EntranceHomemade cutlets how to make juicy step by step recipe. Juicy mixed minced meat patties - recipes A simple recipe for juicy minced meat patties
Meat
It is better to make minced meat for cutlets yourself from chilled non-lean meat. Nearly classic version- a mixture of beef and pork in a ratio of 2: 1. Pure pork cutlets can get very fatty, and beef - not juicy enough.
You can also add chicken, turkey to cutlets or cook them only from poultry.
Fish
For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.
Other Ingredients
Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.
For 1 kg of meat, 2-3 medium onions are enough.
Stale White bread(baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeezed, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.
Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.
Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.
Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.
Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.
Water, oil, etc. In minced meat, you can add a couple of tablespoons of ice water, a spoon vegetable oil or a cube of butter to make the cutlets more juicy.
Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of fish.
How to prepare minced meat and mold cutlets
- Before chopping meat, remove all veins, films, bones and cartilage from it.
- If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
- Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
- Ready stuffing is better to cover cling film and refrigerate for 30 minutes to rest. After that, it should be mixed again.
- You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
- Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.
How to bread cutlets
Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.
Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.
How to fry meatballs
Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.
First, fry one side over high heat for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.
20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.
How to cook meatballs in the oven
Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.
In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.
How to cook cutlets in a slow cooker
For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.
Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).
Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:
- 20–30 minutes - for poultry and fish cutlets;
- 30–40 minutes - for meat cutlets.
If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.
kitchenmag.ru Recipes
magput.ru Ingredients
- 750 g chicken pulp (equal parts of breast fillet and thigh fillet);
- 350 g stale loaf;
- 220 ml of milk;
- 30 g butter;
- 2 eggs;
- 1 teaspoon of salt;
- ½ teaspoon ground black pepper;
- ghee or butter - for frying.
Cooking
Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.
Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.
With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.
mirblud.ru Ingredients
- 300 g of beef;
- 200 g pork;
- 150–200 g of fresh champignons;
- 1 onion;
- 1 egg;
- 2 slices of stale white bread;
- 1-2 cloves of garlic;
- flour - for breading;
- - for frying;
- salt, pepper and other spices - to taste.
Cooking
Cook first mushroom stuffing. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.
While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.
With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.
Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over minimal heat under the lid.
womensgroup.ru Ingredients
- 700 g cod fillet;
- 1 onion;
- 2 eggs;
- 9 tablespoons of oatmeal;
- 3 tablespoons chopped cilantro or parsley;
- 1 tablespoon lemon juice;
- salt and ground pepper- taste;
- 100 g butter;
- vegetable oil - for frying.
Cooking
Pass the cod fillet and onion through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.
Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.
Roll cutlets in chopped oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.
Homemade cutlets are a popular minced meat dish.
Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and will decorate any festive feast.
Cutlets are eaten both hot and cold.
They may also be an independent dish, and served alongside any side dish, be it salad, mashed potatoes or vegetable stew. Remember that no cutlets the best restaurants of the world cannot be compared with home-style cutlets - made by the hostess' own hands with awe and love.
General principles of preparation
1. For cooking delicious and juicy cutlets it is important to approach the choice of minced meat correctly. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible self cooking, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.
2. Do not forget to add a bun or bread to the minced meat. This is the main rule for getting juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.
3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.
4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.
Classic homemade meatballs
minced meat (homemade or purchased) - 500 g;
2 cloves of garlic;
salt, black and red pepper;
1-2 slices of bread;
flour - 3-4 tbsp. spoons.
1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.
2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.
3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.
4. Season with salt and pepper.
5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on hot pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.
Homemade cutlets in breadcrumbs
2 pieces of dry loaf;
1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.
2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.
3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.
4. An excellent addition to such cutlets is a salad of boiled beets with the addition of onions, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled lemon juice with sugar. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.
Homemade beef and turkey cutlets with semolina
minced meat (beef and turkey) - 1200 g;
onions - 300 g;
fresh or granulated garlic;
3 art. spoons of semolina;
salt and black pepper;
water - 2/3 cup;
sour cream - 300 g.
1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.
2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.
3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.
4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.
5. Fry for 3 minutes on each side in a preheated pan.
6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.
Lush homemade meatballs
loaf - 100-150 g;
milk - 200 ml;
flour - 5-7 tbsp. spoons;
butter - 2-3 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons;
1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.
2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives food a pleasant taste. creamy taste.
3. Break the egg, separating the yolk from the protein.
4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.
5. Whisk egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.
6. We make cutlets in the form of dense cakes, roll them in flour.
7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.
