As a link, add eggs to the minced meat.
However, sometimes there is a need to cook burgers without eggs, for example, in fasting or when a person is allergic to eggs.
And to do this is quite simple, if you know how to cook the cutlets without eggs.
Cutlets without eggs - the basic principles of cooking
Frankly speaking, real chefs do not add eggs to mincemeat at all, as egg white deprives burgers of juiciness.
Eggs were added to mince in Soviet times, when it was necessary to cook cutlets from a minimum amount of meat.
Therefore, if there were no eggs in your fridge, this is not a reason to refuse cooking meatballs.
Stuffing for such meatballs is prepared as usual, just instead of eggs, bread or bread, flour, semolina or bread crumbs soaked in milk or water are added to it.
Also, instead of eggs, you can add prepared porridge from cereals containing high gluten to the mince.
Egg cutlets can be cooked not only meat, but also fish and vegetable.
Recipe 1. How to make cutlets without eggs
Ingredients
pork and beef - 500 g;
breadcrumbs;
garlic - two slices;
sunflower oil;
onions - two heads;
cold water - a glass;
spices;
salt - 6 g;
white bread or yesterday's loaf is a crust.
Method of preparation
1. Wash the beef and pork tenderloin under the tap, strip the meat from the films and the veins. Peel the bulbs and cut them into four pieces. Soak yesterday's loaf in milk or water. Twist in a meat grinder meat with onions and squeezed loaf.
2. Add spices to the resulting mince, salt and squeeze garlic through the garlic press.
3. Pour cold water into the mince and mix until it absorbs all the liquid. The cutlet mass should be moist, but not liquid, so water it in small portions.
4. Make minced oval patties and breaded them in breadcrumbs.
5. Fry cutlets on pre-heated sunflower oil until appetizing crust. Then twist the fire, cover the pan and simmer for another 15 minutes. Serve with boiled potatoes.
Recipe 2. Cutlets without eggs recipe from sea fish, in tomato sauce
Ingredients
Cutlets
half a kilo of fillet of hake and pangasius;
black pepper;
two bulbs;
salt;
100 grams of white bread yesterday;
70 ml sunflower oil
Gravy
bulb;
70 ml of olive oil;
carrot;
two glasses of boiling water;
50 g tomato paste;
30 grams of sugar;
salt;
Bay leaf;
ground black pepper;
sunflower oil (for frying).
Method of preparation
1. Thaw the fish, rinse under running water, squeeze out excess moisture and dip the fillets with napkins. Cut the fish into chunks.
2. Peel the onion and chop it into small pieces. Wash peeled carrots and coarsely rub.
3. Heat the pan, pour the sunflower oil into it and place half of the chopped onion. Simmer on low heat, stirring constantly, for about three minutes. Cool it down.
4. Cut the crusts off the bread and soak the crumb in the water. Using a meat grinder, turn the fish fillets, squeezed bread and fried onions into stuffing. Stir it, slightly beating on the bowl, pre-salt and pepper.
5. Pour the vegetable oil into the pan and heat it well. Wash the cutlets with wet hands. Put them in hot oil and fry over low heat for two minutes on each side. Put the finished patties in the cauldron.
6. Boil water in the kettle. Preheat pan, pour in vegetable oil. Put the rest of the onions and carrot chips into the heated oil. Simmer vegetables on medium heat, stirring constantly, for about two minutes. Then add the tomato, mix, add salt, sugar and black pepper. Pour boiling water over everything and mix thoroughly.
7. Pour the gravy in a cauldron. Put it on the fire and bring to a boil. Cover with a lid, twist the fire to its lowest and extinguish for ten minutes. Serve egg-free patties with any side dish.
Recipe 3. Minced meat cutlets without eggs
Ingredients
half a kilo of beef;
a third cup of bread crumbs;
200 grams of bread;
30 grams of starch;
200 g onions;
a third cup of sunflower oil;
30 ml of mayonnaise;
5 g of seasoning for meat;
half a cup of milk;
5 grams of salt.
Method of preparation 1. Soak the bread crumb in milk, and mash it into a crumb.
2. Wash beef tenderloin, dry, cut off the film and remove the veins. Cut the meat into chunks and chop it with a meat grinder or blender into minced meat. Add it to the crumb.
3. Shred the peeled onions as small as possible. Add chopped onion to a bowl of minced meat and bread.
4. Now add mayonnaise, meat seasoning and black pepper to the bowl. Salt and put the starch. He will replace the egg. Stir mince. Make small oval cutlets out of it and roll them in breadcrumbs.
5. Put the cutlets on a hot frying pan with butter and fry on low heat for about ten minutes, then turn over, cover with a lid and stew for another five minutes. Serve the vegetable cutlets.
