The combination of meat and fruit has a long tradition in the kitchen – Classic dishes, such as pork loin with plum or duck with apples, prove that contrasting flavors can create exceptional harmony. In a similar way minced chops operate with the addition of rhubarb. Although this combination may surprise, it quickly gains recognition thanks to its original structure and the original aroma. Light acidity breaks the taste of meat, giving the cutlets a slightly fruity character. This is a great proposal to refresh the classic recipe.
Ground with rhubarb, they are extremely juicy and aromatic. Rhubarb stalks not only add an interesting aftertaste, but also significantly affect the consistency – The meat remains delicate and moist inside. Ready cutlets are great both as a dinner dish served with potatoes and salad, as well as in the form of a cold snack or appetizers. The whole is prepared quickly and without complex activitieswhich makes the recipe extremely practical, especially in the rhubarb season.
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In addition, this combination cleverly smuggles many valuable nutrients to dinner. Rhubarb is a low -calorie vegetable, rich in vitamins and minerals. It contains vitamins A, C, E, K and B vitamins, as well as potassium, calcium, magnesium, iron, phosphorus and manganese. Rhubarb is also a source of fiber, folic acid and numerous antioxidantswhich support immunity, eye health and delay the aging process.
Basic kitchen accessories are needed for the preparation of ground chops with rhubarb: cutting board, knife, bowl for mixing ingredients, pan and spoon for forming chops.
Ingredients:
-
500 g of minced meat (e.g. pork or mixed),
- 1 egg,
- 1 roll of roll (soaked and imprinted),
- 1-2 rhubarb stalks,
- 1 bunch of parsley,
- salt, pepper, marjoram or other favorite herbs,
- Breadback roll,
- Frying oil.
Preparation method:
Rhubarb should be peel and cut into small cubes. The large bowl is placed minced meat, then adds a squeezed roll, whole egg, spices and finely chopped parsley. Finally, chopped rhubarb is added to the meat mass. The whole should be mixed thoroughly until a uniform consistency is obtained. It is formed from the prepared mass chops, which should then be coated in breadcrumbs And fry in hot oil, on both sides, until golden brown.
Ground cutlets with rhubarb blend perfectly with classic dinner additives. They can be served with potatoes in various forms – cooked, mashed or baked – as well as with rice or porridge. These chops also taste great with light, seasonal saladse.g. from carrots, Chinese cabbage, beetroot or cucumber salad. Thanks to the refreshing taste, they perfectly match the spring and summer menu. Enjoy your meal!
Source: NowowoPuje.pl
