Chicken mince cutlets with semolina. Chicken mince cutlets with semolina - incredibly soft, fluffy and indescribably delicious

Cutlets - one of the most favorite foods of both adults and children. Often this dish is made from minced meat, with the addition of eggs and flour. But few know that the last ingredient can be replaced by semolina. So burgers will be less high-calorie, insanely tender and juicy. Yes, and the meat component can be replaced by fish, offal and even vegetables.

Recipe for meatballs with semolina

• minced pork and beef meat - 650 g;
• large onion;
• 2 medium potatoes;
• semolina - 1.5-2 st.l.
• egg;
• spices and salt;
• oil for frying.

Cooking time: 35-40 minutes.

Caloric content: 192 kcal - 100 g.

Mince cutlets with semolina without eggs

Necessary:

• beef - 350-400 g;
• pork - 350-400 g;
• low-fat cream - 160 ml;
• onion - 280-300 g;
• white bread without crusts - 75-80 g;
• semolina - 45-50 g;
• butter - 33-35 g;
• favorite greens;
• salt and dried herbs;
• oil for roasting.

Cooking time: 40-45 minutes.

Caloric content: 210 kcal - 100 g.

1. The bread crumb is placed in a plate and cream bays;
2. Onions or very finely chopped, or skipped through a meat grinder;
3. Wash out greens and lightly dry, shred;
4. Meat rid of unnecessary lived and films. Divide into convenient pieces and turn into mince with a blender or food processor;
5. When the bread is brewed a bit, add the semolina to it and leave it for 5-7 minutes;
6. Put chopped onion, chopped greens and soaked manna-grain slurry into a container for minced meat, season it and stir vigorously. Do not forget to beat off a little substance with your hands, getting rid of excess air;
7. Butter poured and add to the mixture, mix;
8. Put butter in a hot frying pan, form oval cutlets and fry for 3-4 minutes on 2 sides;
9. We put the finished meat pancakes on a baking sheet, add a little water and place for 5-8 minutes. in the oven heated to 180 ° C.

Lush chicken cutlets with semolina

Ingredients:

• semolina - 7-8 tbsp .;
• chicken breasts - 850-900 g;
• onion heads - 3 small;
• eggs and garlic teeth - 2 pcs .;
• low-fat sour cream - 35-40 g;
• salt, spices, butter, crackers for breading.

Cooking time: 37-40 min.

Caloric content: 123 kcal - 100 g.

1. We are armed with a meat grinder and turn the chicken fillet into mincemeat;
2. We clean the garlic teeth and bulbs from the husks and ship after the meat to grind, add to the same container;
3. In the resulting stuffing put cereal semolina, egg and sour cream. Do not forget to salt and season. Actively beat off with hands and knead;
4. Pour the breading onto a flat plate and roll around spherical cutlets in it, forming them with a spoon;
5. On medium heat we heat the pan, grease with oil and fry the patties on 2 sides for 4-6 minutes.

Fish cakes with semolina instead of bread

Would need:

• 1 kg of large white fish;
• semolina - a quarter of one glass;
• onions - 3 pcs .;
• favorite spices and salt;
• a pair of eggs;
• 50-55 g of melted plums. oils;
• frying oil.

Cooking time: 32-35 minutes.

Caloric content: 168 kcal - 100 g.

Getting Started:

1. Fish carcasses are cleaned from the skin, fins and spines. Heads are also not needed;
2. If possible, remove all the bones from the fillet;
3. Bulbs are separated from the husk and sent to a meat grinder along with fish pulp. Blender can also be used for grinding;
4. In the fish-onion mixture, we drive in eggs, add melted butter and season it. Manku also do not forget. Knead well;
5. Well heated pan, smeared with oil. Using a convenient method, we form cutlets and fry them from 1 side for 2-3 minutes, turn them over for 2 minutes. on the other side, cover with a lid and stew for a few more minutes. Fire set average.

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Gentle liver patties with semolina

Ingredients:

• eggs in the amount of 4 pcs .;
• beef or pork liver - 950-1000 g;
• 3 tbsp. semolina and sifted flour;
• for frying oil;
• salt and spices;
• large onion or 2 medium.

Cooking time: half an hour.

Caloric content: 171 kcal - 100 g.

Getting started:

1. Liver cleared of the film, we get rid of large veins and grind. Ideal for this fit blender, meat grinder or processor for the kitchen;
2. Shred finely onions, after removing them from the husks;
3. In a container with liver mince put eggs, chopped onion, evenly sprinkle with loose components. Be sure to add seasonings and salt. Liberally mix the substance;
4. Frying pan, bring to heat, pour oil. We set the middle fire. Using a spoon, spread the pancakes on the pan. 3 minutes of frying for each side will be enough for readiness.

