What can be prepared from the residues of cutlets: recipes for a pie, burgers, pancakes. What can be done from minced meat except cutlets?

Do not know what to make cutlets from the residues? Make a delicious burger or filling for pancakes and pies.

Content

Cutlets are one of the most popular dishes of Russian cuisine and a great dinner option. It is tasty and satisfying for households, and convenient for the hostess.

Read on our website another article on the topic: “What to do if you pushed the minced meat for cutlets, dumplings, mantles, pancakes, meatballs?”.

You can immediately fry a lot of cutlets, serve them to the table for several days, freeze excess or make many new feed variations. It often happens that there are a lot of cutlets and they remain. What to make from their residues? Below you will find some delicious recipes. Read further.

The recipe for home, tasty and juicy cutlets: how to fry?

Preparing really tasty, juicy cutlets is easy. It is important to follow several rules and everything will work out the first time. How to fry? Here are the advice and recipe of home, tasty and juicy cutlets:

The minced meat is better to do mixed, average fat content and from several varieties of meat. Classic option: pork with beef. You can use other combinations, for example, chicken and pork.
You must add a product that will make minced meat easier and more air. The most popular option is bread crumb soaked in milk. You can use breadcrumbs, which should first be soaked in liquids and leave for a while so that they can swell. Some housewives use vegetables ground in gruel, for example, zucchini, potatoes or cabbage. Such an additive can be up to 20-25% from the total amount of minced meat.
Tastes tastier and juicier with onions. If your family does not like onion taste, then you can do as follows. Finely chop the onion, pour water, then throw it in a colander. When the excess water is draining - add to the cutlet stuffing. Most of the caustic juice will leave with water.
Eggs and oatmeal Make the stuffing to be viscous, cool and dense. These products are better do not add In cutlets.
So that the cutlet has a crispy crust outside And the juicy contents inside, you need to use the panic. It can be flour, semolina, breading crackers or a mixture of these ingredients. On sale you can find the finished panning.

It is better to form cutlets with damp hands and fold on a dish or a board sprinkled with a breading. Then roll the resulting balls in panic, flatten them. Fry cutlets should be on a fairly large heat, but quickly, so that a crunchy crust appears, and all the juices remain inside. To bring the dish to full readiness, the cutlets must be “steamed”. This can be done in a pan under the lid and on low heat or in the oven, tightly closing the shape with foil.

Video: juicy and delicate cutlets. Dostarghan

What can be prepared from the residues of cutlets: burgers, burrito, Bolognese pasta and cutlets in the dough.

Preparation of food "for future use" or simply in large quantities, even more than eaten at a time, significantly saves the time and time of the hostess. But if cutlets in the daily menu appear too often, they can get bored. And it happens that the plans are changing: someone does not have dinner at home, someone is sick, and the exact calculation does not come true, and the cutlets remain untouched. No need to torment your family, giving this dish in its original form for many days in a row, because from the remains you can cook so much new, tasty and interesting, namely:

Cutlets stewed in tomato sauce
Cutlets stewed with mushrooms
Burgers
Shepherd cake
Burrito
Macarone in Flot or a la Bologniz
Pancakes or pies
Classics of Soviet cuisine - cutlets in the dough and much more

Each of the proposed recipes will be painted in detail below, and you can surprise your family with new tastes. Read further.

Cutlets from residues stewed in tomato sauce: Recipe

According to this recipe, you can correct the situation if the cutlets are dry. Put out inuded residues in tomato sauce. Here is the prescription:

4 portions of the finished dish will be required:

Ready cutlets - 4 pcs.
Onion - 1 small head
Carrots - 0.5 pcs.
Bulgarian pepper - 1 pc.
Garlic - 1 clove
Tomat-paste-5 g.
Water - 200 ml
Greens - a small bundle

Do this:

First you need to cook the sauce. To do this, pass the finely chopped onions and carrots on a small amount of lean oil.
Add pepper, garlic and tomato paste. Fry to the softness of pepper.
Then pour the contents of the pan with water, put the cutlets there and simmer, covering with a lid, a quarter of an hour.
Before serving, sprinkle with chopped greens.

In terms of selection of the side dish, the dish comes out universal. Potato mashed potatoes, boiled cereals (buckwheat, rice, bulgur) or pasta are perfect here.

