Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
The crumb of white bread needs to be soaked in milk. While the bread acquires the desired consistency, you can chop the onion. I always add an egg to the minced meat for cutlets. But, as luck would have it, there were no eggs in my refrigerator this time. Therefore, in order for the minced meat to turn out juicy enough, you need to add a lot of onions to it. This was taught to me by my grandmother, who has lived in Central Asia for many years and knows how to cook the most delicious and juicy manti. Peel one large potato and grate it on a coarse grater. Add the soaked bread to the minced meat, we also send the finely chopped onion and grated potatoes there. Mix everything together. Next, we salt and choose from the available spices those that are most suitable for poultry: pepper, thyme or even curry. We make small cutlets, roll them on both sides in flour and fry them on both sides over medium heat. According to my household, the best side dish for such cutlets is crumbly rice or stewed vegetables. The food turns out delicious and not very heavy.
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- 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
- Spices dry - 240 kcal/100g
- White bread - 266 kcal/100g
- Turkey stuffing - 161 kcal/100g
