Cutlets with filling is not only tasty, but also very interesting.
The dish will please a pleasant surprise, which may consist of anything.
It is prepared simply.
Indulge stuffed meatballs?
Stuffed Patties - General Cooking Principles
For stuffed products prepare a dense mass of cutlet, which is well amenable to modeling. Its task is to qualitatively seal the filling so that the latter does not flow out during the heat treatment process. For meat, you can use any meat or poultry, if the recipe does not specify the type of product.
What the filling is made of:
• eggs;
• cheese;
• meat products, offal, lard:
• greens and vegetables;
• mushrooms.
In the filling add all sorts of spices. If the cutlet mass is sufficiently lean, then inside you can lay a piece of butter, add lard or fat sour cream.
Form the product manually, laying in the center of each patty stuffing. The surface is smoothed with hands that can be moistened in water. Then the products are paned with flour, crackers. Cutlets are fried in butter in a frying pan or baked in the oven. Steamed stuffed products are rarely cooked.
Recipe 1: Stuffed Egg Patties
Recipe amazing stuffed meatballs with egg. Chicken eggs are used. Therefore, the products are large, weighty. But you can always lay inside the egg quail and make the meatballs smaller.
Ingredients
• 0.6 kg minced meat;
• 1 onion;
• 5 eggs;
• 7 tablespoons of breadcrumbs;
• 40 ml of oil;
• spices
• a little parsley.
Cooking
1. Immediately boil 4 eggs. One left in raw form for breading finished products.
2. Take the stuffing. It can be absolutely anything, but the most delicious is obtained from mixed meat. Add to it the chopped onion, salt and pepper, add a little parsley. 3. Stir minced meat, put in the fridge for now.
4. We clear boiled eggs.
5. Beat the raw egg with a fork, pour the breadcrumbs next to the bowl.
6. Pour oil into the pan and put on the stove.
7. Take minced meat and divide into 4 parts. We form cutlets by placing inside a boiled egg.
8. Dip the product in a raw egg and thickly breaded in bread crumbs, pressing the crumb with your hands.
9. Fry the chops in hot oil until golden brown. Cover the dishes do not need.
10. We shift in the form and send for 20 minutes in the oven. We warm up at 170 degrees.
Recipe 2: Stuffed Cheese Patties
Recipe most delicate stuffed cheese patties, which are prepared in the oven with pre-frying in a pan. In fact, you can use any meat. In the recipe is pork and beef in half.
Ingredients
• 0.5 kg of pork;
• 0.5 kg of beef;
• 0.1 kg of bread;
• 2 onions;
• 0.2 kg of cheese;
• flour;
• 2 eggs;
• some milk;
• spices, oil.
Cooking
1. Immediately pour the pieces of white bread with a small amount of milk and let it soak. Instead of milk, you can take cream, any broth.
2. We clean the onions, cut the washed pieces of meat and twist together through a meat grinder. We also send bread soaked and slightly squeezed from milk.
3. Add spices and raw eggs, thoroughly knead the mince and ready! We divide it into pieces on average 100 grams.
4. Slice the cheese according to the number of cutlets.
5. We take a piece of minced meat, put it on a palm, place a piece of cheese in the center and give it an oval shape.
6. Dip the products in flour, then fry on both sides in hot oil for a minute.
7. Spread on a baking sheet and put in the oven for 25 minutes. Cooking at 180 degrees.
Recipe 3: Stuffed Mushroom Patties
To make wonderful meatballs stuffed with mushrooms, you will need fresh champignons. But not less tasty is obtained with pickled mushrooms, and absolutely any. It is interesting to see the honeycombs, laid entirely. Stuffing is used from beef. Ingredients
• 0.7 kg minced meat;
• 0.5 cups of milk;
• 0.25 kg of fresh champignons;
• 0.1 liters of oil;
• some flour;
• 1/4 of white bread;
• 2 onions;
• 1 egg;
• spices.
Cooking
1. As usual, immediately pour milk over the bread. Remove the crust, leave only the crumb and soak for 15 minutes.
2. Obzhivaem bread and grind with the help of a meat grinder with one onion and cut beef.
3. Put the seasoning into the mince, beat the egg and stir. We remove in the refrigerator, let it insist so far.
4. Dice the remaining onion and also the mushrooms. Pour some oil into the pan, immediately lay out all the stuffing and fry. As soon as all the water boils away, add salt and fry for a couple of minutes. Cooling filling. You can add a little green garlic to it.
5. We take out the mince and make the usual burgers with a filling, as which we use fried mushrooms.
6. Formed products are breaded in wheat flour.
7. Heat the oil and fry the patties on both sides.
8. When all products are overcooked, return them to the pan, cover with a lid and simmer for about ten minutes. You can pour a little water or broth.
9. You can also put the patties in a saucepan or cauldron and put in the oven for about twenty minutes.
Recipe 4: Stuffed Liver Patties
For the preparation of such stuffed liver patties, chicken mince is used. It is advisable to cook it yourself, because the purchased counterpart usually contains a lot of skin and fat, minced meat turns out to be weak, and the products are strongly roasted.
