Hearty Veggie Packed Ground Meat Cutlets
cookpad.japan @cookpad_jp
My aim was to make minced meat cutlets that had lots of vegetables as well as meat.
If the mixture is too soft or too stiff, adjust by adding panko or milk.
If the frying oil is too hot the surface will cook too fast and the insides will be raw, so be careful! If the cutlets are not cooked through, microwave for 40 to 50 seconds.
Eat with your favorite sauce. Recipe by *yuki*
Hearty Veggie Packed Ground Meat Cutlets
My aim was to make minced meat cutlets that had lots of vegetables as well as meat.
If the mixture is too soft or too stiff, adjust by adding panko or milk.
If the frying oil is too hot the surface will cook too fast and the insides will be raw, so be careful! If the cutlets are not cooked through, microwave for 40 to 50 seconds.
Eat with your favorite sauce. Recipe by *yuki*
Cooking Instructions
- 1
Finely chop the onion, carrot and cabbage leaves. Put the milk and panko in a large bowl and soak for a while.
- 2
Add the remaining ★ ingredients to the bowl and mix up well with your hands (use disposable gloves).
- 3
Divide into portions of about 1 heaping tablespoon each. The finished cutlets may vary in size, but that's the charm of homemade.
- 4
Form the portioned meat-vegetable mixture gently with your hands. I made 15 this time.
- 5
Coat with the flour, beaten egg and panko in that order. Fry slowly in 160°C oil. If it looks like they're scorching, lower the temperature of the oil a bit.
- 6
Drain off the oil completely. While the menchi katsu are draining, shred the cabbage to serve on the side. Make a sauce from ketchup and Japanese Worcestershire-style sauce mixed in a 2:1 ratio.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Ground Meat Cutlets with Lots of Cabbage Ground Meat Cutlets with Lots of Cabbage
Sometimes you just want to forget about calories and bite into juicy ground meat cutlets. I thought about adding tofu and fresh okara into the meat, but I added a lot of cabbage instead (leaving the meat as is) to make the cutlets juicy.If the ingredients do not stick together in Step 2, try adding some panko breadcrumbs.Dredge the patties in flour, egg, then panko bread crumbs (in that order) even when you're not using tempura flour. I make mine in small sizes to make them easier to fry. Recipe by Mia
-
Ground Meat Cutlets Juicy with Cabbage and Pork Ground Meat Cutlets Juicy with Cabbage and Pork
I enhanced the heartiness of the meat by putting lots of cabbage inside I discovered it to be more juicy and delicious this way. This is made with affordable ingredients that's very satisfying taste and heartiness. It's my family's favorite dish. When I reheated this and served it to my husband who came home late, he was amazed at how juicy and delicious they still were.The little bit of onion mixed in is the source of the slight sweetness and the juicy tastiness! Since the batter is liquid, the key is to coat the meat after shaping it into a ball instead of flattening it.Don't rub in the cabbage and onion too much, but just roughly toss with salt. Following the described steps, the key is to mix with the meat immediately. Recipe by cocorarara -
Healthier Tofu, Cabbage and Ground Meat Cutlets Healthier Tofu, Cabbage and Ground Meat Cutlets
I'm fine after eating croquettes, but after eating menchi-katsu (breaded and deep fried ground meat cutlets) I get hearburn. So this version is lighter and delicious.My husband doesn't like the usual menchi-katsu either, but he says "This I can eat" (how rude!) about these.If you are serving these with shredded cabbage, shred up the leaf ends and use the parts near the core in the cutlets to eliminate waste. Chop up the cabbage a bit coarsely (not too coarse, not too fine) to put in the cutlet mixture, so that you can still taste it. The tofu dilutes the flavor so it's seasoned well. You don't need sauce with these cutlets. For 4 servings. Recipe by SYNDY -
Ground Meat and Vegetable Butter Flavored Croquettes Ground Meat and Vegetable Butter Flavored Croquettes
My grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn -
Pan Fried Ground Meat Cutlet Stuffed In Fried Tofu Skin Pan Fried Ground Meat Cutlet Stuffed In Fried Tofu Skin
I became a product tester for a canned vegetable juice, and came up with this recipe. I bought 1 cabbage, so I made a cabbage recipe. I thought the ingredients might be too healthy for my boyfriend, but he seemed to find it hearty enough and liked it.Mix the stuffing ingredients together well. Recipe by ochikeron -
Veggie Cutlets with Ampalaya (Bittergourd) Veggie Cutlets with Ampalaya (Bittergourd)
Ampalaya, or bitter gourd, became a huge hit among herbal medicine advocates in the late 90s and early 2000s for its anti-diabetic properties.Not a lot of people enjoy the bitter taste of ampalaya, whether it’s fresh, juiced, or even cooked. But add in bits of yummy pork mixed in a dash of savory oyster sauce and you’ll find your kids/family/guests craving for more! Instead of Pork I Add Veggie cutlets for Pork Substitute. People who hate meat can enjoy these recipe.
