Carrot cutlets with cottage cheese and semolina

Minced meat cutlets with semolina

Homemade meat cutlets are good in a variety of variations - no doubt about it. Today we are preparing pork cutlets, and, as luck would have it, not a piece of yesterday’s bread, or even white croutons, were on hand. Not a problem - eat semolina, and you’ll also save an egg. Cutlets with semolina differ from “bread” ones by having a more elastic consistency. Semolina actively absorbs moisture inside the cutlets, retains juices, which has a positive effect on their taste, and also, by swelling, makes the minced meat very viscous, and the cutlets retain their shape perfectly when frying, no egg is required. When cut, the cutlets look natural and meaty, the semolina is practically invisible. Meat juices alone will not be enough to make the cutlets pleasantly juicy, so we always add milk or broth to such cutlets. Minced meat is preferable to pork or pork-beef - with pure beef it will be a little dry, but chicken or turkey are also perfect. The remaining ingredients in the minced meat are standard: onions, garlic, if you want, and spices to taste. If desired, you can add chopped herbs (we sometimes add according to our mood, but not today :-)), or for a piquant juiciness - a little mayonnaise.

Preparation: 15 minutes
Preparation: 25 minutes
Output: 7 pcs

Beef cutlets with semolina

This meat cutlet recipe is eggless.
Instead of eggs, semolina serves as a connecting link. In the finished dish, semolina will not be felt, but will only add strength to the minced meat, while making the cutlets juicy and tender. If desired, you can use assorted minced meat. The main ingredient of these cutlets is a large amount of herbs - dill, parsley, green and onions. Spices can be added to taste, but simply with ground pepper it turns out great, just because of the large amount of fresh herbs. Cutlets can be either fried or baked. This recipe is also suitable for children, since the meat in them is dietary, you just have to use a double boiler or a slow cooker to use as little fat as possible. The cutlets turn out very tender and juicy. The minced egg makes the cutlets hard, so semolina is a good alternative. Even vegetable vegetarian cutlets use semolina instead of eggs. Look at unusual recipes for dishes without eggs: lazy dumplings without eggs, as well as cheesecakes without eggs. Try making these cutlets for every day or for a holiday, and you won’t regret it!

To prepare beef cutlets with semolina, you will need:

minced meat – 700 g onion – 2 pcs. dill, parsley, onion - 50 g each 20% cream - 150 ml loaf - 100 g semolina - 4 tbsp. salt, ground pepper - to taste vegetable oil for frying

How to cook beef cutlets with semolina:

1. Prepare minced meat. 2. Peel the onion and chop finely. Cut it with a knife, not in a meat grinder. If the onion is large, then 1 onion or 2 medium ones will be enough. If desired, you can add a couple of cloves of garlic. 3. Wash the greens and chop finely. You can also add cilantro. 4. Combine the minced meat with onions and herbs. Add semolina and stir. 5. Tear a couple of pieces of loaf into slices and pour in cream. It is better to peel the loaf from the crust so that there are no solid particles in the minced meat. Soak it for 10 minutes. Then add the loaf along with the cream to the minced meat. If you use milk, add a spoonful of sour cream to the minced meat. 6. Knead the minced meat and beat it well. Form cutlets. You can roll it in flour or fry it just like that. 7. Fry in hot vegetable oil on one side for 7 minutes, then turn over and cover with a lid. Fry for another 10 minutes over low heat. Serve the cutlets fresh with plenty of fresh vegetables and herbs.

Bon appetit!

What to add to cutlets instead of bread: 10 simple options

Bread crumb is not always the most successful filler for cutlets. It is not suitable for people who want to make a dish less calorie, as well as for those who are gluten intolerant.

Fortunately, there are many other products that will be excellent companions for minced meat in cutlets.

Here is a list of what you can add to minced meat instead of bread:

