Cutlets with semolina

Cutlets with semolina are a universal dish to serve as a main course. To prepare them, you can use any type of minced meat or even replace it with vegetables. Thanks to semolina, the cutlets turn out fluffy and hold their shape very well when fried. You can choose any side dish for the cutlets: potatoes, porridge, pasta, vegetables in any form, you will get a hearty and nutritious dish.

Minced meat cutlets with semolina in a frying pan

Minced meat cutlets with semolina in a frying pan are soft and tasty, easy to prepare and everyone likes them. The meat component is very important; it must be of high quality and fresh. You can prepare minced meat yourself from meat or buy it ready-made in the store.

1. 
   How to cook delicious cutlets with semolina? Peel the onion, wash and cut into small cubes.
2. 
   Place minced meat in a bowl.Finely chop the fresh herbs and add to the minced meat.
3. 
   Wash the chicken egg and break it into a bowl with the minced meat. Salt the mixture to taste.
4. 
   Add a couple of tablespoons of mayonnaise. This ingredient adds juiciness to the cutlets.
5. 
   Add semolina and add ground pepper to taste.
6. 
   Now mix the mixture thoroughly until it becomes viscous and homogeneous. To soften the semolina, leave the minced meat at room temperature for 15-20 minutes.
7. 
   Heat a frying pan over high heat, pour vegetable oil into it. Reduce heat and, with wet hands, form small patties. Place them on a heated surface. Fry on both sides until golden brown, making sure they are well cooked inside.
8. 
   When the cutlets are browned on all sides, cover the pan with a lid and simmer them for a couple of minutes. Serve the semolina cutlets hot with a side dish of your choice. Bon appetit!

Chicken cutlets with semolina

Chicken cutlets with semolina can be fried in a pan or baked in the oven. The second option is preferable for baby and diet food. Semolina in cutlets replaces the bread crumb and makes them even more tender and airy.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 4-5.

Ingredients:

• Semolina – 3 tbsp.
• Chicken egg – 1 pc.
• Minced chicken – 0.5 kg.
• White onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens – 2-3 branches.
• Mustard – 1 tbsp.
• Butter – 30 gr.
• Flour - for breading.
• Vegetable oil - for frying.

Cooking process:

Step 1. Take all the necessary products from the list. You can grind the minced chicken fillet through a meat grinder yourself.

Step 2. Peel the onion head. Wash a small bunch of fresh herbs.

Step 3.In a bowl, mix minced chicken, egg, mustard, butter, spices, chopped herbs and finely chopped onion. Add semolina, mix well. Leave the mixture on the table for 15-20 minutes so that the semolina swells.

Step 4. Now you can start making cutlets. Wet your hands with water, make small oval cutlets and bread them in flour.

Step 5. Fry chicken cutlets on both sides in vegetable oil for about 7-10 minutes.

Step 6. Serve tender chicken cutlets warm with any side dish. Bon appetit!

Minced fish cutlets with semolina

Minced fish cutlets with semolina are very light and tasty. Marine fish fillets are perfect for minced meat. These seafood have a low fat content and, nevertheless, the fillet is not dry and very tender. As an alternative to fatty meat cutlets, this dish will be received with a bang by your family and friends.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 6.

Ingredients:

• Semolina – 0.25 tbsp.
• Large chicken eggs – 2 pcs.
• White fish fillet/minced fish – 700 gr.
• White onions – 3 pcs.
• Butter/lard – 50 gr.
• Table salt - to taste.
• Ground black pepper - to taste.
• Chopped dill – 1 tbsp.
• Odorless vegetable oil - for frying.

Cooking process:

Step 1. If you have frozen minced fish, then it must be completely defrosted naturally.

Step 2. Peel three small onions and wash them.

Step 3. Grind the onion through a meat grinder and add the resulting mass to the minced fish. You can also scroll through the minced meat itself again.

Step 4. Pour semolina into a bowl and break the chicken eggs.

