cutlets in wafers


  • Cutlets in wafers and tempura
  • Waffle burgers
  • Crispy Wafer cakes

If you want to make an ordinary meal in an unusual form, then try the burgers in wafers. This is, firstly, indeed unusually secondly, originally, and thirdly, fast and tasty. In addition, enjoy a meal, even children who eat conventional patties without much pleasure. Here are some recipes for these unusual burgers.

Cutlets in wafers and tempura

The most common recipe meatballs in wafers. For them, the suit ready confectionery wafers, which are sold in the form of cakes for a cake and a hexagonal blanks for making snacks.


  • 250 g veal;
  • 250 grams of pork;
  • Onions;
  • 4 eggs;
  • 4 tablespoons flour;
  • 5 tablespoons of mayonnaise;
  • 1 teaspoon salt;
  • Spices;
  • Confectionery waffles.


Twist in a meat grinder meat and onions, add salt, spices and a tablespoon of mayonnaise. Knead stuffing and give him a little stand. Wafers cut to the shape and size of the future and make the batter chops. To do this, mix the mayonnaise with the flour and eggs, salt and stir. Pre-warm up a frying pan vegetable oil, pour which is not very much, as well waffle batter and soak up the oil.

Now take a blank wafer, put on her stuffing, smeared it on the surface of the workpiece and dip in the batter. Spread the patties in the pan fry and wafers up first from one side and then the other. Perch patties in batter, giving a little liquid to flow, otherwise it will be spread on the pan and the top layer of the wafer quickly raskisnet.

Fried cutlets over medium heat bring to the readiness under the closed lid, reduce the heat. It is possible to do otherwise. Quickly fry the patties on one side, then flip them over and cover the pan with a lid. Then cutlets are obtained lush.

 tasty burgers in wafers

Waffle burgers

Double waffle burgers stuffed with meat - it is also the original version of the cutlets.


  • 400g minced chicken;
  • Onions;
  • 2 eggs;
  • 100 g of cheese;
  • 2 tablespoons mayonnaise;
  • 2 tablespoons flour;
  • Confectionery Wafer;
  • Vegetable oil;
  • Salt and pepper.


Clean and finely shinkuem onion, cheese, cheese shavings ground in using the trowel. Mix onions and cheese with chicken meat, add salt to taste and freshly ground black pepper. For the batter, beat the eggs with mayonnaise, add them to the flour and knead the batter. On wafer preform smear minced chicken, covering it with a second wafer, dipped in batter and spread on a hot pan with vegetable oil. Fry as ordinary meatballs - first one side and then the other.

 cutlets in waffle recipe

Crispy Wafer cakes

These wafer cakes are soft and juicy inside but crispy outside.


  • 2 waffle cake for the cake;
  • 2 eggs;
  • 300 g of any of minced meat;
  • Bulb;
  • Vegetable oil;
  • Breadcrumbs:
  • Pepper, salt and spices.


Wafer cakes coat with a brush dipped in warm water on both sides. It is necessary to waffles become soft, as we have them collapse. Then, clean and finely chop the onion, add it to the stuffing, put back the pepper and salt and knead all well. On wafer cakes smear a thin layer of minced meat (put it on the smooth side cakes). Then flatten the filling and turn wafers into rolls, which are cut into pieces of about three centimeters thick.

Eggs break into a bowl and whisk them with salt by a halo or a normal fork. Heat the vegetable oil in a roasting pan. The cut of the wafer patties dipped in beaten egg and then in bread crumbs crumble. Fry chops as normal - over medium heat, turn podrumyanivaya each side.

That's interesting, you can cook the usual burgers in an unusual form. You agree that the most simple ingredients obtained original dish - meatballs in wafers. Such wafer cakes are usually served without a hearty side dish. Waffle batter and successfully replace our usual pasta, potatoes or cereals. Garnish the salad vegetable patties can be, and can be submitted as a separate dish or snack. Cook with pleasure and enjoy your meal.

 Cutlets in wafers - an unusual variant of the usual burgers

We recommend that read: Recipes from minced chicken cutlets

 duck with apples and potatoes


  • Duck with potatoes and baked apples
  • Duck with green apples in the sleeve
  • Duck with potatoes and mushrooms, baked in foil
  • Duck with prunes and apples
  • Duck breast with sauteed apples and boiled potatoes

Want to treat family and guests new dish, but the traditional pork, beef and chicken have to be fed? Bake the duck with a side dish: guests will be unexpectedly and pleasantly surprised, as you will save time and energy, because the dish is easy to prepare and cope with it even a beginner in cooking.

