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Number of visits:: 4823x
Language: Česky Slovensky
2.77 ($ 0.45/serving)
60 minutes
6 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 905 kJ (216 kcal) 11 %
  • Sugar 1.03 g   1 %
  • Fats 15.95 g   23 %
  • Saturates 5.08 g   25 %
  • Sodium 0.505 g   21 %
  • % recommended daily amount for adults (Everything about GDA)

Traditional food from relatively cheap ingredients that you can make a hundreds of ways. Feel free to experiment with the addition of non-traditional ingredients.

minced pork preferably 50% pork - 50% beef {text:"You can also use only pork, or only beef meat. If you are on diet, use more beef, if you are looking for a cheaper dish, then use only pork."} 400 g 931,5 kcal
onion 2 pieces 160 g 65,8 kcal
garlic 4 cloves 20 g 22 kcal
grounded black pepper 1/4 tsp 1 g 0 kcal
sweet paprika 1 tsp 4 g 11,3 kcal
marjoram 1 tsp 0.5 g 0 kcal
ground cumin 1/2 tsp 1 g 0 kcal
dried vegeteble 1/2 tsp tutorial on home production {text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"} {text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."} {text:"In the section: What is it? you find out what the glutamate is"} 2 g 5,6 kcal
egg 2 pieces 120 g 159,5 kcal
crumbs 3 tbsp + 3 tbsp for wraping 72 g 268,4 kcal
semi-skimmed milk 6 tbsp {text:"Use any milk - semi skimmed milk, whole or skimmed...."} 42 ml 19,1 kcal
salt 1/2 tsp 6 g 0,3 kcal
sunflower oil for frying {text:"to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best?"} 50 ml 415 kcal
napkins the draining of excess fat 0 -
  1. To the meat add chopped onion, garlic, pepper, paprika, marjoram, cumin, dried vegetable without salt, salt, egg, bread crumbs, milk and mix everything thoroughly. 
  2. If the dough does not keep its shape, add bread crumbs to thicken.
  3. Shape into patties and wrap it in bread crumbs. They should be twice as high as the amount of oil in a pan.
  4. Fry patties at low temperature, do not increase it above 130°C. Only then they will be evenly cooked with incredibly delicious taste. Higher temperature would kill the taste.
  5. After frying leave them on absorbent napkins, to remove the excess oil. 
  6. You can also bake them in the oven at 180°C. They will contain a little less fat.

-in a bowl put 500g minced meat... it can be mixed pork - beef...

- into a blender put 2 onions and 5 cloves of garlic...

- chop finely...

- 1/4 tsp ground pepper...

- 1 tsp sweet paprika...

- 1 tsp marjoram...

- 1/2 tsp cumin...

- 1 tsp dried vegetable without salt...

- 1/2 tsp salt...

- 2 eggs...

- 3 tbsp bread crumbs...

- 6 tbsp milk...

- mix everything thoroughly...

- shape into patties...

- they should be twice as high as the amount of oil in a pan... (temperature 120°C)

- in oil put a bit of meat to check if it is hot enough...

- fry the patties...

- fry them from both sides until golden brown...

- leave them on absorbent napkins...

- to remove the excess oil...

- from this recipe you will get about 14 patties... 

- they are delicious hot or cold...

 

 

Minced meat patties can be kept in the refrigerator for several days and they will be still excellent snack on the go.

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    Can be served with bread, pastries, potatoes, mashed potatoes, or just the way you will enjoy the most. |

     

    The amount of marinade will be enough for up to 1.5 kg of meat.

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    If you do not have handy grill, then you can also do it on a quality pan. You proceed in the same way. Set a temperature of around 160°C and do not use any oil - as there is enough fat in pork itself.

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    The only chemical that must be used is sodium nitrite. Without it, it would be just a piece of boiled meat, but still compared to manufactured ham it is much healthier, moreover, there are no strange color stabilizers etc.. Specifically, in this recipe, in 1 kg of ham there is only 0.075 g of sodium nitrite. Anyone who has ever eaten any sausages, already ingested nitrite in multiple quantities, so there's no need to worry. |

    In the recipe ham contains as much salt as bought one. So if you do not like much salt, use less of curring salt -  20 g per kilogram of meat. |

    This ham can not be stored as long as bought one. We recommend to use it up to 3 days or freeze it. It is also possible to use different containers with the possibility of vacuum - the suction air. |

    This salt mixture cannot be used directly for flavoring meals.

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    One of many classic recipes for French potatoes which you do not have to pre-cook. | 

     

    The most important ingredient in this recipe is a sausage. If you use poor quality chicken sausage, the result will not be as good as if you used a good quality sausage.

     

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    Of course, you expect it will be good, but you will be surprised by the excellent taste. This hamburger is really worth trying and you will never go to fastfood again. In addition, the portions are really big. |

    Remember that the meat must rest not only before but also after cooking. |

    Best burgers in New York is supposedly prepared from a mixture of meat from the ribs and neck. Fat also plays a role, as it is characterized by a strong beef flavor. |

    Predecessor of hamburger was a tartare steak - bits of ground meat mixed with spices, onion and egg, which is served raw. And thence its name comes from. German port city of Hamburg  traded with a raw meat. Later, someone thought about roasting this meat and hamhurger was born.

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