EntranceJuicy beef and pork cutlets. Homemade minced pork cutlets
Hello dear readers. Today I present the recipe. delicious meatballs minced pork and beef. I have been preparing this recipe for many years, the cutlets always turn out soft, tasty, both children and adults like them. Suitable for porridge, pasta, potatoes. Children love mashed potatoes with buckwheat or mashed potatoes, but more often they just eat with ketchup, that's all. Prepared from simple ingredients. This recipe was made by my grandmother. Everyone loved the cutlets that my grandmother cooked. A full pot instantly turned out to be empty, the family was large, so my grandmother cooked a large pot of cutlets.
If you cook in a wrong way, you have some additions, share below in the comments how you cook cutlets for your family.
Recipe for delicious minced beef and pork cutlets with step by step photos
I got a pan of cutlets, I did not count the number.
Ingredients:
- 500 grams of pork
- 500 grams of beef
- 2 pcs. medium sized potatoes
- 1 large onion
- 2 garlic cloves
- 1-2 eggs
- 3-4 pieces of loaf
- Salt and pepper to taste
How to cook meatballs:
I bought pork at the market Ground beef I had it in the freezer, I thawed it. Pork cut into pieces and passed through a meat grinder. Pork is not fatty. I don't add extra fat.
You can buy ready-made minced pork, and ready-made minced beef. Now it is sold in the market or in the store. But I prefer homemade stuffing.
I peeled and washed the potatoes, I have a medium-sized potato. I pass it through a meat grinder. Potatoes will make pork and beef cutlets softer.
I peeled and cut the onion, also, I pass it through a meat grinder. We pass garlic through a meat grinder, but it is possible without it. 
I add a loaf to the cutlets, you can replace it with semolina. Add dry semolina, mix the minced meat, leave for 10 minutes, the semolina will absorb excess liquid.
But I passed three slices through a meat grinder white bread, not fresh, you can crackers. add salt and black ground pepper I beat in 1 egg. 
Now you need to wash your hands well, or put on disposable cellophane gloves. I mix well with my hands. You should get a homogeneous mass.
I form cutlets of an oblong shape. I cover the cutting board cling film and lay out cutlets. So it's convenient for me to take and fry.
You can make cutlets in a round or oblong shape, as you are used to. I try to make one size. 
I put the pan on the stove, turn on the gas, pour vegetable oil. I heat up the pan. I spread the cutlets, and fry on one side. 
Then I turn over and fry on the other side. Fry for 2 minutes on each side. I do not fry under the lid, as I will still stew cutlets. 
I put the fried cutlets in a cauldron, at the bottom I added bay leaf, peppercorns, chopped onion. You can add a couple of cloves of garlic if you like. 
I pour water so that the cutlets are half covered with water and set to simmer. Carcass on medium fire. Watch for readiness. 
This is how I get juicy, soft meatballs from minced pork and beef. They are liked by both children and adults.
Suitable for porridge, potatoes, pasta, you can eat with vegetables, or vegetable salads, or as a separate dish. For example, our children love hot, fresh cutlets to eat just like that, without side dishes. 
Enjoy your meal! Cook with pleasure!
Cutlets are the greatest work of culinary art. It can be said that the acquaintance of a little person with meat dishes. They are also good because you can fry them a little more on the weekends - and for several days you don’t have to worry that, having come from work, you have to stand at the stove in order to feed a hungry family. However, some housewives avoid cooking them. And not because they are too lazy to mess with minced meat: they complain that, completely following the recipe and beef, they end up with hard, flat or falling apart imperfections. In this article, we will reveal the intricacies of preparing this wonderful dish and suggest some interesting variations of it.
Tricks and secrets: what to do to make cutlets tasty
It would seem that what is easier - twisted the meat in a meat grinder and fry for your pleasure. However, for the splendor and juiciness of the final product, you need to know some of the nuances.
- In principle, all that is needed for cutlets is meat and onions. There are recipes that are really only these components and are limited. However, in order for the juice to remain inside the patty, and not flow out to waste into the pan, a third ingredient is required - bread. In the traditional version - white, but you can also use rye. The bread should be dried out: fresh gives the final result some sourness. You can use grated potatoes for the same purposes, but it is better to start such experiments after having mastered the basic recipe well.
