This dish is probably not loved by children. It's just that you need to grow up to such dishes. Of course, this is not a gourmet dish, but still ...
First recipe: minced meat with onions and tuna
A small amount of ingredients with the right dosage and combination give an amazing result. So. I peel a large onion bulb and peel it finely and finely. Knead a can of
tuna with a fork. I mix one cream cheese and two boiled eggs grated on a medium grater with fish. I attach the onion to the mass. Everything. It remains to season with mayonnaise, salt with pepper and the question about how to cook minced meat, we answered with the first recipe. Let's see what happens next.
Second recipe: herring minced meat
This dish is well served as an appetizer for cold vodka. It is with her that the taste of foreshmak is best combined. But let's not get distracted. For this recipe, I chose herring. Gutting large fish (four hundred - five hundred grams), mine, cleanse my skin, free from bones. Soak half a loaf of white bread in slightly warm milk. Boil three
quail eggs. On a coarse grater (it is better if it is plastic) I rub one large apple. I chop up one large onion very finely. The time has come to work with a blender. I mix all the above prepared ingredients. Grind until
minced in a blender. I do not forget to add to it a gram of fifty butter. To make our dish not only tasty, but also look beautiful, I spread it on a plate in the form of a ball or tubercle. The second recipe answered the question: "How to cook minced meat from herring?" Before serving, it remains to pepper a little and sprinkle with finely-finely chopped dill.
The third recipe: minced meat with herring and potatoes
In this method of cooking a traditional Jewish dish, I also use herring. But the rest of the ingredients are slightly different from the previous recipe. As in the first case, my gut, gutting, peeling, freeing from bones. In principle, it is not necessary to take whole fish, you can immediately get the fillet, which during cooking must be passed through a meat grinder. I add one teaspoon of apple cider vinegar to the resulting minced meat. In parallel, while managing with herring, I boil four medium-sized potatoes and four eggs. Then I cool them and, like fish, either pass through a meat grinder or rub on a coarse grater. Of course, I mix with herring. I clean for a couple of hours in the refrigerator. I serve it as an independent dish or as sandwiches, spreading mincemeat on
croutons of white bread.Fourth recipe: minced carrots
All methods of cooking this dish are similar to each other. But this one differs from others in that the output is a foreshack of an unusual color. This is due to carrots present in the recipe and the dish. But closer to the point. Boil two eggs. Separate the yolks from the proteins. We will not need the latter. I rub one large carrot on a grater. I cut herring fillet into pieces. It was the turn to skip all the ingredients through a meat grinder. After which I knead everything well with a spoon, adding one hundred and fifty grams of butter. Done.