For 9 pieces:
- Minced meat-500 gr.
- Bread soaked and pressed-200 gr.
- Onion-90 gr.
- Garlic – 2 cloves
- Salt – 2 tsp.
- Black pepper – 1 tsp.
- Water – 100 ml.
- Cooking oil
Start with bread. Cut 4-5 pieces of bread and cut off their edges. Transfer to a deep bowl and cover with water. When the bread is completely soft, squeeze it and weigh it should come out 200 gr.
Ideally, the ratio of pressed bread to meat should be 40%.
Next, in the meat grinder, skip 500 gr. meat’s. 90 g of onion, 2 cloves of garlic. At the end, skip 200 grams of pressed bread.
Now add 2 tsp salt and 1 tsp black pepper. Pour 100 ml of water. Knead the minced meat with your hands. Mix well. When the mass has become more or less homogeneous, repel it. In this way, we drive water into the meat and release protein. The minced meat will become light and pasty.
Form a Patty, slightly Peremena hands. Place on a silicone Mat or wet surface. Make 9 pieces.
Take the flour and roll the cutlet in it. Put on the heated oil. Fry on medium heat on both sides until tender. Cutlets will rise, so turn them on different sides, while adjusting the intensity of the fire.