How to cook the right minced cutlets. How to cook minced meat patties according to the classic recipe in the oven

Minced meat patties go well with any type of side dish, whether it be spaghetti, rice, mashed potatoes or buckwheat. Meat dish most often prepared for the everyday table, but it can be consumed on holidays. Experienced housewives singled out a classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, pumpkin to minced meat cutlets. The cooking technology is not difficult, consider important nuances in order.

Features of cooking meatballs

In order for the meat fibers to retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
For lush and tender cutlets, mix the rolled minced meat with bread. Choose slightly stale rather than fresh baked goods. Before mixing the ingredients, the crust is removed from the bread.
The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base gooey. Eggs will stiffen the meat and partially take away the juice, so they are not required components.
You can season the minced meat with your favorite spices to create piquant taste. Most suitable granular and fresh garlic, mustard powder, hops-suneli, coriander.
To maintain softness, splendor and juiciness, add butter to the meat. It must first be melted, and then introduced into the composition. An analogue is lard based on beef or pork.
If you are a person who loves experimenting with food, cook cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, bran. Add a little kefir or sour cream to keep the airy consistency.
Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the cakes, cover the dishes with a lid, simmer the product until cooked. It is not difficult to determine it, transparent juice should ooze from cutlets.

Minced meat cutlets with milk

garlic - 5 teeth
onion - 3 pcs.
milk - 245 ml.
minced pork - 0.6 kg.
chicken egg - 1 pc.
loaf (pulp) - 160 gr.
breadcrumbs for breading - 50-70 gr.
vegetable oil - in fact
ground pepper - 7-8 gr.
salt - 15 gr.

Pour the milk into a saucepan, heat on the stove, but do not boil. Remove the peel from the loaf, you only need the pulp. Soak it in milk, leave for a quarter of an hour.
At this time, peel and chop the onion. Mix it with minced meat and move it to a bowl, knead with your hands. Add the softened loaf, pass the minced meat between your fingers.
Pass the garlic through the press, add to the main composition. Break the egg here, add pepper, salt. Stir the minced meat until smooth, as far as possible.
Divide the meat into pieces, form a ball from each of them. Flatten into a cake, roll in breadcrumbs. Pour oil into the pan, heat it up.
Put the cutlets in a heat-resistant dish, fry over medium heat on one side. When you flip the tortillas, cover the pan with a lid.
Determining readiness is simple: pierce the cutlet with a fork, look at the juice. If it is transparent, add fire, fry the dish for 2-3 minutes. When the patties are browned, turn off the stove.

spinach - 185-200 gr.
onion- 120 gr.
minced pork - 450 gr.
minced beef - 500 gr.
fresh parsley - 60 gr.
flour - 80-100 gr.
fresh dill - 40 gr.
table salt - 12 gr.
garlic - 5 teeth
ground black pepper - 5 gr.

Peel the onion, cut it into 4 parts, chop with a blender. Mix with minced meat, scroll through a meat grinder several times. Wash the dill with parsley, remove the legs, chop the leaves, add to the main composition.
Pass the garlic cloves through a press or use seasoning granules. Add to minced meat, salt, pepper. Form cutlets with a thickness of no more than 2 cm. Pour oil into the pan, heat it up.
Roll the cakes in flour, put on fry. Cook on medium power until the patties are browned. Pierce the cake with a fork: if the juice is clear, start tasting.

Cutlets with pumpkin

onion - 1 pc.
salt - 12 gr.
minced pork-beef - 280 gr.
pumpkin pulp - 475 gr.
chicken egg - 2 pcs.
flour or breadcrumbs for breading - 80 gr.
milk with a fat content of 3.2% - 145 gr.
semolina - 60 gr.

Mix pumpkin pulp with onions, pass through a meat grinder. Add minced meat here, repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
Stir the mass until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the composition to the minced meat.
Pass the composition through your fingers, wrap in cling film, leave in the refrigerator for 1.5 hours. Such a move will allow the meat to thicken, it will not crack during the frying process.
After the specified time, form cakes from minced meat, roll in flour or breadcrumbs. Fry cutlets for vegetable oil, readiness is determined by pressing: if clear juice comes out, turn off the burner.
Some housewives prefer to bake minced meat patties in the oven. To do this, heat the appliance to 180 degrees, put the cakes on a greased baking sheet, cook for a third of an hour.

onion - 60 gr.
garlic - 4 cloves
salt - 10 gr.
white cabbage - 380 gr.
semolina - 50 gr.
flour - 60 gr.
minced pork - 225 gr.
minced beef - 250 gr.
chicken egg - 1 pc.
crushed pepper - 5 gr.

