Usuba
Cutlets with Egg and Herbs in a Slow Cooker
Meat roulades with a filling of egg, herbs and sautéed onions. The dish is cooked in a multicooker and served with a tomato-mushroom sauce.
- Total
- 60 min
- Standard serving
- 112.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Soak the bread in cold water for 5 minutes and squeeze it well.
- 2
Step 2
Add squeezed bread, milk, salt and spices to the minced meat. Knead until homogeneous.
- 3
Step 3
Chop the parsley and green onions with a knife. Grate the egg on a coarse grater. Cut the onion into cubes of 0.5 cm in size.
- 4
Step 4
Place chopped onion in the multicooker bowl and add butter. Set the program to «Frying», product type «Vegetables», time 5 minutes.
- 5
Step 5
Press the «Start» button. Fry with the lid open, stirring occasionally, until the program ends.
- 6
Step 6
Transfer the fried onions to a separate container, add grated egg and herbs. Mix well.
- 7
Step 7
Form the minced meat into patties 1 cm thick. Place the mixture of onion, herbs, and egg in the center of each patty.
- 8
Step 8
Join the edges of the flatbreads, form patties and coat with breadcrumbs.
- 9
Step 9
Pour vegetable oil into the bottom of the multicooker bowl and arrange the cutlets.
- 10
Step 10
Close the lid. Set the steam valve to position "I". Select the "Frying" program, product type "Meat", cooking time 20 minutes.
- 11
Step 11
Press the "Start" button. 10 minutes before the program ends, flip the cutlets. Cook until the program finishes.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
