Cutlets from minced: the most delicious recipe!
How to cook cutlets? I am sure, and every hostess has its own tested recipe for a delicious boiler, and I also want to share with you, dear friends with your developments in "cutlets".
I was preparing the cutlets according to different recipes: and with a bun in milk, and with a fried bow, and with garlic, and with flour, but everything somehow did not develop in the perfect recipe.
And when once again I decided to cook the cutlets, and at home there was no buns, nor milk, nor flour, I added breadcrumbs. As a reward for my experiments, I got delicious, juicy and soft cutlets. Sugari absorbed all the excess liquid from meat, onions and potatoes, and the cutlets turned out simply wonderful.
If you are tired of disappointments, and want to cook delicious stuffing cutlets, boldly recommend using my recipe for delicious meat minced meat. Preparing the cutlets are very simple: in the presence of electrical stations and a blender make cutlets of 1 kg. Miner can be in 40 minutes.
Machine for the kitlet need to use necessarily frosty, otherwise the cutlets can "pester" to the pan, even with a non-stick coating.
For the kitlet you can use minced meat from any meat: pork, beef, chicken, turkey. In my family, most of all love the combination of pork and beef minor, but also from any one type of minced me, it turns out delicious.
Ingredients:
- Beef mince 500 gr.
- Pork minced 500 gr.
- Eggs 3 pcs.
- Potatoes 300 gr.
- Onions onions 250 gr.
- Bread Sukhari 5 tbsp.
- Salt and pepper to taste
- Vegetable oil for frying
How to cook stuffing cutlets:
Pour minced meat into a large bowl, in which we will comfortably wash the cutlet mass.
Onions clean and cut into several parts to conveniently put in a blender.
We act with potatoes in the same way.
In the bowl of the blender we put onions, potatoes, add eggs.
We beat all the ingredients in the puree, and add to the mince.
Thoroughly mix mince spoon.
Then add crackers.
We mix and look at the consistency of the minced meat: you should get to collect mince in a hill, and it should not "swim". If the slide does not work, you need to add another spoonful of superstars.
We proceed to the formation of the cutlets:
We take into the hands of minced meat, about one chicken egg, sculpt the ball, and rolling it from one palm to another. When the meat ball becomes smooth, you add it a bit from above, so that it turns out the pellet.
Thanks to this method, stuffing cutlets will not crack during frying, and will preserve their shape so if we just blind them like "snowballs".
So that the minced sticks do not stick to the hands, the hands can be lubricated with water, or vegetable oil.
Pour vegetable oil into the pan, and we swallow well.
We reduce the fire, and put out our cutlets to fry.
Fry our minced meatballs on each side of 5-7 minutes, to a golden crust.
Finished cutlets can already eat.
To prepare stuffing cutlets for a child, I added a little water in a saucepan, half the bulb and a bay leaf. I brought to a boil, and praised 20 minutes.
It can also be done in the oven, or microwave. Then such stuffing meter is very comfortable to warm up.
That's it! Machine cutlets are ready! I wish you delicious boiler and successful culinary experiments!