Chop the cabbage, peel the garlic cloves, send the ingredients to the meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
Add vegetables to the minced meat, pass through the meat grinder again or beat well with your hands. Break the egg into the mixture, add pepper, salt. Season with your favorite spices, if desired, add herbs.
Make cakes from minced meat. Mix semolina with flour, this mixture will be used for breading. Roll cutlets, put in a hot frying pan with oil.
Cook the dish on medium power. First fry the patties on one side, then turn over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

tomato - 2 pcs.
gray or black bread - 40 gr.
sunflower oil - 100 gr.
ground pepper - 7 gr.
breadcrumbs- 80-90 gr.
onion - 1 pc.
salt - 10 gr.
dill - 20 gr.
milk - 50 ml.
parsley - 20 gr.
egg - 1 pc.
garlic - 4 cloves
hard cheese ("Dutch", "Russian") - 170 gr.
ground beef - 250 gr.
minced pork- 350 gr.

Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes, cut into cubes. Pass the garlic cloves through a crusher, stir in other vegetables.
Heat milk, soak bread without crust in it, leave for 10 minutes, wring out. Chop the cheese into cubes, mix with minced meat. Add greens, tomatoes, bread crumbs, onions, garlic, any seasonings here.
Pour in pepper and salt, break the egg. Stir the base until smooth, remove excess juice. Blind cutlets from minced meat, roll in breading.
Heat up a frying pan, pour oil into it. Put the cakes for frying, bake until golden brown. Readiness to determine is easy, just pierce the cutlets with a fork.
If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake cutlets in the oven.

chicken egg - 1 pc.
salt - amount to taste
seasonings any - 15-20 gr.
onion - 40 gr.
carrots - 1 pc.
beef - 200 gr.
pork - 350 gr.
garlic - 3 cloves
flour - in fact
semolina - in fact

First of all, you need to prepare minced meat. Rinse the beef and pork meat under the tap, soak in warm water for 10 minutes. Then dry with napkins, remove films and excess fat.
Chop the meat into small pieces, pass through a meat grinder or blender. Peel the garlic from the husk, send it to the crusher and add the seasoning to the meat.
Chop the onion into cubes or grate, add to beef and pork. Add pepper, salt and your favorite seasonings (optional).
Rinse the carrot, grate it on a grater with a small section, add to the main mass. Break into a mixture egg, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
Mix flour and semolina equal amounts to get the breading mixture. Form cutlets from minced meat, roll them in the composition.
Prepare a multicooker grate that is designed for steaming food. Lubricate it with butter, put the finished cakes into the bowl.
Set the steam function on the appliance, cook for 40-50 minutes. During this period, the cutlets will be steamed, if desired, you can additionally fry them to get a crust.

Chicken cutlets with mushrooms

sunflower oil - 45 ml.
chicken fillet- 350 gr.
egg - 1 pc.
fat milk - 30 ml.
breadcrumbs for breading - 60 gr.
dried mushrooms - 15 gr.
onion - 1 pc.
salt - 5 gr.
ground black pepper - to taste

wash chicken breasts, chop into cubes, pass through a meat grinder. If not, send the meat to a blender. Chop the onion, chop it into a porridge, mix it with the chicken.
Salt and pepper the minced meat, if desired, add the bread crumb soaked in water. He will make the cutlets airy. Pour warm milk into the minced meat, pass through your fingers.
Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water, leave for 15 minutes.
Next, drain the liquid, send to the pan. Add chopped onion to this, fry until golden. Form thin cakes from minced meat, put the filling in the center.
Fasten the edges of the cutlets, heat the dishes for frying. Roll each flatbread first in egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and a chicken egg. Try cooking with milk classical technology. Take a closer look at recipes that involve the addition of pumpkin pulp, tomatoes, hard cheese, herbs, carrots. Create your unique dishes by varying the amount of spices and other ingredients.