-
Hidden Veggie Meatloaf Hidden Veggie Meatloaf
With a 3 year old and a 1 year old who both arbitrarily determine which veggies they will or will not eat from day to day I have sneak them in where I can.Added bonuses of the hidden veggies also include a deliciously moist meatloaf bursting with flavor.
-
Minced Beef Cutlets Minced Beef Cutlets
These mince cutlets are a standard dish for dinner.If using 100% beef, you don't need to worry if they are under-cooked. But if you use a combination of pork and beef, make sure they are cooked completely. If you're worried, form them into small shapes so that they can cook easier.If you can get your hand on some ground meat that's specifically made for mince cutlets, use it. It tastes better than lean cuts. Recipe by Yuuyuu0221 -
Hearty Breaded Chicken Cutlets Hearty Breaded Chicken Cutlets
"Chicken cutlets" are sold in Aomori prefecture as part of the "Buy Popular Aomori School Lunch Items" program. I really wanted to eat that, so I came up with my own recipe. I usually make this with 1kg of chicken breasts, but they disappear in no time My husband loves them. My children love them too, and they seem to enjoy making them too, sandwiching the fillings inside, coating the chicken, and so on.If you carefully deep-fry the chicken in relatively cool oil, the chicken will turn out nice and juicy! The shiso leaves gives these a refreshing taste, and you won't get heartburn (haha). Since it's chicken breast, it's lower in calories than the usual dark meat that's used for cutlets, which makes me happy. Recipe by cocorarara -
Ground Meat & Celery Leaf Omelet Ground Meat & Celery Leaf Omelet
Throwing away celery leaves is such a waste, so I used them here. You won't notice the characteristic smell of ground beef either.It's easy to make so there aren't any hints. Recipe by putimiko -
Veggie-Packed Healthy Gyoza Veggie-Packed Healthy Gyoza
This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.You can naturally just use 1 pack of gyoza skins and reduce the amounts of all the other ingredients by half. Still, I think it's more convenient to make more than you need and store some in the freezer for later.These gyoza dumplings will taste best if you use ground meat that's richly marbled. Recipe by Yuuyuu0221. -
Seasoned Spinach and Ground Meat Seasoned Spinach and Ground Meat
I had a lot of spinach lying around so I simply sautéed it with other ingredients and it turned out pretty tasty.If you find the gaminess of pork too distinctive, I recommend using chicken instead.I made a large portion, so I made a quiche with egg mixture from this recipe for easy quiche with spinach and bacon. I highly recommend it!This dish is great for expectant mothers because it has a lot of iron and is also low in calories! For 4 servings. Recipe by Chuutoramo-
More Recipes
- Corn Tempura Fritters
- Omelette with Lots of Vegetables and Cheese
- Bean Sprouts and Tuna with Sweet Chili Sauce Mayonnaise
- Seriously Delicious Crabstick, Avocado and Broccoli Salad
- Toriten Chicken Tempura
- 'Nikujaga' Meat and Potato Croquettes
- Easy & Popular Crab Cream Croquette
- Meat-miso Stuffed Taro Root Croquettes
- Chewy Taro Root and Cheese Croquettes
- [Farmhouse Recipe] Potato Croquettes
https://cookpad.wasmer.app/us/recipes/153840
Comments