Meat cutlets with celery and bran with red onion sauce


meatballs: 200 g grated celery (coarsely grated), 400 g of ground beef, 1 egg, 70 g of rye bran, 0.5 teaspoon of nutmeg, salt and pepper – to taste, vegetable oil for frying; Sauce: red onion – 3 onions, vinegar, 3 tablespoons of honey and same of vegetable oil.


Chops: mix celery, eggs and meat, adding rye bran. Season to taste. Form into flat patties and fry them in a pan with a little oil. Sauce: Fry the onion in vegetable oil until soft, add the vinegar and honey and simmer on low heat, until the filling gets the consistency of jam. Serve chops with sauce for rice, porridge or boiled vegetables.