Video: the principles of cooking minced meat cutlets

The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So it was much more convenient to eat it with your hands in ancient times. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. The meat began to be beaten to make it softer, and breaded to maintain juiciness. This process took place throughout Europe. The only thing reminiscent of the old times today is the Kiev cutlet, which is often made with a bone.

Over time, the cutlets became chopped, as they were much easier to chew. And with the advent of meat grinders, they turned into a fairly easy dish to prepare. We will prepare them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also suitable. But keep in mind that traders in the market can sell you bad meat. Therefore, when buying, you should ask to see a piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in minced meat. It is turned along with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly prepared minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it with your palms - so it will turn out tender and soft.

Minced meat needs to be kneaded for a long time, you can beat it with your palms, throw it from one hand to another, beat it on the table. All in order to meat mass saturated with oxygen and became more viscous, homogeneous.

A couple of spoons will add juiciness to minced meat ice water added during kneading. You can also pour a spoonful of vegetable oil.

cold cube butter, added at the end of kneading, will make the cutlets juicy and more airy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, bread is added to them.

It is necessary to soak dried bread, the amount of gluten necessary for “gluing” minced meat is not released from fresh bread.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will give them juiciness.

Instead of bread, stiffly beaten protein can be mixed into the minced meat. He will connect the minced meat and will not let the cutlets fall apart. But maybe make them a bit tougher.

modeling

Before sculpting, minced meat is best cooled for half an hour.

To make it easier to share chopped meat portions, you need to moisten your hands with water.

Try to make the patties the same size.

When sculpting cutlets, pat it with your palms and try to make it uniform, without seams. So she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

frying

Cutlets spread on a hot, but not overheated pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the fire needs to be reduced and then it is darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and they are covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to sour cream so that there is more sauce, this will spoil the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced, if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to freeze

Cutlets are best obtained from minced meat. Only the stuffing will then need to be better kneaded so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf coarsely and pour water over it.

Step 2. Rinse the meat, peel the onion and cut into 4 pieces. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 3. Turn a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form cutlets. Roll them in flour.

Tip: In the process of sculpting, you can beat the cutlets a little more with your palms, patting.

Step 7. Heat up a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then over low heat, as described in paragraphs 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.

Hello everyone, hello! Today we’ll talk about mouth-watering, crispy and juicy cutlets kah. I have already revealed to you the secrets of cooking these pancakes from, and now we will cook them from minced meat. Make this dish with different side dishes, with and without gravy, with breading, with stuffing; cooked in a pan, in the oven or in a double boiler.

It would seem that everyone knows how to cook this dish, but no ... Many people face problems, for example, some meatballs fall apart, while others turn out dry.

To please yourself with a delicious dinner, just follow some tips when making:

- It is best to make cutlets not from purchased, but from homemade minced meat.
- Choose for minced back, neck, shoulder blade, brisket and some parts of the hind leg. Clean the meat from the film, bones. Use beef and pork.
- It is better to add an egg, but not more than 2-3 pieces per 1 kg, because because of them a large number, the food may be tough.
- Onions are best taken chilled. Well, how to cut it decide for yourself. I prefer to use a kitchen knife and cut into cubes.
- Do not forget to add soaked bread so that the pancakes are soft and tender.
- Feel free to add your favorite spices and salt.
- To give the correct shape of the hand, pre-moisten with cold water.
- Choose the right breading to get golden crust. Use crackers, sesame seeds, fine bread sticks or flour.

Everyone knows that the most delicious treat obtained from the so-called homemade minced meat, that is, they take a 1: 1 ratio, respectively minced beef and pork. An important criterion is that the meat must be fresh. Classic variant involves adding bread to the dish.

We will need:

Minced meat - 500 gr. (pork + beef 50/50);
White bread - 125 gr. (better not to take fresh bread);
Egg - 1 pc.;
Garlic - 2-3 cloves;
Onions - 1-2 pcs.;
Salt -1 tsp;
Pepper to taste;
Flour or breadcrumbs for breading;
Oil for frying.

Cooking method:

1. Onion rub on coarse grater, finely chop the garlic. Soak bread in warm water or milk. Add onion, garlic, squeezed bread, egg, salt, pepper, spices to the minced meat as desired.

