Once it was a fried piece of meat with a rib bone. Over time, everything changed.
Those who have gone through the harsh school of our catering in students or at work, at the sight of this one word involuntarily have memories of these products from bread and meat. In the distant 70s, gray-haired academicians from the pages of newspapers informed us that bread improves the structure of meatballs and their organoleptic characteristics. Yes, the bread is added to the patties, it is not a secret. The question is in the amount of bread and as a stuffing. Is bread important? Is replacement possible?
Easy. We proceed to the manufacture of cutlets with buckwheat and egg.
• minced beef and pork in the proportion of 50x50 (you can take other ratios of meat) - 300 g;
• one-third cup of buckwheat, one hard-boiled egg and one onion;
• a few cloves of garlic, salt, seasoning for beef and grand masala to taste
• vegetable oil - 2 tablespoons;
• ketchup / lecho sauce - 3 tablespoons.
Put the minced meat in a deep cup and add seasonings and chopped onions.
Add a little salt and knead the stuffing with your hands.
After that, add the minced chopped chicken egg, boiled in advance boiled.
Buckwheat is also necessary to boil or take a little ready buckwheat porridge. Approximately 100 g for this amount of minced meat. You can, of course, put more buckwheat, making the burgers very dietary, but there is a danger that they will fall apart when roasting.
Mix the minced meat thoroughly until smooth.
Divide the minced meat into 6 equal parts and make small patties of them.
Among connoisseurs, the controversy about the shape of cutlets does not abate. They are said to be oblong. In our cutlets, the main thing is content, not form.
We take a large frying pan, pour vegetable oil into it and set it on medium heat. Here the ways of making meatballs diverge a bit.
If the cutlets turned out loose, it is better to roll them in flour or other breading. If the buckwheat is laid a little and the stuffing sticks together well, you can fry the patties without prior preparation.
After 5 minutes of frying on one side, gently turn the cutlets and fry the other side. Dissolve ketchup in a glass or lecho with a small amount of water and fill in cutlets. In this form, they need to be put out on low heat for 15-20 minutes and removed from heat.
Cutlets with buckwheat and egg are ready. They have their own watering with tomato content. Serve them with a side dish of pasta, which is perfectly perceived gravy with tomato. The dish is decorated with greens and slices of pickled tomatoes.