Meat cutlets with vegetables always turn out juicier, healthier, less calorie and fatty than classic ones meat cutlets. Vegetables can be different, at your discretion: cabbage, pumpkin, carrots, beets, zucchini, etc. They are always added to minced meat only in their raw form.
I prefer meat cutlets with pumpkin or cabbage.
Ingredients :
- chopped meat 600,
- pumpkin or any other vegetable - 300 g.
- onion – 1 small,
- 1 egg yolk,
- 2 cloves of garlic,
- salt, pepper, spices to taste,
- bran – 2 tbsp.
Vegetables are always taken at half the weight of minced meat. Instead of bran, you can put a bun soaked in milk.
I always use bran in minced meat when adding a soaked bun is required (see), but I try to do without buns and bran altogether, if possible. In this recipe, the addition of dry bran is due to the fact that any vegetable added to the minced meat will produce juice, and the bran will absorb this juice and swell, removing excess moisture.
Preparation:
- Grind the onion and garlic (I usually put the onion through a meat grinder along with the meat), add them to the minced meat.
- Also chop the pumpkin (I do this in a chopper, you can just grate it) and add it to the minced meat along with egg yolk, salt, pepper, spices and bran
- Form cutlets from the resulting minced meat and vegetables and fry on both sides under the lid. You can roll the cutlets in flour and make them more fried with a crust, or you can simply cook them in a double boiler - this will be the ideal option.
Such cutlets always turn out lighter, healthier and less fatty, as well as juicy and tender thanks to vegetables. They can be served with or without a side dish - as you wish. And, having mastered this recipe, you can always make different meat cutlets with vegetables, adjusting their taste by adding all kinds of vegetables.
Other delicious cutlet recipes:
Bon appetit and be healthy! Leave your comments - Feedback very important!
Ingredients:
There is no need to adhere to strict recipes or weigh products. We do everything offhand, so to speak, based on the amount of minced meat available.
- 250 grams of minced meat (I have about this much left over from making soup)
- grated carrots is about the same volume as minced meat
- 1 medium onion
- 1 clove of garlic
- 40-50 gr hard cheese(any)
- 1 tbsp butter
- dill, parsley
- salt, ground black and red pepper to taste and desire (you can use ready-made mixture peppers for meat or barbecue)
- breadcrumbs
- vegetable oil for frying
Method for preparing meat cutlets with vegetables:
Place minced meat in a bowl. Salt and pepper. Add your favorite meat spices.
Add grated carrots, garlic, finely chopped onion, finely chopped herbs.
Mix everything well and add softened butter and grated cheese.
Mix well again and form into patties.
Pour breadcrumbs into a plate and coat the cutlets.
Place the finished cutlets on cutting board.
Fry the cutlets in a frying pan in vegetable oil until cooked.
IN general cutlets and ready. You can eat it with a side dish or just with bread. Who likes it how? My husband loves to eat meat, cutlets with sauce. So I continued preparing the sauce in the same pan. Remove the cutlets from the pan. Place the pan on the fire again.
Add a tablespoon (or a little less) of flour to the remaining fat and fry it. Next add a tablespoon tomato paste, mix everything well. And add little by little hot water(for this I warmed the water in the kettle in advance). Cook the sauce over low heat, stirring constantly and adding water if necessary. Make the sauce to the thickness you need. Yes, don’t forget to add salt to the sauce afterwards. I do this when the sauce is almost ready, focusing on its quantity so as not to oversalt. You can add a pinch granulated sugar to enhance the taste.
The sauce can be served separately, or you can simmer the cutlets in it.
Well, the tasty, original and quick-to-cook cutlets are ready. All you have to do is prepare the side dish and dinner is ready. But here I was lying a little, because buckwheat porridge I prepared it as a side dish along with the cutlets.
Bon appetit!
Cutlets made from minced meat can be quite budget dish. Moreover, significant savings will not affect the taste of the cutlets; on the contrary, the cutlets will become tastier. Give a banal and tired look to a regular dish new taste very simple - add to minced meat fresh vegetables. There is no need to buy the most expensive and selected ones; take vegetables that are in season. Sweet bell peppers, onions, carrots, potatoes, cabbage (cauliflower or white), pumpkin. While there is plenty to choose from, I suggest preparing meat cutlets with assorted vegetables from bell peppers, onions, potatoes, carrots and herbs.
Meat cutlets with vegetables - recipe
500 grams of lean pork (you can take beef or veal)
1 large onion
1 sweet pepper
1 small carrot
1-2 small potatoes
2-3 cloves of garlic
2-3 slices white loaf(soak in milk or water)
Thyme, ground black and red pepper
Vegetable oil
Grind the meat in a meat grinder. You can make the process of preparing cutlets easier and buy ready-made minced meat.
