Minced meat cutlets with zucchini
Why don't we make cutlets so that there will be enough for 1-2 days, and no one would leave hungry ?! Together we will take up their preparation, but first we will decide on the recipe. Of course, you can pay back to the classics, but we do not go the easy way. We prepare minced meat from a mixture of pork and beef, and for juiciness and a special taste, add zucchini there.
Ingredients
Servings 6- 600 g beef pulp
- 500 fatty pork
- 200 g of zucchini
- 100 g white bread
- 2 yolks
- 1 large onion
- 2 garlic cloves
- 10 g of ghee
- salt
- flour for rolling
- freshly ground black pepper
Cooking
Step 1
If desired, peel the zucchini, grate it on a medium grater. Cut off the crusts from the bread, cut the crumb into pieces and mix it with the zucchini, leave for 7-10 minutes. Finely chop or grate the onion, chop the garlic.
Step 2
Cut the beef and pork into medium pieces, pass through a meat grinder. Use your hands to toss the minced meat with the onion and garlic, adding the zucchini bread, egg yolks and 3-4 tbsp. l. water. Salt and pepper.
Step 3
Beat the minced meat, collecting it in a ball and throwing it with force on the work surface. After 5–7 min. beating the minced meat should stop flying into pieces. Cover it and place it in the refrigerator for 30 minutes.
Step 4
With wet hands, form round plump patties. Dip patties in flour, shake off excess.
Step 5
Heat oil in a large heavy-bottomed skillet. Fry the cutlets over high heat on both sides until golden brown, then bring to readiness over low heat under the lid, turning from time to time.