Russian steaks with yogurt sauce and cucumber with mix of green leaves _thromix_

For Russian fillets: Put in the glass 2 cloves of garlic and bread and Triture 10 sec / Speed ​​10.

Add the zucchini with sliced ​​sliced ​​shell of 3 cm and each sliced ​​slice in quarters, the cheese in pieces and Triture 5 sec / Speed ​​7. With the spatula, lower the ingredients towards the bottom of the vessel.

Incorporate the minced meat, 1 teaspoon of salt, pepper and mix 30 sec / inverse rotation / Speed ​​3. With the mixture, form 12 Russian fillets.

Heat a pan with a little oil and cold Russian steaks on both sides until golden. Put in a source and reserve. Wash the glass.

For the yogurt sauce and cucumber: Put the peeled cucumber and without nuggets and in pieces of 3 cm approx. In the glass and trochee 4 sec / Speed ​​4. Viet it in the basket, sprinkle with ½ teaspoon of salt and reserve.

Put the remaining garlic and the mint leaves and pink 4 sec / Speed ​​7. With the spatula, lower the ingredients towards the bottom of the vessel.

Add yogurts, oil, vinegar, pepper and mix 10 sec / Speed ​​3.

Incorporate the cucumber reserved and mix well with the spatula. Remove a bowl and serve to accompany Russian fillets.

Wash green leaves and mix in a fountain. See comfortable with salt, oil and lemon.

Serve accompanied by mix of green leaves.

Suggestions:

This sauce is to take immediately. If you prepare it in advance, it is convenient to drop the cucumber sprinkled with the salt inside the basket for at least 30 minutes, so that it releases all the liquid and not the Yougur.

To make it easier to form the fillets, you can sprinkle them with a little flour