When cutlets turn into dry meatballs, the problem is not with the meat, but with traditional additives.
Cooks have found an ingenious substitute for bread that guarantees juiciness and tenderness to your minced meat. They add regular raw potatoes instead of crumb.
The released potato starch binds the meat juice inside, so the cutlets remain juicy even after long frying or stewing.
Unlike bread, potatoes do not make the minced meat dense and do not absorb excess fat, and they also retain the taste of meat and are suitable for any minced meat – beef, pork, chicken or turkey.
How to add
- Grate 1 small potato on a fine grater.
- Add to 500 g of minced meat. To enhance juiciness and taste, you can add a little grated onion.
- Mix thoroughly.
The cutlets will turn out incredibly juicy, with a delicate texture and an appetizing crust.
