Frozen patties in the oven - a quick meal for a family dinner. Of course, it is best to make meat products with your own hands to be sure of the quality of the finished dish. However, knowing some of the subtleties, even a purchased product can be made more tasty and appetizing.

Fried cutlets in the oven without roasting

The main plus of frozen products is that at any moment it can be turned into a satisfying and wholesome meal. You just need to choose the best cooking method - in a pan, in the oven, slow cooker, hot air grill.

Cooking in the first embodiment is the most useful way of cooking the product. In addition, it is not necessary to constantly stand at the stove and make sure that nothing burns.

If there is time and opportunity, it is better to set aside several hours and make the maximum possible number of meatballs out of independently prepared minced meat for several days or even weeks. Products are laid out on a board and sent to the freezer. As soon as the blanks are frozen, they need to be taken out and laid out in packages.

Necessary components:

  • frozen meat preparations - packaging;
  • vegetable oil - 1 tbsp. l

Preparing frozen patties in the oven is as easy as shelling pears:

  1. Remove the semi-finished products from the bag. Wait a little while the frost will melt.
  2. Grease a baking sheet.
  3. Put the meat products on a metal sheet and send it to the oven. You do not need to salt or season anything. Both purchased and self-made cutlets already have in their composition all the necessary spices and seasonings.
  4. Cook at a temperature of 180 C for at least 35 minutes.

You can use foil.Adherents to a healthy diet will definitely like this method, since a similar method of heat treatment does not require the presence of oil. Roasting in foil allows you to completely preserve all meat juice, as a result of which the treat is very juicy and soft. To do this, you need to cover the baking sheet with a layer of foil and arrange the workpieces. Cover them with a second layer of paper of the required length and width, and then tightly connect the edges.

Bake a little over half an hour.

Cooking, browning in a pan

Many chefs advise pre-fry the semi-finished product in a hot pan. Such pre-treatment helps to preserve the juiciness of cutlets. At the end of this process, you can bring the product to the required condition in your favorite sauce. Usually the packaging indicates the cooking time, but if such information is not available, it should be borne in mind that the product must be fried for at least 10 minutes on each side.

Necessary components:

  • semi-finished product - packaging (1 kg);
  • mayonnaise - 3 tbsp. l .;
  • tomato paste and mustard - 2 tbsp each. l .;
  • onions and carrots - 2 pcs.;
  • tomatoes - 3 pcs.;
  • flour - 2 tbsp. l .;
  • pepper and salt - as needed.

Sequencing:

  1. Fry meat blanks until golden brown in a hot pan. Put in the form.
  2. Make a sauce. Pour 2 cups of water into a saucepan, bring to a boil, add flour constantly stirring the composition to avoid the appearance of lumps. Remove the resulting composition from the stove.
  3. There, add mayonnaise, tomato, mustard, chopped garlic. Stir the mixture well.
  4. Chop vegetables. Put them on cutlets and pour the contents of the form with aromatic gravy.
  5. Simmer in the oven for at least 40 minutes. Sprinkle with chopped herbs if desired.

Such a dish can be served as a complement to a side dish, or as an independent dish with fresh bread.

With tomato sauce

Cutlets are very tasty with tomato-based gravy.

If you freeze already fried meatballs, it will take even less time to cook. This is very convenient if the hostess has prepared in advance many products that do not have time to eat. You can always fix the situation by simply freezing the excess product.

A set of components:

  • fried cutlets (frozen) - 10-12 pcs.;
  • bow - head;
  • carrots - 2 pcs.;
  • tomato paste - 2.5 tbsp. l .;
  • water - 100 ml;
  • salt, pepper, oil - as needed.

How to cook:

  1. Chop onion, grate carrots, fry vegetables in a pan.
  2. Introduce tomato paste, pour in water. Simmer the composition for 3-4 minutes.
  3. Put the patties in a baking dish, pour the sauce. Add another 200 ml of hot water, salt and season to taste.

Cook no more than a third of an hour.

In creamy sauce

In cheese cream sauce, any cutlets are surprisingly mouth-watering, soft and tender.

Necessary components:

  • semi-finished product - 500 g;
  • cream - ¾ st .;
  • processed cheese - 100 g;
  • spices, salt - as needed.

 

Sequencing:

  1. Fry the workpiece in oil. Put in a refractory form.
  2. Pour cream into a pan, add crumbled processed cheese, salt and spices. Melt the fermented milk product to obtain a homogeneous mass.
  3. Pour the ingredients of the dish with sauce, bake for 10-15 minutes.

At the end of the process, optionally sprinkle with chopped dill.

How to bake fish cakes

This is one of the simplest recipes, but cutlets baked in such a delicious composition turn out to be very tasty.

What do you need:

  • semi-finished product - packaging;
  • tomato paste - 2 tbsp. l .;
  • onions and carrots - 1 pc.;
  • sour cream - half a glass;
  • water - 1 tbsp. l .;
  • sugar, salt and spices to taste.

How to cook:

  1. Lightly fry workpieces in a pan.
  2. Chop onion, grate carrots, fry until golden brown.
  3. Combine the tomato with sour cream, water and vegetables. Salt and season the composition to your taste.
  4. Put the cutlets in a suitable size, pour over the sauce. Bake for about 20 minutes.

Fish cakes are ready.

Do I need to defrost semi-finished products

One of the most common mistakes is defrosting the product in the microwave.It is absolutely impossible to do this, since the blanks lose their shape as a result of such a procedure. They become completely unappetizing, during cooking they stick to a baking sheet or pan, since meat juice flows from them.

It is not necessary to defrost cutlets, just take them out of the packaging and let stand a little at room temperature to melt the frost. Then they can immediately be fried in a pan or laid out on a baking sheet. If there is a lot of ice on the products, it must be carefully removed with a spatula.

In order for voluminous and large cutlets to reach readiness, it is better to bake them in the oven. When frying, such a product often remains raw inside, despite the fact that a beautiful and golden crust forms on the outside. Therefore, for safety, it is better to always bring the meat blanks to condition in a heated oven.

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