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Cutlets, pearl coats with cottage cheese
1 serving
in ready and slightly cooled viscous porridge from pearl barley Nos. 1, 2, 3 add cottage cheese and raw eggs wiped through a sieve. mix everything well and cut the round rissoles or cutlets, plate them in crumbs and fry in a highly heated pan. let go with sour cream or sweet sauce, liquid jelly.
in ready and slightly cooled viscous porridge from pearl barley Nos. 1, 2, 3 add cottage cheese and raw eggs wiped through a sieve. mix everything well and cut the round rissoles or cutlets, plate them in crumbs and fry in a highly heated pan. let go with sour cream or sweet sauce, liquid jelly.
pearl barley - 50 g, water - 125 g, sugar - 8 g, cottage cheese - 40 g, eggs - 0.2 pcs., ground crumbs - 8 g, fat - 8 g, sour cream - 30 g, or sauce - 75 g