- Minced meat is better to do only on your own, from a personally selected fresh meat and just before frying.
- An egg is added for better “sticking” of minced meat. However, it also makes it tough. When using potatoes in eggs, the need disappears; in the case of "bread" cooking, no more than one egg per pound of minced meat is taken.
- It is better to scroll the onion along with the meat or grate it - chopped, it is well felt in minced meat, cutlets lose their uniformity.
- In order for the preparation of cutlets to be successful, the minced meat must be beaten off. The easiest way to do this is to put it in a bag and slap it on the table with different sides.
- When frying, it is important to remove all burnt pieces - then the next cutlets will not stick and extra, ugly and tasteless “additions” will not stick to them.
And now let's get cooking. And let's start with the standard version.
Classic cutlets
Meat is taken in equal proportions: pork is fatter, beef is lean (and it is best to find veal). For one and a half kilos of minced meat, two large onions and a third of a loaf soaked in milk and squeezed are allotted. Real classic cutlets do without garlic, but if you are a garlic lover, you can add a couple of cloves. Salt and pepper - to your taste (you need to lick the minced meat with the tip of your tongue and determine if there are enough of them). When you are about to cook cutlets, the step-by-step recipe will look like this:
- Load the chopped meat (both types) into the meat grinder with the squeezed loaf and onion. Grind.
- Drive eggs into minced meat (in our case 2-3); knead. Salt, pepper, if desired, add other spices.
- Fold in minced meat in a bag and beat it on the table.
- Stick cutlets (so that the minced meat does not stick to your hands, they need to be slightly moistened cold water).
- Breaded in breadcrumbs or flour and fry in a preheated pan.
It is best to do this in ghee, in second place is lard, and at the very bottom of the list - vegetable oil without smell. The first side is fried in an open container, the second - already under the lid.
freckled cutlets
Some people - especially children, pregnant women and the elderly - do not like the specific "cutlet" smell. In this case, a recipe for pork and beef cutlets was invented to avoid its formation. The minced meat itself is prepared traditionally, but in parallel with it, an egg is beaten (one is enough for half a kilo of meat), salted, peppered and a very thin omelet is baked - like a pancake. It is finely chopped and interferes with minced meat. With this addition, cutlets are even juicier, more beautiful (as if yellow "specks" on each) and without unwanted smell.
Wind cutlets
For those who avoid fried for health reasons or because of the presence of small children - a recipe for homemade pork cutlets and in the oven. Minced meat is prepared as in classic recipe, cutlets are molded in the same way, however, they are breaded not in breadcrumbs or flour, but in semolina - this way they stick less to the baking sheet and retain their shape better. Before laying the cutlets on a sheet, it must be put in a heated oven for a couple of minutes so that the oil with which it is lubricated is slightly warmed up. stay half an hour; In the middle of cooking, they must be turned over to avoid the pallor of the upper part.
Baked with a surprise
Oven and beef can be complicated and complemented by some pleasant surprises. For example, very finely chopped or ground champignons can be added to ready-made traditional minced meat - a little less than 200 grams per pound of meat. For flavor, you can also add chopped dill. Cutlets this time are made a little more flattened. Laid out on a sheet, they are smeared with sour cream, tomato circles are laid out on top and put in the oven for half an hour. Then they are taken out, sprinkled with cheese - and back, for another five minutes. The most delicious dish!
Steam cutlets
Another option very suitable for fans proper nutrition and young parents. Steam cooking cutlets is especially easy for those who managed to get a slow cooker. You don’t need to invent anything special with minced meat - the standard one will do. Cutlets are formed and rolled in breadcrumbs. Half a liter of water is poured into the bowl of the apparatus, and a “colander” for steam cooking is attached on top. Prepared cutlets are laid out in one layer (and this is fundamentally important!) In it. If there are a lot of them, you will have to cook in batches. For half an hour, the "Steaming" mode is set - and go read a fairy tale to your child. The only thing that can be reproached with such cutlets is their pale appearance, but all steam dishes are distinguished by this. It doesn't affect the taste in any way.
