Fish cutlets with semolina

Minced meat cutlets with semolina

Homemade meat cutlets are good in a variety of variations - no doubt about it. Today we are preparing pork cutlets, and, as luck would have it, not a piece of yesterday’s bread, or even white croutons, were on hand. Not a problem - eat semolina, and you’ll also save an egg. Cutlets with semolina differ from “bread” ones by having a more elastic consistency. Semolina actively absorbs moisture inside the cutlets, retains juices, which has a positive effect on their taste, and also, by swelling, makes the minced meat very viscous, and the cutlets retain their shape perfectly when frying, no egg is required. When cut, the cutlets look natural and meaty, the semolina is practically invisible. Meat juices alone will not be enough to make the cutlets pleasantly juicy, so we always add milk or broth to such cutlets. Minced meat is preferable to pork or pork-beef - with pure beef it will be a little dry, but chicken or turkey are also perfect. The remaining ingredients in the minced meat are standard: onions, garlic, if you want, and spices to taste. If desired, you can add chopped herbs (we sometimes add according to our mood, but not today :-)), or for a piquant juiciness - a little mayonnaise.

Preparation: 15 minutes
Preparation: 25 minutes
Output: 7 pcs

Healthy fish cutlets with semolina

Fish cutlets with semolina are loved by many gourmets. It’s not surprising, because the addition of this grain makes them fluffy and elastic. Semi-finished products are easy to sculpt, they retain their shape well when fried, and they turn out beautiful and appetizing.

Try making this healthy delicacy for your family using different heat treatment methods and simple step-by-step recipes for them.

Cooking time: 60-70 minutes

Number of servings: 8

Ingredients

hake fillet – 500 g;
red carrots (large) – 2 pcs.;
large onions – 2 pcs.;
chicken eggs – 2 pcs.;
semolina – 3 tbsp;
spices - to taste;
broccoli – 300 g;
salt - to taste.

Step-by-step preparation

To make hake cutlets according to this recipe, you will need sirloin. But if you can’t buy it, then you can buy a couple of small carcasses with a total weight of 650-700 g. Clean them, separate the flesh from the bones, rinse with running water and dry with a paper towel.
Grind the fish in a meat grinder or process in a blender (combine).
Peel the carrots and onions, cut the vegetables into small pieces and also chop using kitchen equipment.
Combine ground fillet with carrot and onion gruel, add semolina, beat in eggs and add salt.
Mix all the ingredients thoroughly (by hand, not with a spoon) and set the minced meat aside for 10-15 minutes to allow the cereal to swell.
Wet your hands, form medium-sized cutlets and place them in a steamer bowl. Place pieces of broccoli between them, although this is optional.
Fill the reservoir with water, and set the device timer, depending on its power, for 30-40 minutes. After the sound alert, you can open the lid and wait a few minutes until the cutlets cool down a little. Using a spatula, transfer the finished product into a glass or plastic bowl.

It is best to serve the meatballs hot with stewed or fresh vegetables, your favorite side dishes or spicy seasonings.

Tip: to prepare delicious fish cutlets with semolina according to this recipe, you can use a little secret. Line the loading basket of the steamer with food foil, overlapping the sides. This will retain more natural juices in the minced meat.

Cooking time: 60 minutes

Number of servings: 10

Beef cutlets with semolina

This meat cutlet recipe is eggless.
Instead of eggs, semolina serves as a connecting link. In the finished dish, semolina will not be felt, but will only add strength to the minced meat, while making the cutlets juicy and tender. If desired, you can use assorted minced meat. The main ingredient of these cutlets is a large amount of herbs - dill, parsley, green and onions. Spices can be added to taste, but simply with ground pepper it turns out great, just because of the large amount of fresh herbs. Cutlets can be either fried or baked. This recipe is also suitable for children, since the meat in them is dietary, you just have to use a double boiler or a slow cooker to use as little fat as possible. The cutlets turn out very tender and juicy. The minced egg makes the cutlets hard, so semolina is a good alternative. Even vegetable vegetarian cutlets use semolina instead of eggs. Look at unusual recipes for dishes without eggs: lazy dumplings without eggs, as well as cheesecakes without eggs. Try making these cutlets for every day or for a holiday, and you won’t regret it!

