Beef patties in a slow cooker

The recipe for beef patties in a slow cooker is interesting because rice or millet flakes are used here instead of traditional bread. These products contain a wide range of minerals, while less caloric. Cutlets with flakes turn out to taste a little more interesting and certainly healthier.
Take the finished minced meat and transfer it to a large bowl. If you have the time and desire, you can cook it yourself from beef. To do this, rinse the meat, cut it into portions and pass it through a meat grinder twice.

Peel the onion and garlic from the husk, wash, dry. Chop into small cubes or grind in a blender, garlic can be passed through a press. Pour rice or millet flakes with milk, leave to swell for 10-15 minutes. Add flakes soaked in milk, salt, pepper and other favorite spices to the minced meat. Carefully knead the minced meat, beat off the mass on the cutting board until a homogeneous, tender consistency. At this stage, you can immediately start frying cutlets or put the minced meat in the refrigerator for a couple of hours so that it becomes more dense and the cutlets are easier to mold.

Divide the finished chilled minced meat into equal portions, form a ball from each. Flatten the cutlets into a round tortilla or give an oval shape. By the way, in this form they can become not just food, but an excellent basis for burgers.

Pour vegetable oil into the bowl of the slow cooker. Activate the "Frying" program, preheat the oil, lay out the cutlets. They should not touch each other. Fry them until golden brown, turn them over and fry them on the other side.

Serve beef patties hot with an addition of side dishes and sauces. Almost anything can serve as a side dish - from fresh greens to buckwheat porridge. Or we cook delicious burgers with them.

Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.