Fluffy, juicy, don't lose shape and don't fall apart: what you need to add to the mince to make the cutlets just like that
To improve the taste and appearance of cooked cutlets, chefs turn to the most unexpected ingredients.
For example, some cooks add a couple of spoons of potato starch to the minced meat.
What does this unexpected addition lead to?
It turns out that thanks to starch, you can forget about the need to use eggs - this product acts as an excellent binding component that connects all the other components into a single whole.
In addition, unlike eggs, starch does not make the minced meat heavier, resulting in airy cutlets.
In addition, cutlets prepared with the addition of starch remain soft and tasty even after some time and do not become tougher during storage.
Finally, thanks to starch, the cutlets turn out juicy, and therefore tasty, which is due to the fact that it does not allow the juice to leak out of the cutlets during the frying process.
If you decide to try making cutlets by adding starch to the minced meat, do not overdo it with this ingredient: 2.5-3 tablespoons of starch is enough for 500 g of minced meat.
