Composition / ingredients
Step-by-step cooking
Step 1:
How to bake minced meat cutlets in the oven? Prepare the products. Scroll the meat in a meat grinder yourself or use ready-made minced meat, preferably from pork and beef in equal parts. Cutlets made exclusively from beef will turn out dry, and pork will turn out fat.
Step 2:
Peel the onion and finely chop it with a knife. Or grate it on a coarse grater, punch it in a chopper, scroll along with the meat through a meat grinder.
Step 3:
Wash, peel and grate the potatoes on a medium grater. Do not squeeze the juice from the potatoes — the starch contained in the potatoes will make the stuffing more plastic and sticky. Adding potatoes will make the cutlets more juicy and satisfying. For the same purpose, bread is added to the minced meat. Soak a couple of pieces of stale white bread in milk so that it swells, then mash it with a spoon into a homogeneous mass.
Step 4:
In a bowl with minced meat, send chopped onions, a garlic clove passed through a press and grated potatoes. Put the bread in there along with the milk. Add salt and ground black pepper to taste.
Step 5:
Mix the mass well. It is believed that meat loves hands, so it is better to mix the minced meat with your hands until smooth. Minced meat for cutlets should become juicy and slightly moist, if the milk does not give enough moisture, you can add a little water. A couple of tablespoons will be enough.
Step 6:
With wet hands, form cutlets of any shape. I made them round, you can make oval ones. Roll them in flour or breadcrumbs.
Step 7:
Grease the baking dish with vegetable oil. Put the cutlets on it. Preheat the oven to 180 degrees. Put a form with cutlets in it. First, you can cover it with foil, bake it for about 20 minutes, then remove the foil and bake for another 10 minutes. The cutlets should be well browned, but they should not dry out. Serve the cutlets with a side dish or fresh vegetables. Enjoy your meal!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Any heat-resistant mold is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- White bread - 266 kcal/100g