Cutlets stewed with mushrooms from residues: recipe

Another option for making cutlets in the sauce is to put them out with mushrooms in a cream or sour cream refueling. Here is the prescription:

For 4 portions you need to take:

Ready cutlets - 4 pcs.
Mushrooms (oyster mushrooms, champignons or forests) - 200 g.
Onion - 1 small head
Loof cream or sour cream - 200 ml.

Do this:

The sauce is prepared as a julienne.
Cut the mushrooms and onions into strips, fry almost until cooked.
Pour the cream, reduce the fire so that the contents of the pan are slightly boiling.
Fold the cutlets in the sauce and simmer approximately 15 minutes.
Salt and pepper the dish to your taste.

If when serving this sauce is sprinkled with grated cheese, the taste will become even more saturated.

Burgers from the residues of cutlets: recipe

This method of saving the remaining cutlets will definitely like fast-food lovers. You just need to buy buns and collect burgers. Here is a description of the recipe:

It is better to dry the buns cuts in half in a pan or grill. So they do not sour from sauce during cooking.
If the cutlets were very “high”, they can also be cut.
Lubricate the buns with sauce, tomato or mixture of ketchup and mayonnaise. Put the cutlet, cheese on top.

If desired, you can add vegetables: tomato, bell or spicy pepper, onions and fried mushrooms.

Shepherd pie from residues cutlets: recipe

This is a traditional dish of British cuisine. And, like most folk recipes, everything that is at hand is used. In this case, the filling will consist of finished cutlets. Moreover, this recipe is ideal if it is necessary to save not only the rest of the cutlets, but also the potato puree. Here is a recipe for shepherd cake from the residues of cutlets:

Ingredients:

Boiled potatoes - 6 pcs.
Cutlets - 4 pcs.
Onions - 1 small head
Mayonnaise - 1 tbsp.
Egg - 1 pc.
Sour cream - 2 tbsp.
Grated cheese - 150 g.

Do this:

The role of the "test" in this pie is played by potato puree. It must be connected to the egg. If the consistency of the mixture is liquid, you can add a little flour.
Pass on the onion in vegetable oil.
For filling, chopped cutlets mix with ready -made onions and mayonnaise.
If the cutlets were originally overdried, the situation can be saved by adding more mayonnaise to the filling.
For a more dietary option, you can make minced meat juicy with sour cream or milk.
On the bottom of the baking dish, lay half the mashed potatoes.
Cover it with filling and end with a second layer of mashed potatoes.
Close the surface of the pie and cover with sour cream.
Top can be sprinkled with grated cheese.

Bake a shepherd pie 30-40 minutes In the middle heat. Serve hot.

Burrito from the residues of cutlets: recipe

Burrito is a dish of Mexican cuisine. This is the case when street fast food is consistent with the principles of proper nutrition. Make this dish from the remains of cutlets. Here is the prescription:

For the preparation of 2 borritis, you need:

Cake or thin lavash - 2 sheets
Cutlet - 2 pcs.
Beans in tomato juice - 1 bank
Onions - half of the head
Bulgarian pepper - half
Garlic - 2 cloves
Grated cheese - 100 g.

Do this:

To prepare the filling of the onion, cut into a pan.
Add pepper, garlic, chopped cutlets and beans to it with the sauce.
Put the mixture a little to evaporate the excess fluid.
Wrap the filling in the cakes, sprinkled with cheese.
Ready -made burrito brill on grill or dry pan.

Serve hot on the table. Appetizing appearance and delicious aroma will make your households eat everything to the last crumb.

Flot pasta from the residues of cutlets: recipe

Flot pasta is the simplest thing that can be invented from the remaining cutlets. If there are pre -welded pasta, then preparing the final dish will take 10-15 minutes, no more. Here is the prescription:

Cutlets must be chopped with a food combine or knead with a fork.
Let the onions in lean oil, add cutlet stuffing.
Pour the finished pasta into the pan, mix everything and warm over medium heat for several minutes.

If you pour some tomato sauce or lecho to the crushed cutlets, you get an analogue of the famous Italian dish “Paste Bolognaz”.