Cutlets with stuffing
Having mastered the basic culinary techniques and making sure that the result is excellent, you can diversify and modify the recipe for pork and beef cutlets. For example, add vegetables (cabbage or zucchini) to minced meat, stuff cutlets with something tasty. The first thing that comes to mind is a piece of frozen butter: as a result, your cutlets will be even softer and juicier. A good taste gives the filling from chopped egg with onions or soft cheese. And lovers of taste contrasts and unusualness can put pitted prunes into the middle - you will get just an amazing dish!
Cutlets are a universal dish that both adults and children love.
You can introduce them into the diet of a child from 10 months, and steam cutlets can be used even by people who are on a diet for health reasons.
And, of course, every housewife has her own special recipe.
General principles for cooking beef and pork cutlets
The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer a spatula or back, and others - pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where pork, lighter fat is added to fatty beef.
You can cook minced meat yourself by twisting purchased pieces of meat in a meat grinder or blender for this. But you can immediately buy ready-made minced meat. In this case, you will not know what was put into it, but you can very quickly, without special efforts prepare the desired dish.
At the discretion of the hostess, add to the minced meat:
Onion. It can be added raw or fried until golden brown. And some prefer to use both of these types when cooking. Onions give our cutlets juiciness and improve taste qualities. However, if your household members are ardent opponents of this vegetable, then cutlets will turn out without it;
Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that it is necessary to take bread pulp. However, as practice shows, the presence of a crust does not worsen their taste in any way, and in a softened form it is not even felt. It is proportionally recommended to put 1/5 of the bread to the whole minced meat. Bread is needed in order to absorb and retain juice in cutlets. From this, the juice will not leak out during frying, and the cutlets will not turn out hard and dry;
Fans of cooking cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, cutlets will not fall apart, while the latter are sure that the protein will curl up during frying, and not only will the minced meat not stick together, but also separate it;
A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add juiciness to your dish;
There are fans of adding garlic to such cutlets. However, they should be consumed immediately hot, otherwise they have a not very pleasant aroma when cooled;
Salt and pepper are added to taste and it depends on you what cutlets you want;
You can also add a little water to the stuffing, this will make them softer. The main thing is not to overdo it;
Some housewives add semolina to cutlets for gluing minced meat, but in most cases this is an extra addition;
For breading, you can use flour or breadcrumbs.
Recipe 1. Classic minced pork and beef cutlets
it traditional recipe, which every housewife seeks to diversify additional components in my own way.
Ingredients:
Minced pork and beef - 1 kg;
Loaf or bread (preferably white and a little dry, as fresh bread can cause sourness) - 1/3 part or 200 grams;
Raw egg - 1 pc.;
Onion - 3 heads;
Distilled water room temperature- 1.5 cups;
Salt, pepper - at your discretion;
Cooking method:
1. Cut the roll or bread into pieces and fill with water or milk. Liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add the bread from which the glass is water, onion and beat in the egg.
4. Salt and pepper to taste and mix well.
5. Put a frying pan on the fire and add vegetable oil.
6. Form cutlets, put them on a preheated pan and fry until golden brown.
7. At the end of cooking, add some water to the pan and steam the cutlets for 10 minutes.
Recipe 2 Minced pork and beef cutlets with herbs
The use of greens gives this dish an appetizing look and flavor.
Ingredients:
Ground meat ( perfect combination: pork + beef) - 600 grams;
One head of onion;
White bread - 3 slices;
Fresh milk - 0.5 tbsp.;
Medium-sized chicken egg - 1 pc.;
Dill, parsley - one bunch each;
Garlic (at your discretion) - 1-2 cloves;
Salt, ground black pepper;
Flour for breading.
Cooking method:
1. Take the purchased minced meat or twist the pork and beef in a meat grinder.
2. Warm up a little milk and pour it over the pulp of white bread or a long loaf.
3. Finely chop the onion and herbs.
4. Combine minced meat, bread, from which milk, onions and herbs are drained.
5. Add egg, salt and pepper.
6. The softness and juiciness of the cutlets is given by thorough kneading by hand. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture, we form cutlets as we wish. These look very nice in an oval shape. Roll them in flour.
8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Recipe 3. Hedgehog-shaped beef and pork cutlets
This recipe is suitable for little gourmets and will delight the kids, for example, at a children's party.
