Sweet and spicy cutlets for breakfast
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 88, total fat 3 G., saturated fats 1 G., proteins 12 G., carbohydrates 2 G., fiber 0 G., cholesterol 36 mg, sodium 140 mg, sugar 2 G.
Calories 88, total fat 3 G., saturated fats 1 G., proteins 12 G., carbohydrates 2 G., fiber 0 G., cholesterol 36 mg, sodium 140 mg, sugar 2 G.
These patties, with the flavor of a naturally sweet and spicy sausage, are perfect for burgers and breakfast sandwiches. Spices like paprika, chili pepper, garlic, and fennel impart a distinctive aroma and flavor, while a touch of brown sugar adds a pleasant sweetness. To ensure the patties are thin and even, like store-bought burgers, let the ground meat set in the refrigerator, then gently flatten them between two sheets of parchment paper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tsp. brown sugar
- 1 tsp onion powder
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 0.5 tsp fennel seeds, crushed with a knife or in a mortar and pestle
- 1/4 tsp Hungarian paprika
- 450 g of ground beef
- 1 teaspoon olive oil
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Cooking the dish according to the recipe:
- In a small bowl, combine brown sugar, onion powder, garlic powder, crushed red pepper, fennel seeds, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Crumble the minced meat and place it in a large bowl. Sprinkle the seasoning evenly over the meat, then gently mix with your hand to distribute the spices evenly.
- Divide the minced meat into 8 equal portions and form them into neat balls. Return them to the bowl and refrigerate for at least 1 hour.
- Remove from the refrigerator and place each ball, one by one, between two sheets of parchment paper. Using a meat mallet, flatten the balls into 0.3 cm thick patties.
- Heat olive oil in a large skillet over medium-high heat and fry the patties in batches. Fry them on one side until golden brown, about 2 minutes, then flip and fry for another minute on the other side.
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