Just want to draw your attention to the fact that this dish is not made from vegetables - this is our delicious meat cutlets with the addition of zucchini, carrots and onions. And I can not say that they turn out to be matchless in taste, very tender and juicy. It should be noted that they are prepared in the usual way, quite simply and it does not take much time. It is best to take the minced meat for cooking these wonderful cutlets with vegetables, and form them small in size so that they keep their shape during frying. Their taste and juiciness really turn out amazing, and at the same time you feel that these are absolutely normal meat patties, because they are very appetizing and satisfying. You can serve them with any side dish and even without it, with a good portion of fresh vegetable salad.
Ingredients:
- 1 kg mixed ground beef
- 200 grams of young zucchini
- 1 small carrot
- 1 onion
- some green (optional)
- 2 eggs
- 2 slices of white bread without a crust
- salt, pepper, seasoning to taste
- vegetable oil (for roasting)
Cooking method
Scroll zucchini in a meat grinder (preferably with a large net) and squeeze out the juice, carrots, onions and greens chop in the same way. Soak pieces of white bread without a crust in scrambled eggs. Then mix everything with minced meat, salt and pepper, and knead it well and lightly on the bowl, it should be gentle and uniform. I do not bake these cutlets, but form them with slightly wet hands and immediately fry in a sufficient amount of heated vegetable oil. These matchless patties with vegetables roast for a short time, 7 minutes on each side until cooked and roasted. At the end of cooking, you can, if desired, sweat them for several minutes under the lid. Enjoy your meal.
Minced meat cutlets can be quite a budget dish. Moreover, the taste of cutlets significant savings will not affect at all, on the contrary - cutlets will become more tasty. It is very easy to add a new taste to a common and plentiful on-duty dish - add fresh vegetables to the mincemeat. No need to buy the most expensive and selective, take the vegetables according to the season. Sweet Bulgarian pepper, onions, carrots, potatoes, cabbage (colored or white), pumpkin. While there is plenty to choose from, I suggest cooking meat patties with vegetable platter from bell pepper, onion, potato, carrot and greens.
Meat patties with vegetables - a recipe
500 grams of lean pork (you can take beef or veal)
1 large onion
1 sweet pepper
1 small carrot
1-2 small potatoes
2-3 garlic cloves
2-3 slices of white loaf (soak in milk or water)
Thyme, ground black and red pepper
Vegetable oil
Meat is twisted in a meat grinder. You can facilitate the process of cooking meatballs and buy ready-made minced meat.
Clean the potatoes, we twist in a meat grinder. Bulgarian pepper, cut into two halves, take out the stalk with seeds, cut the flesh into very small pieces.
Onions and carrots also cut very finely. Small slices are needed to make the stuffing more uniform.
All vegetables and minced meat, greens, bread soaked in milk and egg mix. Add spices, salt, ground pepper.
We remove the stuffing for half an hour in the fridge and then form small oblong patties.
Fry patties on both sides in butter until golden brown. So that they do not burn, watch the fire, it is better to roast cutlets on medium heat. Add oil as needed.
We shift in kazanchik or in a thick-walled pan. For tomato sauce we twist a few tomatoes in a meat grinder, pour the cutlets. Add the finely chopped onion, salt and pepper to taste. Pour in some water, simmer the cutlets for 10 minutes on low heat.
Serve meat patties with vegetableswith any side dish or s. Enjoy your meal!
Calorie: Not specified
Time for preparing: Not specified
Beef patties are prepared from veal or lean pork, with the addition of finely chopped fresh vegetables. Calorie content is small, the maximum of vitamins is preserved, and at low cost we get the perfect recipe for a healthy diet. For the kids, you can arrange the meat patties with vegetables in the form of funny crabs, and for the usual serving, prepare any side dish and sprinkle the patties.
Let's start cooking these cute burgers.
Ingredients for meat cutlets:
- meat - 400-500 gr;
- white bread - 2 slices;
- egg - 1 pc;
- carrot - 1 pc. (small);
- onions - 1 pc;
- sweet pepper - 1 pc. (of red color);
- salt - an incomplete teaspoon (to taste);
- Spices - ground pepper, basil (optional);
- garlic - 2-3 slices (optional);
- fresh greens - a small bunch.
Recipe with photos step by step:
1. Meat for meatballs choose low-fat, so that the minced meat patties with vegetables turn out to be dietary and not very high-calorie - a piece of pork or veal. You can make beef burgers, but then it is better to mix it with pork, the minced meat patties will turn out softer and juicier.
2. Cut the meat in small pieces, twist in a meat grinder once. Soak white bread in milk or water, squeeze and mix with minced meat.
3. All vegetables need to be peeled. Cut them very finely, cubes of 0.5 cm, no more. Then the cutlets will be more homogeneous, it will be better to keep the shape. Add onions or not - you decide, it's a matter of taste.
4. Season the minced meat with spices, put garlic passed through the garlic. If you are cooking burgers for kids or as a dietary option, it is better to exclude spices and garlic and put more greens and vegetables in the stuffing.
5. Add all the vegetables, chopped herbs, salt and beaten egg.
6. Knead the stuffing well so that it does not disintegrate into pieces. If it’s cool, pour in some milk or put a spoonful of sour cream.
7. Make small oval patties from mincemeat. Put them in a greased form or on a baking sheet. In order to not burn during baking and remain juicy, pour water (1-2 cm) on a baking sheet.
