Meat cutlets with okara
Description
The dish is prepared without unnecessary complications. Everyone, young and old, knows about the benefits of soy. It is not only an excellent meat substitute but also contains a large amount of amino acids, fiber, and other beneficial vitamins. Okara is the pulp left after squeezing soy milk. Okara cutlets go well with any side dish; they can be fried in a pan, baked in the oven, or stewed in tomato sauce. 1. Wash the meat, dry it with a paper towel, and cut into small pieces. Peel and wash the onion, then cut it into chunks. 2. Pass the meat and onion through a meat grinder. In a bowl, mix the resulting mince with okara, pour in soy milk, and season with salt and ground black pepper to taste. 3. Shape the mixture into cutlets and fry them in a pan with sunflower oil until golden brown on both sides. 4. Serve the cutlets hot with any side dish. The dish is ready to be served.