Ingredients:
Beef - 250 grams;
Pork - 250 grams;
Bread - 4 pieces or 3 pieces of minced meat;
Semolina - 2 tablespoons;
Roasted peanuts - 2 tablespoons;
Sour cream or yogurt (with a high percentage of fat content, and yogurt should be used without fruit additives) - 1 tbsp;
Whole milk - 1 tbsp.;
Hard boiled eggs - 3 pcs.;
Raw chicken egg - 1 pc.;
Breadcrumbs (can be yellow) - 4 tablespoons;
Black peppercorns - to decorate hedgehogs;
Green onions - 1 bunch;
From the indicated amount, on average, 6 large cutlets should be obtained.
Cooking method:
1. We scroll the meat on a blender or meat grinder and mix the components with each other.
2. Pour the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard boil 3 eggs for about 7-8 minutes.
4. Cut the boiled eggs in half. Knead or three yolks on a fine grater, add chopped green onion, salt and stuff the egg whites with the resulting mixture.
5. In the twisted minced meat, add the pulp of bread, egg, salt, semolina. All thoroughly beat off and mix.
6. Stuffed eggs wrap in minced meat and give it the shape of a hedgehog.
7. Decorate cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle with breadcrumbs on top for beauty.
Recipe 4 Beef and pork cutlets "Holiday"
The technology of such cutlets resembles the preparation of cutlets in Kiev. However, here we will not use chicken fillet, and cook everything from minced meat.
Ingredients:
Pork and beef in equal quantities - this recipe is for 1 kg;
Hard cheese - 100 grams;
Onion - 2 heads;
Raw egg - 2 pcs.;
Crackers from 4 slices of white bread;
Salt, pepper to taste;
Butter - 100 grams;
Breadcrumbs - 1 pack;
Flour for breading;
Dill - 2 tbsp.
Preparation Ingredients:
1. Prepare the filling: rub the cheese on a fine grater, crush the softened with a fork butter and mix it all with finely chopped dill.
2. From the resulting composition, we roll small oval balls. Let them cool down until needed.
3. Pour the bread crumbs cut into squares with cold water until they become soft. Then we drain the rest of the water.
4. Rub the onion on a coarse grater or cut into small pieces.
5. Cooking minced meat: grind pork and beef in a meat grinder. We combine meat, croutons, 1 egg and spices with each other.
6. The resulting minced meat is divided into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. Roll holiday cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the cutlets until golden brown over moderate heat.
Recipe 5 Cutlets from minced pork and beef "Hercules"
Their feature is to add instead of an egg cereals.
Ingredients:
Chopped meat- 1 kg;
Milk - 200-300 ml;
Oatmeal - 100-140 grams;
Onion - 2 pcs.;
Salt, pepper - to taste;
Breadcrumbs or flour - 100 grams;
Greens - a bunch.
Cooking method:
1. Pour room temperature milk into the minced meat.
2. Add the peeled and grated onion.
3. Pour oatmeal, salt, pepper and herbs. Oat flakes can be ground in a coffee grinder to a state of flour.
4. Mix everything well, cover with cling film and refrigerate for 1 hour.
5. We form small cutlets from minced meat, roll them in breadcrumbs and fry in a hot frying pan on vegetable oil until ready.
6. After a golden crust has appeared on the cutlets, add 100 ml of water to the pan and simmer until the liquid evaporates.
Recipe 6 Minced pork and beef cutlets with rice
These meatballs are very filling.
Ingredients:
Minced meat - 1 kg;
Rice round - 200 grams;
Eggs - 2 pcs.;
Onions - 2 heads;
Garlic - 1-2 cloves (optional)
Salt, pepper - to taste;
Cooking method:
1. Rinse rice under running cold water. Mark it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.
2. Add onion and garlic, scrolled in a meat grinder, to the minced meat.
3. We also add boiled rice, salt and pepper to the minced meat. We mix everything thoroughly and form cutlets.
4. Heat the pan to a hot state. Pour vegetable oil.
5. We put the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets to the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Quick minced pork and beef cutlets
These cutlets will help out when you need to cook a quick dinner.
Ingredients:
Minced pork and beef in an equal percentage - 600 grams;
Raw eggs - 4 pcs., But you can take less;
Green onion - 1 bunch;
Mayonnaise (will give taste and juiciness to the product) - 50 grams;
Spices - to taste;
Flour - 2-3 tbsp.
