Minced meat for cutlets

If you prepare the basis for cutlets only from meat, the dish will fall apart, become dry due to heat treatment and will have practically no taste. Therefore, it is necessary to add various “binding” ingredients to minced meat, as well as spices to enhance the taste and smell of the dish.

How to make minced chicken for cutlets

The most important advantage of chicken meat for preparing minced meat is its dietary properties and speed of preparation. Minced chicken cutlets can be included in the diet of both adults and children.

1. 
   How to make delicious minced meat for cutlets? Pour the required amount of milk into any heat-resistant container. Turn on the stove and place a container of liquid on it. Gently heat the milk until it is warm.
2. 
   Cut 3 slices from a loaf of white bread, which we remove from the crust.Place the bread pulp in a container with warm milk and leave for 10 minutes so that it is saturated with liquid.
3. 
   Wash the chicken breast under running water and dry thoroughly with paper towels. Cut the ingredient into large pieces and grind using a meat grinder.
4. 
   Peel the onion and carrots, rinse the root vegetable with running water and cut both products into large pieces. Then we pass them through a meat grinder directly into a bowl of minced meat.
5. 
   Mix the crushed products. Place the pulp of white bread soaked in milk on top of them and beat in one egg. Add salt and spices to the mixture to taste. Mix the minced meat thoroughly.
6. 
   We take chicken meat in small portions and beat it: throw it forcefully onto the table or into a bowl. This step should not be skipped; it is necessary to ensure that the cutlets turn out fluffy and tasty.

Bon appetit!

Juicy minced meat for beef cutlets

In this recipe we will reveal the secret of preparing aromatic and juicy minced beef. If you do everything correctly, the cutlets will turn out fluffy and incredibly tasty.

Cooking time – 30 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Onion – 1 pc.
• Egg – 1 pc.
• White bread – 1 slice.
• Meat (beef) – 200 gr.
• Salt - to taste.
• Spices - to taste.
• Water – 100 ml.

Cooking process:

1. First, let's look at the main ingredient that we will use to prepare minced meat. We remove the meat from films, veins and other unnecessary parts, and then cut it into large pieces (before cutting the product, it must be washed and wiped with paper towels).

2. Pass the pieces of beef through a meat grinder. Mix the minced meat with your hands.Then we place the blender bowl on the work surface of the table, which we will need for the next step.

3. Remove the husks from the onion and cut into four parts. Place the quarters in the prepared container.

4. Cut one slice from a loaf of white bread and remove the crust. Place the bread pulp in a deep container and fill with purified warm water. After 5 minutes, squeeze out the pulp and add it to the onion.

5. Beat one egg into the bowl, add salt and spices to the mixture. Grind the ingredients for exactly 1 minute to obtain a homogeneous mass. Pour the mixture into the ground beef and mix everything well.

Bon appetit!

Simple minced pork for cutlets

Minced pork makes very tasty and juicy cutlets, so the meat mass does not need to be supplemented with a large number of ingredients. Neck, shoulder or loin are best suited for preparing minced meat.

Cooking time – 15-20 minutes.

Cooking time – 15-20 minutes.

Number of servings – 1.

Ingredients:

• Pork pulp – 500 gr.
• Onion – 2 pcs.

Cooking process:

1. Both frozen and fresh pork meat are suitable for preparing minced meat. If you are using a frozen product, then you need to defrost it gradually in the refrigerator, and then cut it into pieces and grind it through a meat grinder. Fresh meat must first be washed, then wiped, cut into large pieces and passed through a meat grinder.

2. For greater juiciness and flavor of the cutlets, add onions to the minced meat. Peel both onions and rinse.

3. Having wiped the heads dry, cut them into 4 parts and pass them through a meat grinder after the pork.

4.With clean, thoroughly washed hands (you can wear clean gloves), mix the onion and pork, passing the mixture between your fingers.

5. Now you can start sculpting and frying the cutlets. The resulting amount of minced meat will yield 6 pieces weighing about 100 grams.

Bon appetit!

Minced fish for pike cutlets

Minced fish differs from minced meat in a number of ways: it contains fewer calories and more nutrients, and, unlike a meat product, it is more tender in structure. Cutlets, meatballs and filling for pies are prepared from the fish mass.

Cooking time – 40 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Pike fillet – 1 kg.
• Onion – 2 pcs.
• Garlic – 4 teeth.
• Eggs – 1 pc.
• Butter 82.5% – 100 gr.
• Wheat bread – 2 slices.
• Milk from 2.5% – 100 ml.
• Salt – 5-7 gr.
• Ground black pepper – 2 gr.

Cooking process:

1. Take ready-made fish fillet. If you have fresh fish, you should cut it up in advance. Remove the bones from the fish fillet and cut it into large pieces.

2. Pour milk into a separate container. Cut 2 slices from a loaf of wheat bread and cut off the crusts. Place the pulp in a bowl with milk and leave for 5 minutes.

3. Peel both onions and garlic cloves. Cut the onion heads into 4 equal parts. We pass the products through a meat grinder in the following order: fish fillet, onion, squeezed bread crumb and garlic.

4. Add salt and ground black pepper to the mixture (the peas should be ground before cooking), beat in the egg. Melt a piece of butter in a separate bowl and pour it into the minced meat in a thin stream.

5. Mix the ingredients and break them up with a blender if necessary (for example, if there are small bones left in the fish fillet).Then knead the minced meat with your hands for five minutes.

Bon appetit!

How to cook and what to add to minced burgers?

Burger patties should be prepared only from homemade minced meat. Moreover, you must choose the beef yourself and take into account all the nuances and secrets of preparing the dish.

Cooking time – 45 minutes.