It argued that duck stiff. This is easily remedied by choosing a recipe with apples: acid found in fruits, meats soften and give taste dishes unique flavor. Below are a few regrets, and easy-to-prepare recipes. But first, let's get a duck and see how to select it.

If you have never cooked it, I prefer a bird grown at the poultry farm, not a home bird. Shoplifting duck softer, its meat juicy and it is faster to prepare. On the palate, it resembles a chicken. Domestic duck larger, has an intense yellow color, has a more pronounced specific taste. It has more body fat than the store. The average size of the bird 1.5- 2.5 kg.

Buying duck note how carefully removed the feathers, especially closely inspect the fold and under the wings. Pick up the carcass size, respectively baking dish. For the preparation we need utyatnitsu or glass dish or pan with high walls - Deco. Cook the duck can be, dividing it into portions, but, of course, spectacular and juicier it turns out, if you bake it whole.

Many people like a bird for crisp, and here are some secrets of its production:

  • The temperature of the oven during the first 10 minutes of baking must be 230 degrees, then it is necessary to reduce by 30 degrees and maintained at this level the next 10 minutes. Home cooking temperature - 180 degrees.
  • Every 7-9 minutes, heated with water the fat bird. Regularly turn the bird - every 30 minutes of cooking.

If the bottom of the carcass begins to burn, and the top is still damp, place it under the baking pot with cold water. In premature scorching top cover problem areas of oiled parchment uncovered garnish, if any. And now let's look at the simplest and the recipe for novice cooks.

 duck with apples and potatoes

Duck with potatoes and baked apples

Apples, like potatoes, are full garnish this dish.


  • duck carcass 1, 5-2 kg
  • 6-8 kartoshinu
  • 2 large pieces of apples for the filling of duck and 3 apple for garnish
  • salt
  • dried Provencal herbs - 2 teaspoons
  • black and pink pepper
  • clarified butter
  • olive oil

Cooking method:

If necessary, thaw the carcass, check the skin for the presence of residues of the pen. Wash, remove excess fat, cut the wings from the extreme third. Lubricate the carcass of melted butter, generously rub with coarse salt and pepper. Wrap the foil food neck, legs, wings - so you get a more pronounced crisp.

Apples for the filling must be clean, dry, remove the middle, cut into cubes. Stuff the duck with apples, sew the hole thread or just fasten skewers. Put the bird in the form of a seam up and send it to 40 minutes in preheated oven. Check periodically to avoid skin burnt. Pour heated with fat every 10-15 minutes.

Peel and slice the potato slices. Wash it, dry, season with salt, add a little olive oil and season with a mixture of Provencal herbs mix. The remaining apples cut into slices. Remove the duck from the heated cabinet, lined on both sides of her potatoes and apples. Send dish bake for 30-40 minutes. Check availability, pierced with a toothpick potatoes and duck - a fork in the joint. Springing ichor to be without blood, transparent color.

Remove the duck, cut the seam, remove the apples from the inside and reload bird on a dish, decorated with lettuce and herbs. Serve potatoes and baked apples.

Duck with green apples in the sleeve

This option is more economical cooking duck than the first. With the sleeve for baking cooking time is reduced by 20%, in addition, fat is secreted in the preparation, not spattered oven. Meals prepared in the sleeve, are more juicy and at the same time have a pronounced crust.


  • Bird ducks 1, 8 - 2 kg
  • 10-12 pieces of apples and Granny Smith Symyrenko
  • potatoes for garnish
  • salt
  • Coriander
  • ground black pepper
  • a sprig of fresh rosemary
  • Sleeve for baking and clips

Cooking method:

Duck should be washed to remove excess moisture and generously rub with spices, salt inside and out. Leave the bird in the refrigerator overnight, and can be longer - the more it will stand in the grass, the more fragrant meat will be. Apple peel and cut into slices. Stuff the duck with apples, sew the seam thread. Cut the hose for baking, make it one and a half times the length of the carcass. Place the duck in the sleeve, the ends loosely Pinch special clips. Send your bird in the oven, preheated to 180 degrees. After an hour, remove the duck, cut the sleeve and check the readiness of the bird, punctures with a fork joint. If the fluid flows is transparent, it means that our duck is ready. If ichor oozes send dopekat duck in the open sleeve. Serve with boiled potatoes or buckwheat.

 duck with potatoes and apples

Duck with potatoes and mushrooms, baked in foil

The recipe for this dish came to us from France. And thence cooks are experts in cooking the duck!