Cooking method:
1. Finely chop the green onion.
2. raw potatoes peel and grate.
3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.
4. We mix the indicated components.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.
Tips and Tricks for Cooking Minced Pork and Beef Cutlets
1. So that the minced meat does not fall apart when frying, mix it well and leave it in the refrigerator for half an hour.
2. Stir the minced meat better with hands, so you will feel its consistency and the absence of lumps.
3. So that the minced meat does not stick to your hands, moisten your hands with water when forming cutlets.
4. Before frying, the pan should be well heated. Don't overdo the oil. It should be exactly as much as necessary in order to cover the pan. Fry them for 2-3 minutes over high heat, and then, closing the lid, bring to readiness.
5. At the end of frying, stew a little cutlets in a saucepan so that they are more juicy and soft. Time is approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get into the taste, and you will succeed!
Each housewife has her own unique recipe for cutlets on her note. She considers her cutlets to be the best! No doubt it is. But perhaps we can contribute to your delicious recipes cooking cutlets from minced beef and pork interesting ideas which will later become yours.
Classic ground beef and pork recipe
Components:
1 kg minced beef and pork
2 onions
1 egg
3 garlic cloves
2 loaf slices
100 g milk
Salt, spices
Vegetable oil
Cooking:
First, pour your preferred seasonings, pepper, salt and semolina into the minced meat. Grind the onion to gruel, also add to the meat mass. Beat in an egg. Grate the garlic with a fine grater and combine with minced meat.
Soak loaf slices in milk, you can also use stale bread. Squeeze out excess milk and add to beef and pork mixture. Knead the minced meat well and refrigerate for half an hour. Semolina will swell during this time, and all the components of future cutlets will be saturated with the aroma of onions, garlic and spices.
Next, we form round-shaped cutlets, fry them for a very hot pan with sunflower oil. Do not cover the pan with a lid. Minced meat cutlets containing beef must be turned over once so that the fried crust does not release the juice from the dish.
Advice: to get juicy and tasty cutlets, minced meat should be as homogeneous as possible. Therefore, it should be kneaded for 10-15 minutes. It is also recommended to toss the minced meat several times so that it hits the bottom of the kneading dish.
How to cook minced meat patties with potatoes
Products:
Mixed minced meat (pork and beef) - 500 g
Milk - 150 ml
Baton - 2 slices
Onion - 2 pcs.
Garlic - 2 cloves
Potato - 2 tubers
Mustard - 2 tsp
Breadcrumbs
Spices
Cooking:
Soak the bread in milk, let it soak. Peel all the vegetables, pass garlic, onions, potatoes through a meat grinder, add a loaf here, without squeezing it hard.
We introduce mustard into the mixture, salt, pepper to taste, sprinkle with seasonings of your choice. You need to mix the stuffing very carefully. Then we put it in a food bag and beat it on the table in it to get a delicate texture.
Pour breading into the dish, dip your hands in water and fashion small cutlets. Having rolled the semi-finished product in breadcrumbs, fry in hot oil.
Since pork and beef take longer to cook than, for example, chicken, after frying, you need to move the cutlets into a saucepan, add a little water, lightly salt it and simmer for about 10-15 minutes after boiling.
Serve tasty dish with vegetables and tomato sauce.
Recipe for delicious minced beef and pork cutlets with egg
You will need:
Minced pork and beef - 500 g
Eggs - 4 pcs.
Potato - 2 tubers
Mayonnaise - 2 tbsp. l.
Wheat loaf - 2 pieces
Garlic - 2 cloves
Ground black pepper, salt - to taste
Dried herbs - 1 tsp
Cheese durum varieties– 50 g
How to cook:
Start by cracking 2 eggs into the minced meat. Put the rest of the eggs to boil.
Scroll in a meat grinder a loaf soaked in a small amount of water, garlic, potato tubers. Add all these ingredients to the minced meat. Salt, sprinkle with pepper to taste.
For juiciness cutlets add mayonnaise. Stir very hard.
When the eggs are cooked, cool, cut them as small as possible, add dried herbs. If you have fresh greens, then it can be finely chopped and added instead of dried. Grate the cheese and also put it to the egg.
We turn to the formation of cutlets. Put a little minced meat on your palm, flatten it, put the egg filling inside and blind the cutlet.