Soft homemade meatballs with a secret
mixed minced meat (beef and pork) - 500 g;
salt, black pepper;
2 cloves of garlic;
a bun soaked in mineral water;
1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.
2. Knead the mass for its uniform distribution.
3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. Extinguish soda mineral water pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.
4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.
5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.
6. Dip each formed cutlet in breadcrumbs.
7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.
Homemade cutlets with mustard
Ground beef- 500 g;
1 st. a spoon olive oil;
1-2 cloves of garlic;
The sauce is prepared from the following ingredients:
cream with a fat content of up to 30%;
2 tbsp. spoons of mustard.
1. Chop the onion, garlic and parsley.
2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.
3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.
4. Prepare the sauce as follows: whip the cream, add the mustard.
5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.
Homemade meatballs with cheese
minced meat - 600 g;
egg - 1 pc.;
potatoes - 2 pieces;
mayonnaise - 3 tbsp. spoons;
garlic - 2 cloves;
hard cheese - 100 g;
loaf - 200 g.
1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.
2. Finely chop the potatoes, garlic and onions.
3. Combine chopped vegetables, egg and softened bread in one bowl. Mix thoroughly to get homogeneous mass, it is best to do this with a blender.
4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.
5. Cut the cheese into medium slices.
6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.
7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.
Homemade meatballs stuffed with chicken eggs
assorted minced meat - 700 g;
loaf - 2 slices;
egg- 6 items;
garlic - 3 slices;
1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.
2. Hard-boiled chicken eggs must be finely chopped.
3. Fry onions in a pan until golden brown.
4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.
5. We make flat cakes from minced meat, put the filling in the middle.
6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.
If you take minced pork, cutlets will turn out fatty, if chicken meat is tender and lean. The best alternative is cutlets-assorted.
So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.
Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.
The question often arises: how long to fry cutlets? The answer is simple: to full readiness. Readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.
If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.
Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.
Cook with pleasure and love! And remember what easier recipe the better the result!
Today I suggest you cook juicy and tasty meatballs. Which? Choose to your taste! I can offer you step by step recipe meatballs of turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.
Simple secrets of delicious and juicy meatballs.
But first, let's define what principles of cooking cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “old as the world” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young and beginners sometimes need to say simple things.
And not the fact that for them they seem so obvious!
- Of course, you can make cutlets without bread .. But the question is - will this dish be called cutlets? Still, bread, which we pre-soak in water or milk, and then add to minced meat for cutlets, is an indispensable ingredient in almost any recipe for delicious homemade cutlets. And the point here is not to save on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, tastier. But we are not talking about ready-made minced meat bought in a store (you will never guess what has already been added there!), but about pure minced meat, which you have just turned with your own hands from a natural piece of meat;
- Water (milk, cream, mineral water), must be present in minced meat for cutlets. It is the moisture that makes the meatballs juicy and soft. The more fat component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). Water must be cooled to ice. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of "semi-finished products".
- Not everyone knows that in addition to adding cold milk, ice water or even mineral water to minced meat, such minced meat must be beaten off. This is done very simply - as with dough, you scoop up the minced meat in a handful and throw it back into the bowl, so do it 15-20 times. The liquid is absorbed into the minced meat and the cutlets are very juicy. It would be nice to give the minced meat time to stand - about half an hour, or more;
- It is for juiciness that cabbage, potatoes, onions are added to minced meat for cutlets. Moreover, you need to cut them very finely (do not turn through a meat grinder or in a blender, it is important to cut them finely and finely). Although there are certainly recipes where it is proposed to scroll these additives through a meat grinder or pass through a blender - it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;
And of course, the quality of the meat from which minced meat is made is very important for the quality of the final product. From old, dry, frozen or, God forbid, rancid meat, you can’t make delicious cutlets with any additives and “magic” ingredients ... Although the cooks of some school canteens would now argue with me ...
For these wonderful, juicy and delicious meatballs we will need minced turkey (turkey meat), as well as the following simple ingredients.
- turkey fillet (or any minced meat) - 1kg
- loaf (bread) - 150g
- milk - 150g
- egg - 1 pc.
- onion - 2 pcs
- salt, pepper - to taste
- sunflower oil for frying
- garlic - optional
All! Delicious and juicy homemade turkey cutlets are ready! Enjoy your meal!
Very tender minced chicken cutlets - let's discover the secret of amazing juiciness.
