Lazy cutlets "Tepsi Kebabi" (Turkish kitchen). Lazy Cutlets - Note Culinary Maniac Lazy Cutlets Recipe
Tepsi kebabi - very tasty and juicy dish, Turkey is served with two headings: potatoes and rice. Translated the name means "lazy cutlet". Very beautiful feed and extraordinary taste of this dish, you will probably like it.
Ingredients
For the preparation of lazy boiler "Tepsi Kebabi" we will need:
For minced meat:
500 g of minced meat;
100 g of water;
1 bulb;
parsley;
mint;
salt pepper.
For vegetable layer:
2 tomatoes;
2 bulbs.
For fill:
100 g of water;
1 tbsp. l. tomato paste;
salt;
parsley for decoration.
Stages of preparation
Minced stuffing with a finely chopped parsley and mint, add a bow crushed on the meat grinder, salt, pepper and add water. To prettay stuffing and put on the bottom of the form in which we will continue to bake our tepsi kebabi. Mince directly to the refrigerator for an hour.
Put tomatoes and bow on the sequence to rest on the rested mince. Put the casserole into the oven and bake lazy cutlets at a temperature of 180 degrees 20 minutes.
Keep in the oven ruddy crustuntil the liquid evaporates. After baking, decorate our lazy cutlets "Tepsi Kebabi" parsley.
Today I suggest you cook juicy and delicious cutlets. What kind? Choose to your taste! I can offer you step-by-step recipe Cutlet from turkey turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. It can be done in a frying pan, and you can cook and in the oven. I decided to assemble the most popular recipes in one place to decompose and streamline information, convenient when everything is at hand.
Simple secrets of delicious and juicy meat.
But first let's define what principles of cooking the kitlet allow them to get juicy and delicious, regardless of the type of minced meat and the accompanying spices. Perhaps experienced hostesses, these rules will seem to be banal and "old as the world", but not everyone is born "in the cook cap and apron" - young and beginners should sometimes speak simple things.
And it's not a fact that for them they seem so obvious!
- Of course, you can make cutlets and without bread .. But the question - will this dish be called cutlets? Still, bread, which we pre-smear in water or milk, and then add to the mince for the kitlet - the required ingredient of almost any recipe for delicious home cooking. And the point here is not in savings on the mince, as some think! Bread allows you to make mince softer, juicy, tastier. But it's not about the finished mince, purchased in the store (you can never guess what is already added there!), Namely, pure mince, which you just personally checked from a natural piece of meat;
- Water (milk, cream, mineral water), must be present in the mince for the kitlet. It is moisture that makes the cutlets juicy and soft. The larger the fat component in this fluid, the more tastier and gentle (but the greater the calories will be our cutlets!). Water must be cooled to the ice state. The rule is again suitable only for freshly prepared natural minced meat, without additives from semi-finished manufacturers.
- Do not everyone know that in addition to adding cold milk, ice water into mince, or even mineral water, such a mince must be repelned. It is done very simply - as with the dough, stroke the minced meat in the grumble and throw back to the bowl, so do 15-20 times. Liquid absorbed B chopped meat And the cutlets are obtained very juicy. It would be nice to give minced time to stand up - approximately half an hour, and can be more;
- It is for juiciness into mince for a kitlet added cabbage, potatoes, onions. Moreover, you need to cut them very finely (do not turn through the meat grinder or in a blender, it is important exactly finely cut "). Although there are certainly recipes where it is proposed to scroll through the meat grinder or skip through a blender - it seems to me that here it is more about saving the cooking time, rather than about improving the taste of dishes;
And of course, the quality of meat from which the minced meat is made for the kitlet are very important for the quality of the final product. From the old, dry, frozen or, do not give God, the processed meat can not be made of delicious cutlets with any additives and "magic" components ... Although the cooks of some school canteens would now argue with me now ...
For these wonderful, juicy and delicious catlet We will need mince from turkey (turkey meat), as well as the following simple ingredients.
- turkey fillet (or any minced) - 1kg
- Baton (bread) - 150g
- Milk - 150gr
- Egg - 1pc.
- Onion - 2pcs
- Salt, pepper - to taste
- Sunflower oil for frying
- garlic - at will
Everything! Delicious and juicy Homemade turkey boilers are ready! Bon Appetit!
Very gentle chicken minced chickeys - open the secret of stunning juits.
In principle, you can easily take the previous recipe, replace in it stuffing turkey on chicken and cook delicious chicken cutlets. But we will go to another! Add delicious products Our list of components and improving the taste is even more radical!
Look, what products we need, prepare, and let's go cook, get acquainted with new secrets juicy mincedah For the kitlet.
