Add all the spices to the minced meat, grate the onion on a coarse grater, and pass the garlic through the press. Remove the crust from the loaf and fill the crumb with cold water (1 Cup) for 10 minutes.
Squeeze the soaked loaf and add to the minced meat. Carefully knead the minced meat and beat it a little, tossing it up and slapping it against the bowl. So to repeat 10 times. The extra air will leave the minced meat and it will become more uniform and retain all the juices when frying.
Form cutlets and roll them in flour.
Fry the cutlets on both sides over medium-high heat with the lid closed in vegetable oil.
Then you can put out the cutlets a little, adding water to the pan and turn down the fire.
