Ingredients:
— Minced meat — 500 g
— Onions — 1 pc.
— White bread — 3 pieces
— Chopped parsley — 2 tablespoons
— Mustard powder — 1 tsp
— Minced meat — 500 g
— Onions — 1 pc.
— White bread — 3 pieces
— Chopped parsley — 2 tablespoons
— Mustard powder — 1 tsp
— Eggs — 2 pcs.
— Cold water — 3 cups
— Vegetable oil, salt, ground black pepper
— Cold water — 3 cups
— Vegetable oil, salt, ground black pepper
Preparation:
1 onion cut into large slices. Pre-soaked pieces of white bread in water. Prepare a food processor or blender. In most mix onion, pressed white bread and chopped parsley. All quickly stir until smooth. Then add the minced meat here. Mix the resulting mass. Immediately, I note that he did not have stuffing at the same time become more like a fine mess. We need to just crumble it finely. If you have a home no miner or blender, use a conventional meat grinder.
2. Take a deep bowl and milled to send beef. Add the dry mustard. From separate the egg white from the yolk. Yolk send to the stuffing. All good mix. If the stuffing get too thick, add a little cold water.
3. In another bowl, beat deep whites until foamy. However, it should not be too steep. One half of the protein, using a wooden spoon, combine with minced meat. Do this very carefully. Then add the other half of the proteins. Gently mix the stuffing.
4. Now it is necessary to form patties and fry them on both sides in vegetable oil. It is best to form the meatballs with wet hands.
1 onion cut into large slices. Pre-soaked pieces of white bread in water. Prepare a food processor or blender. In most mix onion, pressed white bread and chopped parsley. All quickly stir until smooth. Then add the minced meat here. Mix the resulting mass. Immediately, I note that he did not have stuffing at the same time become more like a fine mess. We need to just crumble it finely. If you have a home no miner or blender, use a conventional meat grinder.
2. Take a deep bowl and milled to send beef. Add the dry mustard. From separate the egg white from the yolk. Yolk send to the stuffing. All good mix. If the stuffing get too thick, add a little cold water.
3. In another bowl, beat deep whites until foamy. However, it should not be too steep. One half of the protein, using a wooden spoon, combine with minced meat. Do this very carefully. Then add the other half of the proteins. Gently mix the stuffing.
4. Now it is necessary to form patties and fry them on both sides in vegetable oil. It is best to form the meatballs with wet hands.