Cabbage cutlets with semolina

It is necessary:

• cabbage - 1 medium head or ½ large;
• semolina - 25 g;
• 15 g of sifted flour;
• 55-60 ml of milk;
• egg;
• spice mix and salt;
• sunflower oil.

Cooking time: half an hour.

Calories: 68 kcal - 100 g.

1. Milk is heated to hot. Put the semolina in the bowl and fill it with heated liquid;
2. Before shredding cabbage is better to wash. Grind thin strips;
3. We shift the chopped vegetable into the container and fill it with boiling water, add some salt. 2-3 minutes need to wait;
4. We recline the scalded cabbage on a sieve or colander, let the excess moisture drain;
5. In a deep pot, we shift the manna-milk zhyzhytsia, add squeezed cabbage, we drive in an egg, sprinkle with flour and season it;
6. Cabbage minced thoroughly mixed. The resulting liquid is drained;
7. On the stove, put the pan and heat up. Drizzle with oil and lay vegetable patties on the bottom. A few minutes of roasting from all sides and ready.

Onion cutlets with semolina

What do you need:

• bulb onions - 4-5 large;
• 65-70 g of semolina;
• two pairs of eggs;
• dried herbs and salt;
• butter to fry.

Cooking time: 35-40 minutes.

Caloric content: 137 kcal - 100 g.

1. Bulbs cut into quarters, remove the husk, wash with water;
2. We send the spicy vegetable into a blender and turn it into a mush;
3. Move the onion substance into a deeper container, drive an egg and pour the semolina. The resulting mince thoroughly knead and leave to infuse for 20-23 minutes;
4. After the allotted time, season the onion-egg mixture and add some salt, stir once more;
5. Put the stuffing into a pre-heated frying pan with vegetable fat using a spoon;
6. Roasting for each side will take 3 minutes on low heat. If the cutlets are thick, you can cover the pan with a lid.

Recipe for carrot cutlets with semolina

• fresh carrots - 400-420 g;
• big egg;
• 115-130 g of semolina;
• 1/3 cup of milk;
• 130 g onion;
• garlic granules - 10 g;
• salt and pepper to taste;
• bread crumbs - 1 pack;
• frying oil.

Cooking time: 35-40 minutes.

Caloric content: 117 kcal - 100 g

Cooking:

1. We clean and wash the carrots and onions. Shred into tiny strips with a knife or grind in a blender;
2. Onion-carrot mass should be sprinkled with semolina and beat the egg;
3. We bring the milk on the stove to a very warm state and fill it with almost ready minced vegetable. Of course, salt and pepper;
4. Stirred substance for 20 min. leave alone;
5. At the end of the allotted time again mix well. The accumulated liquid is drained, hands squeeze the mince;
6. We place the pan on the fire, heat it up, dab it in oil. We reduce the fire to medium. Spoon form a small oval cutlets, lay them on the bottom of the pan. On each side, rosy for 2-3 minutes and can be served.

Potato patties with semolina

Products:

• potatoes - 900-950 g;
• large egg;
• semolina - 30-40 g;
• dill - medium bunch;
• to taste salt and seasonings;
• flour for breading;
• oil for frying.

Cooking time: 45-50 minutes.

Caloric content: 148 kcal - 100 g.

Stages of cooking:

1. We clean the potatoes, wash them under tap water, cut each vegetable into several parts, put it in a saucepan and pour in water until cooked. Salt do not forget. After 15-20 minutes will be ready;
2. With boiled potatoes pour out absolutely all the water. Add 10-12 ml of oil and turn into puree. A blender or tolkushka will help with this;
3. In the cold mashed potatoes   we hammer in egg and we pour out semolina;
4. Dill greens thoroughly washed and shred, add to the egg-potato mince;
5. Mix the mixture, add the need and add seasoning. Leave to infuse for 15 minutes;
6. We put the flour on a flat plate, form the cutlets with our hands and roll them down;
7. Grease the red-hot pan with vegetable fat, set the fire to medium and fry the cutlets from 2 sides until golden.

Note hostess

1. To meat patties turned juicy, do not buy ready-made minced meat. It is better to give preference to a whole piece of meat from a shoulder blade, back leg, neck or brisket and chop it yourself in a meat grinder. No need to spend money on expensive marble cuttings;
2. When cooking cutlet with semolina in the pan, you do not need to have it close to you; you should leave a small distance between them;
3. When used in semolina semolina it is important to take time, about half an hour, to allow the substance to infuse. So semolina will swell, giving extra juiciness and pomp;
4. Stuffing should be as mixed as possible. Be sure to fight back hands. This can be done both in the container and on the table. When you beat out minced meat, unnecessary air comes out, and the cutlets will not fall apart, becoming dense;
5. Never neglect adding onions. It can be minced with meat or minced separately. If the slices are large, then before we put the onion into the mince, we briefly pan in the pan for a short time;
6. Do not be afraid to use the breading in the form of crushed crackers or flour. Dips in loose mixes will create a thin protective layer on the cutlets that prevents juices from evaporating during cooking.

