Minced Pork Cutlets with Mashed Potatoes and Beetroots
These delicious crunchy on the outside, juicy on the inside cutlets served with buttered potatoes and sweet beetroots are a dinner straight from grandma’s table. They are also not hard to prepare. See for yourself!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| CUTLETS | ||
| – minced pork | 300 g | 600 g |
| – bread roll | 1 | 1 |
| – granulated garlic | 1 tsp (level) | 2 tsp (level) |
| – breadcrumbs | 6 tbsp | 12 tbsp |
| – egg | 1 M | 1 L |
| – onion | 1/2 small | 1/2 medium |
| PUREE | ||
| – potatoes | 4 | 8 |
| – butter | 35 g | 50 g |
| – dill | 1/4 bunch | 1/2 bunch |
| FRIED BEETROOTS | ||
| – beetroots | 2 | 4 |
| – apple | 1 small | 1 medium |
| – lemon | 1 | 1 |
| – onion | 1/2 small | 1/2 medium |
| – butter | 15 g | 25 g |
You will need
salt, pepper, sugar, water, vegetable oil, milk, flour, 2 pots, frying pan, grater, deep plate, bowl.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 502.1 kJ | 3636.7 kJ |
| Energy | 119.8 kcal | 867.3 kcal |
| Fat | 5.4 g | 39.2 g |
| of which saturates | 2.7 g | 19.4 g |
| Carbohydrate | 11.6 g | 84.0 g |
| of which sugars | 3.3 g | 24.0 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 6.2 g | 44.8 g |
| Salt | 0.2 g | 1.3 g |
Recipe
1.
Rinse the beets thoroughly, but do not peel (cooking them in their skin preserves all their health benefits). Place them in a pot and pour just enough water to cover the roots.
When the water starts to boil, add 1 tsp of sugar (to make them soften faster) and cook over medium heat for 45-60 minutes, until the beetroots are soft. How to check if they are ready? Just stick a fork in them.
2.
Cut the onion into small cubes and divide into two batches. Soak 1/2 (1) bread roll in water. Peel the potatoes and cut them in half. Fry half the onion in a frying pan with 1 tbsp of oil.
Squeeze the bread roll from the water – it will crumble in your hands and trickle through your fingers, but try to collect as much pulp as possible and do not worry about the consistency; this is how it should be.
3.
Preheat the oven to 180° C in „upper & lower” heating mode. Prepare a plate with breadcrumbs to coat the shaped cutlets. Line the baking tray with baking paper.
Add the glazed onion, drained bread, egg, granulated garlic, salt and pepper (to taste) to the minced meat and mix them with your hand until they become thick.
Divide the mixture into 4 (8) parts (they may seem a bit thin, but that’s ok). Form oval-shaped chops with your hands and coat them in breadcrumbs.
4.
Boil 1 litre (2 litres) of water and add 2/3 tbsp (1 tbsp) of salt. Once the water boils, add the potatoes and cook for about 20 minutes – until they become soft and start falling apart.
Heat 4 tbsp (6 tbsp) of oil in a frying pan. Add the cutlets to the hot oil and fry for 3-4 minute each side until they turn brown. Then place them on the previously prepared baking tray and put in the oven for 15 minutes. Divide the butter into 3 parts – you will need 2 parts to mash the potatoes and the remaining part to stew the beetroots.
5.
Drain the cooked beetroots and place them in cold water. Allow them to cool down a bit. Then peel and grate them on a coarse-mesh grater. Peel the apple and grate it on the same coarse-mesh grater. In a frying pan, heat 1 part of the butter, fry the remaining half of the finely chopped onion then add the apple and beetroot, and simmer for about 5 minutes. Cut the lemon in half and squeeze the juice. Add 3 tbsp (6 tbsp) of water, 1 or 2 tbsp sugar (to taste), a pinch of salt and pepper to taste, and 1 tbsp (2 tbsp) of lemon juice to the fried onion, apple and beetroot, and stir. Then add 1 tsp (2 tsp) of flour and stir again. Simmer gently for another 3 minutes.
Drain the cooked potatoes and mash them with the remaining two parts of butter and 1 tbsp (2 tbsp) of milk to form a smooth potato puree. Turn off the oven and remove the cutlets.
6.
Put a portion of the potatoes, 2 cutlets and a portion of delicious pan-fried beetroots on flat plates. Sprinkle the potatoes with dill and enjoy your meal!
Mix the remaining lemon juice with water and enjoy a refreshing lemonade!
You can leave the remaining bread roll on a plate for 3 days to dry, and then grate them into breadcrumbs on a small-mesh grate
