The crock-pot has settled in our kitchens for a long time, as well as the microwave. The hostesses fully appreciated the device that helps in preparing various dishes: it will not work faster and more successfully on any stove. But cutlets in a slow cooker risk cooking a few for now. Home cooks fear for the result. Say, and it will not be tasty, and the view is not the same ...
To encourage determination for experimentation, we mention a few key points. Firstly, steam cutlets cooked in a slow cooker rightly belong to dietary dishes. They can be offered both to the baby, and to the deeply elderly person, and to those who are on a diet, and the ventricle. Secondly, cooking in a slow cooker requires much less worries and troubles, which is extremely important for modern women who are always busy. Thirdly, they almost never fall apart, upsetting the cook's unpresentability. And fourthly, cutlets in a slow cooker can be cooked from any meat, with various additions, so in the next six months they will definitely not get bored with your family.
Classics of the genre
Let's start with the most traditional meat, that is, pork. And so that the patties cooked in the multivarker are not confused with calorie content, we replace the white bun with raw potatoes. Scroll the meat with onions in a meat grinder, rub three tubers (a pound of minced meat) and squeeze it out - to remove excess fluid. We combine one with the other, season with spices and form products. They do not need a collapse, because everything will turn out so perfectly. We put a “basket” for steam cooking, put the patties at a solid distance from each other and turn on the corresponding mode. Usually half an hour is enough, but just in case, check the instructions for your model.
Cutlets in a slow cooker: recipe from fish
Does pork cause you to be rejected internally? Are you afraid that no tricks will save you from its cholesterol effect? No question, you can cook steamed cutlets in a slow cooker from hake or pollock. And strengthen the beneficial properties of fish with fresh vegetables.
We take 300 grams of zucchini and cauliflower, 700 grams of fish fillet, a large peeled onion. We process all this with a meat grinder, drive two eggs into the mass and "decorate" with spices at our discretion. We make small cutlets, put them in a colander for steam processing, turn on the magic machine and repeat the last step described in the previous recipe.
By the way, if you are afraid to go too far with seasonings, pour them directly into the water poured into the bowl. Fishcakes in a slow cooker will not pick up more than necessary, and they will be saturated with aromas as expected. Ideal as a side dish are vegetables, raw or salted, rice and banal mashed potatoes.
Chicken cutlets in a slow cooker with cheese
Chicken meat, of course, was and remains the best option. The fish spirit is not to everyone's liking, not everyone is allowed pork, beef is capricious, and chicken is compliant with all eaters. The most primitive meatballs from this meat can be prepared according to the very first recipe, only potatoes need to be pressed with less effort, yet the bird meat is somewhat dry. But it will be tastier than chicken cutlets cooked in a slow cooker, complemented by some interesting ingredients.
Half a kilo of fillet is rotated in a meat grinder with onion and a small amount of bread soaked in milk. We cut the half of the thick bell pepper smaller, we rub the grams of one hundred Russian or Dutch cheese. We combine all the workpieces, add the minced meat and pepper, and sculpt the cutlets. What to do next, you already know.
By the way, if chicken is categorically disgusting to you, you can use turkey meat. The recipe is perfect for him, and the result of the efforts is more juicy.
Oatmeal in business!
Housewives, who are not satisfied with the presence of ingredients in the list of both bread and potatoes, can easily refuse them. Does anyone mind the benefits of oatmeal? Then take the recipe for service.
A couple of spoons of cereal (not instant) are poured with warmed milk and left to swell. From a half kilogram of breast, medium onion and the same carrot, we make minced meat. You can add garlic if you like its taste in meatballs. Filter the flakes and mix in the mass along with the chicken egg. We form cutlets with wet hands, put the capacity of a double boiler in a slow cooker - and then we go along the beaten path.
We can bake
Purely steam cutlets are not popular with everyone. There is a solution: combine the two processes. We make minced meat from chicken, eggs, buns soaked in milk, grated cheese and chopped onions. It is possible to make proportions independently. The cutlets are brought almost ready, turn off the multicooker for about ten minutes before the timer signal. Then we remove the double boiler, pour a little oil into the bowl, transfer our culinary masterpiece into it, cover each copy with a tomato circle and sprinkle with cheese chips. We switch the unit to baking mode and wait a quarter of an hour. The main parameters of the dish are preserved: the necessary elements do not disappear, and carcinogens do not penetrate into it. But the cutlets thus prepared in a multivark acquire a seductive golden crust. And it costs a lot!
What you need to know
Successful cutlets in a slow cooker are obtained only if several simple but important rules are observed.
- Minced meat from any meat is best done independently: freshness and lack of liquid will be guaranteed.
- So that the minced meat does not come out liquid, it is better to chop the onion rather than grind it. In extreme cases - use a blender, but only for 4-5 seconds.
- With the introduction of the egg and the soaked loaf, the minced meat needs to be thoroughly and carefully mixed: the liquid is absorbed by the meat component.
- To make minced chicken more dense, you can pour semolina into it, a spoon on a pound of mass. The formation of cutlets should begin only after the swelling of cereals.
- In order not to delay the steaming process, only hot water is poured into the multicooker bowl. And a little so that the liquid does not touch the net with cutlets.
And one more secret: to make the taste of chicken cutlets cooked in a multicook richer and richer, it is recommended to add the mince with a piece of soft butter. This will not affect calorie much, and consumers will get much more pleasure.