Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the ingredients. Instead of minced pork, you can take chicken or beef, I used panko as breadcrumbs, but you can also use ordinary breadcrumbs, purchased or home-ground. If desired, you can add your favorite spices to the meat filling.
Step 2:
Peel the onion, washed under water and cut into medium pieces, along with minced meat, through a meat grinder. Season the meat filling to taste with ground black pepper and salt. After that, beat off the minced meat so that it becomes dense, like a kebab. If you skip this procedure, it will be more difficult to form meat bagels. Cover the bowl with the meat filling with cling film and refrigerate for 30 minutes.
Step 3:
In a deep bowl, whisk the chicken egg, pour in cow's milk, add a little salt and shake lightly with a fork. Sift the flour onto a separate plate, this will remove unnecessary impurities and garbage cans that may be in this product. Pour panko breadcrumbs on another plate. These prepared products will allow you to quickly breading meat bagels.
Step 4:
Take a bowl of minced meat out of the refrigerator, take 1/5 of it and form a meat ball. Gently flatten this ball and make a hole in the center of the cutlet with your index finger so that the shape of the meat cutlet resembles the shape of a bagel.
Step 5:
Roll the bagel first in wheat flour, then dip it in egg batter, and then roll it in special panko breadcrumbs, gently pressing the meat bagel to the flakes so that it is completely covered with breadcrumbs. Do the same procedure with the remaining minced meat.
Step 6:
Heat the vegetable oil well in a frying pan. The oil must be warmed up very well so that the breading is well grasped. When the oil warms up, put the bagels in the pan and fry them on both sides until golden brown. After that, put the meat bagels on paper towels to remove excess oil.
Even corn flakes can be used as breading. But they must be crushed. To do this, put the cornflakes in a bag and use a rolling pin to walk several times through the bag of flakes. For such breading, of course, you need to buy ordinary unsweetened flakes.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Minced pork - 263 kcal/100g