In principle, you can easily take the previous recipe, replace minced turkey with chicken in it and cook delicious chicken cutlets. But we will go the other way! Let's add delicious food to our list of ingredients and improve the taste even more drastically!
See what products we need, prepare, and let's go cook, get acquainted with new secrets juicy minced meat for cutlets.
Compound:
- Minced chicken - 500 g
- White bread - 3 slices
- Onion - 1 pc.
- Garlic - 2 cloves
- Egg - 1 pc.
- Cream 35% - 4 tablespoons
- Milk - 100 ml
- Butter - 70 g
- Salt, black pepper to taste
- For breading - dry breadcrumbs, breadcrumbs or flour
Delicious and tender chicken cutlets are ready. Serve them with any salad, greens, vegetables or any other kind of side dish - they will not become less tasty :-)) 
Minced pork cutlets with cabbage - "Lazy cabbage rolls".
Pork tastes great with cabbage, so for the so-called " lazy cabbage rolls", but in fact - cutlets from minced meat with cabbage, we will choose it. Pork, as a rule, is quite fatty in composition, therefore, we “dilute” it with lean cabbage and in total we get the very thing 🙂 In proportion, we take minced pork and cabbage in equal parts.
I suggest you make this recipe not only “lazy”, but also fast - we will grind all our additives with a blender to a mushy state.
To roll the cutlets, we will take cornmeal - then we will get a beautiful yellow tint of our cutlets, look how they look in the photo. If there is no such flour, but there is corn grits- grind it in a coffee grinder or blender, get the desired product.
We take the following products:
- minced pork - 300g
- cabbage - 300g
- onion - 1 head
- egg - 1 pc
- seasonings and salt - to taste
- cornmeal - for breading vegetable oil - for frying
Cooking process:
1 Prepare everything in the usual way. The only difference in this recipe is that we chop the onion and cabbage in a blender. Squeeze out excess juice from cabbage after chopping. Crack the egg into the onion before chopping. 2 Salt, pepper the minced meat, knead thoroughly. We form cutlets, roll in cornmeal and put it on a hot, oiled pan. Lay out carefully, because. minced meat turns out to be tender not only in taste, but also in texture - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When browned on both sides - consider that it is ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!
Minced meat patties with potatoes - video recipe.
Do you think that bread, cabbage, housewife potatoes are added to minced meat to save money? So you haven’t tried real minced meat patties with potatoes - it’s oh-oh-very tasty! 
Compound:
- minced meat - 1 kg.
- raw potatoes - 4 pcs. (average)
- onions - 1-2 pcs.
- egg - 1 pc
- seasonings and salt - to taste
- cold water - 2-3 tbsp.
But the essence of cooking does not change! This recipe differs from the previous one only in that raw cabbage should be replaced with raw, grated potatoes. I won’t even describe the rest - do everything in the same way, I’ll just indicate the possible proportions of the products.
But, if suddenly something hasn’t worked out yet, watch this short video, which shows step by step the process of cooking these particular cutlets - with potatoes and minced meat.
Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.
I can’t get past such a recipe as minced meat patties baked in the oven. For those who do not really like fatty foods (and it must be admitted that cutlets fried in a pan are a rather high-calorie dish with a lot of fat and a “bad” cholesterol crust) – cutlets in the oven will be a great substitute. They are still very tasty and juicy, look very appetizing, and even save the hostess not only oil, but also time. After all, you don’t need to stand by the stove - just load everything into the oven, set the temperature and note the time.
Compound:
- minced meat - 1 kg. (chicken - 700 g and pork + beef - 300 g),
- white bread (crumb) - 1 slice,
- onion - 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 cups.
The process of cooking cutlets in the oven:
1 piece of white bread (it is better to cut off the crusts), pour about half a glass cold water. While the bread is soaking, take the garlic and onion, peeled, and scroll briefly in a blender. Soaked bread, without squeezing from the water, add to the onion and mix everything again with a blender.
2 mince per this recipe taken in the following proportions - chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can use more pork if you want to get more fat, in general, choose the proportions to your taste. 3 Finely grate the potatoes and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to. 
4 Add the onion mixture here, break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). We mix the minced meat thoroughly and beat it off so that our cutlets do not fall apart and are as juicy and lush as possible. This is very milestone preparation of minced meat for any cutlets. 
5 Cover the baking sheet with parchment paper and grease a little sunflower oil. We form cutlets and put them on a sheet. At the same time, you can additionally beat off the minced meat, transferring the cutlet from one palm to another. You can roll cutlets in breading or in flour. 
