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Corn and millet cutlets in sauce
1 serving
Boil thick millet porridge, combine with cooked corn grains passed through a meat grinder, add salt, sugar, eggs, mix thoroughly, cut cutlets, plan them in crumbs and fry. When serving the milk sauce, add it to the cutlets or serve it separately.
Boil thick millet porridge, combine with cooked corn grains passed through a meat grinder, add salt, sugar, eggs, mix thoroughly, cut cutlets, plan them in crumbs and fry. When serving the milk sauce, add it to the cutlets or serve it separately.
margarine - 10 g, raw corn - 50 g, millet - 45 g, sugar - 5 g, milk - 40 g, canned corn - 50 g, eggs - 0.12 pcs., water - 40 g, ground crumbs - 10 g
