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Steamed Cutlets in a Multicooker from Minced Meat
Instructions
Peel the potatoes (2–3 large tubers), onion (2 pcs) and garlic (1 small head). Pass all the vegetables through a meat grinder with a fine grid – they will be ground into a smooth mass. Potato and garlic together are a "secret" trick for the tenderness and aroma of steamed cutlets.
Put the pork mince (800 g) into a large bowl. Use mince from the neck or shoulder – it has a moderate amount of fat for juiciness. Mince that is too lean (from the tenderloin) will give dry cutlets even with potato, while mince that is too fatty (from the brisket) will be too "greasy".
Combine the meat mince with the vegetable purée from the grinder in a large bowl. Add 1–2 eggs (2 is optimal for 800 g of mince) and the gray bread without crusts (1/4 loaf), soaked in water and squeezed out. Season with salt and pepper to taste; you can add dried basil or Provençal herbs for aroma. Knead thoroughly by hand for 3–5 minutes until smooth.
With wet hands, shape the cutlets to the size of a small apple (5–6 cm) and dip them in bran on all sides to give them a "coat". Bran is a healthy alternative to breadcrumbs: it adds fibre and a characteristic "rustic" touch. You can replace it with ordinary breadcrumbs.
Switch the multicooker to the "Frying" or "Baking" mode and pour in the vegetable oil (1/4 cup – about 60 ml). Fry the shaped cutlets for 10 minutes on each side until golden. Frying creates a characteristic "meaty" crust and seals the juices inside.
Line the multicooker's special steaming container with foil – this way the juices from the cutlets collect at the bottom instead of running down into the bowl. Transfer the fried cutlets into the steamer in a single layer, without packing them down. If you have a lot of cutlets, cook them in two batches.
Switch the multicooker to the "Steam" mode and pour 1 litre of water into the bowl to generate steam. Cook for 10 minutes with the lid closed. The steam penetrates the cutlets, cooks them through to full doneness and makes them tender. To check for doneness, pierce one with a fork: the juices should run clear.
The steamed cutlets in a multicooker are ready! I serve them with mashed potato, buckwheat porridge, boiled rice or homemade pickles (pickled cucumbers, sauerkraut). I put the rest of the cutlets straight into a container and into the freezer – an excellent make-ahead option for quick dinners for the week ahead.
Tips
- 1
Potato in the mince makes steamed cutlets considerably juicier – do not skip this ingredient, it is key to their tenderness.
- 2
The bran can be replaced with ordinary breadcrumbs or corn flour – they all work in the same way.
- 3
Make a big batch at once and freeze it – it will last for several weeknight dinners. I make children's cutlets on a similar principle.
- 4
Basil, oregano or Provençal herbs give the meat mince a refined "restaurant" flavour – experiment.
FAQ
Can they be made without frying first? +
Yes, just steam them for 25–30 minutes without frying – this gives the most dietary version for a children's or light table. Such cutlets are more tender, but without a golden crust or the characteristic "fried" aroma. The calorie count drops by 30–40 kcal per 100 g thanks to the absence of frying oil. This is an ideal option for people with digestive conditions and pancreatitis. The cooking time increases from 30 to 40 minutes.
What can replace pork mince? +
A mixed pork-and-beef mince 50/50 works well (the classic Russian option), as does chicken (dietary and tender), beef (firmer and leaner) or turkey (the most dietary). Each mince gives the cutlets its own character: pork is the juiciest, chicken is tender, beef is firm. For children's meals I recommend chicken or turkey mince – it is easier to digest. You can mix two or three kinds of meat for a more interesting flavour.
How should cooked cutlets be stored? +
In the fridge in a tightly closed container – up to 3 days without loss of quality. Reheat them in the microwave for 1–2 minutes or by steaming in the multicooker for 5 minutes. In the freezer, cooked cutlets keep for up to 2 months in airtight bags. Do not thaw them before reheating – put them straight into a pan with a couple of spoonfuls of water under a lid, or into the microwave. Freezing and reheating barely affect the quality.
What is best to serve with steamed cutlets? +
Classic side dishes: mashed potato, buckwheat porridge with mushroom sauce, boiled basmati rice, stewed vegetables (carrots with onion, broccoli, cauliflower). For something fresh – a tomato and cucumber salad or a summer salad with herbs. For a light table – with steamed vegetables. For sauces – sour cream with dill and garlic, tomato, or mushroom. A light red wine or simply mineral water goes well with steamed cutlets.
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