Structure:
- Chicken mince - 500 g
- White bread - 3 slice
- Onion- 1 piece
- Garlic - 2 teeth
- Egg - 1 pc
- Cream 35% - 4 tbsp.
- Milk - 100 ml
- Creamy oil - 70 g
- Salt, black pepper to taste
- For breading - Dry bread crumbs, breadcrumbs or flour
Delicious and gentle chicken cutlets are ready. Serve them with any salad, greens, vegetables or other any kind of garnish - they will not be less delicious from this :-)) 
Cutlets made of minced pork with cabbage - "lazy cabbage".
Pork to taste is perfectly combined with cabbage, so for the so-called " lazy Golubtsov", And in fact, the meat minced meat with cabbage, choose it. Pork, as a rule, is rather fatty in composition, therefore, "dilute" by her launched cabbage and in the amount it turns out the thing 🙂 for the proportions of minced pork and cabbage Take In equal parts.
This recipe suggests you not only "lazy", but also quickly - we will be all our additives to grind a blender, to a cascoretory state.
For the cutting of the kitlet, take the corn flour - then we will get a beautiful yellow shade of our boiler, look at how they look in the photo. If there is no such flour, but there is corn grits - Grind it on a coffee grinder or blender, get the necessary product.
Products Take the following:
- Minced pork - 300g
- Cabbage - 300gr
- Onions - 1 head
- Egg - 1pc
- seasonings and salt - to taste
- Corn flour - for breading Vegetable oil - for frying
Cooking process:
1 Cooking everything in the usual scheme. The only difference in this recipe is grinding onions and cabbage in a blender. Cabbage after grinding slightly spinning from excess juice. Wear an egg in front of grinding. 2 minced places, pepper, be thoroughly kneaded. We form cutlets, catch in corn flour And lay it on hot, with oil, frying pan. Lay out carefully, because The minced meat is delicate not only taste, but also on the consistency - until the cakes are played not very confidently hold the form. 3 lid is better not to close. As they shook on both sides - consider what is ready. Pork cutlets with cabbage on this recipe are very soft and tasty!
Cutlets made of minced potatoes - video recipe.
Do you think that bread, cabbage, potatoes of the hostess add to the cutlet minced savings? So you did not try real stuffing cutlets with potatoes - it's oh-oh very tasty! 
Structure:
- Minced meat - 1 kg.
- Potatoes raw - 4 pcs. (medium.)
- Onions - 1-2 pieces.
- Egg - 1pc
- seasonings and salt - to taste
- Cold water - 2-3 tbsp.
But the essence of cooking does not change! From the previous recipe this is distinguished by the fact that crude cabbage You need to replace the crude, grated potatoes on a shallow grater. I will not even describe the rest - do everything just as well, just indicate the possible proportions of products.
But, if suddenly something has not yet happened, see this short video, where the process of cooking the cooking is step by step - with potatoes and minced meat.
Mixed minced meat cutlets in the oven - step-by-step recipe with detailed photos.
I can not pass by such a recipe, like stuffing cutlets baked in the oven. For those who do not like fat (and must admit that the cutlets fried in a pan are a rather high-calorie dish with plenty of fat and "harmful" cholesterol cortex) - the cutlets in the oven will be excellent replacement. They are still very tasty and juicy, very appetizing look, and even save the hostess not only oil, but also time. After all, it is not necessary to stand at the slab - everything is enough to load in the oven, set the temperature and damage the time.
Structure:
- Farm - 1 kg. (Chicken - 700 g and pork + beef - 300 g),
- White bread (mealky) - 1 piece,
- Onions - 150 g.
- Potatoes - 150 g.,
- garlic - 1 tooth.,
- Egg - 1 pc.,
- Salt, pepper - to taste,
- kefir (sour cream, cream) - 1 tbsp,
- Vegetable oil - 1 tbsp.
- Water - 0.5 + 0.5 glasses.
The cooking process of the kitlet in the oven:
1 piece white bread (Corks are better cut) with an approximately half cup cold water. While the bread is soaked, take garlic and onions, peeled from husks, and scroll through the blender. Spasy bread, without pressing from the water, add to Luka and mix everything again with a blender.
2 Puffs in this recipe are taken in the following proportions - chicken - almost 2 \\ 3 from the volume, and pork and beef - equally, 1 \\ 3 of the total. But you can take more pork if you want more fat, in general, choose the proportions to your taste. 3 Potatoes squeeze on a shallow grater and add to mince. I press a little potatoes to remove the extra starch, but you can not do that. 
4 Add a bower mixture here, spread the egg. Add salt and black pepper to taste. For juits, add a little kefir (you can add milk, sour cream). Minced stirred thoroughly and disable that our cutlets will not fall apart and were as much as possible and lush. This is a very important stage of stuffing for any boiler. 