To prepare beef cutlets with semolina, you will need:

minced meat – 700 g onion – 2 pcs. dill, parsley, onion - 50 g each 20% cream - 150 ml loaf - 100 g semolina - 4 tbsp. salt, ground pepper - to taste vegetable oil for frying

How to cook beef cutlets with semolina:

1. Prepare minced meat. 2. Peel the onion and chop finely. Cut it with a knife, not in a meat grinder. If the onion is large, then 1 onion or 2 medium ones will be enough. If desired, you can add a couple of cloves of garlic. 3. Wash the greens and chop finely. You can also add cilantro. 4. Combine the minced meat with onions and herbs. Add semolina and stir. 5. Tear a couple of pieces of loaf into slices and pour in cream. It is better to peel the loaf from the crust so that there are no solid particles in the minced meat. Soak it for 10 minutes. Then add the loaf along with the cream to the minced meat. If you use milk, add a spoonful of sour cream to the minced meat. 6. Knead the minced meat and beat it well. Form cutlets. You can roll it in flour or fry it just like that. 7. Fry in hot vegetable oil on one side for 7 minutes, then turn over and cover with a lid. Fry for another 10 minutes over low heat. Serve the cutlets fresh with plenty of fresh vegetables and herbs.

Bon appetit!

What to add to cutlets instead of bread: 10 simple options

Bread crumb is not always the most successful filler for cutlets. It is not suitable for people who want to make a dish less calorie, as well as for those who are gluten intolerant.

Fortunately, there are many other products that will be excellent companions for minced meat in cutlets.

Here is a list of what you can add to minced meat instead of bread:

Semolina . It is considered the best substitute for bread - its ability to thicken the cutlet mass has saved more than one dinner. When adding it raw to the minced meat, let the mixture stand for 10-15 minutes and then mix thoroughly. If the semolina is boiled, then it will absorb less moisture, but it will be better to glue the cutlets together.
Potato . Raw potatoes are not suitable as a binding element, but boiled and mashed potatoes will be just right. Another good use option would be potato flakes: a lot of starch and no specific taste. They are poured dry to make the mass thicker.
Zucchini . This is a win-win option for those who want to reduce the number of calories in the finished dish. Its main drawback is that it makes the minced meat thinner. But the cutlets with it become soft and tender. To reduce the volume of liquid, place the chopped zucchini on a fine sieve to allow it to drain.
Soy . It can also be an excellent substitute for bread in cutlets. In terms of nutritional value, this filler is not much inferior to the minced meat itself. Rare cooks decide to spend the night soaking soybeans, and then another 2.5-3 hours cooking them. Therefore, more often the cutlets contain already prepared soy mince.
Cereals . They are no less often added to minced cutlets, like bread. They are slightly inferior to semolina due to their rigid structure, which can be felt in the finished dish. Therefore, it is better to choose steamed flakes for quick cooking, or pre-soak regular ones in milk.
Pearl barley . Whole grains require a long cooking time, but stores have long offered a quick-cooking option. Before adding it, add water and bring to a boil, then drain the water and repeat. This manipulation will help get rid of the characteristic taste inherent in this cereal.
Buckwheat flakes . Gluten-free bread replacement. They also help thicken the minced meat, but give a taste to the cutlets if you add more than 1/5 of the total amount.
Corn starch . Dry powder, easily soluble in water. Absorbs moisture well and makes minced meat viscous. Two significant disadvantages: it increases calorie content and makes the cutlets more elastic. But suitable for a gluten-free diet.
Peas . You can put it in cutlets instead of bread in the form of mashed potatoes or flakes. To eliminate the characteristic taste, it is better to drain the first water when cooking peas for puree. This problem does not arise with pea flour and flakes. As a filler, peas are nutritious, but are not suitable for people with gastrointestinal problems.
Lentils . When cooked, it gives a unique aroma to the dish, which disappears after cooling. Enriches cutlets with vitamins and microelements, but makes their taste rougher.

Vegetables such as carrots, beets, cabbage or cauliflower are a low-calorie vitamin supplement. But it is worth considering that their taste is clearly felt in the finished cutlets.

Here are ten replacement options for the usual loaf in cutlets. Try it and find the best one for you!

See also: Bulgur - how to cook it correctly so that it turns out crumbly

Video recipe for making cutlets without adding bread to the mince

How to cook fish

Semolina is also often added to minced fish instead of bread. Cutlets from this semi-finished product become tender, almost airy.

