Fragrant cutlets

Category: Meat dishes
Fragrant cutlets

Ingredients

Minced meat 1 kg
Onion 3-4 heads
Garlic 4-5 teeth
Raw potatoes 1 medium
Fresh coriander 1 bundle
Ground coriander seeds 2 tsp
Ground fenugreek 1 tsp
Dried Basil 1 tbsp. l
Dried thyme (kondari) 1 tbsp. l
Hot red pepper taste
Hot black pepper taste
Salt taste.
Bread optional
Egg 1 PC.

Cooking method

  • Probably you won't surprise anyone with cutlets. But I cook according to my own recipe. Try it, you might like it. Minced beef with pork. How much is there. Onion, garlic, fresh coriander and potatoes mince or chop in a blender. Add all the spices and egg. If there are a lot of eaters and little mince, I add soaked and squeezed pulp of white bread. Mix everything well. Form cutlets, roll in flour and sauté in hot sunflower oil. First, over medium heat on both sides, so that the cutlets do not release the juice, then over low heat until tender. Here the main taste is given by spices and herbs. If someone cooked a magic wand according to my recipe. Put 1 tbsp. l. Cook for health. Bon Appetit.

The dish is designed for

15 pcs

Time for preparing:

1 hour

Cooking program:

Meat grinder, stove

Kapet
Probably it's really delicious!

He smiled, "How much is there."

We are waiting for "My soup", "My borscht", and "My meatballs"!
Gayane Atabekova
Kapet, Wait.
SvetaI
Gayanehow I like your usual dishes with a Georgian accent!
You and I somehow coincide in the culinary repertoire and cooking methods. Therefore, all this is very close to me, and a special set of spices gives everything a long familiar, new sound. Unfortunately, my eaters don't like walnuts, otherwise I would have switched completely to your recipes long ago. I will definitely prepare such cutlets, I put fenugreek everywhere and always, but the rest of the spices will be new in the cutlets.
Gayane Atabekova
SvetaI, Svetlana cook for health. I hope you will like it.
Sedne
Quote: Kapet
He smiled, "How much is there."
And what's funny, when I make minced meat I also take a piece of what is pork and a piece of beef, also what it is.

Gayane Atabekova, I also like the "Georgian accent" of your dishes, so great.
Kapet
Quote: Sedne
And what's funny, when I make minced meat I also take a piece of what is pork and a piece of beef, also what it is.
When cooking at home, variations in the proportions of foods are normal. But, when laying out a recipe, it is still desirable to set specific proportions for the authenticity of taste. 1/3 pork and 2/3 beef will taste different to 2/3 pork and 1/3 beef.
However, in this recipe, all the salt is in the spices and additives used.

And in the end, girls, let me force a little ...
Gayane Atabekova
Sedne, Svetlana thanks for your understanding.


Added on Tuesday 24 Jan 2017 02:13 PM

And Konstantin likes to urge it on my recipes. I don't react anymore.
izumka
Gayane, at school, the boys of the girls they liked pulled their pigtails, and some adult boys on our forum in this way show their sympathy
Gayane Atabekova
izumka, Yeah, breathing unevenly towards me.
Kapet
Quote: Gayane Atabekova
izumka, Yeah, breathing unevenly towards me.
Well, one has only to try to rehabilitate himself, and thank the person for the recipe, as all sorts of unfair insinuations immediately pour in ...
SvetaI
Quote: Gayane Atabekova
Yeah, breathing unevenly towards me.
Quote: Kapet
unfair innuendo
And what is bad and unfair in that? This is wonderful!
Gayane Atabekova
KapetWhy innuendo? Admit that you fell in love without memory. Come on just kidding.
Svetlenki
Gayane Atabekova, thank you for the recipes. I, too, always enjoy reading and blaming your work with spices !!!

Kapet, Gayane Atabekovachuckled at your humorous skirmish
Masha Ivanova
Gayane Atabekova, Gayane! Of course, I'm not a boy, but I fell in love with your recipes (and with the author, of course) from the very first recipe. Everything about them is ordinary and, at the same time, everything is special. But tell me your opinion, Gayane! According to your taste, would you still put bread in cutlets or not (if you don't think about any savings)? Many believe that bread gives splendor, someone only soaks a stale loaf, someone only fresh crumb of a loaf, etc. If yes, then in what percentage to meat?
Gayane Atabekova
Masha Ivanova, Elena more bread gives splendor to raw potatoes. In general, 200g of soaked and squeezed bread (crumb) is put on a kg of minced meat. With bread, they taste like school cutlets. I put it if there is little minced meat.
Masha Ivanova
Gayane Atabekova, Gayane, thank you! So I don't like bread or other additives like potatoes, semolina, etc. Therefore, I wanted to know your opinion.
Gayane Atabekova
Masha Ivanova, Lena put the potatoes. It does not affect the taste, but the cutlets are more juicy.
Masha Ivanova
Gayane Atabekova, Gayane! I will definitely put it. When I do it according to someone else's recipe, for the first time I do everything exactly, and the next time I make it I make my own adjustments if something is missing to me (or vice versa, it seems unnecessary).
Gayane Atabekova
The girls forgot to clarify. Minced meat must be mixed very well. I do in the cache with a spatula. It is also advisable to knock it out. That is, take the minced meat and throw it with all force into a deep container. Do this 3-4 times.
SvetaI
Quote: Masha Ivanova
According to your taste, would you still put bread in cutlets or not (if you don't think about any savings)?
I'm not Gayane, but I will also say
I always put potatoes or bread in minced meat. Without them, the cutlets are tough. If I put bread, the cutlets are soft and fluffy, but not very juicy. If I put potatoes, the cutlets are very juicy, but tougher than with bread. Well these are my observations
Elena Bo
I used to add potatoes, now I'm hooked on a vegetable marrow. Much better. And instead of bread, I put semolina, since there is no hard bread in the house. The cutlets are both juicy and soft. Be sure to knead very well and beat off the minced meat at the end.
alba et atra
Quote: SvetaI

