Steam cutlets can become a part of your diet or enter the menu as an interesting, tasty and quick way of cooking fish, meat and vegetables. Not containing fat, couple steaks are the leader in the amount of protein, and therefore suitable even for the most outcast fans of sports nutrition. In this material, we will embody the dish in life, using as a basis chicken, beef, fish and vegetables.
Chicken steamed chicken - recipe
In order to keep the cutlets better form, and also contain more useful, complex carbohydrates and fiber, they are often added cereals. The greatest popularity was acquired by oat flakes. All thanks to their ability to effectively absorb excess moisture.
Ingredients:
- chicken meat - 620 g;
- egg - 1 piece;
- water - 185 ml;
- oat flakes - 85 g;
- onion - 55 g.
Preparation
Before you cook the cutlets for a couple, pour the oat flakes with boiling water and leave to swell while preparing the remaining ingredients. Chicken cut into smaller pieces and pass each of them through a meat grinder. If desired, pieces of onions can be saved, but if you want to keep the dish as dietary as possible, then add it directly raw. Next, hammer an egg and season everything. Oatmeal wring from excess moisture and add swollen flakes to ground meat. Whisk everything with a blender for greater uniformity or simply mix. Distribute the mass over the silicone molds and set the steamers on the grate. Leave everything ready for 20 minutes.
Fish cutlets without steam cooker - recipe
Ingredients:
- fish fillets - 370 g;
- onion - 55 g;
- grated ginger - 1 tbsp. a spoon;
- twigs of cilantro;
- egg whites - 2 pcs .;
- lemon juice - 15 ml;
- white bread - 2 slices.
Preparation
Prepare the fish by dividing it into pieces and chopping it in any convenient way. Put grated ginger and pieces of onions to the fish minced meat, sprinkle the chopped coriander and squeeze out the lemon juice. Bread crumb is not the first freshness crumble and add the crumbs in the stuffing. Whisk the whites until firm peaks, then combine them with the fish mass, trying to maintain maximum air: so the cutlets will come out noticeably more magnificent. Distribute cutlets on silicone forms.
Bring the liquid in a saucepan to a boil, from above put a colander and distribute the molds in it. Cook the cutlets for 12-15 minutes.
Vegetable cutlet steamed
Ingredients:
- potato tubers - 340 g;
- carrots - 75 g;
- a handful of green peas;
- cauliflower inflorescence - 65 g;
- bread - 3 slices;
- a handful of coriander leaves;
- lemon juice - 1 tbsp. a spoon;
- Ground cumin - 2 teaspoons;
- Dried garlic - 1/2 tsp;
- water 95 ml.
Preparation
Before cooking, all the vegetables should be prepared. Preliminary preparation consists in their boiling, after which the vegetables are scraped together and combined with spices and coriander. Crumble the crumb of yesterday's bread and add crumbs to the mixture. If the mass is too steep - pour water, only carefully, so that the cutlets can still keep the shape. From the received weight form cutlets. How many cutlets are cooked for a couple is determined by their size, but for steam cutlets 15-17 minutes will be enough.
Beef cutlet steamed
Ingredients:
- potatoes - 35 g;
- beef fillet - 130 g;
- onion - 25 g;
- garlic - 1 tooth.
Preparation
Boil the pieces of potatoes and chili them well. Beef fillet through a meat grinder and mix with spices and mashed potatoes. Add chopped onion with garlic and pinch salt. After making cutlets, cook them for a couple of 10-15 minutes. Steam cutlets immediately, so they will retain maximum juiciness.