Brisol with a filling of pickled cucumbers
Description
FILLING: 1. We used a pork and beef mince (you can use any kind). Season with salt and pepper, add onion (optional) and your favorite spices. Next, divide the mixture into small balls. Firmly toss the balls from one hand to the other to expel excess air and make the mince denser. EGG MIXTURE: 2. Break 5 eggs into a bowl. Add a little milk, olive oil, salt, and pepper. Whisk until smooth and homogeneous. PREPARATION: 3. Cover your work surface (or cutting board) with plastic wrap and grease it with oil. 4. Place a meat ball onto the plastic. 5. Cover it with another layer of plastic wrap. 6. Roll the ball with a rolling pin into a round, medium-thick meat patty. 7. Pour about one ladleful of the egg mixture into a shallow plate. 8. Remove the top layer of plastic from the patty, carefully transfer the patty into the egg mixture, then remove the bottom layer of plastic wrap. 9. Onto a preheated frying pan, quickly and carefully pour the egg mixture along with the patty, so that the patty ends up on top. We didn't succeed the first time, so later we simply held the patty in place with our hand. 10. Fry on both sides. Then fold it in half and fry again. The brisoles are ready, but we decided to go further and prepare a filling. FILLING: 11. Finely chop 2 garlic cloves. 12. Place about 2 tablespoons of mayonnaise into a separate bowl, add the pressed garlic, and mix thoroughly. 13. Cut a pickle into thin strips. 14. Once the brisole has cooled down, carefully unfold it, spread the mayonnaise-garlic mixture on it, and top with the pickle strips.