Do you want juicy and healthy cutlets? Then cook them with the addition of vegetables. Cooking technology does not change, but still, I will share with you some of the subtleties that you may need.
Photo of ready-made cutlets with vegetables Recipe content:
- The main secrets of cooking
- Ingredients
- Step by step cooking
- Video recipe
Many hostesses add various vegetables to minced meat for cutlets. These are mainly onions or garlic. However, why not deviate from the generally accepted rules and add something new to the recipe. After all, the set of vegetables can be very different. Potatoes, cabbage, zucchini, beets, pumpkin, carrots, etc. will be appropriate here. Thanks to the vegetables used, the cutlets will acquire a richer aroma, taste and will turn out to be much more appetizing!
The main secrets of cooking cutlets with vegetables and meat
- Minced meat should only be homemade and freshly cooked.
- The meat can be twisted or finely chopped.
- Vegetables are placed raw in the minced meat.
- The vegetables are rubbed or twisted.
- Onions are an essential ingredient - they add juiciness. It is always twisted.
- The egg is necessary to make sure that the cutlets do not fall apart in the pan.
- The minced meat is kneaded thoroughly. Then the cutlets are evenly juicy and tasty.
- Fight off the minced meat - then the cutlets will definitely not fall apart during the frying process.
- Cutlets are sculpted with wet hands - so that the minced meat does not stick to the palms.
- Frying pan with a thick bottom.
- The oil is hot and the pan is clean.
- After the fried batch, all burnt pieces are removed from the pan.
- Caloric content per 100 g - 122 kcal.
- Servings - 20
- Cooking time - 50 minutes
Ingredients:
- Pork - 400 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Salt - 1 tsp no slide or to taste
- Onion - 1 pc.
- Refined vegetable oil - for frying
- Garlic - 3 cloves
- Egg - 1 pc.
- Ground black pepper - pinch or to taste
Cooking cutlets with meat and vegetables
1. Clean the meat from films and veins. Cut off excess fat, rinse and pat dry with a tissue. Peel, wash and dry potatoes, carrots, onions and garlic. Install a meat grinder with a medium nozzle and twist all the components through it.
2. Beat an egg into the minced meat, season with pepper and salt. Usually cutlets are not supplemented with any spices. But according to taste preferences, you can put ground nutmeg, ginger powder, dry basil, herbs, mustard …
3. Mix the products well until smooth and beat a little. To do this, take the minced meat in your palms, lift it up and forcefully throw it back into the bowl. Repeat this option at least 10 times.
4. Form the cutlets into an oval shape and place them in a well-heated frying pan with oil. Cook them in medium heat. they will burn on a large flame, and they will stew on a small one.
5. Turn the patties over and fry them until golden brown and golden brown. You can check the readiness as follows - press the cutlet with a flat spatula - the juice should ooze a little. If it is transparent, the food is ready, red or pink, fry some more.
6. Such cutlets can be served with any side dish, sauces and salads.
See also a video recipe on how to cook meat patties with cabbage.
