Crab sticks - the product is not the most useful. But sometimes you can treat yourself to dishes from them. Especially if you supplement the product with, say, squid and cheese, then the benefits of the meal, along with its excellent taste, will greatly dominate the doubts about the harmfulness of the crab sticks themselves.
Cutlets from squid and crab sticks with cheese - recipe
Ingredients:
- squid - 750 g;
- crab sticks - 180 g;
- cheese hard - 120 g;
- large chicken egg - 1 piece;
- onion bulbs - 120 g;
- Sunflower oil without flavor - 75 ml;
- salt iodized - 10 g or to taste;
- ground pepper - 1 pinch or to taste;
- spice.
Preparation
Squids must first be washed, scalded with boiling water and cleaned. Now cut the carcass into parts and grind with a blender or twist a couple of times through a meat grinder. In the same manner, we refine the cleaned crab sticks. We clean the onion bulbs, melkko shinkuem and passeruem to transparency on sunflower without flavor oil in a frying pan. We spread the onion mass in minced meat from squid and crab sticks, add the cheese, egg, salt, pepper ground on a small or medium grater and, if desired, spice and mix. If the mass is too liquid, you can add a little oatmeal or wheat flour to it and let it sit for twenty minutes in the refrigerator.
Now we form the cutlets, put them into the sunflower oil heated on the pan and brown until ready and blush on both sides.
How to cook cutlets from crab sticks with cheese and garlic - recipe
Ingredients:
- crab sticks - 220 g;
- cheese hard - 220 g;
- large chicken egg - 2 pcs .;
- garlic teeth - 2 pcs .;
- wheat flour - 30 g;
- crackers for breading - 120 g;
- Sunflower oil without flavor - 75 ml;
- salt iodized - 5 g or to taste;
- ground pepper - 1 pinch.
Preparation
Crab sticks for the preparation of minced meat must be cleaned and ground in the container of the blender. If you do not have one, you can just grate the cleaned sticks on the grater. While they are frozen, it will be done
Thoroughly mix the resulting mass and proceed to the design of cutlets. We put the small portions of crab stuffing into the desired shape, panning it in breadcrumbs and putting it into the frying pan, heated in a frying pan, without oil.
As soon as the products acquire a mouth-watering blush on both sides, we extract them on a dish and immediately serve them to the table, supplemented with a light garnish or vegetables.