  • duck weighing 1, 5-2 kg
  • 350 grams of mushrooms
  • 6-7 bulbs
  • one lemon juice on
  • 120 ml apple juice marinade
  • 1 kg of potatoes
  • tablespoon paprika
  • 100-120 g of mayonnaise
  • butter
  • 7 cloves of garlic
  • dill, sumac,
  • 1 teaspoon coriander
  • Food foil

Cooking method:

Duck cut into 4 pieces, add to the bowl, pour a mixture of apple and lemon juice and leave to soak for half an hour. In a separate bowl, combine the mayonnaise, dried paprika, coriander, salt, chopped 4 cloves of garlic. Transfer the cooked duck in sauce and leave for an hour.

Mix chopped large onion rings with sumac. Mushrooms cut into slices the thickness of 5mm. The gratin dish in layers Put onions and mushrooms on top - prepared duck. Cover with foil and return the form in the pre-heated oven. Bake for half an hour without opening the foil. The temperature of baking - 210-220 degrees. Then check on availability: if the duck is still damp, remove the foil and bake on.

Garnish Preparation:

Peel the potatoes, boil. Fry in butter chopped 3 cloves garlic, chopped at the end, add the dill. Pour this mixture of boiled vegetables and serve the duck potatoes and mushrooms. Bon Appetit!

Duck with prunes and apples

If you want to enjoy a hearty meal with a unique flavor, try the roast duck for this recipe.


  • big duck 2, 2-2, 5 kg
  • kg of potatoes
  • 20g sugar
  • 3 apples for stuffing and one for garnish
  • 200 grams of prunes Pitted
  • tablespoon thyme
  • coriander 0, 5-1 teaspoon
  • salt
  • Food foil

Cooking method:

Clear from the core and cut into 6 pieces of apples. Obsushennuyu washed and stuff the duck with prunes, apples, sugar, coriander and thyme. Cut good seal skewers. Clean the potatoes and cut into large slices of it. Apple cut into slices into 6 parts. Place the duck in the form of putting it on the back, cover with foil. Bake for 40 minutes in a pre-heated oven to 190 degrees. Then, to get, to impose the remaining potatoes and apples and continue to bake for 40-50 minutes in the clear. The duck is ready, bon appetit!

 delicious duck with apples and potatoes

Duck breast with sauteed apples and boiled potatoes

This recipe will delight the gourmet taste of the complexity and simplicity of implementation. Everyone knows that a duck requires long hassle, but her breasts are so gentle that you need only a few minutes to cook them! It is an indispensable product for the unusual, but hearty meals in a hurry. Famous chefs strongly recommend that when cooking duck breast cut off and cook them separately. Let us listen to the authoritative opinion and prepare this sweet-sour dishes


  • duck breast - 2 pieces
  • 20 g Dijon mustard
  • 4 tablespoons vegetable oil
  • 2 medium sized orange
  • brown sugar - 10 g marinade and 3 tablespoons for garnish
  • 3 medium green apples
  • 100 g butter
  • 3 kartoshinu
  • salt to taste
  • a pinch of pink pepper

Cooking method:

Let's start with the marinade: to remove 20 g of the peel. Leave some for decoration. Squeeze orange juice, mix with salt and a teaspoon of brown sugar. Separately, mix the Dijon mustard, a tablespoon of orange juice and olive oil. Connect both mixtures - marinade ready.

Remove the breasts from the film, but leave the skin: it contains the fat needed for frying. Make no skin deep cuts at intervals of 1 cm. Dip the breasts in the marinade, close the bowl with cling film and leave in refrigerator overnight. Heat a dry (no oil or fat) frying pan. Breasts remove from the marinade, remove any adhering peel. Place them skin side down and cook for 6-8 minutes, turning several times to achieve uniform browning.

Garnish Preparation: Apples need to peel, carefully remove the core and cut into thick rings. In a skillet melt the butter you need and brown sugar - 3 tablespoons. Next, you need to wait until their complete dissolution and drop apples - fry them until golden edges. Then you need to boil the potatoes in their jackets in salted water, cut into slices and it simmered in butter. Then sprinkle with white pepper and coarse salt.

Serving dishes as follows: breast cut into slices along the fibers, and then lay out the fried apples, boiled potatoes and garnish with strips of peel. Bon Appetit!

 Duck with apples and potatoes: a festive table decoration

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