You can prepare them using the following set of ingredients:

1 pollock carcass (350 grams);
50 grams of semolina;
1 egg;
5 grams of salt;
bulb;
50 milliliters of whole milk;
a little ground pepper;
85 grams of refined sunflower oil.

To work, use a food processor.

Step-by-step instructions for preparing fish cutlets with semolina:

Rinse the fish carcass, gut it (if necessary) and clean it. After this, carefully cut the fillet from the bone.
Grind the peeled onion in a food processor.
Add fish fillet to it and repeat the process.
Add remaining ingredients (except oil). Turn on the combine and wait until the mass becomes as homogeneous as possible.
Place the prepared minced meat in the refrigerator for 45-50 minutes.
After the time has passed, form cutlets from it and fry them in boiling oil until golden brown.

Pasta or any porridge is suitable as a side dish for these cutlets.

How we do it

1 That's all we need to prepare a frying pan (7 pieces) of pork cutlets with semolina.

2 Wash the meat, cut it into pieces and grind it using a meat grinder, or take ready-made minced meat.

3 Peel the onion and pass it raw through a meat grinder along with the meat. If you use ready-made minced meat, you can add onion, finely chopped with a knife. If you like the bright aroma of onions in cutlets, then the onions can first be sautéed in a frying pan with vegetable oil until transparent, and only then added to the cutlet mass. If desired, add garlic.

4 Add semolina, salt, pepper and milk to the minced meat.

5 Thoroughly knead the cutlet mass and leave for 15-20 minutes in a cool place, allowing the semolina to swell in milk and meat juice.

6 “Throw away” standard size cutlets – a full handful.

7 Knock out the cutlets, tossing them forcefully from hand to hand, roll them into balls, bread them in flour - you should not use breadcrumbs, the cutlets will be steamed and the breadcrumbs will become soggy.

8 Give the cutlets a classic oval-flattened shape, or shape them roundly, in the form of meatballs.

9 Heat vegetable oil in a frying pan and fry the cutlets over moderate heat on one side until golden brown, then turn over and brown on the other side. This will take approximately 5 minutes on each side.

10 To be completely sure that the cutlets are ready, add a little boiling water to the frying pan, cover the frying pan with a lid and steam the cutlets over very low heat for 15 minutes. Ready

Our cutlets are very appetizing, although they do not pretend to be sophistication, so the most simple side dish is suitable for them, homemade - mashed potatoes, in principle, potatoes in any form - fried or boiled, as well as stewed vegetables, any porridge or boiled pasta. Cutlets are good both hot and cold - with a slice of bread or a salad of fresh vegetables.

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Onion cutlets recipe

If everything is clear with other products, then not everyone accepts onions as a base for cutlets. Nevertheless, such a dish is worthy of special attention. There are many recipes for its preparation.

One of the most interesting options requires the following components:

500 grams of onions;
100 grams of semolina;
3 cloves of garlic;
2 raw chicken eggs;
salt;
1.5 glasses of tomato juice;
pepper.

To prepare these cutlets with semolina you need:

Peel and rinse the onion well.
Using a sharp knife, carefully chop it into small cubes. It is not recommended to use a blender or meat grinder in this recipe.
Add grated garlic and all other ingredients according to the recipe.
Mix everything well and let the minced meat stand for literally 10 minutes.
Slowly form patties with your hands. They stick together very well and don't fall apart.
Fry the preparations in a frying pan in boiling sunflower oil. The product can be considered ready as soon as a beautiful golden crust forms on its surface on both sides.
Place the finished products in a prepared container.
Heat tomato juice in a frying pan.
Pour over the cutlets and simmer over low heat for about 15 minutes.

To make the finished dish look more appetizing, it can be served on a plate covered with lettuce leaves.

Secrets of delicious cutlets with semolina

I learned about this option a long time ago from our neighbor grandmother.
My sister and I often spent time in her cozy kitchen, and she treated us to something tasty - cutlets or cutlets.

Later, when we grew up and became interested in recipes, grandma showed us and told us all the secrets of her delicious cutlets.

It turns out that she did not put a soaked loaf in the meat, like her mother, but dry semolina.

Why they add this cereal, I figured it out later. The fact is that bread or a loaf will never give the uniformity that semolina gives . The cereal itself swells when cooked, saturated with meat juices. That is, the minced meat will not spread during frying, as sometimes happens with ordinary cutlets, and the taste will be more purely meaty. In addition, semolina has a special effect - cutlets with its addition can even be cooked without eggs, they already hold their shape, while remaining airy and tender.

