Minced meat cutlets with zucchini are juicy, tender, and appetizing. Cooking techniques are not whimsical both in terms of time and components. Anyone who wants to eat meatballs can handle this recipe. Pay attention to the fact that in this recipe you should not mix the minced meat and the zucchini themselves - this is the whole savory taste of the dish.Minced meat is suitable for any: poultry, pork, beef, mixed minced meat. Mix half a kilogram of minced meat with the following ingredients: salt, black pepper to taste, onion (150 grams or one large onion), ground with a meat grinder. Some raw potatoes (50 grams). Carrots should not be added! Leave to settle and soak the minced meat with spices.While the minced meat is soaked, prepare the minced zucchini. Zucchini is carefully peeled and pitted. The pulp is crushed on a fine grater or using a meat grinder with large holes. Salt the mass to taste, add ground black allspice, mix thoroughly, let stand for a minute. After a minute, drain all the yushka, it will no longer be needed. Add one egg and a little flour to the mass of zucchini. Flour should be added in such quantity that the mass of zucchini is viscous or close in consistency to the yeast dough.Before adding flour to the zucchini, put a frying pan with oil on the fire to heat it to the desired temperature. This should be done in advance, since it is necessary to form cutlets and fry quickly, manual dexterity is required. Vegetable oil, margarine, and butter are suitable for frying. Do not use lard, beef fat, or homemade butter - their taste is not compatible with cutlets.Minced meat and minced zucchini are ready, the frying pan is warmed up, now the most crucial moment of cooking has come! You can form a cutlet in two ways at your discretion, as it is more convenient for you. The first method is to form a minced meat patty with a thickness of no more than 1.5-2 cm, then wrap it with minced zucchini and immediately put it in a frying pan. For lovers of crispy crust, you can dip the cutlet in breadcrumbs made from white bread. The second option is to put the mass of zucchini into a frying pan with a tablespoon, shape the cutlets, place the minced meat on top in the center, press down, but so that it does not protrude over the edge. Cover the top with zucchini minced meat, pressing down on the sides of the cutlet so as to give it a beautiful shape.The disadvantage of the second method is that the cutlets come in different sizes and shapes. The disadvantage of the first option is that the cutlets cannot be kept ready on the table, as they may lose their shape. Each cutlet must be immediately placed in a hot frying pan.The advantage of the technology of cooking minced meat cutlets with zucchini is that they turn out to be extremely juicy, appetizing, and unusual. When mixing minced meat with zucchini, the taste changes, the juiciness of the cutlets decreases. transescort.org