Vegetable ragout (Briam) with "Bird's milk" cutlets

Category: Meat dishes

Kitchen: greek

Ingredients
For the stew:
zucchini (cut into rings, I have young ones and I did not remove the skin)	400 gr.
eggplant (cut into half rings)	500 gr.
green fleshy pepper (peeled and cut into pieces)	400 gr.
tomatoes (peeled and cut into slices)	400 gr.
potatoes (peeled and cut into half rings)	500 gr.
large onions (cut into half rings)	2
garlic (finely chopped)	4-5 teeth
parsley and dill	3-4 tbsp. l.
Salt and freshly ground pepper to taste
olive oil	120 g
for cutlets:
mixed mince (pork + chicken)	1 kg
dry white bread	3 pieces.
onion - grate	1
garlic	1 clove
warm water	100 ml.
for the filling, combine and mix:
hard-boiled eggs (grate)	2
your favorite cheese (grate)	150 gr.
soft butter	50 gr.
dill salt. pepper
for batter, mix:
egg	3
kefir	200 gr.
approx. 150 gr. flour + 1 tsp. baking powder (a little less dough than for pancakes!)
frying oil

Cooking method

stew (briam):
Place all chopped vegetables. except for potatoes. salt on a baking sheet. Spice up. add add oil and stir.
put in an oven preheated to 190 "and bake for 20 minutes (stir after 10 minutes!).
place potatoes in a saucepan. to fill with water. salt and cook for 5-7 minutes. after boiling until half done. throw in a colander and let the water drain well. add ready-made vegetables to the floor.
bake for another 20-24 minutes. until ready and complete evaporation of the liquid.
cutlets:
add bread to the minced meat. onion. garlic. salt and pepper. mix well by gradually adding warm water. give the minced meat a little rest in the refrigerator.
divide the finished cutlet mince into 20 servings. flatten each into a cake. place the filling in the center and blind the edges. shape the cutlet.
dip in batter and fry with both moans until golden brown. place the cutlets on a baking sheet covered with baking paper and bake in a heated to 190^aboutFrom the oven 15 min. until ready.