How to fry delicious homemade minced meat patties? Such, so as not to fall apart, but turned out juicy, crisp, ruddy, neat! I share a few secrets of cooking delicious cutlets.
Ingredients for Homemade Cutlets
- 300-400 g of minced meat (the most delicious effect is the combination of several types of minced meat - for example, in equal proportions of pork and beef);
- 1 small onion;
- 1 medium potato;
- 1-2 cloves of garlic;
- 1-2 slices of white bread;
- some milk;
- salt, freshly ground black pepper to taste;
- sunflower oil.
Method of making homemade meatballs
The most delicious chopped burgers are made from small pieces of meat. However, without good knives for meat, it is difficult to grind it, so you can use the simpler option - to twist the meat in a meat grinder with a large grid. Even if you pass the meat through the usual net - homemade minced meat will be better than that bought at the market or in the store, since you will be sure that you put meat, vegetables, spices in homemade meatballs - and nothing more.
So, we mix two kinds of minced meat, obtained by assorted salt, pepper, mix. Slices of bread are soaked in milk: first on one side, then on the other.
Onion, potatoes, garlic, clean, wash.
We twist the indicated ingredients in a meat grinder or three on a grater: onions - in coarse, garlic and potatoes - in small ones. At the same time, you can twist the bread soaked in milk (or just carefully crush the bread with your hands).
Add the minced grated onion, garlic, potatoes, bread. Are you surprised by the presence of potatoes in meatballs? This is precisely one of the secrets: cutlets with the addition of raw potatoes are especially juicy. Some housewives instead of potatoes add raw cabbage. And also, according to your desire, you can put grated carrot or chopped greens in minced meat for homemade meatballs. Vegetable supplements give the burgers juiciness and special taste, and bright orange and green speckles in stuffing look very interesting!
Mix well stuffing. Prepare a plate of flour for rolling patties, and put the frying pan with sunflower oil to warm up.
After wetting hands in water, we collect a portion of minced meat for 1 patty and with force we throw it several times from hand to hand. Thus, we “beat off” the stuffing, and the homemade burgers are neat, do not fall apart during frying.
Every cutlet is rolled in flour from all sides. Instead of flour, you can use semolina or breadcrumbs. Very successful is the breading in the egg and crackers: after dipping the cutlet into the beaten egg, roll it in the breadcrumbs, then repeat the procedure.
This double breading is crispy, crisp and very appetizing. It is ideal for burgers with a filling - for example, in Kiev or with cheese in the middle: the crust does not allow “surprise” to escape from the cutlet. And ordinary homemade meatballs can be simply rolled in flour - it will also be delicious.
Put the patties in the pan with the heated sunflower oil. First, the fire must be more than average to grab the crust. Then reduce the heat to “less than average” and cover the pan with a lid so that the cutlets are well steamed in the middle.
Cooking patties under the lid for 5-7 minutes, until the mince color changes. Then we turn over with a fork to the second side and fry without a lid on medium heat until golden brown.
We remove the ready-made homemade burgers on a plate and serve with a side dish of vegetables, cereals, pasta or potatoes, decorating with sprigs of fresh greens.