Take a deep plastic bowl, put a few pieces of stale or dried bread into it and add some boiled water. Bread should soak. Then the excess water is drained, and the bread is kneaded by hand until a homogeneous mass.
For the preparation of refined breadcakes, it is better to take a piece of fatty pork. Bread evens out the situation and absorbs excess fat, making the meat for meatballs harmonious in composition. The meat should be minced in a meat grinder or chopped with a blender.
Prepare one onion, a few cloves of garlic, ground black pepper, salt, milk powder and a fresh chicken egg.
In a bowl with soaked and mashed bread, add the peeled chopped garlic and drive a chicken egg. Pour out powdered milk, pepper and salt.
Peel and chop the onion into small pieces.
Add the onion to the bowl and knead the mincemeat for the breadcakes. We achieve a uniform structure of minced meat. The taste of the final product depends on a good batch.
With wet hands, we first roll small balls of minced meat, then form them into patties and roll them into flour or small semolina. We heat up a frying pan with vegetable oil and fry our bread cutlets on medium heat from both sides. You can close the pan with a lid and steam the patties for 10 minutes. Then remove the lid and dry the products. Remove the pan from the heat.
