Minced meat cutlets with semolina: a recipe for cooking. How to cook minced meat cutlets with semolina Minced pork cutlets with semolina

I always cooked cutlets according to a standard recipe: minced meat, an egg, a bar, a little onion, and, of course, flour. It seemed to me that there could be no other options, but my mother-in-law shared with me this very simple recipe for cutlets with semolina, at first I thought that, in principle, there was no big difference, well, think semolina until I cooked such cutlets. I don’t know what magical processes are happening there, but they turn out to be incredibly tasty, soft, tender and juicy at the same time, the main thing is to let the minced meat with semolina stand for a few minutes so that the cereal swells. In general, thank you very much to my mother-in-law, and now I will share with you this excellent recipe for making cutlets with semolina.

1 kg minced chicken
7 art. spoons of semolina
3 eggs
3 onions
2-3 cloves of garlic
4-5 tablespoons of mayonnaise or sour cream
greens (dill, parsley)
spices for chicken or ground black pepper
vegetable oil
salt

We buy minced chicken or cook it ourselves from chicken fillet or chicken breast, twist it through a meat grinder.

Onions and garlic are peeled, washed, finely chopped or twisted through a meat grinder.

We use dill and parsley if desired and available. We wash them and grind them finely.

Add semolina, eggs, onions and garlic, mayonnaise or sour cream to the minced meat, if there is dill and parsley, spices for chicken or ground black pepper, salt to taste, knead everything well and leave for 30 minutes.

The most important thing when cooking minced chicken cutlets with semolina, after cooking the minced meat, let it stand for about 30 minutes, so that the semolina swells and the cutlets are lush and tender.

Many housewives, when preparing chicken cutlets with semolina, add mayonnaise or sour cream to the minced meat. I am of the opinion that cutlets without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when preparing minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choose the best option for you. You can take the time of spoons of sour cream and a couple of spoons of mayonnaise.

We heat the pan well, pour in vegetable oil, form cutlets of the sizes familiar to you and fry them on both sides until golden brown. If desired, you can bread them in flour or breadcrumbs.

Who loves fried cutlets, they are ready. For lovers of more tender cutlets, I suggest simmering them over low heat under the lid for several minutes, adding a couple of tablespoons of water. Then turn off the stove and leave them for 10 minutes to sweat.

I don’t know about you, but I really love minced chicken cutlets with semolina. I hope that they will soon be your favorite dish, because you will not taste such cutlets in any restaurant or coffee, and even more so in the dining room.

There are two options in my arsenal of semolina cutlets. One is sweet, with sugar. The other is unsweetened, with onions fried in vegetable oil and seasonings.

Both options are prepared almost the same way, if you want to cook two options for cutlets with semolina at once, the recipe will provide explanations for each option.

I will cook a sweet version of semolina patties, with sugar. Vanilla sugar can be added if desired.

Let's start cooking semolina cutlets by boiling thick semolina porridge.

IMPORTANT: if you have left semolina porridge after dinner or breakfast, you can use it, as long as it is thick.

I will cook fresh semolina porridge. Boil milk in a saucepan, throw a pinch of salt into it and pour the semolina into the milk in a thin stream, constantly stirring with a spoon. The porridge will immediately begin to thicken, reduce the heat and cook the porridge for literally 6-8 minutes, until cooked. We remove the porridge from the fire.

IMPORTANT! If making savory patties, at this point sauté the finely chopped onion in a pan in vegetable oil (see ingredients for the savory version) for 4-5 minutes, until the onions are golden. Add the onion to the porridge and mix well. Add seasoning or favorite spices: pepper, thyme, spice mix for vegetable dishes. Cool the resulting mass.

If you cook sweet semolina cutlets with me, add regular and vanilla sugar instead of onions.

IMPORTANT! We let the finished porridge cool to room temperature and only after that we continue to cook the cutlets further.

Now add the egg and mix very thoroughly with porridge until a homogeneous smooth mass is obtained.

Pour in the flour and mix the contents of the pan again.

As a result, we should get a mass of such density. If yours is thinner, add a little more flour.

With wet hands form patties and roll them in breadcrumbs.

Fry semolina cutlets in vegetable oil for 4-5 minutes on each side.

Serve a sweet version of semolina cutlets with sour cream, syrup, caramel or fragrant homemade jam. Unsweetened version is very good served with sour cream, tomato sauce or ketchup.

Bon appetit!

Cutlets are a great dish for a hearty lunch or dinner. In addition, there are just a huge number of different recipes, which allows you to cook different versions of this dish every day. But do not forget about the classic meat cutlets, which are familiar to everyone since childhood. If it was decided to cook meat patties, but it turned out that the minced meat is too fatty and adding soaked bread crumb is not the best idea, you can make minced meat patties with semolina. Adding semolina to fatty minced meat allows you to give it a denser consistency, which will prevent the cutlets from blurring and falling apart during frying.