2. Mix everything well until smooth.

3. Now with your hands you need to slap the minced meat on a plate or on the table, repeat this several times. Thereby culinary secret the dish will be richer. Next, cut the meat into meatballs, giving the shape that you like.

4. We make breading from breadcrumbs or flour, or you can use a special mixture bought in a store.

5. Fry on both sides until golden brown.

6. Meatballs are very fluffy and tasty.

Recipe for meatballs with zucchini

I think everyone will agree with me that hearty and ruddy minced meat cakes are loved by everyone, but sometimes they get bored. Therefore, you have to look for new approaches to cooking cutlets. What if you add zucchini to them? Believe me, it will turn out very juicy and tender.

We will need:

Zucchini - 1 kg;
Minced meat - 750 gr.;
Flour - 6 tbsp. l.;
Eggs - 2 pcs.;
Garlic - 3 cloves;
Flour for breading;
Salt, pepper mixture - to taste.

On a note! You can change the proportions and do as you like. The dish will still be soft and tasty.

Cooking method:

1. Wash the zucchini, peel, remove the seeds and grate on a coarse grater.

Tip. The best size to use zucchini is about 20 centimeters. In such a zucchini are good taste qualities and the bones are quite small.

2. Pass the garlic through the press. In a bowl, mix the minced meat, zucchini, eggs and garlic.

3. Add salt, pepper mixture, mix well. Form meatballs and fry in a pan on both sides until golden brown.

4. Serve the dish hot, although someone likes and cold version. It makes a great snack.

Delicious minced meat patties with potatoes in a frying pan

I have never added potatoes before. minced meat. But recently I tried these miracle pancakes with my friend, how delicious and lush they are. And also they well satisfy the hunger of even the most insatiable gourmet.

We will need:

Minced meat - 1 kg;
Potatoes - 2-3 pieces;
Onion - 1-2 pcs.;
Garlic - 3-4 cloves;
Cold water - 2 tbsp. l.
Salt - to taste;
Pepper - to taste;
Egg - 1 piece.

Cooking method:

1. Onion must be cut into small pieces with a kitchen knife.

2. Finely chop the garlic.

3. Grate potatoes.

4. Add onions, garlic, potatoes to the finished minced meat, cold water, egg. Salt and pepper. Mix well and beat off, so the meat will become magnificent.

5. Form balls.

6. Fry in a preheated pan on both sides until golden brown. The fire should be moderate so that everything is baked inside, and the outside does not burn out.

And for you, a video recipe for this dish, who likes not to read, but to watch:

Meat and cabbage recipe

There is an opinion that if you cook our beef product, it will turn out completely dry. But in fact, you need to know some culinary nuances, and our dish will turn out very juicy and appetizing. Therefore, I could not ignore the method of cooking from ground beef with the addition of cabbage.

Culinary tricks for making beef patties:

For minced meat, we take moderately fatty beef, grind it with a knife or through a meat grinder;
Eggs are best avoided in this dish;
If the meat is lean, then add a small piece of lard;
To make the meat as juicy as possible, add stale bread or a loaf to it;
It is necessary to fry the blanks in heated vegetable oil, and then simmer under the lid for 7-10 minutes.

We will need:

Minced beef - 300 gr.;
Cabbage - 500 gr.;
Onion - 1 pc.;
Garlic - 1-2 cloves;
Bun - 1 pc.;
Milk - 70 ml;
Breadcrumbs - 2-3 tablespoons;
Vegetable oil for frying;
Salt, pepper - to taste.

Cooking method:

1. Remove the crust from the bun and soak the crumb in milk.

2. Grind onion and garlic in a blender. We clean the cabbage and cut it into pieces, then grind it in a blender or pass it through a meat grinder.

3. Mix minced meat, cabbage, onion with garlic and bread soaked in milk. Salt and pepper.

4. Mix the minced meat well with your hands.

5. Shape meat balls and roll them in breadcrumbs.

6. Fry the balls on both sides in vegetable oil, over high heat, without closing the lid for several minutes, then cover with a lid and reduce the heat, cook until tender.

