Cutlets from porridge
Description
The recipe won't take much time. This method of preparing cutlets from porridge works with virtually any type of grain. Moreover, you can use already cooked porridge. In this version, lentils are used. 1. First, peel the onion and chop it into small cubes. Optionally, add 1-2 cloves of garlic. 2. Wash the tomatoes and pour boiling water over them after making small incisions. Then cool and peel. Cut into small cubes. You can also use tomatoes in their own juice or tomato sauce. 3. Place the washed grain into a saucepan. Add the chopped onion and tomatoes. 4. Pour in about 100 milliliters of water and set on the stove. Simmer over low heat, stirring constantly. 5. After about 10–15 minutes (for buckwheat, 5–7 minutes is sufficient), season with salt and pepper to taste. 6. Wash, dry, and finely chop fresh herbs. Add them to the saucepan. If the liquid has already been absorbed, add another 1–2 tablespoons of water. 7. After about 10 minutes, remove the porridge from the heat and let it cool. 8. Shape the cooled porridge into cutlets and coat them in flour (you can also use breadcrumbs). 9. Heat a little vegetable oil in a frying pan and place the cutlets in it. If desired, you can bake them in the oven instead. 10. Fry the porridge cutlets at home for about 2–4 minutes on each side, until a delicious crust forms. Serve hot.