Step 5. Salt and season the mixture.

Step 6.Also add chopped dill. You can take any greens you like.

Step 7. Mix the fish mixture well.

Step 8. Next add butter, grated on a coarse grater. Instead of butter, you can use regular lard.

Step 9. Stir the mixture again and leave for an hour for the semolina to swell. With wet hands, form cutlets.

Step 10. Fry the cutlets over moderate heat, covered, for a few minutes on each side.

Step 11. The cutlets are tender on the inside, but crispy on the outside. Serve them warm. Bon appetit!

Cabbage cutlets with semolina

Cabbage cutlets with semolina are an original dish for lunch or dinner. They can be served separately with sauce or as a side dish along with meat dishes. White cabbage has a specific taste and smell, but if properly processed, together with other ingredients you will get a wonderful tasty dish.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 4-6.

Ingredients:

• White cabbage – 0.7 kg.
• Semolina – 4 tbsp.
• Unscented sunflower oil – 4 tbsp.
• Butter – 2 tbsp.
• Chicken eggs – 2 pcs.
• Ground black pepper – 1 pinch.
• Table salt – 1 tsp.
• Greens – 0.5 bunch.

Cooking process:

Step 1. Prepare all the necessary products. Wash vegetables and herbs.

Step 2. Cut the white cabbage into thin strips, place in a saucepan and cover with water. Cook the cabbage for about 15 minutes until soft.

Step 3. Place the cabbage in a colander to drain. Then squeeze it out a little with your hands.

Step 4. Add eggs, salt and ground pepper to the cabbage mixture. Finely chop the onion and fry in butter until soft. Place the fried onion in a bowl with cabbage.

Step 5.Add the semolina to the bowl with the other ingredients.

Step 6. Finely chop the fresh herbs with a knife, add it to the minced meat and mix it well. Leave the mixture for 10 minutes for the semolina to swell.

Step 7: Form small round patties with wet hands. If desired, you can additionally roll them in breadcrumbs.

Step 8. Place the blanks on a hot frying pan. Fry over moderate heat until golden brown on both sides.

Step 9. Serve the cabbage cutlets warm, pouring sour cream over them. Bon appetit!

Chopped chicken breast cutlets with semolina

Chopped chicken breast cutlets with semolina are a lazy way to prepare a delicious meat dish. All ingredients must be finely chopped, mixed and fried. This minced meat will be very sticky and holds its shape well, and the taste of the cutlets is as natural as possible.

Cooking time – 35 min.

Cooking time – 35 min.

Portions – 10.

Ingredients:

• White onion – 0.5 pcs.
• Odorless vegetable oil - for frying.
• Chicken fillet – 400 gr.
• Semolina – 1.5 tbsp.
• Sour cream/mayonnaise – 1.5 tbsp.
• Chicken egg – 1 pc.
• Fine table salt - to taste.
• Garlic – 1 tooth.
• Spices for chicken - 2 pinches.

Cooking process:

Step 1. Wash the chicken fillet under running water and pat dry with paper napkins. Peel the onions and garlic.

Step 2. Place the meat on a cutting board and cut into small cubes. Transfer meat to a bowl.

Step 3. Chop the onion and garlic very finely and add to the meat.

Step 4. Place sour cream in a bowl and break the chicken egg.

Step 5. Add semolina, salt and ground spices.

Step 6. Mix all ingredients until a viscous homogeneous mass is obtained.

Step 7. Pour vegetable oil into a heated frying pan.Spoon the meat mixture out with a tablespoon and form into small patties.

Step 8. Fry them on both sides until deliciously golden brown.

Step 9. Serve the chopped chicken cutlets warm with a light side dish of vegetables. Bon appetit!