How to cook meatballs in the oven

We will need:

Boiled eggs - 5 pcs.;
Minced meat - 350 gr.;
White bread - 1 slice;
Milk - 50 ml;
Salt, pepper - to taste;
Onion - 2 pcs.;
Garlic - 2-3 cloves;
Sunflower oil - for frying;
Flour, breadcrumbs - for breading.

Cooking method:

1. Minced meat must be put on a plate, salt, pepper and mix thoroughly.

2. Pour milk over the bread and wait until it gets wet.

3. Finely chop the onion, garlic and add to the minced meat. Do not forget to add ready-made bread.

4. Peel the eggs.

5. From minced meat with wet hands, you need to make a cake 5-7 mm thick, and put an egg in the center.

6. Cover the egg with minced meat. Mix flour with breadcrumbs and roll our blanks in this breading. Put them on a baking sheet greased with vegetable oil and put in a preheated oven to 180 degrees for 40 minutes.

In fact, these are not all cooking recipes. meat cutlets, there are many of them. But I end for today, because my goal was to show you the most classic and delicious ways, which will be a hint for you to prepare a simple and hearty dinner. And don't forget to prepare delicious salad eg out and everyone will be happy. I look forward to your comments.

Minced meat patties are a very popular everyday dish. Homemade cutlets are much tastier, juicier and healthier than those made from semi-finished products.

You can cook cutlets from any minced meat - beef, pork, chicken, lamb or from a mixture of several minced meats. Each of them is good and tasty in its own way. But the most popular cutlets are ground beef or a mixture of beef and pork. Of course, you can buy minced meat in the store, but it is better to cook it yourself.

In principle, all recipes for minced meat cutlets are very similar. According to your taste, you can add greens, potatoes, mushrooms, vegetables, cheese and other ingredients to them. We offer you a classic recipe for minced meat cutlets, on the basis of which you can experiment indefinitely.

Ingredients: 500 g meat, 2 onions, 1 egg, 3 slices of bread, 150 ml milk, salt, pepper, flour or breadcrumbs.

How to cook meatballs

Cut the meat into pieces and pass it through a meat grinder. Onion can also be twisted through a meat grinder, but it is better to grate it or grind it in a blender to a puree consistency, then the cutlets will be very juicy.
Break the bread into pieces and soak in milk. Then mix the minced meat with onions, soaked bread, add the egg, pepper, salt and mix everything well.
Form cutlets from the minced meat, giving them a round flat shape. Roll them in flour or breadcrumbs and fry on both sides in a pan with vegetable oil. If you have a non-stick frying pan, the patties can be omitted.

secrets perfect cutlets:

It is best to scroll the meat for minced meat through a meat grinder 1-3 times, or finely chop the minced meat with a knife. With manual processing, more internal juices will remain in the meat fibers.
Thanks to bread, cutlets become more tender and fluffy, as it absorbs meat juice. It is best to use slightly stale bread without crusts. Fresh bread can make the cutlets too sticky. Bread can be both rye and wheat - it's a matter of taste.
Adding eggs is not necessary at all, they make the patties tougher.
To make minced meat patties more piquant, you can add garlic and other spices to them - suneli hops, cinnamon, coriander, mustard.
Lovers of juicy cutlets can add lard or beef fat. But so that they do not lose their splendor, you should add a little butter.
To make cutlets more interesting, you can add potatoes, beets, zucchini, cabbage, pumpkin, carrots, greens, a couple of tablespoons of sour cream or kefir to them.
To make the cutlets better fried, after turning on the 2nd side, reduce the heat and cover the pan with a lid. Cutlets are ready if transparent juice flows out when pressed, and in the context they are gray in color.

Minced meat cutlets - photo

Ready minced meat is a frequent "guest" in our refrigerator. Beef, pork, lamb, chicken, etc. - you can not only add it to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets from it. The main thing is to know a few secrets, which we will tell you about in this article.

Often minced meat they are sold in stores in a “fresh” form, that is, absolutely no auxiliary ingredients are added to it during manufacture that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.

For juiciness, many housewives add scrolled zucchini, cabbage, potatoes and lard, and for splendor - a piece of bread. Only, as practice shows, not fresh bread should be used, but slightly stale, since a fresh loaf has an increased “stickiness”, which gives the products a not too appetizing look.

