Step-by-step recipe with photos and videos. Steamed turkey cutlets in a slow cooker Minced turkey cutlets in a slow cooker

Step-by-step preparation of steamed diet turkey cutlets, recipe with photo:

1. Wash the meat and grind through a meat grinder.
2. Peel the onion with garlic and also pass it through the auger of a meat grinder.
3. Grind oatmeal in a coffee grinder or pass through a meat grinder.
4. Salt or pepper the minced meat.
5. Shape the cutlets into a round shape and place on a sieve set over a pan of boiling water.
6. Cover the cutlets with a lid and steam for about an hour.

Turkey cutlets are not only dietary, but also very tasty. And if you bake them in the oven, they acquire a beautiful golden crust, while remaining low in calories.

Ingredients:

• Minced turkey - 500 g
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Eggs - 1 pc.
• Kefir - 60 ml
• Salt - 1 tsp.
• Pepper - a pinch

1. Peel potatoes, carrots and onions and grind through a meat grinder.
2. Combine the minced meat with twisted vegetables.
3. Season the minced meat with salt and pepper. Beat the egg and pour in the kefir.
4. Mix all ingredients until smooth.
5. Form the cutlets with your hands moistened with water and place the products on a greased baking sheet.
6. Bake the cutlets in a preheated oven at 200 degrees for 40-50 minutes.

Ingredients:

• Turkey fillet - 1 pc.
• Zucchini - 1 pc.
• Wheat bran - 20 g
• Eggs - 1 pc.
• Salt - 1 tsp. or to taste

1. Grind the turkey fillet in a blender.
2. Wash the zucchini and grate it.
3. Mix minced meat, zucchini chips, eggs, salt and pepper.
4. Form cutlets, roll them in bran and place on a baking sheet lined with parchment.
5. Send the products to bake in the oven for 30 minutes at 180 degrees.

Ingredients:

• Turkey fillet - 500 g;
• Onions - 1 pc.;
• Parsley - 1 tbsp. L.;
• Salt - a pinch or to taste.
• Eggs - 1 pc.

1. Wash the turkey fillet, dry it and grind it through a meat grinder.
2. Peel the onion and also twist it.
3. Add chopped parsley with salt and eggs to the minced meat.
4. Knead the minced meat well.
5. Pour hot water into the multicooker bowl and grease the grate with oil.
6. Form the cutlets and place them on the grill at a distance of 1-1.5 cm from each other.
7. Set the multicooker to the “Steam” program and cook the cutlets for 20–25 minutes.

Ingredients:

• Turkey meat - 0.5 kg
• Olive oil - 80 ml.
• Breadcrumbs - 100 g
• Milk - 100 ml
• Onions - 2 pcs.
• Eggs - 1 pc.
• Garlic - 2 cloves
• White bun - 350 g
• Ground dried ginger - 10 g
• Fresh herbs - half a bunch
• Pepper - a pinch
• Salt - 1 tsp. or to taste

1. Cut the crusts off the buns and soak in milk for 5 minutes. Then squeeze it with your hands and pass it through a meat grinder.
2. Wash the turkey meat and cut into small pieces.
3. Peel the onion and garlic, wash, finely chop and sauté in a frying pan in olive oil.
4. Combine all the ingredients: meat, sautéed vegetables, bread, eggs, herbs and spices.
5. Mix the minced meat, form into cutlets and coat in breadcrumbs.
6. Place the cutlets on a greased baking sheet.
7. Send the products to bake in a preheated oven at 180 degrees for half an hour.

Step 1: prepare the minced meat for the cutlets.

Step 2: Fry the turkey cutlets in the slow cooker.

Step 3: Simmer the turkey cutlets in the slow cooker.

Step 4: Serve the turkey cutlets in the slow cooker.

For color, you can add a little tomato paste to the sour cream sauce.

You can mix ground turkey with chicken or pork.

