Description
Although it is probably more correct to call meat cheesecakes... because they have the top opened. Something I'm addicted to baking instead of frying. I amuse myself with the idea that it's healthier. Served with beet salad.
Ingredients
-
Minced meat
700 g
-
Barley groats
0.5 pack
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Carrots
1 piece
-
Onion
1 piece
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Broth
1 cup
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Bread
300 g
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Chicken egg
1 piece
Cooking
White bread soaked in chicken broth. Millet porridge boil.
Fry the carrots and onions chopped.
Skip the meat twice through a meat grinder (if bought prepared, then 1 one, two - if the source meat) with bread. Add the egg, salt, and pepper. Knead it, bounce it.
Porridge our cooked. Take half a bag, add onion and carrots, stir. Add a couple of tablespoons of broth.
Divide the meat into 7-8 parts. On the bag of formed meat cake.
Then our task is to hold the cake till you put in the middle of a mess...
Kept. Using the package generated by "cheesecake" - that is, carefully fastened the edges, leaving a hole at the top.
Do like this "bath" of foil, trying not to leak from the bottom (I cut out squares, raised edges and fixed edges).
In each "cheesecake" add 1-2 tablespoons of broth.
Put in the oven. 200 degrees. I have baked a total of an hour.
After 30 minutes from the start of baking, I pulled them out, took the middle of (a mess was to get out of that compressed beef), topped off more baloncici each.
If you bake the top, you can cover with foil.
Garnish is not necessary, only vegetables. For example, the beet salad. Bon appetit!
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