Usuba
Ricotta Patties with Mushrooms and Onions
Meat cutlets with fresh ricotta instead of bread, enriched with finely chopped mushrooms and onions. Ricotta makes the cutlets tender and juicy, while vegetables give them an interesting texture. If desired, the finished dish can be stewed in a butter sauce.
- Total
- 45 min
- Standard serving
- 80.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Put the minced meat in a bowl.
- 3
Step 3
Peel the onion, cut it in half, then crosswise.
- 4
Step 4
Chop the onion into cubes.
- 5
Step 5
Pour approximately 30 ml of vegetable oil into the pan.
- 6
Step 6
Place the onion on the pan and sauté it.
- 7
Step 7
Cut the mushrooms in half lengthwise.
- 8
Step 8
Slice the mushrooms crosswise into small pieces.
- 9
Step 9
Add mushrooms to the onion and fry together. Add more oil if needed.
- 10
Step 10
Add salt to the filling.
- 11
Step 11
Add spices for meat.
- 12
Step 12
Add dried garlic.
- 13
Step 13
Add ricotta.
- 14
Step 14
Mix all ingredients.
- 15
Step 15
Add the cooked mushrooms with onions to the ground meat.
- 16
Step 16
Mix everything until uniform.
- 17
Step 17
Form small cutlets with wet hands.
- 18
Step 18
Pour about 50 ml of vegetable oil into a pan and arrange the cutlets.
- 19
Step 19
Fry the cutlets in portions on both sides until cooked through. Add oil if necessary. Check doneness by piercing a cutlet: clear juices should run out.
- 20
Step 20
Place the cooked cutlets on a plate and let the excess liquid and oil drain off.
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