The most important thing is to choose the “right” minced meat . Fatty pork goes perfectly with semolina. Regular beef will be a bit dry and you need to either add a piece of lard to it, or mix it with pork.

Chicken and turkey are an excellent choice when fatty foods are too heavy for the stomach. And if you manage to make minced cutlets from rabbit meat, then the cutlets will turn out simply magical!

The meat should be put through a meat grinder, and it is better to choose the grate with the larger holes.

You can grind it in a blender, but it’s not so juicy.

Self-prepared minced meat is a guarantee that it will be delicious.

If you take store-bought, make sure that it is not too liquid or creamy.

Don’t be shy to smell it – the smell should be pure meat.

Important! Be sure to add a little ordinary water to homemade minced meat, or even better, milk or broth, the cutlets will be more tender. For 500 g only 70 ml! . Onions and garlic are another secret of aroma and taste

If you don't have fresh garlic, dried garlic will do. Choose the rest of the seasonings and spices to your taste, but regular ground black pepper is quite enough.

Onions and garlic are another secret of aroma and taste. If you don't have fresh garlic, dried garlic will do. Choose the rest of the seasonings and spices to your taste, but regular ground black pepper is quite enough.

And another important point is proportions. For 500 g of fatty pork you need to take 4 tbsp. cereals ! If you have chicken, then 3 spoons will be enough. The drier the minced meat, the less semolina! You can add half a spoonful more to store-bought ones.

Minced meat cutlets with the addition of semolina always keep their shape well, brown beautifully, and remain juicy and soft inside.

Delicious fish cutlets with semolina. Recipe, cooking features

Most of us are accustomed to meat cutlets. When we hear that they are made from minced fish, we usually wince in displeasure.

Our children speak out directly, critically and negatively (in most cases) about this. How to feed a picky gourmet? Of course, there are people who love fish in any form.

They eat it with stewed vegetables, fried or baked in the oven.

Is there a universal fish dish that almost everyone will like? Experienced housewives answer this question in the affirmative and advise preparing fish cutlets with semolina. These juicy, soft, tender cutlets with an appetizing crust will suit any table, any side dish.

List of required ingredients

You will need:

550 g fish fillet;
bulb;
egg;
white bun (three loaf slices);
a little butter;
a couple of cloves of garlic;
salt;
fresh herbs;
4 tablespoons of semolina;
breadcrumbs;
ground black pepper;
spice mix for fish;
sunflower oil.

Description of the cooking process

For a recipe for delicious fish cutlets, you can use any fish fillet. This could be ordinary river perch, inexpensive pollock sold in most stores, more expensive pink salmon fillet, etc. The main thing is that the fish is of good quality.

If this is an inhabitant of the nearest body of water, then it is better that it is freshly caught. If you choose store-bought fish, you should definitely check the expiration date and operating conditions.

Having bought frozen fish, it is better to defrost it in natural conditions, without using a microwave oven or a hot water tap.

The key to delicious minced meat for fish cutlets with semolina is proper cutting of the fish. The carcass should be washed thoroughly. Remove scales. Cut off the head, rip open the belly and take out the entrails. Do not remove the tail; it is useful for faster and easier separation of the fillet from the bones.

To obtain fillet, it is better to take a very sharp knife and carefully cut the meat at the spine. Holding the fish by the tail, you smoothly see the knife towards the head from the tail, separating the fillet. The skin can be thrown away.

Small bones do not need to be removed, since we will grind the meat several times using a meat grinder.

Place the chopped fish fillets in a deep container. Add a bun soaked in milk, an egg, finely chopped onion and garlic. For extra flavor, a sweet, tangy note, you can add half a carrot.

Grate it on the finest grater and add it to the mince. Mix all ingredients thoroughly. One recipe for fish cutlets with semolina requires the usual mixing of products, while another recommends using a blender until a homogeneous mass is obtained.

The hostess decides which method of preparing minced fish to choose.

After mixing, add semolina to the minced meat. To make it more tender and airy, it is recommended to beat it. This is done as follows: the minced meat is moved to one side by hand, the lump is picked up, tossed and sharply hits the walls and bottom of the plate.

It is recommended to beat the minced meat 3-4 times. After this, you can add chopped herbs and spices. Add salt. Add pepper. Mix everything thoroughly again and leave for 10-12 minutes.