About the dish

The amazing ability of semolina to absorb liquid is ideal for making cutlets. If you add semolina to minced meat for cutlets, then it will turn out denser, and during frying it will keep its shape. Many even say that you can not add eggs - this will come in handy in cases where, for some reason, eggs are not recommended.

If minced meat with semolina is prepared for baking cutlets in the oven, then it is recommended to cook them in sauce - this way they will be more juicy.

The recipe for minced meat patties with semolina instead of bread can be based on any type of meat. But they are most delicious on minced pork, because it is more fatty. You can also cook from mixed minced meat. If this dish is made from lean meat, then during kneading it is better to add milk or water so that the semolina swells well.

It is also worth considering that semolina takes time to swell. Therefore, after the meat base has been fully prepared and all the ingredients are mixed, it is necessary to let it brew for at least 30 minutes.

In this recipe for cutlets with semolina and minced meat, onion, garlic and eggs are chopped with a blender, then poured with milk and poured semolina. In this mass, the cereal is allowed to brew, and then the resulting mass is spread to the minced meat. This option is convenient in that all the ingredients are additionally crushed with a blender. This makes the consistency homogeneous.

Usually, to improve the structure of cutlets, bread crumb is added to them. Every cook knows this secret. But there are other options as well. For example, you can make cutlets with semolina. In minced meat, it gradually swells, making it as plastic and elastic as possible. Cutlets made from this mixture become softer and juicier. It doesn’t matter here what kind of product the minced meat itself was prepared from (meat, vegetables, fish or poultry). The result is always excellent.

There is one unusual, but rather interesting recipe.

Original semolina cutlets can be prepared using the following main ingredients:

• 0.5 kilograms of minced meat;
• 75 grams of semolina;
• 1 raw egg;
• 50 grams of mayonnaise and fresh herbs;
• bulb;
• salt and a pinch of pepper;
• 50 milliliters of any vegetable oil.

To make cutlets out of all this, you need:

1. Peel the onion and chop into small cubes.
2. Finely chop the greens.
3. Collect all the components according to the recipe (except for the oil) in one deep container and mix them well. This can be done by hand, as well as using a blender or a regular meat grinder. The mass should stand for several minutes so that the cereal can swell a little.
4. With wet hands, form patties from the prepared mixture.
5. Fry in hot oil on both sides. A golden crust should gradually form on the surface.

So that the products inside do not remain raw, they must be held for about seven minutes in a frying pan under the lid. And make the flame minimal.

cabbage recipe

Principal opponents of meat should really like lean cabbage cutlets with semolina. It's not hard at all to make them.

But first you will need to collect on the desktop all the products necessary for this:

• 1 kilogram of white cabbage;
• 80 grams of semolina;
• 4 cloves of garlic;
• 120 grams of flour;
• salt;
• 1 pack of breadcrumbs;
• 25 grams of sugar;
• 1 onion;
• some fresh herbs (parsley and dill);
• ground pepper and spices;
• vegetable oil (only for frying).

You need to make cutlets in stages:

1. Boil water in a large saucepan.
2. Cut the head of cabbage into 4 parts.
3. Put them in boiling water and cook for 15 minutes. Alternatively, a fresh head of cabbage can be divided into leaves and boiled already.
4. After that, drain the water, and chop the cooled cabbage as much as possible (with a knife, in a meat grinder or using a blender).
5. Finely chop the peeled onion with garlic.
6. Do the same with washed greens.
7. Combine prepared products together.
8. Add cereal with flour, mix and leave for literally 5 minutes. Time is needed for the semolina to swell.
9. Salt the prepared mixture and add any spices to it to taste.
10. Heat up a frying pan with oil.
11. At this time, form cutlets and immediately bread them in breadcrumbs.
12. Fry the blanks on both sides in boiling oil. Pre-make the fire a little less.

It is advisable to first lay the finished cutlets on a napkin, it will absorb excess fat. After that, they can be served with almost any side dish.

From chicken breast

No less tasty are chicken cutlets with semolina.

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 the dish, the following steps are performed step by step:

1. Carefully cut the meat off the bone with a knife.
2. Pass the chicken fillet with the peeled onion through a meat grinder.
3. Add grits, salt and a little pepper to them. Mix the products well, and then beat the cooked minced meat a little. Let it rest for about 20 minutes after that.
4. Place the pan on the stove and heat well. Then pour oil into it and wait until it is hot.
5. Pour crackers into a deep plate.
6. With wet hands from minced meat, slowly, mold oval-shaped blanks.
7. Bread in breadcrumbs, and then fry in a pan for 5 minutes on each side. Flame level should be medium.

For such cutlets, boiled rice or tender mashed potatoes are ideal as a side dish.

Carrot cutlets with semolina

For dietary nutrition, carrot cutlets with semolina are ideal. This option can be adopted by those who lead a healthy lifestyle.