Semolina . It is considered the best substitute for bread - its ability to thicken the cutlet mass has saved more than one dinner. When adding it raw to the minced meat, let the mixture stand for 10-15 minutes and then mix thoroughly. If the semolina is boiled, then it will absorb less moisture, but it will be better to glue the cutlets together.
Potato . Raw potatoes are not suitable as a binding element, but boiled and mashed potatoes will be just right. Another good use option would be potato flakes: a lot of starch and no specific taste. They are poured dry to make the mass thicker.
Zucchini . This is a win-win option for those who want to reduce the number of calories in the finished dish. Its main drawback is that it makes the minced meat thinner. But the cutlets with it become soft and tender. To reduce the volume of liquid, place the chopped zucchini on a fine sieve to allow it to drain.
Soy . It can also be an excellent substitute for bread in cutlets. In terms of nutritional value, this filler is not much inferior to the minced meat itself. Rare cooks decide to spend the night soaking soybeans, and then another 2.5-3 hours cooking them. Therefore, more often the cutlets contain already prepared soy mince.
Cereals . They are no less often added to minced cutlets, like bread. They are slightly inferior to semolina due to their rigid structure, which can be felt in the finished dish. Therefore, it is better to choose steamed flakes for quick cooking, or pre-soak regular ones in milk.
Pearl barley . Whole grains require a long cooking time, but stores have long offered a quick-cooking option. Before adding it, add water and bring to a boil, then drain the water and repeat. This manipulation will help get rid of the characteristic taste inherent in this cereal.
Buckwheat flakes . Gluten-free bread replacement. They also help thicken the minced meat, but give a taste to the cutlets if you add more than 1/5 of the total amount.
Corn starch . Dry powder, easily soluble in water. Absorbs moisture well and makes minced meat viscous. Two significant disadvantages: it increases calorie content and makes the cutlets more elastic. But suitable for a gluten-free diet.
Peas . You can put it in cutlets instead of bread in the form of mashed potatoes or flakes. To eliminate the characteristic taste, it is better to drain the first water when cooking peas for puree. This problem does not arise with pea flour and flakes. As a filler, peas are nutritious, but are not suitable for people with gastrointestinal problems.
Lentils . When cooked, it gives a unique aroma to the dish, which disappears after cooling. Enriches cutlets with vitamins and microelements, but makes their taste rougher.

Vegetables such as carrots, beets, cabbage or cauliflower are a low-calorie vitamin supplement. But it is worth considering that their taste is clearly felt in the finished cutlets.

Here are ten replacement options for the usual loaf in cutlets. Try it and find the best one for you!

See also: Hercules porridge: how much to cook / water proportions

Video recipe for making cutlets without adding bread to the mince

How to cook fish

Semolina is also often added to minced fish instead of bread. Cutlets from this semi-finished product become tender, almost airy.

You can prepare them using the following set of ingredients:

1 pollock carcass (350 grams);
50 grams of semolina;
1 egg;
5 grams of salt;
bulb;
50 milliliters of whole milk;
a little ground pepper;
85 grams of refined sunflower oil.

To work, use a food processor.

Step-by-step instructions for preparing fish cutlets with semolina:

Rinse the fish carcass, gut it (if necessary) and clean it. After this, carefully cut the fillet from the bone.
Grind the peeled onion in a food processor.
Add fish fillet to it and repeat the process.
Add remaining ingredients (except oil). Turn on the combine and wait until the mass becomes as homogeneous as possible.
Place the prepared minced meat in the refrigerator for 45-50 minutes.
After the time has passed, form cutlets from it and fry them in boiling oil until golden brown.

Pasta or any porridge is suitable as a side dish for these cutlets.

From chicken breast

Chicken cutlets with semolina are no less tasty.

To prepare them you need a minimum set of ingredients:

500 grams of minced chicken breasts;
100 grams of semolina;
bulb;
salt;
half a cup of breadcrumbs;
classic pepper

To prepare a dish, follow these steps step by step:

Using a knife, carefully cut the meat from the bone.
Pass the chicken fillet and peeled onions through a meat grinder.
Add cereal, salt and a little pepper to them. Mix the products well, and then beat the prepared minced meat a little. Let it sit for about 20 minutes afterwards.
Place the frying pan on the stove and heat it well. Then pour oil into it and wait until it gets hot.
Pour the crackers into a deep plate.
With wet hands, slowly form the minced meat into oval shapes.
Bread in breadcrumbs, and then fry in a frying pan for 5 minutes on each side. The flame level should be medium.

Watch this video on YouTube
For such cutlets, boiled rice or tender mashed potatoes are ideal as a side dish.

How we do it

1 That's all we need to prepare a frying pan (7 pieces) of pork cutlets with semolina.

2 Wash the meat, cut it into pieces and grind it using a meat grinder, or take ready-made minced meat.

3 Peel the onion and pass it raw through a meat grinder along with the meat. If you use ready-made minced meat, you can add onion, finely chopped with a knife. If you like the bright aroma of onions in cutlets, then the onions can first be sautéed in a frying pan with vegetable oil until transparent, and only then added to the cutlet mass. If desired, add garlic.

4 Add semolina, salt, pepper and milk to the minced meat.

5 Thoroughly knead the cutlet mass and leave for 15-20 minutes in a cool place, allowing the semolina to swell in milk and meat juice.

