Description
Pashtetnye tender cutlets made with pumpkin and lamb for the competition "Bright mood".
Ingredients
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Puree vegetables
200 ml
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Lamb
0.6 kg
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Onion
1 piece
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Chicken egg
1 piece
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Salt
-
Coriander
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Black pepper
Cooking
1. Boil mutton until tender. I have this process took 3 hours. You can do a smaller amount of time, but I love that the lamb literally melted in your mouth. Strain the broth, meat finely grind in a blender.
2. Boil the pumpkin until tender. In a double boiler it took me 20 minutes + 5 minutes to infuse. Grind the pumpkin in a blender.
3. Mix pumpkin puree and ground lamb, add ground fried onion, egg, salt, pepper, and coriander (and/or nutmeg). The proportions of pumpkin to lamb at approximately 1:1,5 (I have 200 ml of pumpkin puree left 300-350 ml of minced lamb). Get the pate.
4. From the resulting paste make patties. I formed patties teaspoons.
5. Here are our kids. Put them in the oven, heated to 200 degrees on the grill mode for 5 minutes. The egg should be set and lightly brown meatballs.
6. These are the mushrooms come out after roasting
7. Serve with vegetables, herbs and broth.
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