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Round rissoles with cottage cheese
1 serving
Add the strained cottage cheese, egg, salt, sugar to the viscous barley porridge and mix well. Cut the prepared mass into round risers, plan in crumbs, fry, place in a preheated oven for 5 minutes. Serve hot round rissoles with sour cream, cold - with jam, povidl, fruit sauce.
Add the strained cottage cheese, egg, salt, sugar to the viscous barley porridge and mix well. Cut the prepared mass into round risers, plan in crumbs, fry, place in a preheated oven for 5 minutes. Serve hot round rissoles with sour cream, cold - with jam, povidl, fruit sauce.
salt to taste, barley cereal - 680 g, sugar - 25 g, breadcrumbs - 30 g, cottage cheese - 160 g, eggs - 1 pc., sour cream - 120 g, melted butter - 50 g