Step-by-step recipes for cooking turkey cutlets in a slow cooker from ground and chopped minced meat: versions of classic fried, with gravy, mushroom filling and steamed turkey cutlets

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

9 gr.

Carbohydrates

189 kcal.

Option 1: Turkey cutlets in a slow cooker - classic recipe

Dishes made from minced poultry are satisfying and healthy. They are certainly included in various diets. The nature of nutrition can be anything - from restorative and strengthening to diets aimed at reducing body weight. This variety is justified due to the content of “light” proteins in the muscle tissue of the bird and the minimal presence of fat. Turkey pulp is in many cases preferable to other varieties of similar meat in terms of its composition and, which is also important, it tastes better.

Ingredients:

• six hundred grams of thick minced turkey;
• large, juicy onion;
• half a glass of dry semolina;
• 200 milliliters of milk;
• 70 grams of white loaf crumb;
• a quarter glass of oil;
• salt, coarse and a couple of pinches of pepper.

Step-by-step recipe for turkey cutlets in a slow cooker

Soak the loaf crumb, separated from the crusts, in milk, adding the required amount to that indicated in the recipe. Squeeze and grind together with the peeled onion in a meat grinder.

Place the ground ingredients in a bowl with the minced meat, add salt, semolina and pepper. Pour in the milk, stir until the color is as uniform as possible and refrigerate for half an hour.

The choice of breading is at your discretion; cutlets breaded with flour, crackers and just semolina are equally good. Pour up to two tablespoons of oil into the bowl, turn on the baking mode without a duration limit or for at least an hour. Heat the oil, form the cutlets by hand, about five at a time. Roll in the chosen breading, lower into the bowl, fry and turn over as it browns. You can lower the lid while frying the second side of the cutlets.

Option 2: Chopped turkey cutlets in a slow cooker - quick recipe

The relatively dense structure of turkey meat allows you to make wonderful chopped cutlets from it. It is highly desirable that the pulp is not frozen, at most a chilled product. Use highly purified vegetable oil, tender greens, not spicy. You should not add cilantro or basil; curly parsley and very young dill are better suited.

Ingredients:

• turkey (trimming or goulash) - 500 grams;
• half a glass of milk;
• two onions;
• fresh egg;
• 80 milliliters of oil;
• a small bunch of mixed greens;
• 350 grams of loaf;
• a pinch of pepper and a spoonful of fine salt;
• two medium-sized garlic cloves;
• breadcrumbs for breading.

How to quickly cook turkey cutlets in a slow cooker

Remove the skins from the garlic and onion, chop finely and place in hot oil. Simmer slowly until lightly browned. Cut the crusts off the loaf and soak the crumb in milk for five minutes. Squeeze out the moisture with your hands and grind with a meat grinder.

Wash and dry the unfrozen turkey flesh, blotting it with a dry, clean cloth. Remove fat and films, cut into smaller pieces, then chop with a heavy cleaver. Wash the greens and chop them too, add them to the meat. Add the soaked loaf, spices, fried vegetables, release the egg and add salt, then mix the chopped minced meat especially thoroughly.

Form into small, flattened patties. Roll in breading and sprinkle on all sides. Pour oil into the multicooker in small portions, heat it on the frying program and place the cutlets in the bowl. Fry with the lid down, check the crust after four minutes and turn it over as it browns.

Option 3: Turkey cutlets in a slow cooker stuffed with mushrooms and cheese

The variety of mushrooms in the filling recommended in the recipe can be replaced with any others, including wild ones. In the latter case, carefully sort through them and clean them, cutting off all suspicious areas. Boil according to the variety, then strain the broth and let the mushrooms cool. Cut into slices and then saute, as in the case of champignons. The type of cheese for the filling is not critical. If you don’t succeed in making a cutlet with a slice of hard cheese the first time, try replacing it with high-quality processed or sandwich cheese.

