Meatballs and hedgehogs with rice. How they cooked in the USSR, differences and recipes

2

Prepared by: Antares

11/10/2013 Cooking time: 45 min

Cutlets with rice are not only tasty, but also a very satisfying second course. Your loved ones will be delighted with such a dinner, so I recommend studying the recipe for cutlets with rice right now

How to cook “Cutlets with rice”

1. First of all, boil the rice. Before doing this, you need to rinse it.

2. While the rice is cooking, peel the garlic and pass it through a garlic press.

3. Then finely chop the onion.

4. Place the cooked rice in a bowl with minced meat, and beat in the egg. Add chopped onion and garlic. Salt and season with spices, then mix the contents of the dish thoroughly until you have a homogeneous mass.

5. From the resulting mass we form cutlets. You can bread them in flour, breadcrumbs or semolina, but you can do without this.

6. Heat vegetable oil in a frying pan and place the cutlets in it. Fry first on one side, then turn it over to the other, cover the pan with a lid and continue frying until done.

7. Serve the finished cutlets to the table with fresh vegetables and herbs. Boiled potatoes are perfect as a side dish. Bon appetit!

Little secrets of delicious rice cutlets with minced meat

To make your “hedgehogs” or meatballs very tender and juicy, you need to use a few simple tips.

Firstly, never add a raw chicken egg to the minced meat, otherwise the cutlets will be tough when finished. It is best to use potato or rice starch as a binding component, and the cutlets will not be viscous, but more tender and airy.

Secondly, the finished minced meat must be thoroughly “beaten” on the work surface. Throw it several times on the table or on the bottom of the bowl, this will help enrich it with air, this will give the dish additional fluffiness.

Useful tips

Cutlets are a universal dish, intended to be eaten as a main, completely self-sufficient meal, or served with a side dish for satiety.

To get the perfect, most juicy and tender treat, you need to take into account the following culinary recommendations:

• To prepare tasty and aromatic cutlets, you must first take care of the quality of the raw material - the meat component. If you use the store-bought version, you cannot expect a better result, since such minced meat is often made from a third-rate product, and often loses most of the juice at the grinding stage;
• the best mass is formed from fresh or chilled meat of grades I and II;

• Pieces of beef, pork, chicken, lamb or turkey must be cleaned of connective tissue, tendons and excess fat. This stage of preparation is considered one of the main ones, creating the basis for obtaining the tender and soft properties of the future treat;
• for greater juiciness when kneading minced meat, it is recommended to add pieces of kidney fat to it, and in its absence, use a secret technique - include raw bone marrow in the meat mass, which will turn ordinary cutlets into a real culinary delight;
• In the process of preparing chopped minced meat, you need to work with sharp hatchets/knives so as not to crush, but to cut pieces. Standard proportion of products: ½ pork or 250 g of lard per 1 kg of total weight;
• bread, previously soaked in milk/broth and squeezed out of the liquid, will fulfill its duties - retain the juice inside the products. However, the bread slices should not be very fresh, so as not to give the food a sour taste, and the amount of such an additive cannot exceed 1/5 of the total meat composition;
• As for adding eggs, it is better to use a useful life hack from Soviet technologists - do not include egg yolks in the minced meat (take only whites), which will make the finished dish dry;
• Onions, as an essential element of the meat base of the cutlets, are not recommended to be added to the mass in grated form, which will give the food a harsh smell and taste. It is best to finely chop the vegetable or sauté it in oil until soft;
• popular additions to the meat composition are fresh vegetables - celery stalks (150–200 g per 1 kg of meat), fresh finely chopped cabbage;
• adding easily melting cheese, such as mozzarella, to the minced meat will enrich the cutlets with creamy notes;
• The inclusion of a small amount of crushed ice or water in the meat composition has an excellent effect - in this case, the added liquid will evaporate from the fried products, and not the meat juice;
• cutlets can be formed from a single mass or in combination with rice and minced meat, however, with all selected options, it is recommended to keep the formed product in the refrigerator before frying in a frying pan.

Fish cutlets made from rice

Products you will need:

• 150 grams of rice;
• 800 grams of hake fillet;
• one onion;
• 2 eggs;
• any seasoning with herbs;
• ground black pepper;
• salt;
• breadcrumbs.

Cooking time: 40-60 minutes.

Calorie content: 160 kcal / 100 grams.

Prepare the fillet: rinse well under running water and dry. Afterwards, cut into medium-sized pieces. Let's move on to the bow. We peel the husks and wash them. Cut into medium size cubes. Mix fish and onions. Grind in a meat grinder (do not do this with a blender, the mixture will be too liquid).

