2020-08-13 / test@t

Cooked minced turkey cutlets with rice

Juicy, soft, low-fat, cutlets made from dietary prepared minced turkey with added rice are easy to prepare. For them, I take ready-made minced turkey, so I don't use a meat grinder. Grind the onion in a stationary blender. Thanks to this method, the onion turns into "puree", which, in my opinion, gives the cutlets a particularly delicate texture, and "meat", in turn, "gets dirty" just one bowl - for kneading. You can serve cutlets with mashed potatoes and steamed or stewed vegetables, or I really liked the combination of such cutlets with homemade mayonnaise and beetroot boiled in a peel and then peeled and grated on a coarse grater (not seasoned). PS After getting acquainted with the service for the delivery of meat from farms "Meat No. 1" (Primеmeat.ru) in general and with the ready-made minced meat "Extra turkey" offered by him in particular, I now use the specified purchased one: of excellent quality, without nodules and foreign inclusions or excess taste. But if you wish, you can make the minced turkey yourself by scrolling the turkey breast fillet through a meat grinder. Then, with it, scroll the onion, cut into pieces. The rest is prescription.

Ingredients

For minced meat cutlets:
prepared minced turkey fillet 1050-1100 g
white round-grain or medium-grain rice 125 g
onions 380-390 g
1 medium egg (weighing about 60-65 g)
salt to taste
ground black or a mixture of 4 types of pepper to taste
some refined sunflower oil for mold lubrication
For brine:
cold (preferably filtered) water 300 ml
dried bay leaf 1 large
black pepper 10 peas
salt ½ teaspoon flat

STEP-BY-STEP COOKING RECIPE

Step 1

About 15-20 minutes before the cutlets are cooked, remove the package with the prepared minced meat from the refrigerator to warm it up a little.

Step 2

Turn on the oven and heat it to 3 (about 170 ° C).

Step 3

Grease a large glass-ceramic or other heat-resistant mold (about 34 × 23 cm, 7 cm high or similar volume) with a small amount of refined sunflower oil.

Step 4

Place a small saucepan on medium heat with about 500 ml of cold, preferably filtered water. Sort the rice (if necessary), rinse with warm, then cold running water, put in boiling water in a saucepan and bring to a boil again. Cook the rice, stirring occasionally and removing the foam that appears, for about 5 minutes, then stir it again with a spoon, fold it onto a fine sieve and pour over with cold filtered water. Place the prepared rice in a large mixing bowl (about 3.5 liters).

Step 5

Peel the onion, rinse with running water, cut into several pieces and chop in portions in a stationary blender (each time adding new pieces of onion to the already formed onion puree). As a result, you should get a foaming homogeneous mass. Place it in a bowl with rice.

Step 6

Put the minced meat in a bowl with the other ingredients, break the egg, salt and pepper everything to taste.

Step 7

Knead the contents of the bowl thoroughly with your hands until smooth.

Step 8

Form the minced meat into medium-sized cutlets, immediately placing them in a baking dish one by one.

Step 9

For the brine, place a turkey or other small container on medium heat with 300 ml of cold, preferably filtered, water, ½ teaspoon flat of salt, pepper and bay leaf and bring the water to a boil.

Step 10

In a thin stream along the edge of the form, so as not to "blur" the cutlets' blanks, gently fill them with hot "brine" (not forgetting to put peppercorns and bay leaves in the cutlet mold, dipping them into the liquid).

Step 11

Cover the cutlet dish with foil, place in the oven and bake the pieces at number 3 (about 170 ° C) for 55 minutes or according to the recommendations in the instructions for your oven for baking cutlets and chicken rolls. At this time, you can make a side dish of your choice.

Step 12

Remove the finished cutlets from the oven, let them stand for a little (10 minutes) under the foil, and then put them on portioned plates with the selected side dish, pouring over them and the side dish (if it is mashed potatoes) with the broth formed during baking.

Step 13

Store the remaining completely cooled cutlets together with the broth in a sealed container in the refrigerator at 0-6 ° C for no more than 1-2 days. Before serving, they can be eaten cold or reheated, for example, in the oven, laid out in an aluminum frying pan or in a heat-resistant dish, greased with a small amount of refined sunflower or butter, or with the remains of meat broth from cutlets, and placing a piece of cheese on top of the cutlets (like " Tilsiter "or with some savory additives).

Preparation time

30m

Cooking time

55m

Servings

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