Ingredients:

• a quarter kilogram of minced meat;
• stale white bread - three slices;
• five medium-sized champignons;
• half a glass of milk;
• juicy, white onion;
• one chicken egg;
• half a spoonful of chicken seasoning and salt;
• forty grams of cheese;
• three tablespoons of oil;
• flour for breading - half a glass.

How to cook

Dissolve the peeled onion into small checkers, rinse the mushrooms and also finely chop. In about half the oil, turn on the multicooker in frying mode, brown the vegetables for about ten minutes. Add salt and place on a plate, wash the bowl.

Soak the loaf slices in milk for about five minutes, squeeze out excess moisture and grind with a meat grinder. Add to the minced meat, add salt, release the egg and season with spices. Mix thoroughly into a very dense mass.

Cut the cheese into thin and narrow slices. Scoop out portions of minced meat with a tablespoon, place them in your palm and knead them into a large flat cake with a depression in the middle. We put a spoonful of sauteed mushrooms in it, and a slice of cheese on top. Carefully bending the minced meat, we bring the edges over the filling and mold them tightly. Coat the cutlet thickly with flour.

Having molded the number of cutlets that will fit on the bottom of the bowl, turn on the multicooker in the same mode and heat the remaining oil for about three minutes. Place the cutlets in hot oil, fry on the first side for ten minutes without covering, and the same on the reverse side, but with the lid down.

Option 4: Juicy turkey cutlets in a slow cooker with sour cream sauce

Take a large and very juicy onion, any salad variety; the carrots must be sweet. Such root vegetables, as a rule, have a “pot-bellied”, blunt-pointed shape. Potatoes - any variety, weighing about one hundred grams. The best side dish for these cutlets is boiled rice or fluffy mashed potatoes. Leave it a little short, but make the gravy saltier, and add salt to the almost finished dish, about two minutes before the program stops.

Ingredients:

• minced turkey pulp - 600 grams;
• a couple of slices of bread;
• one carrot and one onion;
• fresh chicken egg;
• one potato;
• salt, fine pepper;
• white, breaded breading;
• a quarter glass of milk.

In the gravy:

• very fatty homemade sour cream - two heaped spoons;
• 150 milliliters of water;
• salt.

Step by step recipe

Break off the bread crusts, pour milk over the crumb and let it soak completely in it. Scroll through a meat grinder, add to the minced meat. Rinse the peeled vegetables and pat dry with a towel, grate the carrots with potatoes, and finely chop the onion. Place the egg in a bowl and mix the mixture with salt and pepper especially thoroughly.

We make small cutlets, immediately sprinkle them with crackers and thoroughly bread them. Place the cutlets in heated oil (Baking mode) and fry for twelve minutes per side; when browned, place them on a plate. After frying, rinse the bowl, put the cutlets in it and fill it with sour cream mixed with water. Add some salt and simmer in the “Extinguishing” mode for exactly an hour, close the lid tightly.

Option 5: Dietary turkey cutlets in a steamed slow cooker

You can perform the main part of the heat treatment as indicated in the recipe, but a quarter of an hour before readiness, remove the container and cool the cutlets. Then lightly fry in highly heated aromatic oil.

Ingredients:

• regular Hercules flakes - five spoons;
• half a kilo of lean turkey;
• a pinch of pepper and a spoon of salt;
• one large onion;
• three cloves of garlic.

How to cook

Wash and pat the meat dry with napkins and cut into slices. Peel the onion and garlic and grind together with the meat through a meat grinder, grinding the flakes last. Mix the resulting minced meat, add salt and pepper, then mix again, especially thoroughly.

We make small, round cutlets, four pieces per serving, flatten them a little and place them in a steam container. Pour water into the bowl in the amount recommended by the multicooker manufacturer. After boiling, set the timer to stop after an hour and place the container with the cutlets on top. Close the lid tightly and remove the finished cutlets immediately.

Serve steamed turkey cutlets with any boiled side dish. If the reason you chose this recipe is not a strict diet or a restriction on fried foods, serve fried potatoes and spicy eggplant caviar with the cutlets - this taste contrast is very original.