5 sheet for oven Close the parchment and lubricate a bit sunflower oil. We form the cutlets and lay them on the sheet. At the same time, you can additionally repel the mince, throwing the cutlet from one palm to another. You can cut the cutlets in breading or flour. 
6 Send B. hot oven (190-200 degrees) for 20 minutes. For juits, add directly to the sheet of half a cup hot water And again we will put in the oven before the appearance of a golden crust. During baking, cutlets do not turn over. 
These are so beautiful and moderately diet cakes We turned out. It's very simple and fast way Cooking delicious I. juicy kitlet - Be sure to try this version of cooking. 
Fish cutlets from Mixed without bread - not only tasty, but also useful!
Continued the topic more healthy nutrition I want to offer you wonderful recipe Fish Cottlet - Mixt Mountain Cutlet. Mintai - a wonderful choice for fish boiler: not a dear view of fish, while it has some bones, you do not need to clean the scaly, and as for useful properties (content of vitamins A, B1, B2, B9, minerals and trace elements) - nothing is inferior to fish expensive varieties.
The only complaint to Mintoy - minced may turn out a little dry.For those who lack fatty - you can scroll into the minced meal pork Sala or add a pair of tablespoons to mince olive oil. For fish meat, it is generally characteristic of non-fat varieties White fish, but at the same time - raise the fat content of individual additives.
By the way, another original and "delicious" method add bhaidity in dry fish (and not only fish) mince. Right in the pan, in already ready-made cutlets, put a piece of frozen butter, press it to be inside the minced meat. During cooking, the oil melts and give great creamy taste Dish!
But, if we talk about the benefits of such a product as fish cutlets (and this is for all standards dietary dish!), I do not need to add any additional fats. This recipe also provides for a small amount of oil in a frying pan and the absence of bread and flour as part of the kitlet.
If there are no special dishes with a non-stick coating, on which you can fry almost without oil - you can cook such cutlets in the oven, you can - for a couple, it is already like you like more.
I still love the look at the kitlet was a more twin, small, slightly roasted crust will not hurt, the main thing is to prepare on a very temperate heat and with a small amount of oil.
Structure:
- minah Maltaya - 1.3 kg.
- onions - 3 pcs.medium size
- potatoes - 3 pcs.
- garlic - 3 teeth
- egg - 3 pcs.
- salt, pepper, spices - to taste
Step-by-step recipe for cooking Mixed Cutlet:
1 Scroll to the fillet and purified potatoes through the meat grinder. Onions are better not to scroll, since all the juice will go into the liquid, which we prescribe during the cooking process. All onion juice will go anywhere! It is better finely cut the ones with a knife - so it will continue in our fish cutlets and juiciness and taste. 2 Mix the minced stuffing from the scrolled polytow, potatoes, cut-out, eggs, garlic and seasonings. Please note that these cutlets we cook without bread! Mix everything thoroughly. 3 minced meat is very raw. So that the cutlets do not fall asleep too much, press the excess liquid into a separate bowl during the formation of the kitlet. Here the juiciness of the boiler will give us pieces of potatoes and pieces of onions. But in order to reduce the excessive moisture branch, you need, as well as in previous recipes, long and thoroughly interfere with the minced meat before hot, also picking it up by throwing into a bowl. So we will improve the ligament of stuffing with the egg and create a large "stickiness", the cutlets will not fall asleep. 4 Cutlets we do not pack, so as not to add flour into our diet recipe. But you can cut the cutlets in crackers or flour at will.
5 Fry on a small amount of oil, without a lid, on small heat before the appearance of a golden crust, turning into the cooking process. Fish cutlets are preparing very quickly. But you can even further disappear after the completion of the roasting under the lid, adding some water. 
Let me remind you that in this recipe, in favor of the benefits and increase the "dietary" of our dish, we excluded the bread completely. But according to tradition, in classic recipe Fish Cake Bread Be sure to add, and in fish cutlets bread, as a rule, soaked in milk, and not in water. Still, fish cutlets require more tender circulation 🙂
And what kind of kitlet cook you? What kind of minced meas and additives prefer to him? Share in the comments by your successful finds and your favorite recipes Cutlet from minor!
I regularly make lazy cutlets who like grandchildren even more than my delicate and noble taste cutlets with fried onions:
But the most important thing in this version of the kitlet is 1) adding a fair amount of zucchini, which, with frying, some trumps are absorbed into mince and completely unrecognizable in finished cutlets, which allows them to rain them even unloved green vegetables comrades and 2) mass heat treatment (Actually lazy component of the recipe).