Peel the potatoes and grind them in a meat grinder. bell pepper cut into two halves, remove the stalk with seeds, cut the pulp into very small pieces.
We also cut the onions and carrots very finely. Fine cutting is needed to make the minced meat more uniform.
Mix all the vegetables and minced meat, herbs, bread soaked in milk and the egg. Add spices, salt, ground pepper.
Place the minced meat in the refrigerator for half an hour and then form small oblong cutlets.
Fry the cutlets on both sides in oil until golden brown crust. To prevent them from burning, watch the fire; it is better to fry the cutlets over medium heat. Add oil as needed.
Transfer to a cauldron or thick-walled pan. For tomato sauce Grind a few tomatoes in a meat grinder and pour into the cutlets. Add finely chopped onion, salt and pepper to taste. Add a little water and simmer the cutlets for 10 minutes over low heat.
Serve meat cutlets with vegetables with any side dish or with. Bon appetit!
I would like to immediately draw your attention to the fact that this dish is not made from vegetables - we have delicious meat cutlets with the addition of zucchini, carrots and onions. And I can’t help but say that they taste incomparable, very tender and juicy. It should be noted that they are preparing in the usual way, it’s quite simple and doesn’t take much time. To prepare these wonderful cutlets with vegetables, it is best to use mixed minced meat and make them small in size so that they keep their shape during frying. Their taste and juiciness are truly amazing, and at the same time you feel that these are absolutely normal meat cutlets, because they are very appetizing and satisfying. You can serve them with any side dish or even without it, with a good portion of fresh vegetable salad.
Ingredients:
- 1 kg mixed minced meat
- 200 g young zucchini
- 1 small carrot
- 1 onion
- some greens (optional)
- 2 eggs
- 2 pieces white bread without crust
- salt, pepper, seasonings to taste
- vegetable oil (for frying)
Cooking method
Grind the zucchini in a meat grinder (preferably with a large mesh) and squeeze out the released juice, chop the carrots, onions and herbs in the same way. Soak pieces of crustless white bread in beaten eggs. Then mix everything with minced meat, salt and pepper and knead it well and lightly beat it on a bowl, it should be tender and homogeneous. I do not bread these cutlets, but form them with slightly damp hands and immediately fry them in sufficient quantity heated vegetable oil. These are fried incredible cutlets with vegetables does not take long, about 7 minutes on each side until cooked and golden brown. At the end of cooking, you can optionally simmer them for a few minutes under the lid. Bon appetit.
Do you want juicy and healthy cutlets? Then cook them with the addition of vegetables. The cooking technology does not change, but still, I will share with you some subtleties that you may need.
Photo ready cutlets with vegetables
Recipe contents:
Many housewives add to minced meat for cutlets various vegetables. This is mainly onions or garlic. However, why not deviate from the generally accepted rules and introduce something new to the recipe. After all, the set of vegetables can be very different. Potatoes, cabbage, zucchini, beets, pumpkin, carrots, etc. would be appropriate here. Thanks to the vegetables used, the cutlets will acquire a richer aroma, taste and will turn out much more appetizing!
The main secrets of cooking cutlets with vegetables and meat
- Minced meat should only be homemade and freshly prepared.
- The meat can be twisted or finely chopped.
- Vegetables are put into minced meat raw.
- Vegetables are grated or twisted.
- Onion required ingredient- it adds juiciness. It's always twisted.
- The egg is necessary to ensure that the cutlets do not fall apart in the pan.
- The minced meat is mixed thoroughly. Then the cutlets are evenly juicy and tasty.
- Beat the minced meat - then the cutlets will definitely not fall apart during the frying process.
- The cutlets are made with wet hands so that the minced meat does not stick to the palms.
- A frying pan with a thick bottom.
- The oil is hot and the frying pan is clean.
- After the batch is fried, all burnt pieces are removed from the pan.
- Calorie content per 100 g - 122 kcal.
- Number of servings - 20 pcs.
- Cooking time - 50 minutes
Ingredients:
- Pork - 400 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Salt - 1 tsp. without a slide or to taste
- Onion - 1 pc.
- Vegetable refined oil- for frying
- Garlic - 3 cloves
- Egg - 1 pc.
- Ground black pepper - a pinch or to taste
Cooking cutlets with meat and vegetables
1. Clean the meat from films and veins. Cut off excess fat, rinse and dry with a napkin. Peel, wash and dry the potatoes, carrots, onions and garlic. Install a meat grinder with a medium attachment 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 other 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. Do this option at least 10 times.
4. Form cutlets oval shape and place to fry in a well-heated frying pan with oil. Cook them over medium heat because... on a large flame they will burn, and on a small flame they will simmer.
5. Turn the cutlets over reverse side and fry them until golden and golden brown. You can check the readiness as follows - press the cutlet with a flat spatula - the juice should ooze out a little. If it is transparent, the food is ready, if it is red or pink, fry more.
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