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Minced meat bagels

Meat Bagels from Ground Pork

Tired of plain cutlets? Then make pork rings! At heart, these meat bagels are just cutlets in a new shape with a fun coating. They look like a ring, or bagel — juicy on the inside with a crispy golden crust on the outside.

Nika

Recipe author

Composition / ingredients

Servings:

Ground pork

500

Onion

Flour

Eggs

Milk

Breadcrumbs (panko)

Ground black pepper

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 51 % 22 g

Carbohydrates 19 % 8 g

286 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

Gather all the ingredients. Instead of ground pork, you can use chicken or beef. I used panko for the coating, but regular breadcrumbs — store-bought or homemade — work too. If you like, add your favorite spices to the meat mixture.
Step 2:

Peel the onion, rinse it, cut it into medium pieces, and grind it together with the meat in a meat grinder. Season the meat mixture with ground black pepper and salt to taste. Then knead and slap the mixture until it becomes dense, like a lula kebab mix. If you skip this step, the bagels will be harder to shape. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Step 3:

In a deep bowl, beat the egg, pour in the milk, add a little salt, and whisk lightly with a fork. Sift the flour onto a separate plate to remove any lumps or bits. Pour the panko breadcrumbs onto another plate. With everything set out, you'll be able to bread the bagels quickly.
Step 4:

Take the meat mixture out of the fridge, grab one-fifth of it, and roll it into a ball. Gently flatten the ball and poke a hole through the center with your index finger, so the cutlet takes on a bagel shape.
Step 5:

Dredge the bagel first in the flour, then dip it in the egg wash, and finally coat it in the panko, pressing gently so it's completely covered. Repeat with the rest of the meat mixture.
Step 6:

Heat plenty of vegetable oil in a skillet. The oil needs to be good and hot so the coating sets nicely. Once it's hot, add the bagels and fry them on both sides until golden brown. Then transfer them to paper towels to drain off the excess oil.

You can even use corn flakes for the coating, but be sure to crush them first: put the flakes in a bag and run a rolling pin over it a few times. For this kind of coating, of course, buy plain unsweetened flakes.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens.
Here's an easy way to tell if the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.