6 “Throw away” standard size cutlets – a full handful.

7 Knock out the cutlets, tossing them forcefully from hand to hand, roll them into balls, bread them in flour - you should not use breadcrumbs, the cutlets will be steamed and the breadcrumbs will become soggy.

8 Give the cutlets a classic oval-flattened shape, or shape them roundly, in the form of meatballs.

9 Heat vegetable oil in a frying pan and fry the cutlets over moderate heat on one side until golden brown, then turn over and brown on the other side. This will take approximately 5 minutes on each side.

10 To be completely sure that the cutlets are ready, add a little boiling water to the frying pan, cover the frying pan with a lid and steam the cutlets over very low heat for 15 minutes. Ready

Our cutlets are very appetizing, although they do not pretend to be sophistication, so the most simple side dish is suitable for them, homemade - mashed potatoes, in principle, potatoes in any form - fried or boiled, as well as stewed vegetables, any porridge or boiled pasta. Cutlets are good both hot and cold - with a slice of bread or a salad of fresh vegetables.

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How to cook delicious and lean carrot cutlets?

We prepare products

The carrots should be thoroughly washed and peeled, then finely grated. Any food processor or an ordinary metal grater is perfect for this (in the second case you will have to work hard).

If you like to feel the carrot pieces, you can use a larger grater so that the carrots will be noticeable in the cutlets. Children usually like to not have to guess this ingredient in a dish.

There are recipes that recommend chopping already boiled carrots. In this case, you will need a blender or meat grinder. In all other respects the recipe will be the same.

Step-by-step cooking recipe

Carrot	1 kg
Onion	1 PC.
Semolina	5 tbsp. l.
Salt	0.5 tsp.
Granulated sugar	1 tsp.
Breadcrumbs	Taste
Black pepper	Taste
Sugar	Taste
Salt	Taste
Vegetable oil	For roasting

First, peel, finely chop and saute the onion until golden brown, then chop the carrots and combine it with the onion in a frying pan. Fry for 10 minutes over low heat, stirring constantly.
Now add a couple of glasses of water to the vegetables, add salt, a pinch of sugar and black pepper, stir and bring to a boil. Then cover the pan with a lid and simmer the carrots and onions for 15 minutes, stirring occasionally.
When the carrots are ready, gradually pour the semolina into the pan and simmer for 15 minutes, covered, until the semolina is softened. Then turn off the heat and leave the mixture to cool.
When the mixture has cooled completely, form it into cutlets, roll in breadcrumbs and place in a hot frying pan, after pouring vegetable oil into it. Fry on both sides until golden brown. Once cooked, cover and let the cooked cutlets sit for 10 minutes.
If you want to prepare an absolutely lean dish, frying in a pan can be replaced with steaming in a double boiler or slow cooker. This will protect your cutlets from unhealthy fried oil.

You can also bake the cutlets in the oven. The last two types of cooking will preserve the beneficial properties of carrots as much as possible.

Onion cutlets recipe

If everything is clear with other products, then not everyone accepts onions as a base for cutlets. Nevertheless, such a dish is worthy of special attention. There are many recipes for its preparation.

One of the most interesting options requires the following components:

500 grams of onions;
100 grams of semolina;
3 cloves of garlic;
2 raw chicken eggs;
salt;
1.5 glasses of tomato juice;
pepper.

To prepare these cutlets with semolina you need:

Peel and rinse the onion well.
Using a sharp knife, carefully chop it into small cubes. It is not recommended to use a blender or meat grinder in this recipe.
Add grated garlic and all other ingredients according to the recipe.
Mix everything well and let the minced meat stand for literally 10 minutes.
Slowly form patties with your hands. They stick together very well and don't fall apart.
Fry the preparations in a frying pan in boiling sunflower oil. The product can be considered ready as soon as a beautiful golden crust forms on its surface on both sides.
Place the finished products in a prepared container.
Heat tomato juice in a frying pan.
Pour over the cutlets and simmer over low heat for about 15 minutes.

To make the finished dish look more appetizing, it can be served on a plate covered with lettuce leaves.

Secrets of delicious cutlets with semolina

I learned about this option a long time ago from our neighbor grandmother.
My sister and I often spent time in her cozy kitchen, and she treated us to something tasty - cutlets or cutlets.

Later, when we grew up and became interested in recipes, grandma showed us and told us all the secrets of her delicious cutlets.

It turns out that she did not put a soaked loaf in the meat, like her mother, but dry semolina.