The portion of the kitlet, I usually do a horsepower, because three actively growing and sports teenagers are drunk them in fairly fair quantities. For example, this time I did a cutlets of 3 kg of meat. The meat is deerful to combine, for example, a beef pork, or beef with chicken, but also from one beef, too, it turns out not bad. I used about 600 g 3kg meat raw Luke. Onions I prefer to rub on a large grater (Microplane Coarse Blade) - it gives from my point of view the optimal consistency and a lot of juice. In addition, wash the grater much faster than a meat grinder or Food Processor.
Zucchini, I certainly cleanse from the skin, in this form they are better dissolved in the cutlets and do not give themselves color. For 3 kg of meat, I use approximately 700 g of Zucchini. The last major component of my kitlet is ground crown. I used them 2 cups (CUPS).
As flavoring additives used freshly fine black peppers (about a teaspoon), salt to taste and a pair of garlic cloves crushed in garlic catcake.
The process is such - first rubs on the grater of the bow, mixed with minced meat, garlic, pepper and salt is added, all this is carefully laid out. Make it best in a large deep bowl and kneading mince as the dough. The correct salinity of the minced meat, I define lying tiny piece of minced tongue. At this stage, mince must be a little salty than ready-made cutlets.
Add to the stuffed stuffed stuffed onion on the same grater as the onions, zucchini and cruck and to wash it out again. In general, the better the stuffing stuffing, the greater and more gentle the cutlets are. In addition, cutlets from well-smeared minced meat are not welded when frying, which, however, in this case is not relevant, because we will not fry our cutlets.
Of finished minceda Shape cutlets and cut them in breadcrumbs. I usually do it with groups - first I pour a whole plate of the kitlet, and then all their collapse in breadcrumbs. The cutlets are well formed with moistened with water or in latex gloves, as I do. In this case, they do not stick to the hands and are obtained more dense and smooth. The size of the kitlet for personal preferences, for example, we prefer large cutlets.
Cutlets were lined in breadcrumbs to lay dense rows on the rinse laid with a foil and put in a preheated to 360 grams. F (182 gr. C) oven. Leave them there for 30 minutes, take out, gently flip over with two forks and put in the oven for another 30 minutes. After that, the cutlets are basically ready, but if there is a desire to make them more ruddy, then you can turn them over again and put into the oven for another 15 minutes.
You can immediately or cool and put in the refrigerator. You can also freeze them, but before that, we usually do not reach it, the cutlets fly away without freezing. Serve them well with potato mashed potatoes and salted cucumbers. I also love them in a cold form on a slightly lubricated mayonnaise sandwicher.
This is how my main components for the kitlet look like: 
Terched onions: 
Mixed with onions, garlic, salt and pepper mince, to which dendhassions are added and grated on the grater of Zucchini and Succi: 
Fully smeared minced meat, ready for cutlets on cutlets: 
Shaped cutlets: 
All cutlets are formed, rolled in breadcrumbs and tightly laid on a baking tray: 
Cutlets after the first half of the preparation: 
They are after turning, ready to go back to the oven.
This recipe kitlet is simple and fast. Cutlets are formed from ordinary meat minced meat, mixed with roasted mushrooms and onions. If you spend a little more time, you can cook similar cutlets with filling from mushrooms and butter.
Ingredients:
- 1 kg ;
- 0.5 kg of fresh;
- 2 small bulbs;
- 1 egg;
- 2 Slice of Baton;
- a small bunch of parsley;
- 1 tbsp. breadcrumbs;
- 2 tbsp. flour;
- vegetable oil for frying;
- salt, pepper to taste.
Recipe Cooking Cutlet with Mushrooms
1. Cooking minced meat. The first thing is soaked in water slices of baton.
2. Cut the meat with pieces so that it is easier to skip it through the meat grinder. We clean 2 bulbs and cut each into several parts. Half the bulbs lay aside, we will fry mushrooms with her. We skip meat and onions through a meat grinder. The swollen baton is well pressed from the water and skip through the meat grinder together with half the greenery of parsley. We smash 1 egg in a bowl. All a little salt and pepper.
3. Mushrooms and onions are finely cut and fry on a small amount vegetable oil until half ready.
4. Remove mushrooms with onions from the fire and let you cool for 10 minutes. I spend in a bowl to the mince. Mix everything. We add 2 tbsp. Flour and mix again. Thanks to the flour, mushroom cutlets should better grab.
5. Roll out of minced meat with mushrooms. Cutlets and catch in breadcrumbs.
6. Some vegetable oil pour into the pan. Fry mushroom cutlets on medium heat to ruddy crust (5-7 minutes on each side). Delicious lazy cutlets with mushrooms ready! Bon Appetit!
