Description
In childhood most of my favorite burgers was the "hedgehogs& quot;. So mom called cutlets of meat and rice. Probably because the pic in this embodiment, is impregnated with the juices of the meat and sauce makes it very harmonious. Maybe that's why my children also love this option more than just meatballs with rice on the side. I cook "hedgehogs& quot; in different versions - fried, and baked, with sauce and without. Today I have hedgehogs in tomato-Apple sauce, which is perfect for any meat.
Ingredients
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Minced chicken
400 g
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Figure
150 g
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Dill
2 Tbsp
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Bran
3 Tbsp
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Milk
5 Tbsp
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Nutmeg
-
Salt
-
Chicken egg
1 piece
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Onion
1.5 piece
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Apple
1 piece
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Tomatoes in own juice
300 g
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Flour
1 Tbsp
Cooking
1. Rice add water in a ratio of 1:2, bring to the boil, reduce the heat and cook under cover for 15 minutes to absorb liquid.
2. Bran to soak in warm milk until it swells. You can use for this purpose yesterday's loaf, but sometimes I make meatballs with bran. You can choose your option. Dill finely chop. Add dill, bran, rice and egg to the mince and knead thoroughly. Add the nutmeg and salt and again mix everything carefully.
3. Onion and Apple RUB on a grater and mix.
4. From tomatoes to remove the skin and blend it in a blender. Add a spoonful of flour, a little salt (if necessary) and mix everything carefully together with the juice from under the tomatoes.
5. At the bottom of the form put Apple-onion mixture into an even layer. Wet hands to form a "hedgehog" and spread on the mixture. Bake at 190 degrees for about 10 minutes to harden.
6. Pour the meatballs sauce, taking care that it is distributed evenly between the cutlets to the bottom and covered themselves patties and bake for another 20-25 minutes. Serve with sauce.
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