaked in water and wrung out bread crumb. Mix the contents of the bowl well.
   
5. Heat 50 ml of vegetable oil in a pan (from an amount of 100-150 ml). Moisten your hands with water, take a serving of minced meat and make cutlets from it.
   
6. Fry over medium heat for 5-7 minutes on each side until golden brown. The dish can be put out to give it extra softness and taste. For this, the product is transferred to a saucepan or a deep frying pan, sprinkling cutlets with chopped onions, grated carrots, finely chopped greens. Peas, allspice and bay leaves are added. Pour some water (3-4 cm from the bottom of the pot), simmer on low heat for 15-29 minutes. Extinguishing ingredients are not indicated in the recipe. Serve the patties hot, sprinkled with chopped dill (1 small bunch, washed in advance).
   

As a side dish for lean squid cutlets, mashed potatoes, rice, various cereals, salads from fresh vegetables are well suited.

Video recipe

You can watch the detailed preparation of the lean second course of cephalopods in the video below. The culinary specialist details and demonstrates each stage of cooking, from chopping squid meat to frying cutlets.

Having studied the step-by-step guide with a photo and a visual lesson, you can easily fry the patties to the lean table.