This time will be enough for the semolina to swell and absorb moisture well.

To form fish cutlets with semolina, you can use cereal or flour. After the cutlets have been shaped, roll them in breadcrumbs and send them to the frying pan to fry.

If you want the dish to be more juicy, place a piece of butter in the center of the cutlet during the formation process.

A bright golden color and an appetizing crispy crust indicate that the cutlets are completely ready.

You can serve minced pollock fish cutlets with vegetable salad, lettuce leaves or a more “dense” side dish (mashed potatoes, rice, baked eggplant, pasta). You can decorate the dish with a slice of lemon and fresh herbs.

Sauce for fish cutlets

Any dish can get boring, minced fish cutlets are no exception. How to diversify your usual and favorite menu? Try using a variety of sauces. They will add zest, complement and reveal the fishy taste.

Sour cream. To prepare, you will need a couple of tablespoons of sour cream, which will need to be mixed with a teaspoon of grated horseradish, a spoonful of milk or fish broth and a lot of fresh herbs.
Tomato. An excellent addition to fish cutlets with semolina is a sauce prepared on the basis of thick tomato paste. Take a quarter cup of pasta and mix with a spoonful of liquid sour cream, two spoons of flour, two spoons of hot fish broth and a teaspoon of softened butter. Gently heat and reduce the sauce.
Creamy. Mixing heavy cream, fish stock, lemon juice and half a teaspoon of nutmeg makes an incredibly delicious fishcake sauce. The recipe for delicious fish cutlets may be one, but the sauces may be different!

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Liver cutlets with semolina

Liver is an extremely healthy product and should definitely be included in the daily diet.

And it doesn’t matter at all whether it’s beef, pork or chicken. It makes simply amazing cutlets.

For juiciness (the liver itself is a bit dry), you can add a little lard to them. And semolina will make the finished product tender and fluffy.

For these cutlets you will need:

0.4 kilograms of any liver;
75 grams of semolina;
150 grams of lard;
salt;
1 medium onion;
1 egg;
pepper.

How to cook liver cutlets with semolina:

Rinse the main product with water. Usually the liver is covered with a dense film. It definitely needs to be cut off.
To prevent the liver from becoming bitter, you can soak it in water or milk for 10 minutes before starting work.
Peel and randomly chop the onion.
Remove the skin from the lard.
Pass these three prepared products through a meat grinder twice.
Add the rest of the ingredients from the list and mix everything well.
The minced meat turns out a little runny. Therefore, it must be put in the refrigerator for half an hour. During this time, the cereal will swell and the consistency of the semi-finished product will become denser.
Place the frying pan on the fire. It is good to heat the oil in it.
Spoon the minced meat into the pan.
Fry the cutlets on both sides until the surface is properly browned.

You can eat them with or without any side dish. And, if you put such a cutlet on a piece of black bread, you will get an excellent sandwich.

Meat cutlets with semolina

Have you decided to make cutlets with added cereal instead of bread? An excellent and useful choice. But not all porridges go well with beef. For example, oatmeal makes the dish tougher. But small semolina is an ideal option for the most tender pieces of cow meat. In this article we will tell you how to do them correctly in several ways.

How to cook beef cutlets with semolina

The main thing is not to deviate from the data specified in the recipe. This is not a case where “you can’t spoil porridge with butter.” Semolina cutlets with beef may come out. Yes, it’s cheaper, you’ll get more products, but it won’t be as tasty. Beef cutlets with semolina are served as part of the second course along with a side dish or added to sandwiches. In both cases it turns out satisfying and incredibly tasty.

Bread and loaf, which are most often found in minced homemade meatballs, will never give the homogeneity of the mass that small grains will provide. It swells during cooking, absorbing meat juices. This means that the minced meat will keep its shape, and the taste will become purer. There is no need for eggs as a binding component. But sometimes they are added too.

When preparing meat cutlets with semolina, it is better to make homemade minced meat. For this purpose, use a grid with large holes. When the main product was purchased ready-made, the juiciness is significantly reduced, and the whole grain may not swell.

Tip: adding 70 ml of milk or broth per 500 g of meat to the total mass will make the meatballs as tender as possible.

