Even if the minced meat turns out incredibly tender, juicy and tasty, our efforts will be in vain if the cutlets cannot hold their shape during the heat treatment.
However, you can simply get rid of some of the imperfections in the process of working on the dish so that the cutlets hold their shape.
What mistakes should you beware of?
Liquid consistency of minced meat
If you notice that the preparation is too watery, then you cannot start cooking. Such cutlets will definitely not be able to keep their shape.
As a rule, you can simply keep the preparation in the refrigerator for several hours. If you need to prepare a meat dish as quickly as possible, then you just need to add 1-2 spoons of starch to the minced meat.
Absence of adhesive component
Some housewives refuse to add eggs to minced meat on principle, since there is an opinion that the product will make the dish tough and tasteless.
In this case, you will need to find a replacement for eggs. The selected product should act as a gluing component. Most often, starch or grated potatoes are chosen for this purpose.
Errors in the frying process
First of all, it is worth remembering that you cannot start frying immediately after finishing working with minced meat. The preparation needs to spend a certain amount of time in the refrigerator.
The cutlets will fall apart if you try to cook them in a cold frying pan with a small amount of vegetable oil.
