Preparing minced cutlets is not difficult, but sometimes after frying they become hard and therefore less appetizing. To prevent this, we can add a certain ingredient to the mass. Thanks to it, our cutlets will be juicy and plump. Since I learned this way, I don’t prepare them any other way.
Ground ones will have the perfect consistency if we use a certain unusual ingredient that will change their taste. All we need to do is add one grated raw potato to our mass. Thanks to this, there will be water and starch in the mass, which will swell during fryingso it will bind the remaining ingredients together perfectly.
The food we add must come from a floury variety so that it is rich in starch. If we make cutlets from half a kilogram of meat, one medium potato is enough. It should be peeled and grated on a fine grater.
Remember, however, that when using grated potato, we no longer have to add eggs to the cutlets. In addition, we can add a smaller amount of breadcrumbs or omit it completely.
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If we want the minced cutlets we prepare to have a perfect structure and be appetizing and juicy, it is also worth paying attention to the type of meat we use. In this case, quite fatty meat, such as pork shoulder, will work best. Thanks to this, the fat will melt during frying, giving the cutlets a better consistency.
In addition, let’s not forget to add onion to the mass, because it also it perfectly moisturizes and affects the taste and structure of the cutlets. We can fry it or use it raw. The onion should be very finely chopped or grated on a medium-sized grater.
The method of kneading the mass for cutlets is also important. It is recommended to knead it for 5 to 10 minutes. Then we will obtain a springy consistency. It will also be a good idea to cool the mixture in the refrigerator for several dozen minutes to make it easier to form cutlets later. While cooking, avoid pressing them with a spatula so that they do not lose their juices.