8. Put the meatballs and vegetables in the oven, heated to 170-180 degrees. Bake them for 20-25 minutes. Watch the water level in the form, if it evaporated quickly, add a little boiling water.
9. Ready meat patties with vegetables can be made in the form of crabs. Legs make of thin strips of sweet pepper. Eyes - droplets of sour cream or mayonnaise and peppercorns (pieces of olives). If the cutlets are hot, then the sour cream will immediately drain, so instead of it you can take a piece of egg white for the peepholes. Decorate the finished dish with dill sprigs and call the kids to the table. Even the most capricious kid will not refuse such unusual cutlets.
As a side dish for meatballs, you can make mashed potatoes, rice or
Want juicy and healthy burgers? Then cook them with the addition of vegetables. Cooking technology does not change, but still, I will share with you some of the subtleties that you may need.
Photos of ready cutlets with vegetables
Recipe content:
In the minced meat for meatballs, many hostesses add a variety of vegetables. Basically it is onion or garlic. However, why not deviate from the generally accepted rules and not add something new to the recipe. After all, a set of vegetables can be very different. Potatoes, cabbage, zucchini, beets, pumpkins, carrots, etc. will be appropriate here. Thanks to the vegetables used, the cutlets will get a richer flavor, taste and get much more appetizing!
The main secrets of cooking meatballs with vegetables and meat
- Minced meat should only be homemade and freshly prepared.
- Meat can be twisted or finely chopped.
- Vegetables are put in minced raw.
- Vegetables are grated or twisted.
- Onion is an essential ingredient - it gives juiciness. He is always twisted.
- The egg is necessary to ensure that the cutlets do not disintegrate in the pan.
- Stir minced thoroughly. Then the patties are evenly juicy and tasty.
- Mince to beat off - then the patties in the process of frying just do not fall apart.
- Cutlets cut with wet hands - so that the stuffing does not stick to the palms.
- Frying pan with a thick bottom.
- The oil is hot and the pan is clean.
- After the fried party, all burnt pieces are removed from the pan.
- Calories per 100 g - 122 kcal.
- Number of servings - 20 pcs.
- Cooking time - 50 minutes
Ingredients:
- Pork - 400 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Salt - 1 tsp. no slides or to taste
- Onion - 1 pc.
- Refined vegetable oil - for frying
- Garlic - 3 cloves
- Egg - 1 pc.
- Ground black pepper - pinch or to taste
Cooking meatballs with meat and vegetables
1. Clean meat from films and veins. Cut off excess fat, rinse and pat dry. Clean, wash and dry the potatoes, carrots, onions and garlic. Install a medium-sized mincer and twist all the components through it.
2. In the stuffing, beat the egg, season with pepper and salt. Usually, the cutlets no longer complement any spices. But according to taste preferences, you can put ground nutmeg, ginger powder, dry basil, greens, mustard ...
3. Mix products well until smooth and repel a little. To do this, take the stuffing in the palm of your hand, lift up and forcefully throw it back into the bowl. Do this option at least 10 times.
4. Cutlets form an oval shape and place them to fry in a well-heated pan with butter. Cook them with average heat, because on a large flame they will burn, and on a small one they will be stewed.
5. Turn the patties on the back and fry them until golden and golden brown. You can check the readiness as follows - with a flat spatula, press down on the cutlet - the juice should flow a little. If it is transparent, the food is ready, red or pink, fry more.
Ingredients:
There is no need to adhere to strict recipe, weighing products. We do everything offhand, so to speak, based on the amount of minced meat available.
- 250 grams of minced meat
- grated carrot about the same amount as minced
- 1 medium onion
- 1 clove of garlic
- 40-50 grams of hard cheese (any)
- 1 tbsp butter
- dill, parsley
- salt, ground black and red pepper to taste and desire (you can use a ready-made mixture of peppers for meat or kebabs)
- breadcrumbs
- cooking oil for frying
Method of cooking meat patties with vegetables:
In a bowl lay out the stuffing. We salt, we pepper. Add your favorite spices for meat.
There we also add grated carrots, garlic, finely chopped onions, finely chopped spicy herbs.
All mix well and add the softened butter and grated cheese.
Mix well and make cutlets again.
Pour breadcrumbs into a plate and roll the chops.
Ready cutlets laid on a chopping board.
Fry the patties in a pan in vegetable oil until cooked.
In general, cutlets and ready. You can eat at least with a side dish, or just with bread. Who likes how. My husband loves to eat meat, meatballs with gravy. Therefore, I continued cooking the sauce in the same pan. Take out the patties from the pan. Pan again put on fire.
In the remaining fat, add a tablespoon (or slightly less) of flour, fry it. Next, add a tablespoon of tomato paste, mix everything well. And we add a little hot water (for this, I warmed the water in the kettle beforehand). Cook the sauce over a slow fire, stirring constantly and add water if necessary. Make the sauce you need thickness. Yes, do not forget to salt the sauce afterwards. I do this when the sauce is almost ready, focusing on its quantity, so as not to over-salt it. You can add a pinch of sugar to enhance the taste.
The sauce can be served separately, and you can cutlets in it later.
Well, delicious, original and fast-cooked cutlets are ready. It remains to prepare a side dish and dinner is ready. But here I was a little cheat, because as a side dish I prepared buckwheat porridge along with meatballs.
Enjoy your meal!