Minced meat cutlets - food preparation

In order to prepare minced meat cutlets, it must be thawed at room temperature, mix with those ingredients that the recipe dictates to us. Then form cutlets of medium thickness, roll in breadcrumbs or flour and fry on both sides in a pan until cooked. Those who do not trust store products may well cook minced meat from fresh meat at home using a meat grinder.

Minced meat patties - best recipes

Recipe 1: Minced meat cutlets "Homemade"

Minced meat cutlets “Homemade” is a dish that many housewives cook from time to time, making their own adjustments to the classic recipe. The main thing is that the cutlets turn out lush, tasty and tender. As a side dish for such cutlets, you can serve mashed potatoes, rice, pasta or boiled vegetables.

Ingredients:

- 500 gr. minced pork
- one egg
- 150 gr. loaf pulp
- a glass of milk
- 100 gr. onion
- three to four cloves of garlic
- breadcrumbs
- vegetable oil
- to taste pepper, salt

Cooking method:

1. Soak the pulp of the loaf in warm milk for ten minutes. Finely chop the onion.

2. Put the minced meat in a bowl and mix it with chopped onion and a loaf softened in milk. Add the egg and minced garlic.

3. Add ground pepper and salt to taste. Mix well. We form cutlets traditional way and roll them in breadcrumbs.

4. Fry the cutlets in a pan with the addition of vegetable oil until cooked over low heat. At the end, we add a little heat so that the cutlets are browned. Alternatively, homemade cutlets can be cooked in the oven with the addition of minimum quantity fat.

Recipe 2: Minced Meatballs with White Cabbage

White cabbage gives cutlets juiciness and unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.

Ingredients:

- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one bulb
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- frying oil
- premium flour mixed with semolina

Cooking method:

1. Cabbage with onions and garlic is passed through a meat grinder. Drain off any excess juice. Mix the rolled vegetables with ground beef and pork.

2. Add the egg, pepper and salt, spices and chopped herbs as desired. Mix everything well into a homogeneous mass.

3. We form cutlets, roll them in flour mixed with semolina, and fry them in a pan until cooked.

Recipe 3: Minced Chicken Cutlets with Mushrooms

Minced meat for cutlets is best prepared in advance at home. To do this, we twist the fresh chicken fillet (500 gr.) in a meat grinder, adding 50-70 gr to the minced meat. raw potatoes(fresh zucchini), crumb white bread, garlic, pepper and salt to taste.

Ingredients:

- 600 gr. minced meat (should be about the same amount)
- 200 gr. mushrooms (porcini or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley greens

Cooking method:

1. Scroll the onion separately and chop the parsley. Pass the washed mushrooms in a frying pan. Grind them in a blender. Mix with onion minced chicken, greenery.

2. We form cutlets, roll in flour or breadcrumbs (as you like). Fry in vegetable oil until tender.

Recipe 4: Minced Meatballs with Cheese and Tomatoes

Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets more saturated, tasty and juicy. Minced meat is recommended to use mixed, that is, consisting of pork and beef.

Ingredients:

- 300 gr. minced pork
- 200 gr. minced beef
- a slice of stale bread
- one bulb
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
— ground pepper taste
- salt
- 150 gr. hard cheese"Russian" (or any other)
- breadcrumbs - about 100 gr.

Cooking method:

1. Peel the onion and garlic. Wash greens and tomatoes. Soak stale bread in water (milk) for ten minutes and squeeze.

2. Finely chop the onion. We chop greens. Cut cheese and tomatoes small cubes. We combine minced pork with beef, mix it with bread, egg, garlic, onions, tomatoes, herbs and cheese. Salt, pepper. We mix the ingredients well.

3. We form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish is suitable for such cutlets. Bon appetit everyone!

- For the preparation of minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;

- If you plan to add onion to minced meat cutlets, then it should be cut as small as possible, overcooked separately in a pan and only then mixed with the total mass;

— If you cook meatballs from low-fat varieties meat or chicken, be sure to add butter to the minced meat, but do not overdo it, otherwise the cutlets will turn out loose and will not keep their shape well;

- Cutlets will turn out to be no less tasty, but more healthy if they are cooked not in a pan, but baked in the oven.