As a link, eggs are added to the minced meat.
However, sometimes there is a need to cook cutlets without eggs, for example, in fasting or when a person is allergic to eggs.
And to do this is quite simple if you know how to cook cutlets without eggs.
Egg-free cutlets - basic cooking principles
Frankly speaking, real chefs don’t add eggs to the minced meat at all, as egg white deprives meatballs of juiciness.
Eggs were added to minced meat in Soviet times, when it was necessary to cook cutlets from a minimum amount of meat.
Therefore, if there are no eggs in your refrigerator, this is not a reason to refuse to cook cutlets.
Minced meat for such cutlets is cooked as usual, just instead of eggs, add loaf or bread soaked in milk or water, flour, semolina or bread crumbs.
Also, instead of eggs, you can add ready-made cereal from cereals containing high gluten to the minced meat.
Egg cutlets can be prepared not only meat, but also fish and vegetable.
Recipe 1. How to make cutlets without eggs
Ingredients
pork and beef tenderloin - 500 g each;
breadcrumbs;
garlic - two cloves;
sunflower oil;
onion - two heads;
cold water - a glass;
spices;
salt - 6 g;
white bread or yesterday’s loaf is pink.
Cooking method
1. Wash the beef and pork tenderloin under the tap, strip the meat from the films and veins. Peel the onions and cut into four parts. Soak yesterday’s loaf in milk or water. Twist the meat with onions and squeezed long loaf in a meat grinder.
2. Add spices to the minced meat, salt and squeeze the garlic through a garlic squeezer.
3. Pour cold water into the meat and mix until it has absorbed all the liquid. The cutlet mass should be moist, but not liquid, so pour water in small portions.
4. Make minced oval cutlets and breaded them in breadcrumbs.
5. Fry the patties in preheated sunflower oil to a delicious crust. Then twist the fire, cover the pan and simmer another 15 minutes. Serve with boiled potatoes.
Recipe 2. Cutlets without eggs recipe from sea fish, in tomato sauce
Ingredients
Cutlets
half a kilogram of hake and pangasius fillet;
black pepper;
two onions;
salt;
100 g of yesterday’s white bread;
70 ml of sunflower oil
Gravy
bulb;
70 ml of olive oil;
carrot;
two glasses of boiling water;
50 g tomato paste;
30 g of sugar;
salt;
Bay leaf;
ground black pepper;
sunflower oil (for frying).
Cooking method
1. Defrost the fish, rinse under running water, squeeze out excess moisture and soak the fillet with napkins. Cut the fish into pieces.
2. Peel the onion and chop it into small pieces. Wash the peeled carrots and grate coarsely.
3. Heat the pan, pour the sunflower oil into it and put half of the chopped onion. Simmer over low heat, stirring constantly, for about three minutes. Cool.
4. Cut the crusts from the bread and soak the crumb in water. Using a meat grinder, turn the fish fillet, squeezed bread and onion frying into forcemeat. Stir it, gently beating on a bowl, pre-salt and pepper.
5. Pour the vegetable oil into the pan and heat it well. Wet cutlets with wet hands. Put them in hot oil and fry on low heat for two minutes on each side. Put ready cutlets in a cauldron.
6. Boil water in the kettle. Preheat the pan, pour in vegetable oil. Put the rest of the onions and carrot chips in the heated oil. Stew the vegetables over medium heat, stirring constantly, for two minutes. Then add the tomato, mix, add salt, sugar and black pepper. Pour boiling water over everything and mix thoroughly.
7. Pour gravy cutlets in a cauldron. Put it on fire and bring to a boil. Cover, twist the fire to the minimum and simmer for about ten minutes. Serve egg-free patties with any garnish.
Recipe 3. Minced meat patties without eggs
Ingredients
half a kilogram of beef;
third of a glass of breadcrumbs;
200 g of bread;
30 g of starch;
200 g of onions;
a third of a glass of sunflower oil;
30 ml mayonnaise;
5 g seasoning for meat;
half a glass of milk;
5 g of salt.
Cooking method
1. Soak the crumb of bread in milk, and mash it into crumbs.
2. Wash the beef tenderloin, dry it, cut the films and remove the veins. Cut the meat into pieces and chop it with a meat grinder or blender into minced meat. Add it to bread crumbs.
3. Chopped peeled onions as small as possible. Add chopped onion in a bowl with minced meat and bread.
4. Now add mayonnaise, meat seasoning and black pepper to the bowl. Salt and put the starch. He will replace the egg. Stuff the minced meat. Blind small oval cutlets from it and roll them in breadcrumbs.
5. Put the patties in a hot frying pan with oil and fry on low heat for about ten minutes, then turn over, cover the pan and simmer for another five minutes. Serve the cutlets with vegetable slices.
