Steamed cutlets in a multicooker
Description
The recipe won't take much time. I really enjoy making these steamed cutlets in a multicooker at home. Why? Because a multicooker allows you to prepare "the first course, the second course, and dessert" all at once. To avoid wasting time and electricity, I put grains or finely sliced potatoes into the lower pot, add water, and cook using the "Pilaf" or "Porridge" setting. Believe me, your cutlets will be just as delicious, and you'll already have a ready side dish! This is a very well-thought-out recipe for preparing steamed cutlets in a multicooker—I recommend giving it a try. Serve hot.
Instructions
- 1
Step 1
1. Prepare the minced meat. Soak the bread (without crusts) in milk, and when it swells, add it to the minced meat together with the remaining milk. Add finely chopped onion, egg, as well as spices and herbs to taste.
- 2
Step 2
2. Boil quail eggs, cool them, and peel off the shells.
- 3
Step 3
3. Shape the meat mixture into patties, place an egg inside each one. Roll in your hands to seal, making sure the egg is completely enclosed.
- 4
Step 4
4. Place the cutlets in the steaming basket and steam for 30-40 minutes in the same mode.
- 5
Step 5
5.