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Chopped Siberian cutlets with herbs and oregano

Siberian Chopped Pork Patties with Herbs and Oregano

Delicious patties that liven up even the dullest side dish! It's finally time for chopped patties. Guests are coming over today, but there's just no time to cook anything elaborate. The heartiest, most popular dish at my dinners is Siberian chopped patties with a salad. As always, I've tweaked the usual recipe a little. But first things first.

lenchikh

Recipe author

Chopped Siberian cutlets with herbs and oregano

Composition / ingredients

Servings:

Pork (fatty)

500

Onion (white)

Garlic

Eggs

Oregano

0.5

Breadcrumbs

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 13 g

Fats 44 % 15 g

Carbohydrates 18 % 6 g

213 kcal

GI: 33 / 0 / 67

Cooking method

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It's best to use a fattier cut of meat and dice it into small pieces — the smaller the better, since these are patties and nobody likes big chunks in them. Peel the onion and garlic and chop them finely. Salt the meat and mix it with the seasonings, onion, garlic, and egg. By the way, here's a little secret of mine: I always add a potato to my patties. One raw potato per 2 lbs (1 kg) of meat makes the patties hold together better and turn out incredibly tender. Trust me — no off flavors, no taste of potato, just lighter, more tender meat. Now cover the mixture and set it in the refrigerator; the chopped patties will come out juicier, and you'll have time to put together some appetizers. A couple of hours later, coat the patties in breadcrumbs, fry them in a skillet, then transfer them to a pot and simmer, covered, for 10–15 minutes. Sprinkle the finished patties with fresh herbs and serve — there's no better treat for hungry guests.