Turkey and Pork Cutlets Recipe
To mix the meat of a four-legged animal and a bird for minced meat is a sacred thing. For example, for Siberian dumplings in the old days, minced meat was always prepared with game, and often this game turned out to be the meat of taiga poultry. I didn’t have a taiga bird at hand, but I did have a well-fed turkey. Considering that turkey meat is low-fat-rather, dietary, and the dish I conceived is not for those who are on a diet, I added a pork neck and some lard. Instead of the usual loaf soaked in cream, I used raw potatoes.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. Meat and fat cut into large pieces, pass through a meat grinder with a medium grill.
  2. Cut the onion into cubes.
  3. Dice the garlic.
  4. In a mortar, grind the fennel seeds and coriander.
  5. In a frying pan, heat half the oil, send the onion, a little later the garlic, fry until the onion starts to tear.
  6. Finely chop the coriander.
  7. Cut the pepper into small cubes.
  8. Peel the potatoes.
  9. Grate the potatoes on a coarse grater, you can lightly squeeze.
  10. Mix all the ingredients and spices.
  11. Mix the minced meat well. It may seem a little thin to you. This is a deceptive impression.
  12. Wetting your hands with water, make cutlets, put them on parchment. Let them breathe, it is not harmful for them to even dry out a little.
  13. In a frying pan, heat the remaining oil, put the cutlets, fry on medium heat on both sides, for five minutes on each side.
  14. Serve on a pillow of salad mix, garnished with pomegranate seeds. Bon Appetit!
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