Lenten carrot cutlets with semolina in a frying pan

Lenten carrot cutlets with semolina in a frying pan are a delicious vegetarian dish for every day, with a minimum of calories and maximum benefits. The cutlets turn out very tasty and juicy, they can be served for any meal, even for breakfast.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Carrots – 1 kg.
• Semolina – 75 gr.
• Khmeli-suneli – 1 tbsp.
• Sugar – 0.5 tbsp.
• Refined vegetable oil – 60 ml.
• Breadcrumbs – 100-200 gr.
• Salt – 1-1.5 tsp.
• Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. For lean carrot cutlets, you will need all the products that are listed in the ingredients list.

Step 2. Peel, wash and place the carrots in a saucepan. Cook the vegetable until soft for half an hour.

Step 3. Then grind the boiled carrots through a meat grinder. You can also grate it using a fine-hole grater.

Step 4. Place the carrot mixture in a saucepan, pour in a tablespoon of vegetable oil. Warm up the carrots a little.

Step 5. Add semolina, stir and cook for 10 minutes over low heat, stirring constantly.

Step 6. Add salt, sugar, ground pepper and khmeli-suneli seasoning to the carrot mixture. Mix everything well.

Step 7. Form cutlets with wet hands and roll them in breadcrumbs.

Step 8. Heat the frying pan, pour in vegetable oil and lay out the preparations.

Step 9. Fry the cutlets on both sides for 3-5 minutes on each side.

Step 10Serve carrot cutlets warm along with all kinds of sauces. Bon appetit!

Chicken liver cutlets with semolina

Chicken liver cutlets with semolina are a tasty and healthy dish. It is known that the liver is rich in iron, phosphorus and magnesium. Therefore, it is necessary to add such dishes to your diet from time to time. We present to your attention wonderful liver cutlets.

Cooking time – 60 min.

Cooking time – 60 min.

Portions – 4-6.

Ingredients:

• Chicken liver – 0.5 kg.
• Garlic – 3 teeth.
• Medium sized carrot – 1 pc.
• White onion – 1 pc.
• Semolina – 3 tbsp.
• Chicken egg – 1 pc.
• Table salt – 1.5 tbsp.
• Wheat flour – 7 tbsp.
• Odorless vegetable oil - for frying.
• Semolina for breading/breadcrumbs – 5 tbsp.

Cooking process:

Step 1. Thaw the chicken liver completely. Peel the onions and carrots and wash with running water.

Step 2. Wash the liver, remove blood clots and films. Then grind the offal in a blender or meat grinder.

Step 3. Break a chicken egg into the liver mixture.

Step 4. Cut the peeled onion into small cubes. Grate the carrots on a coarse grater. Fry chopped vegetables in vegetable oil until soft. Add the frying to the liver. Also add salt and chopped garlic.

Step 5. Place 7 tablespoons of wheat flour and 3 tablespoons of semolina into a bowl. Mix the mixture well, it should be quite thick.

Step 6. With wet hands, form small cutlets and roll them in semolina or breadcrumbs. Fry the cutlets in vegetable oil until golden brown on both sides.

Step 7. Serve the liver cutlets warm for lunch or dinner. Bon appetit!

Turkey cutlets with semolina

Turkey cutlets with semolina are considered dietary. This is a recipe for a very tasty and juicy meat dish. Carrots add a golden hue and light sweet notes to the taste of the cutlets. Garlic and herbs add an appetizing aroma to the dish.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Minced turkey/fillet – 0.5 kg.
• Carrot – 1 pc.
• Onions – 1 pc.
• Sour cream 20% – 100 gr.
• Egg white – 1 pc.
• Odorless vegetable oil - for frying.
• Greens (dill/parsley) – 10 gr.
• Semolina – 40 gr.
• Garlic – 1-2 teeth.
• Salt – 0.5 tsp.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1. Ready-made minced turkey or fillet is suitable for this recipe. In this case, the fillet must be twisted through a meat grinder or chopped with a blender.

Step 2. Place the minced meat in a bowl.

Step 3. Peel the onion head and cut into arbitrary pieces.