Recipe 4. Chicken cutlets without eggs
Ingredients
300 g chicken fillet;
a third cup of sunflower oil;
200 grams of white bread;
half a cup of bread crumbs;
100 ml of milk;
5 g chicken seasonings;
100 g of potatoes;
black pepper;
60 ml of sour cream;
table salt.
Method of preparation
1. Wash the chicken breast, cut the film and cut the meat into layers. Grind the chicken fillet into the mince, using a blender or meat grinder.
2. Peel the potatoes, wash and chop them in the same way as chicken. Squeeze out the potato mass and add it to the pot with the minced chicken.
3. Put the crumb of white bread in a bowl and cover it with milk. After a while, crush the bread with your hands into a crumb and add to the minced chicken.
4. Put sour cream in mincemeat, it will give the patties softness and juiciness. Soak everything in salt, seasoning for chicken, black pepper. Stir the stuffing into a smooth mass.
5. Pour the breading mixture into the bowl plate. Make cutlets of minced meat and roll them in breadcrumbs well. In a preheated pan with butter, place the patties and fry them until golden brown. Then turn, twist the fire and cook another five minutes. Serve chicken patties with fresh vegetable salad.
Recipe 5. Fish patties without eggs
Ingredients
half a kilo of potatoes;
ground pepper;
half a kilo fillet of hake;
salt;
two bulbs;
50 g chopped dill; 70 ml of sunflower oil;
half a cup of breadcrumbs.
Method of preparation
1. Wash the potatoes well with a brush and boil right in the uniform. Drain, cool slightly and clean.
2. Rinse the fillet with a hake, if necessary, select small bones and dip them with a napkin.
3. Peel the bulb and finely crumble. Heat a spoonful of butter in a frying pan and fry the onion in it until transparent.
4. Grind the potatoes, hake fillet and onion in a meat grinder. In the resulting mince add onion fried, finely chopped dill and salt. Season with pepper and mix well into a homogeneous mass.
5. Blind mince meatballs, roll them in breading and fry in hot oil until golden. Serve cutlets with ketchup and vegetable salad.
Recipe 6. Cutlets without turkey eggs
Ingredients
kg of turkey fillet;
salt;
Bulgarian pepper - half a pod;
a mixture of peppers;
large onion;
nutmeg - 3 g;
cabbage - 80 g;
sunflower oil;
garlic - a slice.
Method of preparation
1. Rinse and chop the turkey fillet. Peel Bulgarian pepper from seeds. Peel the bulb, wash and slice.
2. Twice everything through a meat grinder. Sprinkle the minced meat with salt, freshly ground pepper and nutmeg. Stir until smooth.
3. Make cutlets out of it. Put the blanks in hot oil and fry over medium heat until browning, then turn the cutlets over, roll the fire and cook the cutlets until ready. Serve the burgers with vegetables or any side dish.
Recipe 7. Cutlets without broccoli and cauliflower eggs
Ingredients
cauliflower - 400 g;
ground pepper;
Broccoli - 400 g;
salt;
Adyghe cheese - 100 g;
semolina - 80 g;
milk - 50 ml;
flour - 70 g;
sunflower oil.
Method of preparation
1. Disassemble broccoli and cauliflower florets. Boil it for five minutes. Drain the broth, slightly cool the cabbage and chop it with a knife as small as possible.
2. Finely grate Adygei cheese and add it to the cabbage mass.
3. Pour the milk into the cabbage and cheese mixture. Now gradually pour the flour and semolina, constantly mixing the resulting mass. Add the semolina and flour, until you get the stuffing, from which you can dazzle cutlets. Pepper and salt. 4. Blind the patties and fry them in hot oil for five minutes on each side.
Recipe 8. Cutlets without eggs from canned fish
Ingredients
tinned fish can;
black pepper;
a glass of boiled rice;
fine salt;
two potatoes;
fresh greens;
bulb;
sunflower oil;
breadcrumbs.
Method of preparation
1. Boil rice until tender, following the instructions on the package.
2. Boil the potatoes, drain the broth and slightly cool the vegetable. Coarsely rub.
3. Peel the onion, finely chop it and fry the onion in hot oil until soft for two minutes.
4. Wash the greens, dry and chop finely.
5. Combine canned fish with rice, potatoes, onions, greens, black pepper and salt in a suitable container. Knead the mass thoroughly with your hands.
6. Blind small patties, breaded them in breadcrumbs and fry in hot oil until golden brown on both sides. Then cover with a lid, twist the fire and bring the cutlets to readiness for two minutes.
Egg-free cutlets - tricks and tips from the chef
- Minced meat cutlets are best made with a meat grinder, not a blender or food processor.
- Add the soaked bread to the mince. For this it is better to use already dried bread.
- In the mince, add twisted onion or finely chopped onion. He will give the cutlets spice and juiciness.
- Cutlets will be tender if you add sour cream or mayonnaise to the mince.
- Twist the minced meat at least twice.
