What do they eat cutlet with? Of course, with a side dish! Without it, the dish is incomplete, and the plate seems empty. Cooking options for garnishes are many, but not everyone will approach the meat or fish cutlet. What to do if it is made from liver or vegetables? Solve riddles!
Side dishes for meatballs - general principles of cooking
Side dishes are boiled, fried, stewed and baked. The type of cooking depends on the main product used, as well as the method of cooking the patties. If it is steam and diet, then a side dish of chips will look ridiculous. You also need to pay attention to the compatibility of products. For example, meatballs with rice are never served with boiled rice or pasta. And vegetable cutlets with cabbage hodgepodge or stew.
What are the side dishes made:
• vegetables;
• cereals;
• pasta;
• mushrooms.
Sometimes they mix several products from different categories. For example, side dishes of cereals can be supplemented with vegetables or mushrooms. Pasta is never combined with cereals.
In addition to the main ingredients, for the preparation of side dishes used fats, spices, various sauces and greens. Canned and fresh vegetables may also appear in the design of the dish, if they are not present in the side dish.
Squash garnish for meat patties
Squash is something that can be used unmistakably as a side dish for meat patties. They improve digestion, do not burden the stomach and are very helpful. It remains only to cook them delicious.
Ingredients
• 3 young zucchini;
• zest of 1 lemon;
• 3 cloves of garlic;
• butter;
• 1 bunch of greens;
• salt and pepper;
• 3 eggs.
Cooking
1. Chop the greens and garlic, add the zest and mix well. Leave the mixture next.
2. Cut the courgettes into circles no more than 0.5 cm. 3. Beat eggs with salt with a fork.
4. Heat the butter in a skillet, dip the eggs in circles of the zucchini alternately and fry on both sides. The egg will not allow vegetables to absorb fat and will contribute to the rapid appearance of golden brown.
5. Put the mugs in a bowl and immediately sprinkle with an aromatic mixture of greens with zest and garlic.
6. The following roasted zucchini stacked on top, giving the flavor to open.
7. Spread fried zucchini circles on a plate, do not forget to add a cutlet.
Potato Garnish for Fish Cakes
Fishcakes are often lacking juiciness and the side dish must cover this deficiency. A wonderful option for cooking potato dishes, but not quite normal. For such a side dish for fish cakes you need milk.
Ingredients
• 1 kg of potatoes;
• 300 ml of milk;
• salt;
• 0.5 buns of dill;
• 1 tsp. sweet paprika;
• 50 grams of drained oil.
Cooking
1. Clean the potatoes and cut into small slices. Wash and pour milk.
2. Add a piece of butter and set to boil. The liquid will not completely cover the potato, as it should be.
3. After boiling, reduce the heat and stir the potatoes every 10 minutes. Cook until soft.
4. 5 minutes before the end of the dish add salt and add the paprika, stir.
5. Turn off, take a spoon and begin to intensively stir the potatoes so that the remaining large pieces break up.
6. Sprinkle garnish with dill, put the fish cutlet and send to the table!
Garnish for lentil chicken cutlets
Much has been said about the benefits of lentils, we will not repeat. But we will tell you the recipe for a wonderful side dish for chicken cutlets. Color lentils and grade do not matter.
Ingredients
• 2 onions;
• 0.4 kg lentils;
• 2 carrots;
• 1 spoon of butter;
• 3 spoons rast. oils;
• spices.
Cooking
1. Wash lentils and cook almost until ready in water. The exact time depends on the variety. Salt a little in the middle of cooking. 2. Drain the liquid, leaving 0.5 cups.
3. Clean the vegetables and chop straws.
4. Put both types of butter in a frying pan and fry carrots with onions.
5. Add lentils to vegetables, pour in the liquid left before, cover and simmer for another five minutes.
6. It remains to fill the side dish with spices, herbs, you can add garlic and you're done!
Rice garnish for liver cutlets
Liver is a peculiar product and it is important to choose the right supplement for it. As a side dish for liver cutlets, you can use different cereals, but rice is especially advantageous with it.
Ingredients
• 0.2 kg of rice;
• 1 onion;
• 0.1 kg green beans;
• 0.1 kg canned peas;
• salt and pepper;
• 0.5 buns of dill;
• 40 grams of oil rast.
Cooking
1. Cook rice. We wash the grits well and pour at least a liter of water. Cook until soft, but do not boil it. Do not forget to salt the water. Merge into a colander.
2. While the rice is boiling, heat the butter in a skillet and add the shredded onions. Fry for a moment.
3. Add the frozen green beans, cover and simmer for another 10 minutes.
4. Evaluate the beans for readiness. If it is already soft, then open the lid, evaporate the water and fry slightly.
5. Add the green peas, freed from the liquid. We salt, we pepper.
6. Next, lay out the rice, stir and cover the pan for two minutes with a lid. We warm up the side dish so that the taste of the ingredients merges together.
7. Open, add the dill and it's done! It remains only to combine with liver patties, but this is already done on the plate.
Garnish for cabbage fish cakes
For cabbage side dish for fishcakes, you also need tomato paste or fresh tomatoes.