Step 4. Then grind the onion through a meat grinder and add to the minced meat.

Step 5. Grate the peeled carrots on a fine grater.

Step 6. Add grated carrots and chopped garlic to the minced meat.

Step 7. Next, add semolina and add sour cream.

Step 8. Wash the greens, chop finely with a knife and place in a bowl.

Step 9. Break the chicken egg and carefully separate the white from the yolk. Add the protein to the minced meat. You won't need the yolk.

Step 10. Stir the minced meat until smooth and leave for 20 minutes. During this time, the semolina will soften.

Step 11. Then you can start frying. With wet hands, form small round patties and place them on the heated surface of the frying pan.

Step 12. Fry the cutlets for 3 minutes on each side. Then cover the pan with a lid and simmer the cutlets for another 5 minutes.

Step 13Serve the tender turkey cutlets with any trimmings of your choice. Bon appetit!

Canned fish cutlets with semolina

Canned fish cutlets with semolina are a standard recipe that can be used when you need to quickly prepare something for lunch. Surely, there are always a couple of cans of canned fish in every refrigerator. They are prepared quite simply.

Cooking time – 60 min.

Cooking time – 40 min.

Portions – 8.

Ingredients:

• Canned herring – 245 gr.
• Greens (dill/parsley) - to taste.
• Onions – 1 pc.
• Chicken egg – 1 pc.
• Semolina – 0.5 tbsp.
• Odorless vegetable oil - for frying.
• Ground pepper mixture - to taste.
• Dried oregano - to taste.
• Dried celery - to taste.

Cooking process:

Step 1. Prepare all the ingredients you will need to make the cutlets.

Step 2. Open the canned food and drain the excess liquid. Place the fish pieces in a bowl and mash them with a fork.

Step 3. Peel a small head of onion, wash it and finely chop it with a knife.

Step 4. Add a chicken egg, semolina and chopped onion to the mashed canned fish.

Step 5. Also add dry seasonings and chopped herbs.

Step 6. Mix the minced meat well and leave it for 20 minutes. During this time, the semolina will soften from the juice.

Step 7: Using wet hands, form small patties.

Step 8. Fry the cutlets in vegetable oil on both sides until golden brown.

Step 9. Serve fish cutlets with a side dish of boiled rice porridge. Bon appetit!

Pike cutlets with semolina

Pike cutlets with the addition of semolina are delicious homemade fish cutlets. It's best if you have freshly caught fish. It will need to be processed, the fillet separated from the skin and all the bones removed.Otherwise, the process of making cutlets is very simple.

Cooking time – 45 min.

Cooking time – 35 min.

Portions – 8-10.

Ingredients:

• Pike carcasses – 1 kg.
• Unscented sunflower oil - for frying.
• White onion – 1 pc.
• Pork lard – 30 gr.
• Large chicken egg – 1 pc.
• Semolina – 3 tbsp.
• Fine sea salt - to taste.
• Freshly ground black pepper – 2-3 pinches.

Cooking process:

Step 1. Take all the necessary products according to the list for preparing fish cutlets.

Step 2. Gut the pike, cut off the heads and remove the ridges.

Step 3. Carefully cut the fillet from the skin.

Step 4. Remove all bones from the fillet.

Step 5: Grind the fillets through a fine-mesh grinder. Grind the lard in the same way.

Step 6. Peel the onion, cut into four parts and also pass the vegetable through a meat grinder.

Step 7. In a bowl, mix minced pike, chopped lard and onion, break a chicken egg, add semolina, salt and ground pepper.

Step 8. Knead the minced meat well and leave it for 10 minutes so that the semolina swells.

Step 9. With wet hands, form cutlets from the minced meat and place them in a heated frying pan.

Step 10. Fry the pike cutlets over moderate heat on both sides until golden brown.

Step 11. Ready-made fish cutlets can be served immediately after cooking. Bon appetit!