Pineapple rings in a nut crust

1. 1 Canned pineapplepack 565 g ≈ $2.50 80 g
2. 2 Peanutspack 200 g ≈ $1.80 25 g
3. 3 Breadcrumbs 12 g
4. 4 Datespack 200 g ≈ $3.50 25 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Brown sugar 2 g
7. 7 Wheat flour 16 g
8. 8 Sunflower oil 20 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Remove the rings of pineapple from the can, let drain and pat dry with paper towels.

2. Cut the dates⁴, remove the pits, place a piece of date in the center of each ring.

3. Chop the peanuts² to crumbs and mix with breadcrumbs.

4. Beat the egg with cane sugar.

5. Coat the rings in flour, dip in the egg, then in the nut crust on both sides.

6. Heat oil in a skillet and fry the rings for 2 minutes on each side until golden brown.

7. Drain on paper towels and serve warm.

In short

• In the planner this dish is cooked for two days: reheat on day two.