Recipe 4. Chicken cutlets without eggs
Ingredients
300 g chicken fillet;
a third of a glass of sunflower oil;
200 g of white bread;
half a glass of breadcrumbs;
100 ml of milk;
5 g chicken seasoning;
100 g of potatoes;
black pepper;
60 ml of sour cream;
table salt.
Cooking method
1. Wash the chicken breast, cut the films and cut the meat into layers. Grind the chicken into minced meat using a blender or meat grinder.
2. Peel the potatoes, wash and chop them in the same way as chicken. Squeeze out the potato mass and add it to the dishes with minced chicken.
3. Put the crumb of white bread in a bowl and fill it with milk. After a while, crumble the bread with your hands into crumbs and add to the minced chicken.
4. Put sour cream in minced meat, it will give cutlets softness and juiciness. Season with salt, chicken seasoning, black pepper. Stir the minced meat into a homogeneous mass.
5. Pour the breading mixture into the plate with the sides. Blind the minced meat patties and roll them well in breadcrumbs. Put the patties in a preheated frying pan with oil and fry them until a golden crust appears. Then turn over, turn off the fire and cook for another five minutes. Serve chicken cutlets with fresh vegetable salad.
Recipe 5. Fishcakes without eggs
Ingredients
a pound of potatoes;
ground pepper;
a pound of hake filet;
salt;
two onions;
50 g chopped greens of dill;
70 ml of sunflower oil;
half a glass of breadcrumbs.
Cooking method
1. Wash the potatoes well with a brush and boil directly in their uniforms. Drain, cool slightly and clean.
2. Rinse the hake fillet, if necessary, select small bones and dip in a napkin.
3. Peel and finely chop the onion. Heat a spoonful of oil in a pan and fry the onion in it until transparent.
4. Grind potatoes, hake fillet and onion through a meat grinder. In the resulting stuffing, add the onion fry, finely chopped dill and salt. Season with pepper and mix well into a homogeneous mass.
5. Blind the minced meat patties, roll them in breading and fry them in hot oil until golden brown. Serve cutlets with ketchup and vegetable salad.
Recipe 6. Cutlets without turkey eggs
Ingredients
kg turkey fillet;
salt;
bell pepper - half a pod;
a mixture of peppers;
large onion;
nutmeg - 3 g;
cabbage - 80 g;
sunflower oil;
garlic - clove.
Cooking method
1. Rinse the turkey fillet and cut into pieces. Bell pepper clean from seeds. Peel the onion, wash and cut into slices.
2. Twice pass everything through the meat grinder. Add minced meat with salt, freshly ground pepper mixture and nutmeg. Stir the cutlet mass until smooth.
3. Blind cutlets from it. Put the billets in hot oil and fry over medium heat until browned, then turn the patties over, twist the fire and simmer the patties until cooked. Serve the patties with vegetables or any side dish.
Recipe 7. Cutlets without eggs from broccoli and cauliflower
Ingredients
cauliflower - 400 g;
ground pepper;
broccoli - 400 g;
salt;
Adyghe cheese - 100 g;
semolina - 80 g;
milk - 50 ml;
flour - 70 g;
sunflower oil.
Cooking method
1. Disassemble broccoli and cauliflower for inflorescences. Boil it for five minutes. Drain the broth, cool the cabbage slightly and chop it with a knife as finely as possible.
2. Finely grate Adygea cheese and add it to the cabbage mass.
3. Pour the milk into a mixture of cabbage and cheese. Now gradually add flour and semolina, constantly mixing the resulting mass. Add semolina and flour until you get minced meat, from which cutlets can be dazzled. Pepper and salt.
4. Blind the patties and fry them in hot oil for five minutes on each side.
Recipe 8. Cutlets without eggs with canned fish
Ingredients
can of fish canned food;
black pepper;
a glass of boiled rice;
shallow salt;
two potatoes;
fresh greens;
bulb;
sunflower oil;
breadcrumbs.
Cooking method
1. Boil the rice until cooked, following the instructions on the packaging.
2. Boil the potatoes, drain the broth and cool the vegetable slightly. Coarsely rub.
3. Peel the onion, chop it finely and fry the onion in hot oil until soft for two minutes.
4. Wash greens, dry and chop finely.
5. In a suitable dish, combine canned fish with rice, potatoes, onions, herbs, black pepper and salt. Knead the mass thoroughly with your hands.
6. Blind small cutlets, breaded them in breadcrumbs and fry in hot oil until brown on both sides. Then cover, twist the fire and bring the meatballs to readiness for two minutes.
Egg-free meatballs - chef tips and tricks
Minced meat for cutlets is best done using a meat grinder, not a blender or food processor.
Add soaked bread to the minced meat. For this, it is better to use dried bread.
Add minced onion or finely chopped onions to the minced meat. He will give the patties piquancy and juiciness.
Cutlets will turn out tender if you add sour cream or mayonnaise to the minced meat.
Twist the minced meat at least twice.
