There are several ways to ensure that the cutlets do not fall apart right in the frying pan.
The most obvious way is to beat the mince well. In this case, the meat base will acquire homogeneity.
However, not all cooks are able to beat minced raw meat.
In this case, an additional ingredient will come to the rescue - semolina.
What should a cook do?
If you want to achieve homogeneity in the minced meat without beating it, then add 1 tbsp of semolina to the meat base.
The amount of bulk ingredient is indicated for 1.5 kg of minced meat.
After thorough mixing, you will get a homogeneous mass from which cutlets can be easily molded.
The meat "pucks" will definitely not fall apart during frying.
Using semolina will give another positive effect - the dish will be very airy, tender and juicy.
However, to achieve this result, you need to wait with the shaping of the cutlets. The minced meat with the added component should be left in the refrigerator for 1.5 hours.
If you follow these recommendations, the cutlets will come out whole and fluffy.