Ingredients
• 1 kg of minced chicken;
• 0.2 kg liver any;
• 0.1 kg of onion;
• 0.05 kg butter;
• flour or crackers;
• 4 slices of bread;
• spices;
• one egg;
• butter.
Cooking
1. Finely chop the onion and send to the frying pan with butter, fry for two minutes.
2. Add twisted liver, salt and pepper, fry the same amount. Turn off and cool. Juicy stuffing is ready! 3. Minced chicken seasoned with spices, add soaked, but well-pressed bread and put one egg. If suddenly the stuffing turns out weak, then we pour a little breadcrumbs into it and let the mass stand.
4. Pour some oil into the pan and immediately put it on the stove, as then your hands will be soiled.
5. We put some stuffing into the palm, make a flat cake, put the liver filling in the center and form the chops.
6. Rolls products in crackers or in flour.
7. Now just fry in the pan. After turning it is necessary to cover the lid and allow the products to steam inside.
Recipe 5: Stuffed Pepper Patties
Vegetable fillings add special juiciness and freshness to the stuffed meatballs, and also help the stomach to cope with the meat. Here, as the main ingredient is used pepper.
Ingredients
• 0.5 kg minced meat;
• 2 pieces of bread;
• 100 ml of milk;
• 1 egg;
• salt with pepper;
• breadcrumbs.
For the filling:
• 2 bell peppers;
• 1 carrot;
• 1 onion;
• butter;
• garlic clove;
• spices.
Cooking
1. Prepare the cutlet mass of onion overturned with minced meat, add the soaked bread and spices, put the egg.
2. Dice onion and pepper, carrot three. First we send the onion to the pan, a carrot in a minute, and then the pepper. Fry vegetables until soft, salt and cool.
3. Squeeze garlic clove into the filling. When frying it is better not to add it in order not to lose the flavor.
4. And now we form small burgers, in which we put vegetable filling. Products can be given any shape at its discretion.
5. Serve the patties and fry in hot oil. After turning them, cover them to prepare inside.
Recipe 6: Stuffed Meatballs with Potato
Well, where is our man without potatoes? Even stuffed meatballs are often cooked with your favorite root vegetable. For the filling is used boiled potatoes with lard. It may be just salted or smoked. Ingredients
• 0.7 kg minced meat;
• 2 boiled potatoes;
• 2 cloves of garlic;
• 0.1 kg of fat;
• 1 egg;
• salt and pepper;
• 2 pieces of bread;
• 1 onion;
• some milk;
• flour and butter.
Cooking
1. In the twisted meat, add chopped onion, put the pre-soaked bread and raw egg. We fill the mince with spices, stir and put in the fridge for a while.
2. Clean the boiled potatoes. Then rub on a coarse grater, add chopped lard and chives. To taste you can add greens. If the bacon is not very salty, then season the stuffing to your taste.
3. We get mince, sculpt patties, do not forget to lay the stuffing. For breading use flour.
4. Fry the product over moderate heat until cooked.
5. Or shift to a baking sheet and bake in the oven.
Recipe 7: Stuffed meatballs with mushrooms and melted cheese
Recipe insanely fragrant and very tasty stuffed meatballs with processed cheese. Mushrooms are used marinated. Cutlet mass is prepared with semolina.
Ingredients
• 0.6 kg veal;
• 0.2 kg fat;
• 70 grams of sour cream;
• 3 spoons of semolina;
• 1 egg;
• 2 onions;
• spices, greens;
• breadcrumbs;
• 0.1 kg pickled mushrooms;
• 2 cheese;
• 1 clove garlic.
Cooking
1. We twist the veal with lard and onion, add sour cream with semolina. Mince the salt, put any spices and drive an egg. We take a lot in hand and intensively beat off on the table. We clean in the refrigerator for half an hour.
2. Grind curd cheese or just chop finely. Add to them the mushrooms, which are also finely cut. For taste we put a clove of garlic and greens. All this stir.
3. We get previously cooked stuffing, which is insisted. Divide into equal pieces. The size can be any, but it is better not to make small cutlets, since it is difficult to put stuffing in them.
4. We form oval cutlets and breaded in breadcrumbs. You can also in flour or semolina. 5. Fry on both sides until golden brown. While we shift in a bowl.
6. As soon as the last chops fire, return everything back to the pan, pour in a couple of spoons of water, cover and simmer for a few minutes.
Stuffed Patties - Tips and Tricks
• The most delicious patties are made from personally twisted meat. Stuffing, bought in the store, often made from low-grade raw materials.
• Bread - a great additive for the cutlet mass. It increases the output of the dish, improves the taste and makes it more tender. But the bread should not be too much, otherwise you can achieve the opposite result. But 500 grams of meat is enough 2-3 slices.
• No milk? Soak bread for meatballs can be in any broth, in cream or simply in water. But do not add a lot of fluid.
• The taste of meatballs depends not only on the meat, but also on the spices used. Try adding minced paprika, tomato paste, flavored seasonings, freshly ground pepper and the dish will sparkle with new notes.
• A large number of eggs can make burgers harder. To avoid this, you can add only the yolks or not to lay more than one egg per kilogram of other ingredients.