6 Ship to hot oven(190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the leaf and put it back in the oven until a golden crust appears. Do not flip the patties during baking. 
These are so beautiful and in moderation diet cutlets we got it. It's very simple and fast way cooking delicious and juicy cutlets - be sure to try this cooking option. 
Pollack fish cutlets without bread - Not only tasty, but also healthy!
Continuing the topic more healthy eating I want to offer you wonderful recipe fish cutlets - pollock cutlets. Pollock is an excellent choice for fish cakes: not an expensive type of fish, while it has few bones, no need to clean the scales, but as for useful properties(contents of vitamins A, B1, B2, B9, minerals and trace elements) - in no way inferior to expensive fish varieties.
The only complaint about pollock is that minced meat can turn out a little dry.For those who lack fat content, you can scroll an additional piece into minced meat lard or add a couple of tablespoons of olive oil to the minced meat. It is generally typical for fish cakes to take lean varieties white fish, but at the same time - to raise the fat content with separate additives.
By the way, another original and “tasty” way to add fat to dry fish (and not only fish) minced meat. Right in the pan, put a piece of frozen butter into the already prepared cutlets, press it so that it is inside the minced meat. During cooking, the butter will melt and give a great creamy taste to the dish!
But, if we talk about the benefits of such a product as fish cakes(and this is by all standards diet dish!), then nothing needs to be added, no additional fats are required. This recipe also provides for a small amount of oil in the pan and the absence of bread and flour in the cutlets.
If there is no special dish with a non-stick coating, on which you can fry almost without oil, you can cook such cutlets in the oven, you can steam it, this is how you like it.
I still like the cutlets to look more browned, a small, lightly fried crust will not hurt, the main thing is to cook on a very moderate heat and with a small amount of oil.
Compound:
- minced pollock - 1.3 kg.
- onion - 3 pcs.medium size
- potatoes - 3 pcs.
- garlic - 3 cloves
- egg - 3 pcs.
- salt, pepper, spices - to taste
Step by step recipe for pollock cutlets:
1 Scroll pollock fillets and peeled potatoes through a meat grinder. It is better not to scroll the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All onion juice will go nowhere! It is better to finely cut the onion with a knife - this way it will be preserved in our fish cakes with both juiciness and taste. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we cook these cutlets without bread! We mix everything thoroughly. 3 Minced meat comes out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here, the juiciness of cutlets will be given to us by pieces of potatoes and pieces of onion. But, in order to reduce the excessive separation of moisture, it is necessary, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it, throwing it into a bowl. So we will improve the bonding of minced meat with the egg and create a greater “stickiness”, the cutlets will not fall apart much. 4 We do not bread cutlets so as not to add flour to our diet recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.
5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can still further steam them after roasting under the lid, adding a little water. 
Let me remind you that in this recipe, in order to benefit and increase the “dietary” nature of our dish, we completely excluded bread. But according to tradition, classic recipe fish cakes bread must be added, and, in fish cakes, bread, as a rule, is soaked in milk, and not in water. Still, fish cakes require more gentle handling 🙂
What kind of meatballs do you cook? What type of minced meat and additives to it do you prefer? Share your lucky finds and favorite recipes for minced meat patties in the comments!
Almost every family can boast of their own recipe juicy fragrant cutlets. Usually, a signature cooking method is passed down from a grandmother or great-grandmother and is gradually improved by each generation.
Next recipe classic cutlets from mixed minced meat was also repeatedly improved and modernized by experienced housewives. For the cutlet mass, beef and pork will be used here, but you can experiment with other types of meat - lamb, veal, poultry or game meat.
We will show you how to cook traditional meat cutlets from pork and beef. We will teach you how to make cutlets neat, juicy and appetizing. Few will turn it down meat dish, everyone's favorite cutlets can be served with any side dish. Do you know how they beckon at night? The whole family is sleeping, you go to the refrigerator, open the saucepan, take out the cutlet, cut off a piece of bread, yummy, it’s very difficult to resist.
Ingredients
- Ground beef - 300 g;
- Minced pork - 300 g;
- Long loaf or other white bread - 120 g;
- Milk - 120 ml;
- Chicken egg - 1 pc.;
- Onion - 0.5 pcs.;
- Wheat flour - 4 tablespoons;
- Salt - 1 tsp;
- Black ground pepper - to taste;
- Vegetable oil for frying - 70 ml.
Cooking
Grind the bread with a knife or crumble it with your hands. Pour in prepared milk. Leave to soak.