Recipe for minced beef cutlets with semolina

A simple and versatile option. It is not recommended to use veal in it. It is worth giving preference to the meat of an adult. When semolina is used instead of bread, the fattier the main ingredient, the better. Therefore, such balls are prepared mainly with beef.

Cooking time: 40 minutes

Energy value

calorie content - 252.6 kcal;
proteins - 14.3 g;
fats - 15.9 g;
carbohydrates - 13.1 g.

Ingredients

minced beef - 500 g;
onion - 1 pc.;
semolina - 3 tbsp;
garlic - 1 clove;
salt - 3/4 tsp;
ground black pepper - 1 pinch;
vegetable oil - 60 ml.

Step-by-step preparation

Take ready-made minced meat or pass the tenderloin through a meat grinder.
Peel and finely chop the onion. Pour over beef.
Add dry cereal. Let the mixture sit in the refrigerator for half an hour.
Mix well until smooth and beat off.
Form lumps with wet hands. If desired, you can roll in flour or breadcrumbs.

Tip: lovers of original flavors will like it if you add a little mustard, mayonnaise and nutmeg to the minced meat.

https://www.youtube.com/watch?v=vMGX__NdMIk

There are several ways to prepare beef cutlets with semolina:

Fry in a frying pan. You will need 1-2 tbsp. vegetable oil. Olive or refined sunflower oil will do. Cook over medium heat on both sides for at least 5 minutes. After the crust appears, it is better to reduce the heating to a minimum and cover with a lid. A couple of minutes is enough for the cue balls to be completely steamed.
Bake in the oven.
Grease a baking sheet with vegetable oil or line it with special baking parchment. Cook for 30-40 minutes. at 180-190 °C, depending on the size and quantity.
Steam it - in a slow cooker, double boiler or in a regular saucepan in a colander.
Pour water or broth into the container. How long to cook depends on the method chosen and the size of the cutlets. On average - from 20 to 45 minutes.

This recipe refers to a budget version of homemade cue balls. It is quick and easy to prepare, and also has better taste than its bread counterpart. More delicate structure and no greasy marks.

It is better to serve minced beef cutlets with semolina with stewed vegetables or salad, as they are very filling. Your favorite sauce will not be superfluous, but even without it the dish is quite juicy.

For dinner, we advise you to exclude side dishes from potatoes and pasta.

Minced pork cutlets with semolina are juicy and tasty

Hello dear readers. Many times I have shared recipes for various meat dishes. But this recipe is one of the quick and favorite ones. I made my grandmother’s recipe today and remembered the taste of my childhood.

It is very quick and easy to prepare, especially if you have ready-made minced meat. I don’t always have it in the freezer, but I try to cook it, package it in bags, and place it in the freezer, it’s very convenient.

I love cooking with minced meat that I have prepared myself.

And homemade cutlets can never compare with store-bought ones. Moreover, they turn out juicy, appetizing, and very tasty.

I pack minced meat and freeze it, from two hundred grams to a kilogram. It is more comfortable. You can defrost it in the evening if you plan to make cutlets in the morning or afternoon. If you need it urgently and quickly, then there is a function in the microwave.

Moreover, you don’t need to take out the meat grinder; we grind everything with a blender and add everything to taste. If you haven’t tried adding semolina to minced meat, I recommend giving it a try. It is added instead of bread. You can add crackers or a loaf, or you can replace it with semolina.

The cutlets turn out soft, tender, and simply melt in your mouth. Children really like it. Pairs perfectly with any side dish, or just like that. Can be served with any sauce or ketchup.

Minced pork cutlets with semolina: the most delicious recipe

My grandmother prepared recipes for this, and everyone who had not tried it took the recipe from her. My mother tried it a couple of times, but my grandmother’s made them especially tasty and aromatic.

Cutlets with semolina without bread and flour turn out juicy thanks to semolina, which first absorbs moisture and retains it inside. There are some more secrets that we will look at during the cooking process.

Ingredients:

500 grams minced pork
1 medium sized onion
1 egg
3 pcs. medium sized potatoes
1 tablespoon mayonnaise
3 tablespoons semolina
fresh dill
salt and black ground pepper

I didn't add garlic, but you can add 2-3 cloves. Sometimes I add, sometimes I don't. Now young garlic is starting to appear.

If you like spices, then coriander is ideal for pork. You can add any other spices, herbs and seasonings.

If your minced meat is frozen, you need to defrost it. If you have a piece of fresh pork, pass it through a meat grinder.