Why they add this cereal, I figured it out later. The fact is that bread or a loaf will never give the uniformity that semolina gives . The cereal itself swells when cooked, saturated with meat juices. That is, the minced meat will not spread during frying, as sometimes happens with ordinary cutlets, and the taste will be more purely meaty. In addition, semolina has a special effect - cutlets with its addition can even be cooked without eggs, they already hold their shape, while remaining airy and tender.

The most important thing is to choose the “right” minced meat . Fatty pork goes perfectly with semolina. Regular beef will be a bit dry and you need to either add a piece of lard to it, or mix it with pork.

Chicken and turkey are an excellent choice when fatty foods are too heavy for the stomach. And if you manage to make minced cutlets from rabbit meat, then the cutlets will turn out simply magical!

The meat should be put through a meat grinder, and it is better to choose the grate with the larger holes.

You can grind it in a blender, but it’s not so juicy.

Self-prepared minced meat is a guarantee that it will be delicious.

If you take store-bought, make sure that it is not too liquid or creamy.

Don’t be shy to smell it – the smell should be pure meat.

Important! Be sure to add a little ordinary water to homemade minced meat, or even better, milk or broth, the cutlets will be more tender. For 500 g only 70 ml! . Onions and garlic are another secret of aroma and taste

If you don't have fresh garlic, dried garlic will do. Choose the rest of the seasonings and spices to your taste, but regular ground black pepper is quite enough.

Onions and garlic are another secret of aroma and taste. If you don't have fresh garlic, dried garlic will do. Choose the rest of the seasonings and spices to your taste, but regular ground black pepper is quite enough.

And another important point is proportions. For 500 g of fatty pork you need to take 4 tbsp. cereals ! If you have chicken, then 3 spoons will be enough. The drier the minced meat, the less semolina! You can add half a spoonful more to store-bought ones.

Minced meat cutlets with the addition of semolina always keep their shape well, brown beautifully, and remain juicy and soft inside.

Description

Minced meat cutlets with semolina are a simple, undemanding, but at the same time very tasty dish that all fans of meat products like. Not only family members, but also guests eat such a delicious snack first.

Cutlets are made from beef, chicken, pork, fish or vegetable mince with the addition of semolina. If you are interested in the question of how much semolina to put in minced meat for cutlets, then in this recipe everything is extremely simple and intelligible: for 1 kg of finished minced meat you need to add 2 tbsp. l. semolina. This amount of semolina will not affect the taste of the meat product, but along with this, the cereal will act as a moisture-absorbing component and will not allow the meat juice to escape. In addition, semolina includes sticky starch, which will bind the filling and give the product softness and fluffiness.

You can quickly and easily make minced meat for cutlets with your own hands from any meat you like, but store-bought meat will also work. At home, minced cutlets are seasoned with herbs and spices, often leaving the mixture to soak in spices and additives for some time. This is done for optimal impregnation of the meat with seasonings. Then the meat mass is formed with a spoon or hands, rolled in bread crumbs, semolina, flour or sesame seeds and sent to a frying pan to fry. But you can also bake cutlets in an oven or microwave, simmer in a double boiler or slow cooker. Options for preparing this type of dish depend on your desire.

Our step-by-step recipe with photos will tell you in detail how to prepare cutlets from minced pork and beef with semolina.

Liver cutlets with semolina

Liver is an extremely healthy product and should definitely be included in the daily diet.

And it doesn’t matter at all whether it’s beef, pork or chicken. It makes simply amazing cutlets.

For juiciness (the liver itself is a bit dry), you can add a little lard to them. And semolina will make the finished product tender and fluffy.

For these cutlets you will need:

0.4 kilograms of any liver;
75 grams of semolina;
150 grams of lard;
salt;
1 medium onion;
1 egg;
pepper.

How to cook liver cutlets with semolina:

Rinse the main product with water. Usually the liver is covered with a dense film. It definitely needs to be cut off.
To prevent the liver from becoming bitter, you can soak it in water or milk for 10 minutes before starting work.
Peel and randomly chop the onion.
Remove the skin from the lard.
Pass these three prepared products through a meat grinder twice.
Add the rest of the ingredients from the list and mix everything well.
The minced meat turns out a little runny. Therefore, it must be put in the refrigerator for half an hour. During this time, the cereal will swell and the consistency of the semi-finished product will become denser.
Place the frying pan on the fire. It is good to heat the oil in it.
Spoon the minced meat into the pan.
Fry the cutlets on both sides until the surface is properly browned.

You can eat them with or without any side dish. And, if you put such a cutlet on a piece of black bread, you will get an excellent sandwich.