Ingredients
• 0.7 kg of cabbage;
• 0.1 kg of onions;
• 0.15 kg of carrots;
• 0.05 kg of oil;
• 2 tablespoons of pasta or 2-3 tomatoes;
• spices.
Cooking
1. We take a large stewpot or just a cauldron. We pour all the oil into it at once and send it to warm up. 2. Cut the onion into any pieces and throw in the cauldron.
3. Add shredded carrots, fry.
4. After a couple of minutes, the turn of cabbage and chopped straws comes up. Fry until half cooked.
5. Dilute a tomato with 100 ml of water or simply rub the grated tomatoes. Pour into cabbage.
6. Salt, pepper, cover and simmer until soft. When serving, sprinkle with dill or parsley.
Pea garnish for chicken cutlets
Pea puree is a delicious dish that can serve as an excellent side dish for chicken cutlets. Choose peas, better halves or crushed.
Ingredients
• 2 glasses of peas;
• 100 gamma butter;
• 1 bow;
• 1 carrot;
• 4 glasses of water;
• salt.
Cooking
1. Soak peas in cold water for at least 5 hours. Then this water is drained, the product is washed and we fill the prescription liquid. Put in the pan half the butter. We put to boil on the stove, stir it so that the peas are not burnt. We give him a good boil.
2. Pour the remaining oil into the pan and fry the onion and carrot.
3. As soon as the peas are cooked, add the roasted vegetables, salt and let them simmer for about ten minutes.
4. Using a blender, make them cooked peas puree. If it turned out a little liquid, then you do not need to worry. Thicken very quickly.
Garnish for vegetable cutlets
The most difficult question for many housewives. What to use as a garnish for vegetable cutlets, for example, from onions, beans, pumpkins, potatoes? Win-win option - cereals, for example, buckwheat. Cook tasty?
Ingredients
• 1 cup of buckwheat;
• 2 spoons of butter;
• 2 glasses of water;
• 1 small carrot;
• seasonings.
Cooking
1. We go over the buckwheat, rinse it and lightly dry it with a towel.
2. Spread grits in a dry frying pan and fry. As soon as the buckwheat leaves a pleasant aroma, and it will darken, we shift it to the saucepan.
3. Add a pinch of salt and prescription water, which by this point should already boil. 4. While the porridge is boiling, rub the carrot finely and fry in butter.
5. We shift from the pan to the almost finished porridge. Stir.
6. Cover and cook until the end. Stir well before serving. For beauty, you can add a little canned peas.
Garnish for rice and mexican fish cakes
Variant of elegant garnish for fish chops, which is very simple and easy to prepare. The dish turns out bright and tasty. And it is ideal for any fish, including the red one. Used frozen Mexican mixture.
Ingredients
• 0.2 kg Mexican mix;
• 0.12 kg steamed rice;
• 2 spoons of soy sauce;
• 1 onion;
• 3 spoons of butter;
• greenery.
Cooking
1. Boil rice in a saucepan, we water salt. Then drain the broth.
2. Cut the onion into small cubes and fry in a frying pan.
3. Add the Mexican mixture to the onions and cook together for about ten minutes.
4. Add previously boiled rice and soy sauce. Stir and taste. If necessary, pour in another sauce or just add a little salt.
5. Simmer the dish under the lid for another three or four minutes.
6. Done! When serving, add a fishcake and a few sprigs of greens.
Vegetable Garnish for Chicken Cutlets
Recipe amazing garnish for chicken cutlets, which can also be used as a separate dish. Zucchini can be changed to eggplant or pumpkin. But the blue ones will need to soak in advance to get rid of the bitterness.
Ingredients
• 3 zucchini;
• 0.2 kg of champignons;
• 4 tomatoes;
• 3 sweet peppers;
• butter;
• Italian herbs;
• 2 onions;
• salt.
Cooking
1. Cut the peeled onion bulbs. Throw in a cauldron with butter and begin to fry.
2. Dice the champignons and send to the onion. Fry together.
3. Next add zucchini and Bulgarian pepper, cut into slices, but not finely. Cook for about five minutes, evaporate the juice. 4. While vegetables are being cooked, pour boiling water over tomatoes, peel and cut into cubes.
5. Salt vegetables, add a few Italian herbs and lay them with tomatoes. Mix well and cover.
6. Tom the dish for about five minutes and turn it off.
Garnish for meatballs - tips and tricks
• Any garnish will be more delicious if cooked in broth. It is optional to use meat broth. You can take fish, mushroom, vegetable broths, if they do not contradict the taste of the dish.
• The easiest way to make a side dish original is to add something bright and tasty to it. An excellent additive for cereals and vegetables is canned peas, corn, you can add a little pickled mushrooms, olives. And, of course, greens in all its forms.
• Buckwheat porridge does not necessarily cook. You can wash the cereal (fry if desired), then pour it into a thermos and pour boiling water in a ratio of 1: 2. Put a piece of butter, salt. And after 4 hours you get tasty and crumbly porridge.
• Cutlets and side dishes should have the same temperature. Cold side dish will not decorate even the most delicious meatballs and vice versa. If any component of the dish is cooked earlier, then heat it just before serving. Several times this can not be done.
