Composition / ingredients
Step-by-step cooking
Step 1:
As a side dish, we will cook the most favorite mashed potatoes, especially for young children. Cutlets can be made from any meat to taste, but it tastes better from a mixture of pork and beef. Let's start with the preparation of mashed potatoes. Potatoes are washed, cleaned and cut into large pieces of arbitrary shape.
Step 2:
Put the potatoes in a saucepan, rinse to wash off excess starch, pour cold clean water. We put it on fire. When the water boils, reduce the heat to medium, add a pinch of salt and cook for about 25 minutes, until the potatoes are soft. Readiness can be checked with a fork or knife.
Step 3:
While the potatoes are cooking, we will make cutlets. Fresh pork and beef meat is thoroughly washed, dried with paper towels, cut into small pieces and scroll the meat in a meat grinder. In a bowl, crumble white bread, pour milk and let it swell, leave for 15 minutes.
Step 4:
Put minced meat in a bowl with bread.
Step 5:
Peel and finely chop the onion with a knife. We send it to a bowl with minced meat. Add salt and ground black pepper to taste. We drive in a chicken egg.
Step 6:
Mix the mass thoroughly so that it becomes homogeneous in consistency. Minced meat for cutlets is ready.
Step 7:
The potatoes are cooked. Part of the water in which the potatoes were cooked is drained. Potatoes with the remains of the broth are kneaded with a hand pusher or blender to a state of puree, homogeneous in consistency. Add butter and salt to the puree to taste, mix. Mashed potatoes are ready.
Step 8:
Pour wheat flour into a plate, it can be replaced with breadcrumbs. With our hands soaked in cold water, we form small cutlets from minced meat, each of them is rolled in flour from all sides. Pour vegetable oil into the pan. We warm it up. We put the cooked cutlets on the butter. Fry them for 3 minutes on one side, until browned.
Step 9:
Then turn over and fry on the other side until browned.
Step 10:
Pour a little water into the pan so that it covers the cutlets no higher than the middle. Cover the pan with a lid, reduce the heat to slow and simmer the cutlets for 25 minutes until the liquid has completely evaporated. Remove the lid, let the cutlets dry. Remove the cutlets from the pan and serve with hot mashed potatoes as a side dish to the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 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
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- White bread - 266 kcal/100g