Advice: if you do not want to eat too fatty foods, then cutlets can be cooked differently. Do not pour oil into the pan, but fry a little “dry”. When the cutlets begin to brown, add water, salt it, sprinkle with pepper and cover with a lid. Steam until done. So, you will get cutlets that look like steamed ones.
You can eat cutlets with any side dish, from cereals to vegetables, whether raw or stewed tubers.
Homemade meatballs in the oven with gravy
Ingredients:
Minced pork and beef - 1 kg
Onion - 3 pcs.
Eggs - 2 pcs.
Garlic - 3 cloves
Mustard - 25 g
Carrots - 3 pcs. (not large)
Fresh tomatoes - 2 pcs.
Mayonnaise - 50 g
Tomato paste - 30 g
Flour - 50 g
Spices, salt
Cooking:
You need to salt the minced meat, add pepper, beat in the eggs and knead, gently beating, in order to get homogeneous mass. Form cutlets, fry them lightly in a pan. It is not necessary to bring the dish to readiness.
To prepare a delicious watering, you need to mix mustard, mayonnaise, tomato paste and garlic crushed in a garlic press. Mix well to combine all the flavors of the products.
Now peel the carrots and onions. Cut vegetables into half rings. Chop the tomatoes into slices.
Take the form, grease it with oil or any other fat-containing product and lay out the components one by one. At the bottom there should be onions, then carrots and tomatoes at the top. It will be some vegetable pillow. Next, put the cutlets on top of it and pour the previously made gravy on top.
Preheat the oven and place the mold in the oven for 30 minutes. The temperature should be 190 degrees.
Cutlets will be ideally combined with pasta such as noodles or spaghetti. And if we form medium-sized balls from minced meat, we get
How to make juicy minced beef and pork cutlets
Components:
Pork meat - 300 g
Beef meat - 300 g
Pork fat - 100 g
Oat flakes - 100 g
Chicken egg - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Greens (parsley, dill) - 50 g
Milk - 100 g
Salt, pepper mixture
Step by step:
First you need to prepare the oatmeal so that it has time to infuse. To do this, pour milk into a bowl, add an egg, beat and add oatmeal. Mix well. The mixture should stand for at least half an hour. This time will be enough to cook minced meat.
Let's get to the meat. If necessary, remove the veins, small bones. Pass through a meat grinder.
Peel all the vegetables that are in the recipe, scroll through the meat grinder after the meat.
Cut the greens as small as possible, add it to the minced meat. Combine with infused cereal, salt, add pepper. Optionally, you can add other seasonings to your taste.
Mix all the ingredients well, form slightly oblong cutlets. Do not make them too thick, 2-3 centimeters will be enough. This will allow the meatballs to cook well. Fry cutlets for sunflower oil, add some water, simmer for about 15 minutes.
You need to decorate the finished dish with greens and supplement with vegetables.
Steam cutlets from beef and pork in a slow cooker
Products:
Mixed pork and ground beef - half a kilogram
Onion - 1 pc.
Egg - 1 pc.
Yogurt - 1 tbsp. l.
Garlic - 2 cloves
Salt, pepper, seasonings
Dill
Cooking:
Peel the onion and garlic, pass through a meat grinder, in addition, you can use a food processor or rub it on a grater. Transfer to meat. Mix well with your hands. Enter salt, pepper and seasoning for meat or cutlets to taste. Stir again. Put yogurt, egg, carefully stirring all the ingredients. The longer you mix the minced meat, the more homogeneous the mass will be, and, therefore, the tastier cutlets.
Lightly coat the steaming rack with oil. Form meatballs, place them on the wire rack so that they fit snugly together. Pour water into the bowl, it is more correct to pour hot immediately. This will save you from waiting for it to boil.
Place the rack in the multicooker, close the lid. Set the time to 30-40 minutes and the "Steam" program. After the specified time, remove the cutlets, garnish with chopped dill and serve with rice.
Cutlet secrets
To cook incredibly soft, melt-in-your-mouth cutlets, do not put egg white in minced meat.
When mixing minced meat ingredients, it is better not to use spoons, forks and other devices. It is recommended to do this with your hands, passing the minced meat through your fingers.
If the minced meat after kneading has a somewhat dry consistency, you can add a couple of tablespoons of water or milk to it.