Bread in the cutlet mince is a thing of the past: by adding 2 tablespoons of groats, the juices stay inside, and the crust crisps up

500 g of minced meat is enough for just 2 tablespoons. Semolina absorbs the meat juices and the moisture released from the onions, so the minced meat becomes firmer and easier to shape, and the cooked semolina is almost unnoticeable.

Read more „Eurovia Lietuva“ will reconstruct the Vilnius–Minsk highway section for almost 2 million euros

Ingredients needed:

• 500 g minced meat;
• 2 tbsp semolina;
• 1 onion;
• 1 egg;
• 2–3 tbsp cold water or milk;
• salt and pepper to taste;
• oil for frying.

Preparation:

1. Grate or finely chop the onion, mix it with the minced meat, egg, salt, pepper, and semolina. Add water or milk and knead well.
2. The most important step – leave the minced meat for 15–20 minutes so the semolina can swell and absorb the excess moisture.
3. Then form cutlets and fry them in a well-heated pan until nicely browned. Then reduce the heat, cover the pan with a lid, and cook until the cutlets are fully cooked.
4. Semolina helps retain juiciness inside the cutlets and prevents them from drying out. At the same time, the texture of the cutlets remains tender, and the crust is golden and crispy.
5. It is important not to add too much semolina – 2 tablespoons are enough for 500 g of minced meat. If you add more, the cutlets may become too tough.