Enjoy your meal!

I always cooked cutlets according to the standard recipe: minced meat, egg, bar, a little onion, and, of course, flour. It seemed to me that there could be no other options, but my mother-in-law shared with me this very simple recipe   cutlets with semolina, I first thought that, in principle, there is not much difference, well, think of semolina, until you cooked such burgers. I don’t know what magical processes take place there, but they turn out to be incredibly tasty, soft, tender and juicy, the main thing is to give the minced meat with semolina to stand for a few minutes for the croup to swell. In general, thank you very much to my mother-in-law, and now I will share with you this excellent recipe for making cutlets with semolina.

1 kg of minced chicken
  7 tbsp. spoons of semolina
  3 eggs
  3 onions
  2-3 cloves of garlic
  4-5 spoons of mayonnaise or sour cream
  greens (dill, parsley)
  spices for chicken or black pepper
  vegetable oil
  salt

Chicken mince buy or prepare themselves from chicken or chicken breast, we twist it through a meat grinder.

Onions and garlic clean, wash, finely grind or twist through a meat grinder.

Dill and parsley are used if desired and available. Wash them and finely grind.

In the stuffing add semolina, eggs, onions and garlic, mayonnaise or sour cream, if there is dill and parsley, spices for chicken or black pepper, salt to taste, mix everything well and leave for 30 minutes.

The most important thing when cooking chicken meatballs with semolina, after cooking the meatballs, let it stand for about 30 minutes, so that the semolina will swell and the meatballs will be lush and tender.

Many housewives when cooking chicken cutlets with semolina add mayonnaise or sour cream to the minced meat. I am of the opinion that the cutlets and without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when cooking minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choose the best option for you. You can take the time spoons sour cream and a couple of spoons of mayonnaise.

Heat the pan well, pour in the vegetable oil, form patties of the sizes you are used to and fry them on both sides until golden brown. If desired, you can breaded them in flour or bread crumbs.

Who loves roasted cutlets, they are ready. For lovers of more tender meatballs, I suggest to put them on a small fire under a lid for a few minutes, adding a couple of spoons of water. Then turn off the stove and leave them for about 10 minutes later.

I don’t know about you, but I really love chicken mince patties with semolina. I hope that they will soon be your favorite dish, because you will not taste such meatballs in any restaurant or coffee, and even more so in the dining room.

Today I invite you to cook minced chicken patties with semolina. Many, having read, will think that semolina and chicken fillet are not very suitable for each other. I advise you not to rush to conclusions. These two ingredients complement each other well and the patties are very lush and tender.

• 1 kg of minced chicken
• 7 tbsp. spoons of semolina
• 3 eggs
• 3 onions
• 2-3 cloves of garlic
• 4-5 spoons of mayonnaise or sour cream
• greens (dill, parsley)
• spices for chicken or black pepper
• vegetable oil

Chicken cutlets with semolina

Chicken mince buy or cook themselves from chicken or chicken breast, we twist the poultry meat mincer.

Onions and garlic clean, wash, finely grind or twist through a meat grinder.

Dill and parsley are used if desired and available. Wash them and finely grind.

In the stuffing add semolina, eggs, onions and garlic, mayonnaise or sour cream, if there is dill and parsley, spices for chicken or black pepper, salt to taste, mix everything well and leave for 30 minutes.

The most important thing when cooking chicken meatballs with semolina, after cooking the meatballs, let it stand for about 30 minutes, so that the semolina will swell and the meatballs will be lush and tender.

Many housewives when cooking chicken cutlets with semolina add mayonnaise or sour cream to the minced meat. I am of the opinion that the cutlets and without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when cooking minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choose the best option for you. You can take the time spoons sour cream and a couple of spoons of mayonnaise.

Heat the pan well, pour in the vegetable oil, form patties of the sizes you are used to and fry them on both sides until golden brown. If desired, you can breaded them in flour or bread crumbs.

Who loves roasted cutlets, they are ready. For lovers of more tender meatballs, I suggest to put them on a small fire under a lid for a few minutes, adding a couple of spoons of water. Then turn off the stove and leave them for about 10 minutes later.

Cooking a delicious side dish and sit down at the table. Yes, I almost forgot, cook a light vegetable salad and our burgers will be even tastier. Now everything is exactly, we sit at the table.

