Round rissoles, millet cutlets, barley, rice

1 serving


grits, go through, rinse 3-4 times in hot water. if the millet is very mustard, then it is recommended to scald it or boil it once, drain the water, and then cook it. Go through the rice and barley cereals and rinse it. Add salt and sugar to boiling water, pour in the prepared cereals and cook it until tender. if the collops are cooked on milk, then the cereal must be boiled first in water, and then the water must be drained and poured with milk or a mixture of water and milk. cool the ready-made porridge slightly, add raw eggs, stir well and shape the collops or cutlets, panicking them in crumbs. eggs must be released on a saucer, and not immediately in the porridge, so that the spoiled egg does not accidentally get. fry cutlets or round rissoles in a highly heated frying pan or sheets on hydrogreen or oil, turning to form a ruddy crust on both sides. if the pan is poorly heated, then the round rissoles and cutlets will fall apart. On vacation, pour fruit milk sauce or mushroom sauce, or sour cream