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Corn patties with cabbage
1 serving
Finely grind the cleaned white cabbage and let it go with corn decoction or milk. Pass the boiled corn through a meat grinder, combine with cabbage and put everything out until the cabbage is half cooked. Put semolina, sugar in this mass and, stirring, boil until the cabbage is ready. Then cool the resulting mass a little. Cut the cutlets, plan them in crumbs, fry until a double-sided ruddy crust is obtained. When tempering, pour oil or serve sour cream separately.
Finely grind the cleaned white cabbage and let it go with corn decoction or milk. Pass the boiled corn through a meat grinder, combine with cabbage and put everything out until the cabbage is half cooked. Put semolina, sugar in this mass and, stirring, boil until the cabbage is ready. Then cool the resulting mass a little. Cut the cutlets, plan them in crumbs, fry until a double-sided ruddy crust is obtained. When tempering, pour oil or serve sour cream separately.
raw corn - 80 g, or canned corn - 80 g, white cabbage - 80 g, semolina - 15 g, eggs - 0.25 pcs., milk - 50 g, or corn decoction - 50 g, margarine - 10 g, vegetable oil - 10 g, butter - 10 g, or sour cream - 25 g, sugar - 5 g, ground crumbs - 10 g