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients:

• Beef tenderloin (tail part) – 200 gr.
• Lard – 50-70 gr.
• Salt – 1 pinch.
• Ground black pepper – 1 pinch.
• Olive oil – 20 gr.

Cooking process:

1. Wash the beef tenderloin with running water and dry with paper towels.

2. First cut the meat across the grain into long strips and then into small cubes.

3. First cut a piece of lard into slices and then into small cubes. Transfer the beef and lard to a bowl, season the food with pepper and salt. Mix the mixture with your hands until the lard is evenly distributed.

4. To make the minced meat more juicy, it needs to be beaten. To do this, you need to roll the mass into a ball and throw it forcefully onto the table or into a bowl. We devote one minute to this process.

5. Now we will need a flat bottom plate and a serving ring. Lubricate them with olive oil (the ring is on the inside). Place the ring on a plate and place the minced meat inside it. We straighten it with our fingers (the minced meat should not be located above the middle of the ring). Cover the top of the ring tightly with cling film and place the “structure” in the refrigerator for 30 minutes.

Bon appetit!

Step-by-step recipe for making minced pike with lard

Healthy and nutritious minced pike is prepared quickly and easily. The most important thing is to rid the fillet of bones and skin.To make the fillet taste more rich, add dry or fresh herbs, various seasonings and spices.

Cooking time – 40 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Lard – 150 gr.
• Pike fillet – 1 kg.
• White bread – 4 slices.
• Milk – 1 tbsp.
• Eggs – 2 pcs.
• Onion – 1-2 pcs.
• Salt – 1 pinch.
• Ground black pepper – 1 pinch.
• Vegetable oil - for frying.
• Dill – 2-3 branches.
• Seasonings for meat and fish - to taste.

Cooking process:

1. First you need to cut the pike carcass if you have fresh fish. Using a sharp knife, peel the pike and rinse it with running water. Then we cut off the head of the fish (it will make a very tasty fish soup), remove the backbone and bones.

2. Cut the fish fillets into large pieces and put them in a meat grinder one by one. We twist the fillet into a separate container.

3. Pour milk into a deep bowl. Cut the required number of slices from a whole loaf of white bread and remove them from the crust using a knife. Transfer the bread pulp into a plate with milk.

4. Cut a piece of lard into small cubes and pass it through a meat grinder to the fish fillet. Squeeze out the bread crumb and also grind it using a meat grinder.

5. Select small onions (one or two). We clean them and chop them finely. Turn on the stove and place a frying pan with vegetable oil on it. Heat it up and put the onion in a container. Fry it until golden brown. Add the onion to the minced meat, mix the mixture and grind it in a meat grinder several times.

6. Beat 2 eggs into a separate bowl and “fluff” them with a whisk. Wash the dill, shake it and chop it finely. Pour into the eggs. Add salt, pepper, seasonings. Mix the ingredients. Add the mixture to the minced meat and mix thoroughly.If you will not use the product immediately, place it in the refrigerator.

Bon appetit!

How to make ground turkey cutlets at home?

The benefit of turkey meat is that it contains little fat and is a source of protein and vitamins. The ground turkey turns out very soft and juicy, and the cutlets are tasty and aromatic.

Cooking time – 55 minutes.

Cooking time – 35 minutes.

Number of servings – 3.

Ingredients:

• Turkey fillet – 600 gr.
• White bread – 4 slices.
• Milk – 100 gr.
• Onion – 1 pc.
• Eggs – 1 pc.
• Garlic – 2 teeth.
• Parsley – 20 gr.
• Salt - to taste.
• Ground black pepper – 0.25 tsp.
• Vegetable oil - for frying.

Cooking process:

1. Wash the turkey fillet with running water and dry with paper towels. If excess moisture remains on the meat, the cutlets will simmer rather than fry. Cut the meat into pieces.

2. Heat the milk on the stove until it is warm. Cut a few slices from a loaf of white bread and remove the crust. Place the bread pulp into the milk. Peel the onion and chop it finely.

3. Peel the garlic cloves and pass them through a press. Wash the parsley, shake and finely chop. Squeeze out the bread pulp and prepare the blender for use.

4. Place the fillet in a blender bowl and grind. Then add bread pulp to the meat. Mix it using a blender. Transfer the mixture to a plate and place in the refrigerator.

5. Heat vegetable oil in a frying pan. Place the onion and garlic in a container and fry until the onion softens for about two minutes. Add parsley and mix ingredients. Turn off the stove and let the mixture cool.

6. Add a mixture of onions, garlic and parsley to the minced meat.Beat the egg into the mixture and sprinkle the ingredients with salt and pepper. Mix and begin to form cutlets.

Bon appetit!

Juicy and tender minced meat for cutlets with semolina

To make the cutlets more juicy and tender, it is not necessary to add bread pulp soaked in milk or water to the minced meat. It is enough to replace the bread crumb with mustard and semolina.

Cooking time – 50 minutes.

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients:

• Meat (beef) – 700 gr.
• Eggs – 1 pc.
• Semolina – 2 tbsp.
• Mustard – 1 tbsp.
• Onion – 1 pc.
• Mayonnaise – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper - to taste.

Cooking process:

1. First wash the beef thoroughly with running water, and then wipe it dry with paper towels. Cut the meat into fairly large pieces.

2. Place the pieces of beef into the cavity of the meat grinder one at a time and twist. We place a deep bowl under the meat grinder into which the finished minced meat will fall.

3. First peel the onion, then finely chop it with a sharp knife and add it to the minced beef.

4. Add the remaining ingredients to the minced meat: beat in the egg, add semolina, salt and pepper. Then add mustard and mayonnaise. Mix the mass thoroughly.

5. Leave the minced meat for half an hour so that the semolina has time to swell and the mass becomes fluffy. After a while, you can form the minced meat into cutlets and fry them in a frying pan.

Bon appetit!