I always put potatoes or bread in minced meat. Without them, the cutlets are tough.

For 20 years now I have not put bread in minced meat.
I put only raw onions (a lot), salt and spices.
The cutlets are juicy and softest.
True, I cook cutlets only from poultry meat: chicken or turkey. Maybe softness depends on it.
Gayane Atabekova
sorry for the mistake. Condari is a savory.
Annutka
Gayane Atabekova, Gayane, just fell in love with your recipes! Now I'm making cutlets and I came to look at what spices you put. I have a question: put blue fenugreek or the one that is also called chaman, are they different?
Masha Ivanova
Annutka, Anna! If you are urgent, I will answer for Gayane for now. Gayane puts blue fenugreek everywhere (utskho-suneli).
Annutka
Masha Ivanova, Elena, thank you! I just decided to clarify, in the recipe for mayonnaise sauce, she clarified that fenugreek is blue (utskho suneli), and here it is just fenugreek, so I think.
Gayane Atabekova
Annutka, Anna, when I wrote the recipes, I did not know. that there is also hay fenugreek (chaman, shambala). Now I'm specifying it everywhere. I put blue (utsho suneli)
Masha Ivanova
Annutka, Anya! I just asked Gayane several times to clarify everything about seasonings, and about different types of fenugreek too. Gayane said that she had never used any other types of fenugreek, only blue. I read later about all types of fenugreek (called hay fenugreek), they have a taste similar to blue, but different, with a bitter taste, etc. People also use fenugreek, but it loses in taste.
Annutka
Gayane Atabekova, Gayane, thank you very much! All spices in stock, as I do, unsubscribe!


Added Sunday 12 Feb 2017 05:15 PM

Masha IvanovaElena, thank you for your help! I know about different types of fenugreek, so I decided to clarify!
SvetaI
Gayane, I had your cutlets for lunch yesterday! It turned out very tasty, juicy and aromatic. I added potatoes to the minced meat, and I added a stale hump. Instead of utskho-suneli, I have chaman, maybe it is a little different, but I don't think that in combination with other spices this is very noticeable.
Thank you!
Gayane Atabekova
SvetaI, Sveta is glad that you liked it. Cook for health.
aprelinka
I also always read Gayane's recipes with attention. They are very vital, this is how many cook - what is at hand at home.
I realized that it was time for me to renew my spice park. Utskho-suneli I hope I will find it. everything else is there.
With all my love for the juicy and fluffy cutlets that my mother makes, my daughter loves their chicken or turkey tight cutlets without fat, but with bread. Says she tastes better
Gayane Atabekova
aprelinka, I, too, when I cook chicken I put bread, raw potatoes, 2 cloves of garlic, salt and hot red pepper. I don't add anything else. No onions, no herbs, no spices. I make a cake with wet hands. I put a stick of butter in the middle. I shape the lula kebab. Roll in breadcrumbs. I make from the breasts. Butter melts inside and gives juiciness. You can put fried mushrooms and onions instead of butter, or stir the butter with parsley.
aprelinka
Gayane Atabekova, I didn't even think it was possible. an urgent need to try
Gayane Atabekova
aprelinka, Lena, this recipe is purely my fantasy.
Annutka
Gayane Atabekova, Gayane, made cutlets, added spices exactly in your proportions, I was afraid that my son might not eat, but he approved everything at the stage of minced meat preparation! The cutlets are wonderful, juicy, fragrant! I will wait for your new masterpieces!
aprelinka
Gayane Atabekova, I really like your recipes, thank you for not being lazy and posting. Especially national ones. I didn't know that the rolls I have been making for many years are called gata or kyata. Delicious. But I like your design more! I want a cutter for them. I'll go to the kitchen. I'll ask you little things
Gayane Atabekova
Annutka, Anya is glad that you liked it, especially your son. Cook for health.

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