Now let's get to the stuffing. It can be purchased at the store ready-made, but it is much better to chop the meat yourself. Then you will know exactly what the minced meat consists of, which means you will not have to doubt its quality.
So, to make a classic mixed minced meat, you need beef or veal and fatty pork in a 1: 1 ratio. They need to be crushed with a meat grinder or combine.
Peel the onion, chop it very finely. To facilitate this task, you can use a blender, combine, meat grinder or a special chopper for vegetables. Add chopped onion to mince.
There also break one pre-washed chicken egg.
Squeeze out the softened loaf and transfer to minced meat.
Season the ingredients with salt and black pepper.
Mix the mince thoroughly. To give the minced meat even greater density, it is recommended to beat it off. To do this, take the cutlet mass in your hand and with an effort throw it back into the bowl. Repeat this action several times. After such a reception, the cutlets will keep their shape better.
The meat base for cutlets is ready.
Wet your palms with cold water. With wet hands, shape the minced meat into patties of the desired size and roll them in flour or breadcrumbs. Many housewives fry cutlets without breading, but if you are not very experienced hostess, then at first we recommend using breading, with it the cutlets will keep their shape better and definitely will not fall apart.
Pour vegetable oil into a frying pan. As soon as it warms up, transfer the prepared cutlets there. They should be laid close enough to each other (but not close). So they will turn out much juicier.
For frying cutlets, it is best to use a non-stick pan. Products will not stick to it and will better retain their shape during the cooking process.
Fry the cutlets under the lid until golden brown over low heat, 3-4 minutes on one side, and then 2-3 minutes on the other side.
Mixed minced meat cutlets are ready, they turned out delicious, ruddy, very appetizing!
Tips:
- For minced meat, choose not too lean pieces of meat. They must contain a sufficient amount of fatty layers. Then the minced meat dish will turn out juicy.
- Vegetables will make cutlets even juicier. Be sure to add onions to their composition. You can also use some carrots, chopped herbs and garlic. These ingredients will add not only juiciness to the dish, but also piquancy.
- If you do not have a loaf, you can use any other pastries. Pieces of bun, tin bread, baguette and even bagels will do. Any bakery products make the cutlet mass more dense and elastic.
- Instead of a loaf, some use cereals, hostesses also like to add chopped raw potatoes to the cutlet mass.
- To give the cutlets a crispy crust, they can be rolled in flour (as indicated in the recipe), special breadcrumbs, semolina, or in a beaten egg. This technique is called breading. It serves to create an appetizing crust on the product and to preserve all the flavors inside it. Although a properly cooked cutlet will remain juicy and tasty even without any breading.
- If you want to get a dish with a delicious crispy crust, do not cover the pan with a lid during the frying process. In this case, be sure to cook the cutlets on low heat so that they have time to fry completely.
- Can be very useful
Juicy minced meat patties, recipe
Which everyday or festive table can do without fragrant, juicy and?
If you are a novice hostess, then you simply must learn how to cook cutlets. To make them really tasty, you should follow a few recommendations. For extra splendor, add raw potatoes. If the minced meat remains dry to the touch after adding all the ingredients, just add a chicken egg to it. Also a great option is a bun soaked in milk.
You can fry both under the lid and without it. If you want to get a crispy crust, it is better not to cover the pan with a lid. The main thing is to cook the dish on medium heat and constantly monitor that nothing burns.
Ingredients:
- minced meat (50% minced pork / 50% minced chicken) - 400 g;
- onion - 1 pc.;
- potatoes - 1 pc.;
- salt - 0.5 tbsp. l.;
- flour for rolling - 100-120 g;
- vegetable oil for frying - 130-150 ml.
Juicy cutlets from mixed minced meat, a recipe with a photo step by step
- Place minced meat in a bowl convenient for work. Peel the potato and grate it on the smallest grater.
- Grind the peeled onion with a grater or blender. If you take a whole piece of meat and turn it into minced meat yourself, then you can immediately scroll the onion and potato with it.
- Add salt to minced meat.
- Rinse with cool water, mix the minced meat well. All ingredients must be combined with each other.
- Moisten your hands with cold water and fashion cutlets of the size and shape you need from the finished minced meat.
- Dip each cutlet on both sides in flour.
- Pour a sufficient amount of vegetable oil into the pan, heat. Lower the cutlets to the bottom and fry.
- Turn over to the opposite side, fry until the same beautiful golden color.
You can serve fragrant cutlets with any side dish of your choice. They go especially well with mashed potatoes, boiled pasta and buckwheat.