Wash the rice thoroughly and cook in pre-salted water. Afterwards, drain the water and rinse with cold. Next, carefully drain all excess liquid. At the next stage, add rice to the mixture of minced meat and chopped onion, add the egg there and mix thoroughly.

In the process, add the selected seasoning with herbs, salt and pepper. It is important to knead the mixture properly so that the minced meat does not disintegrate during cooking. Pour the crackers into a shallow bowl. We form small lumps of minced fish and roll them thoroughly in breadcrumbs.

Heat the frying pan and fry over low heat on both sides. Generally, fish cooks faster than meat, so things will go quickly. First place the finished rice and fish cutlets on a paper napkin (this makes it easy to get rid of excess fat).

These cutlets are best paired with various fish sauces, such as tartar. You can also eat it with your usual tomato sauce. The most important thing is not to fill all the cutlets with sauce; it is better to serve it separately.

Buckwheat porridge with meat - try preparing this dish according to our recipes.

Read how to properly prepare pies filled with cabbage from unleavened dough.

Ham and mushroom salad - “Polyana”, take note of the appetizer recipe.

Recipe for “Meatballs with Gravy”:

We make minced meat by passing through a meat grinder, 2 onions, white bread soaked in milk. Add egg, salt, black pepper to taste. Mix thoroughly.

Fry finely chopped onion, grated carrots, diced tomatoes and tomato paste over medium heat. In butter. We end up with a roast.

Lightly fry the meatballs made from minced meat.

Transfer the roast into a saucepan or saucepan, add boiled water, sour cream, stirring so that there are no lumps, flour, salt and pepper to taste. Let the gravy come to a boil. Add the fried meatballs and simmer over low heat for about 15 minutes until done.

We choose a side dish depending on taste preferences.

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Comments and reviews

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Description of preparation:

The idea of ​​this recipe for making meatballs from minced meat and rice is very simple - from a minimum of ingredients, make an incredibly tasty and nutritious dish for the whole family.
Well, these bits do the job perfectly, and I'm telling you this from my own experience. After all, no matter how many times I cooked meatballs from minced meat and rice at home, my family always got up from the table full and satisfied, and this is the best praise for any housewife. Purpose: For lunch / For dinner Main ingredient: Meat / Minced meat Dish: Hot dishes / Meatballs

Ingredients:

• Minced meat - 600-800 grams (here pork + beef)
• Rice - 5-6 tbsp. spoons (boil in advance)
• Crushed oat flakes - 2 tbsp. spoons
• Onions - 2 pieces
• Carrots – 1 piece
• Egg - 1-2 pieces
• Garlic - 3-4 cloves
• Tomato paste – 100 grams
• Fresh dill – 30 grams
• Spices - To taste (ground allspice, ground coriander, dried basil)
• Salt - To taste

Number of servings: 6-8

Why is there rice in cutlets?

In fact, rice began to be added to minced meat long before the financial crises. And this was not done for the purpose of simply increasing the number of finished cutlets. For what? Of course, for taste.

In fact, rice is great for making cutlets from any type of meat. The fact is that rice cereal contains a fairly large amount of starch, due to which it retains moisture well. Thanks to this property, meat juices remain inside and are not released outside during heat treatment. As a result, the cutlets turn out crispy on the outside and incredibly juicy.

In addition, rice has a neutral taste, which means it has virtually no effect on the taste of the finished dish, which absolutely cannot be said about potatoes or cheese. It is also important that rice is a low-calorie product. Of course, this does not make the cutlets dietary, but it does not add additional energy value to the finished dish.

Well, and finally, if we return to the financial side of the issue, then minced meat cutlets with rice can really be classified as budget dishes. Rice is still not cheese or butter...

Types of meat and its proportions

Before moving on to the recipe itself, it’s worth saying a few words about meat. It is believed that it should be prepared from several types of meat. In principle, you can buy ready-made minced meat for cutlets in the supermarket. In this case, there is no need to talk about proportions. What they mixed was what they sold.

You can buy semi-finished beef and pork separately in a 2:1 ratio, i.e. for 1 kg of beef 500 g of pork. If you want to prepare minced meat yourself, then the proportions should be approximately the same: 70% beef and 30% pork. As for the meat itself, the best option would be beef brisket or shoulder and a piece of fatty pork.

It is believed that a little minced poultry can be added to the meat. This is true. In this case, the cutlets will turn out more tender. However, the amount of poultry mince should not exceed 10% of the amount of meat ingredient.