How to “glue” minced meat together without adding eggs: a culinary trick – the cutlets won’t fall apart
One of the most popular ways to “glue” the base for cutlets is to add eggs.
Thanks to the egg component, the dish really does not fall apart during frying.
But using such an ingredient also has a drawback: the cutlets become too tough.
What can be used as a “gluing” component to keep the food soft?
The ideal option was described by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
What to add to minced meat so that the cutlets don't fall apart
The specialist recommends using semolina.
Thanks to this ingredient, the cutlet base will acquire the desired consistency.
The cutlets turn out very juicy, since semolina, which absorbs liquids well, preserves the meat juice in the dish.
For every 200 grams of minced meat, one tablespoon of semolina is enough.
Also, don't forget to add onions.
Earlier, the expert shared a recipe for “Student” soup : tasty and cheap.
