Minced meat baigles

4 servings
1 hour 15 min

Prepare all the ingredients. Instead of minced pork, you can take chicken or beef, I used punko as breadcrumbs, but you can also use ordinary breadcrumbs, purchased or homemade grinding. If desired, you can add your favorite spices to the meat filling.

Peeled from the husks, washed under water and chopped into medium pieces onion, along with minced meat, pass through a meat grinder. Season the meat filling to taste with black ground pepper and salt. After that, beat off the mince so that it becomes dense, like on a kebab lula. If you skip this procedure, it will be more difficult to form meat baigles. Cover the bowl with meat filling with cling film and refrigerate for 30 minutes.

In a deep bowl, whisk the chicken egg, pour in the cow's milk, salt a little and shake lightly with a fork. Sift flour on a separate plate, this will remove unnecessary impurities and garbage cans that may be in this product. Pour the panko breadcrumbs onto another plate. These prepared products will allow you to quickly bread meat baigles.

Remove the mince bowl from the fridge, take the 1/5 part and form a meat ball. Gently flatten this ball and make a hole with your index finger in the center of the cutlet so that the shape of the meat cutlet resembles the shape of a bagel.

Roll the bagel first in wheat flour, then lower into egg batter, and then roll in special panko breadcrumbs, gently pressing the meat bagel against the flakes so that it is completely breaded. Do the same procedure with the remaining mince.

Heat the vegetable oil well in the pan. The oil needs to be heated very well so that the breading sets well. When the oil warms up, put the beigla in the pan and fry them on both sides until golden. Then put the meat baigles on paper towels to remove the excess oil.