Beet cutlets steamed
Description
To make beet cutlets less bland and more filling, I add ground chicken. Ground turkey or veal also work very well. Also, for steamed beet cutlets, I recommend adding a bit of cheese to make the cutlets tender on the inside.
Instructions
- 1
Step 1
Prepare the ingredients. Cut the beetroot into cubes.
- 2
Step 2
Chop the onion into small cubes, and blend the beet in a blender until it becomes a puree. Add sour cream, onion, and beet to the chicken mince.
- 3
Step 3
Season the resulting mince with salt and pepper to taste. Shape into patties. Place a small cube of cheese in the center of each.
- 4
Step 4
To prevent the meatballs from falling apart in the steamer, I recommend searing them lightly in a pan until golden brown. Press them gently with a spatula to make them more rounded. Then transfer the seared meatballs to a steamer (or a multicooker with a steaming function) and steam for 25–30 minutes.
- 5
Step 5
While the meatballs are cooking, I recommend preparing a very simple but delicious sauce: mix sour cream with chopped herbs (such as parsley and dill), add finely chopped garlic, then blend everything in a blender or simply stir well.
- 6
Step 6
This sour cream-garlic sauce goes well with other meat or vegetable dishes, keep it in mind!
- 7
Step 7
Serve the ready beet cutlets steamed with a light side dish and sauce.