Meat waffles – prepare an original snack.
I remembered the recipe for making waffle cakes (purchased) with meat filling, fried in eggs. In the distant 90s, it was prepared in almost every house. Now I also prepare meat waffles, but with a completely different filling.
Ingredients:
4 sheets of rectangular wafers;
2 chicken breasts;
4 eggs (2 for minced meat and 2 for frying);
200 g of mushrooms;
olive oil for frying;
sea โโsalt;
freshly ground black pepper or other spices you want.
Cooking a dish with step-by-step photos.
For minced meat, you will need to slice fresh mushrooms, cut chicken fillet into cubes or pieces. Add two onions, one raw, finely chopped, the other fried in oil until half cooked. Also, add salt, pepper, and 1-2 eggs to the mass – look at the viscosity of the mass, because this ingredient is needed to bind pieces of meat and mushrooms with onions.
Next, spread minced meat on a sheet, level it and cover with a second sheet.
The thickness of the filling is approximately 1,5-2 cm. If the edges are left without filling, do not be too lazy to fill the gaps with your hands or a spoon.
While the waffle is soaking, crack a couple of eggs into a bowl.
Beat them with a fork, but not until foamy, but only for appearance, just a little. The thickness of the egg should remain, but the protein will mix with the yolk. The thicker the egg, the thicker the layer will be on the waffles.
For this dish, it is best to take square wafer blanks, they are easier to cut. But if you still got round ones, no problem – cut them like a cake, into triangles.
Separate the pieces and check that there are no empty edges, if you find a void, fill it with minced meat.
Then dip each stuffed piece in the egg and place on a pan with heated oil. Remember that each frying pan has its own rules, I fried on Berghoff dishes with a ceramic coating. So, you don’t need to warm it up. It is enough to spread a teaspoon of butter on the bottom with a brush, lay out the products and then turn off the heat.
There is also another trick, thanks to which the egg will seize on both sides. Dip the wafer with minced meat into the egg, put it on the pan, then turn it over after 2-3 seconds. This is enough for the protein to “seize” and not run away. When the bottom is fried, turn it over and brown the other side.
Readiness is determined by the color of the crust. However, in the process of frying, the waffles swell and there is a possibility that the middle will not be baked. Just cover with a lid after flipping to the other side and reduce the heat.
Put the finished dish on paper towels to drain excess fat. Then lay out in 1 layer until completely cooled.
Ready cold meat waffles can be stacked on top of each other. Served instead of traditional cutlets, chops or fried meat.
Pay attention.
– Do not stock up. Waiting in line for too long will lead to deoxidation of the wafer and it will be difficult not only to dip it in the egg, but also to take it in your hands.
โ The filling can be not only minced meat with mushrooms, but also traditional minced meat, made with the help of a meat grinder from raw or cooked meat. Liver sausage with a lot of onions or homemade liver will also give an excellent taste: liver, lungs, heart, navels of birds, boiled and passed through a fine mesh of a meat grinder.
โ There is never too much onion in minced meat. It will be even tastier if you put part of it raw, and fry the other part in oil until it begins to change to a golden color.
โ Rice is successfully added to minced meat. It makes the dish even more filling, binds the ingredients together like an egg and gives a different taste – in general, very tasty. The main thing is to cook the rice until fully cooked and not to turn it into a paste.
โ Instead of eggs for binding, you can add grated hard cheese. It will start to melt and thereby bind the minced meat. If the waffles are too soft from the cheese, remove them with a spatula with a wide end and place them on a flat surface. As it cools down, the cheese will start to harden and the waffles will take the shape you put them in.
