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Parovye kotlety for toddlers (steamed cutlets)
12m+ · Tender little minced chicken patties with soaked bread, steamed rather than fried
Parovye kotlety, steamed cutlets, are the nursery and kindergarten classic of Russian homes from St Petersburg to Novosibirsk, served with mashed potato or buckwheat at lunch. Minced chicken or turkey is mixed with bread soaked in water and grated onion, shaped into small patties and steamed until soft and juicy, so there is no crust for small gums to struggle with. This version for toddlers from 12 months has no added salt and no egg. It contains wheat (gluten, in the bread); there is no milk, egg, nuts or soya. Chef's tip: beat the mince against the side of the bowl for a minute; it makes the cutlets hold together without egg.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 4 tbsp water
- ¼ onionfinely grated
- ½ carrotvery finely grated
- 1 tsp fresh dill (optional)finely chopped
- 1 tsp sunflower oilfor the steamer
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Method
0/6 doneStep 1: Tear 1 oz white bread, crusts removed into a bowl, pour over 4 tbsp water and leave for 5 minutes until soft, then mash it with a fork.
5 minStep 2: Add 10 ½ oz chicken or turkey mince (thigh is juiciest), ¼ onion, ½ carrot and the dill, if using. Mix well with your hand, then lift and slap the mixture against the side of the bowl for about a minute until it feels sticky and holds together.
3 minStep 3: Brush a steamer basket with 1 tsp sunflower oil. With wet hands, shape the mixture into 10–12 small oval patties, about 2 cm thick.
Step 4: Steam over boiling water, covered, for 18–20 minutes, until firm and opaque all the way through with clear juices, and a thermometer in the thickest one reads 165°F. Common mistake: making them too big; large cutlets stay pink in the middle while the outside dries.
20 minStep 5: Rest for 2 minutes, then break into small pieces or cut into fingers. Serve warm with mashed potato or soft buckwheat. Adults can season theirs at the table.
Step 6: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Freeze cooked cutlets in a single layer Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 16 g
- Carbs
- 6 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does parovye kotlety for toddlers (steamed cutlets) take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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