Egg Cutlets with Semolina and Green Onions
by Editorial Staff
Bright egg cutlets with semolina and green onions are an unusual breakfast or snack option that will especially appeal to those who are fed up with scrambled eggs and omelettes. The cutlets are surprisingly tender, have a pleasant texture and unmatched taste. Be sure to take note of the recipe!
Cook: 30 mins
Serving: 2
Ingredients
- Eggs – 4 pcs.
- Semolina – 2 tbsp
- Sour cream – 1 tbsp
- Wheat flour – 1 tbsp + 3-4 tbsp
- Green onions – 20 g
- Ground paprika – 1/2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2 tbsp
Directions
- Prepare foods according to the list.
- Put the eggs in a saucepan, add water, put on high heat and bring to a boil. Then reduce heat and cook for about 8 minutes. Then pour cold water and leave to cool.
- Peel the eggs and grate on a coarse grater.
- Transfer the grated eggs to a deep bowl.
- Rinse green onions, dry, chop finely with a knife and send to a bowl with eggs.
- Add sour cream.
- Add semolina, salt and pepper.
- Add flour (1 tablespoon) and ground paprika
- Mix the ingredients thoroughly together, rubbing lightly with a spoon or fork to make the mass more homogeneous.
- Pour flour (3-4 tablespoons) into a plate suitable for breading.
Roll about 1/5 of the egg mass into a ball, flatten slightly, forming a cutlet, and roll in flour.
Thus, blind the rest of the cutlets. - Heat vegetable oil in a frying pan. Fry the cutlets over medium heat for about 3 minutes on each side, until golden brown.
- Serve ready-made egg cutlets to the table, adding sour cream, fresh vegetables, pickles if desired.
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