In this case, the following main components will be needed to work:

• 2 eggs;
• 3 large carrots;
• 2-3 pinches of salt;
• 100 grams of semolina;
• pepper (to taste);
• any vegetable oil.

The technology of preparation includes 6 main stages:

1. First, peel and chop the carrots. To do this, you can use a fine grater or blender.
2. Add semolina and eggs, and then salt, sprinkle with pepper and mix.
3. The prepared mass should stand for 15-20 minutes.
4. After that, with wet hands, make cutlets from it.
5. Fry them on both sides in a preheated pan until golden brown.
6. Cover with a lid and let them stand for another 5 minutes over low heat.

Still warm cutlets can be served with sour cream and fresh herbs.

How to cook from fish

Semolina is also often added to minced fish instead of bread. Cutlets from such a 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 cooking cutlets with semolina from fish:

1. Rinse the fish carcass, gut (if necessary) and clean. After that, carefully cut the fillet from the bone.
2. Chop the peeled onion in a food processor.
3. Add fish fillets to it and repeat the process.
4. Add the rest of the ingredients (except for the oil). Turn on the combine and wait until the mass becomes as homogeneous as possible.
5. Put the prepared minced meat in the refrigerator for 45-50 minutes.
6. After the time has passed, make cutlets from it and fry them in boiling oil until golden brown.

As a side dish, pasta or any porridge is suitable for such cutlets.

Liver cutlets with semolina

The liver is an extremely useful product and it must be included in the daily diet. And it does not matter at all whether it is beef, pork or chicken. It makes amazing meatballs. For juiciness (the liver itself is dry), you can add a little fat to them. And semolina will make the finished product tender and lush.

For these cutlets you will need:

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

How to cook liver cutlets with semolina:

1. Rinse the main product with water. Usually the liver is covered with a dense film. It definitely needs to be cut.
2. So that the liver does not taste bitter, before starting work, you can hold it for 10 minutes in water or milk.
3. Peel and finely chop the onion.
4. Cut the skin off the fat.
5. Pass these three prepared products through a meat grinder twice.
6. Add the rest of the listed ingredients and mix well.
7. The mince is a bit 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.
8. Put the pan on fire. Warm up the oil well.
9. Spread minced meat on the pan with a spoon.
10. 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 get an excellent sandwich.

Canned fish cutlets

Many housewives believe that canned fish is only suitable for making soups or salads. But it's not. You can also make delicious meatballs out of them. Moreover, it is much easier to cook them than from fresh fish.

For work you will need:

• 1 can of canned food (from any fish);
• 160 grams of semolina (1 cup);
• 2 eggs;
• salt;
• 2 tablespoons of mayonnaise;
• a little onion (to taste).

How to cook meatballs from canned fish:

1. Open the jar with the key, transfer the contents to a plate and knead it with a fork.
2. Add finely chopped onions, eggs, semolina, mayonnaise (can be replaced with sour cream) and salt.
3. Mix the products well and let this mass stand for 20 minutes.
4. From the finished minced meat, make cutlets. To maintain their shape, they should be breaded in breadcrumbs or the same semolina.
5. Fry the blanks in a frying pan in hot oil until golden brown.
6. Pour them with water (about 60 milliliters) and simmer for 3 minutes over low heat.

Fish cutlets with semolina will turn out tender and very fragrant.

onion cutlet recipe

If everything is clear with the rest of the products, then not everyone perceives onions as the basis for cutlets. However, this dish deserves special attention. There are many recipes for its preparation.

One of the more 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 cups of tomato juice;
• pepper.

To cook such cutlets with semolina, you need:

1. Peel and wash the onion well.
2. With a sharp knife, gently cut it into small cubes. In this recipe, the use of a blender or a meat grinder is not recommended.
3. Add chopped garlic and all other ingredients according to the recipe.
4. Mix everything well and let the minced meat stand for literally 10 minutes.
5. Slowly, form patties with your hands. They stick very well and don't fall apart.
6. Fry the blanks 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.
7. Put finished products in a prepared container.
8. Warm the tomato juice in a pan.
9. Pour over the cutlets and simmer over low heat for about 15 minutes.

Minced meat for cooking cutlets can be purchased. But it will be much better if you buy a not very fatty piece of meat, pass it through a meat grinder and you will cook meatballs from this minced meat.

Peel potatoes and onions and, passing through a meat grinder, add to the minced meat. Add semolina, salt, pepper and mix well.

Add the egg to the minced meat and mix again. Then knead the minced meat well and knock it out in a bowl or on the table, if we form cutlets from unbeaten minced meat, they will crack when frying and fall apart.

Form round cutlets from minced meat with semolina and fry in a well-heated pan with vegetable oil.

Fry the cutlets on both sides until golden brown (3-4 minutes on each side). Then put the finished cutlets in a saucepan, pour in a little water, cover and simmer for 5-7 minutes.

Delicious, juicy cutlets made from minced meat with the addition of semolina, serve hot with any side dish or vegetables.