Everyone praises my cutlets - they are always tasty, juicy, smooth and neat. Not a single cutlet has fallen apart yet, although I often cook them without eggs at all.
I'll tell you how to replace the egg in cutlets for stickiness. I am sure that the tips will be useful to you and you will take them into account.
In general, a lot depends on minced meat. For example, I cook beef cutlets without eggs at all. I add onion, bread soaked in water, salt and pepper to minced meat. The most important thing here is not the ingredients, but how the minced meat is mixed. I interfere with my hands, the minced meat needs to be "beaten off" - throw it into the bowl several times. Its consistency is pasty.
What this beating gives: excess air leaves the minced meat, it becomes homogeneous and the cutlets do not fall apart when frying.
And if the minced meat is from another type of meat, especially chicken, or from different varieties, then semolina can be added to the minced meat for stickiness. For 500-600g of minced meat, 2 tablespoons of semolina. Cutlets keep their shape perfectly and do not fall apart.
Here are some simple tricks, write in the comments what do you add to minced meat instead of eggs?
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