Steamed turkey cutlets in a slow cooker are a healthy meat dish that can be served with any side dish and with various sauces. Even children will happily eat the cutlets, and you will be confident in the quality of the food, because it will be created by you yourself. There is no need to add any extra ingredients to the minced meat, a minimum of products and maximum benefits. But if you love carrots or bell peppers, you can also mince these peeled and washed vegetables and add them to the minced meat. Instead of parsley, it is permissible to use fresh dill, stem celery, etc.

It is imperative to add a chicken egg to the minced meat so that the pieces do not fall apart during the heat treatment. If a chicken egg is not available, then it can be replaced with 2-3 quail eggs.

Prepare the necessary ingredients.

Wash the turkey fillet thoroughly, cut off the films and veins from it. Peel the onion, rinse and cut half of the vegetable into pieces. Also cut the fillet into medium pieces.

Pass both cuts through a meat grinder, turning them into minced meat.

Beat a chicken egg or quail eggs into the minced meat, add salt and pepper to taste and mix.

Wash the fresh herbs, chop them and add to the minced meat. Mix everything well again.

Using wet palms, form the minced meat into round shapes and place on a tray for steaming.

Activate the “Steam” mode on the multicooker display for 30 minutes, pour water into the bowl. Steam the turkey cutlets in the slow cooker until beeps.

Then place them on a plate. Serve warm with sauce or your chosen side dish: porridge, mashed potatoes, vegetables.

Have a nice day!

Cooking in a slow cooker is convenient and correct. A kitchen gadget makes life much easier by introducing us to tasty and healthy food. The “Steam cooking” mode allows you to diversify the menu - you can cook almost any culinary delight: fish, poultry, vegetables, etc.

To make these steamed turkey cutlets in a slow cooker, you need the following ingredients:

• minced turkey – 500 g;
• chicken egg - 1 pc.;
• bread soaked in milk – 80-120 g;
• onion and/or garlic – 1 head/2-3 cloves;
• finely grated carrots/zucchini/potatoes – medium-sized 1 pc.;
• seasonings and spices,
• oatmeal/rice/buckwheat flakes – 1–2 tbsp. l.;
• flour/crumbs for breading;
• water/milk/sour cream/cream – 80 g.

100 grams of steamed turkey cutlet contains 148 kcal.

Let's prepare steamed turkey cutlets

1. We take purchased minced meat, or prepare our own using a meat grinder. Next, add the bread/crumbs/bun soaked in milk. The finished mass is often watery, so you can soak the bread less or add milk (water). At the same time, mince the onion/garlic (or finely chop).
2. Alternatively, the meat can be finely chopped with a knife.
3. Add spices and seasonings.
4. Drive a raw egg into the prepared mixture and mix. If the eggs are very small, you can add 2 pieces.
5. Also, the mentioned finely grated vegetables and/or cereal flakes are added to the finished mixture (optional).
6. We form small portioned cutlets.

Cooking process in a slow cooker

1. We take a multicooker, the part that is intended for steaming.
2. Pour water to the desired level.
3. Grease the steam mesh in the multicooker with sunflower oil.
4. To make our steamed turkey cutlets in a slow cooker aromatic and especially tasty, add finely chopped dill to the water, which begins to turn into steam. This will add extra savory flavor to the steamed turkey cutlets.
5. Place the cutlets on the steam grid of the multicooker. Depending on the model, set the "Steam" mode. Average cooking time – 40 minutes.
6. When the cutlets are ready, a signal will sound. You can remove the dietary steam dish. Be careful when opening the lid of the multicooker: hot steam comes out, which burns strongly.

Subtleties of cooking steam cutlets

1. To make our dish especially tender and juicy, when forming a cutlet, put a piece of butter inside.
2. You can make the cutlets even tastier if you add fried onions to our minced meat.

We wish you bon appetit!