Filling for pancakes and pies from residual cutlets: recipe

An excellent filling for pies or stuffed pancakes can get out of pre -prepared cutlets. It will turn out very tasty and appetizing. Here is a recipe for pancakes and pies from the residues of cutlets - options:

Map the cutlets and mix with passed onions.
Connect the cutlets to the potato puree.
Mix cutlets and fried mushrooms and warm together.
Very tasty, juicy filling is obtained if you mix cutlets and potatoes, stained with a small cube.

Such fillings can be wrapped in thin pancakes. They are suitable for layers. Puff pastry is baked quickly enough and the filling, which is essentially ready, is well suited here.

Cutlets in the dough from residues: recipe

Perhaps this recipe was invented: Soviet catering officers tried to attach the remains of yesterday's cutlets. Such a dish was sold everywhere at one time: in cooking, in all dining rooms and even at street “boxes”. In composition, like a pie with meat, but the taste and mood were completely different. Let's repeat the famous cutlets in the dough from the remains. Here is the prescription:

For the test:

Milk - 1 cup
Flour - one and a half glasses
Sugar - 1 tbsp.
Salt - 1 tsp
Sunflower oil-2-3 tbsp.
Dry shocks of fast action - according to the norm indicated on the package

Do this:

Warm up milk.
Add a spoonful of flour and a spoonful of sugar.
Pour the yeast.
Cover and leave the mixture in the heat for 5 minutes.
Then look: the downshole should begin to rise and bubble.
Preparation of dough allows you to solve two issues at once: firstly, dry yeast will be activated and in the test they will immediately “light up”, and secondly, this will help to identify “dead” yeast with an expired shelf life or with incorrect storage.
Add all other ingredients to active dough and knead the dough.
Flour may need a little more. We must look at the test: it should already lag behind the hands and form a bun, but be still soft.
Leave the finished dough to rise for 1 hour.

Formation of blanks:

Squeeze small pieces from a completely finished dough, stretch the cakes on your hand.
In them put cutlets and form pies.
Leave the blanks for proofing (second rise) yet 20 minutes.
Bake cutlets in dough over medium heat 30 minutes.

For a rosy appearance and glossy shine, the blanks can be greased with an egg.

What else to cook from minced meat, except for cutlets?

Lazy cabbage rolls can be prepared from minced meat, except cutlets

Endo dishes prepared from minced meat. This is a great basis for the daily menu. It’s easy to cook from the minced meat, the choice of dishes is large, you can make workpieces-semi-finals and save time.

If there is a lot of minced meat in the process of preparation, that is, you have a prepared cutlet blank, then you can, for example, make lazy cabbage rolls. This dish looks very appetizing, the taste has excellent.

For lazy cabbage rolls, you will need:

White cabbage - 500 g
Minced meat - 500 g
Ready rice - 1 cup
Carrots - 1 pc.
Tomato sauce and sour cream - half a glass
Bulgarian pepper, greens - at will

The easiest way to make lazy cabbage rolls is to fall asleep into a cauldron and cook over medium heat, stirring periodically. The option is really very lazy. There is a method of cooking with a more interesting presentation, rich and diverse taste.

Do this:

So, the cabbage must be chopped and blanched, that is, boiled literally a few minutes and drain the water.
Add a small part of the cabbage to the minced meat.
Mix the remaining cabbage with carrots.
Add rice to the minced meat.
From the resulting meat workpiece, form cutlets, and at a certain distance, put them on a deep baking sheet or in a baking dish.
In the intervals between cabbage rolls, lay cabbage mixed with carrots and bell pepper.
Sprinkle everything with herbs, salt.
Dilute tomato juice and sour cream with water and pour the contents of the baking sheet.
Cover everything with foil, without holes. Povers should extinguish, that is, all the steam should remain inside.
Cook in the oven at a temperature of 190-200 degrees for about an hour.
You can serve without a side dish.

Experience shows that the freezing of ready -made cutlets does not affect the quality of the dish. After defrosting, the texture and taste remain the same. Like prepared minced meat, they can be frozen without loss of quality. However, if for some reason, there are remains of cutlets that no one wants to eat, do not throw them away. From them you can and should be prepared a new dinner. This will diversify the menu without spending unnecessary means and effort. Ready cutlets are minced meat with onions and some other component for tenderness. This is a great basis for many dishes. Plus, the long stage of the frying is already excluded, which saves time - the most expensive resource. Enjoy your meal!