- Dill - 6 pieces
- Pork - 500 Grams
- Sweet pepper - 1 piece
- Beef - 500 Grams
- Vegetable oil - 50 milliliters
- Onions - 4 Pieces
- Pepper and salt - - To taste
- White dried bread - 10 pieces (slices)
- Chicken Egg - 2 pieces
1. Mince is prepared for earlier, we twist the meat in a meat grinder, in equal parts we take beef and pork neck, (although it is possible to buy stuffing and ready-made ones). In the meat grinder, also grind the onions and white bread (bread must first be soaked in cold water, and then squeezed slightly). To cutlets turned more tenderly, bread should be soaked in cream or milk. 2. Mix the forcemeat with the wet bread and ground onion, add pepper and salt. We add the egg mixture here (it's better to break the eggs cold, the cutlets are then more lush). 3. Mix all the ingredients carefully, minced with a bed in a clean towel or bag and beat off (its consistency should be dense and gentle). 4. In cold water we moisten our hands and form cutlets. In the frying pan, we warm up the butter, we put the cutlets there and on each side fry, the fire is medium. 5. Put the ready-made cutlets on the dish, and in order to remove the excess fat, we first put the patties on napkins.
Servings: 6