Tukhum dolma cutlets

This dish hides an amazing filling. Find out what it is! This culinary recipe came to us from Uzbekistan. Cutlets stuffed with eggs. In the original language, such food is called - "tukhum dolma" ("wrapped eggs"). But in this case, they are wrapped not in the leaves of any plants, but in meat. Therefore, in Russian, we will call them simply - "Cutlets with stuffing".

UO-Shu

Recipe author

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Composition / ingredients

servings:

For minced meat:

Beef (any meat)

800

Onion

Breadcrumbs

Zira

to taste

Pepper

to taste

Salt

to taste

For filling:

Eggs

For the batter:

Eggs

For roasting:

Vegetable oil

100

For decoration:

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 40 % 12 g

Carbohydrates 13 % 4 g

181 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 40 min

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Boil hard-boiled eggs. We put them in cold water and peel them from the shell. We chop the meat very finely by hand. Of course, you can also use minced meat, but they say that hand-chopped meat is tastier. In the same way, we crumble onions, but if you don't have enough time, you can grate it, only then don't complain that the food doesn't taste the way you would like. Mix onion with meat and crushed breadcrumbs, add salt, pepper, grain, and mix everything very well. Wrap the eggs in minced meat, dump them in a beaten egg and fry in hot oil until a golden crust forms. If the oil is not hot enough, the cutlets may fall apart.&nbsp;
Ready-made cutlets are placed 1-2 pieces in plates, decorated with herbs and served on the table with a side dish of fried potatoes or stewed carrots. Or with a salad of fresh vegetables.