✨Hello, my name is Oksana! Greetings to everyone who has looked at my page. I hope my recipes will be interesting and useful to you - read, write comments, and of course, Subscribe! 👍
✅👌Even the most delicious and proven dishes sooner or later become boring. And then you have to look for new recipes - preferably simpler, faster and more accessible.
✨If you are a little tired of cooking ordinary cutlets, I have a great idea for you - "meat fingers".
✨ They are prepared from good old minced meat with a relatively large amount of vegetables.
✨But the main "trick" of the dish is not this, but the batter, which gives the seemingly ordinary cutlets a special juiciness and crisp crust. Be sure to try it - I highly recommend it, it's really tasty! 🥰
📕To prepare "meat fingers" you will need: 🥙
For the basics:
Minced meat (pork, chicken or mixed) - 600 g
Onions - 1 medium head
Carrots - 1 pc.
Potato - 1 medium tuber
Garlic - 2-3 cloves
Flour - as needed
Salt - 1 tsp l. without slide
Ground black pepper - to taste
For batter:
Chicken eggs (category C-1) - 3 pcs.
Sour cream (15-20% fat) - 2 tbsp. l.
Milk (from 3.2% fat) - 100 ml
Wheat flour - 100-120 g.
And:
Vegetable oil - for frying
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
First of all, we prepare vegetables. We clean everything and rinse thoroughly. Then we take a grater and rub: potatoes and carrots on the side with small cells, and onions on the side with large cells. Mix everything in a deep bowl and add the garlic passed through a press.
We shift the minced meat to the vegetables. This time I have a mixed one (pork and half with beef), but you can take another one - for example, only from this type of meat, or even chicken.
Add salt and pepper. You can add other spices, but in small quantities, so as not to interrupt the taste and aroma of the meat itself.
Mix everything well and look at the consistency of the mass. If it turns out to be watery, and the minced meat does not stick well and keeps its shape, add a little flour (2-3 tablespoons will be behind the eyes). If the meat and vegetable mixture is viscous enough, do not put anything else.
And now we begin to prepare the batter. To do this, combine eggs with milk and sour cream in a deep bowl.
Beat with a whisk and add flour.
Mix thoroughly again, interrupting small lumps. And the batter is ready! It should turn out to be fluid, not dense, but enveloping. Adjust the amount of liquid or flour as needed.
We form elongated "fingers" from minced meat.
We dip them in batter and immediately transfer them to the pan, where by this time the vegetable oil should warm up well. Fry until golden brown, gradually turning the blanks onto the raw side as they brown.
We bring the batter to readiness from all sides. Then, when all the fingers are fried, we put them in a baking dish and send them to an oven preheated to 180 degrees for 5-7 minutes to reach the middle. You can also stew the dish in a skillet with a little water. But in this case, the batter will immediately cease to be crispy.
Serve immediately after preparation. "Fingers" are very juicy and soft - tastier than ordinary cutlets.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit! 🍽
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Best regards, Oksana!