I don’t know about you, but I really love chicken mince patties with semolina. I hope that they will soon be your favorite dish, because you will not taste such meatballs in any restaurant or coffee, and even more so in the dining room.

traditionally, we cook burgers according to the standard recipe: minced meat, egg, bar, a little onion, and, of course, flour.

It seemed to me that there could be no other options, but my mother-in-law shared with me this very simple recipe for cutlets with semolina, I first thought that in principle there is not much difference, well, you will think of semolina until you cooked such burgers.

I don’t know what magical processes take place there, but they turn out to be incredibly tasty, soft, tender and juicy, the main thing is to give the minced meat with semolina to stand for a few minutes for the croup to swell. In general, thank you very much to my mother-in-law, and now I will share with you this excellent recipe for making cutlets with semolina.

Ingredients:

1 kg of minced chicken
7 tbsp. spoons of semolina
3 eggs
3 onions
2-3 cloves of garlic
4-5 spoons of mayonnaise or sour cream
greens (dill, parsley)
spices for chicken or black pepper
vegetable oil
salt

Cooking method:

Chicken mince buy or prepare themselves from chicken or chicken breast, we twist it through a meat grinder.

Onions and garlic clean, wash, finely grind or twist through a meat grinder.

Dill and parsley are used if desired and available. Wash them and finely grind.

In the stuffing add semolina, eggs, onions and garlic, mayonnaise or sour cream, if there is dill and parsley, spices for chicken or black pepper, salt to taste, mix everything well and leave for 30 minutes.

The most important thing when cooking chicken meatballs with semolina, after cooking the meatballs, let it stand for about 30 minutes, so that the semolina will swell and the meatballs will be lush and tender.

Many housewives when cooking chicken cutlets with semolina add mayonnaise or sour cream to the minced meat. I am of the opinion that the cutlets and without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when cooking minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choose the best option for you. You can take the time spoons sour cream and a couple of spoons of mayonnaise.

Heat the pan well, pour in the vegetable oil, form patties of the sizes you are used to and fry them on both sides until golden brown. If desired, you can breaded them in flour or bread crumbs.

Who loves roasted cutlets, they are ready. For lovers of more tender meatballs, I suggest to put them on a small fire under a lid for a few minutes, adding a couple of spoons of water. Then turn off the stove and leave them for about 10 minutes later.

I don’t know about you, but I really love chicken mince patties with semolina. I hope that they will soon be your favorite dish, because you will not taste such meatballs in any restaurant or coffee, and even more so in the dining room.

Dear readers!

Today I invite you to cook minced chicken patties with semolina. Many, having read, will think that semolina and chicken fillet are not very suitable for each other. I advise you not to rush to conclusions. These two ingredients complement each other well and the patties are very lush and tender.

INGREDIENTS:

• 1 kg of minced chicken
• 7 tbsp. spoons of semolina
• 3 eggs
• 3 onions
• 2-3 cloves of garlic
• 4-5 spoons of mayonnaise or sour cream
• greens (dill, parsley)
• spices for chicken or black pepper
• vegetable oil

Chicken cutlets with semolina

PREPARATION:

Chicken mince buy or cook themselves from chicken or chicken breast, we twist the poultry meat mincer.

Onions and garlic clean, wash, finely grind or twist through a meat grinder.

Dill and parsley are used if desired and available. Wash them and finely grind.

In the stuffing add semolina, eggs, onions and garlic, mayonnaise or sour cream, if there is dill and parsley, spices for chicken or black pepper, salt to taste, mix everything well and leave for 30 minutes.

The most important thing when cooking chicken meatballs with semolina, after cooking the meatballs, let it stand for about 30 minutes, so that the semolina will swell and the meatballs will be lush and tender.

Many housewives when cooking chicken cutlets with semolina add mayonnaise or sour cream to the minced meat. I am of the opinion that the cutlets and without mayonnaise and sour cream are very tasty and therefore I do not always add these ingredients when cooking minced meat for chicken cutlets. I suggest you try cooking without sour cream and mayonnaise, as well as adding them and choose the best option for you. You can take the time spoons sour cream and a couple of spoons of mayonnaise.

Heat the pan well, pour in the vegetable oil, form patties of the sizes you are used to and fry them on both sides until golden brown. If desired, you can breaded them in flour or bread crumbs.

Who loves roasted cutlets, they are ready. For lovers of more tender meatballs, I suggest to put them on a small fire under a lid for a few minutes, adding a couple of spoons of water. Then turn off the stove and leave them for about 10 minutes later.

Cooking delicious and sit down at the table. Yes, I almost forgot, cook