Legume cutlets or minced collops

1 serving


pour semolina into boiling water or milk with a thin jet and cook, stirring, semolina porridge (2 liters of liquid per 1 kg of grits). make puree from legumes, mix it without allowing to cool, with hot semolina porridge and introduce raw eggs, browned onions and mix everything well. cut the mass in the form of round rissoles or cutlets, batch in flour and fry in a hot pan on both sides. when serving, oil or pour milk, sour cream, red or tomato sauce on the side.