Egg cutlets with semolina and green onions

Unusual bright cutlets from boiled eggs with green onions will appeal to those who are fed up with scrambled eggs and omelettes. Egg cutlets with sour cream and semolina are surprisingly tender, have a pleasant texture and unmatched taste. Be sure to take note of the recipe.

Ingredients

• Eggs - 4 pcs.
• Green onions - 20 g
• Sour cream - 1 tbsp. a spoon
• Semolina - 2 tbsp. spoons
• Wheat flour - 1 tbsp. spoon + 3-4 tbsp. breading spoons
• Ground paprika - 1/2 tsp
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 2 tbsp. spoons

Directions

1. Pour the eggs in a saucepan with water, bring to a boil and cook for about 8 minutes. Then pour cold water and leave to cool.
2. Peel the eggs and grate on a coarse grater.
3. Transfer the grated eggs to a deep bowl.
4. Rinse green onions, dry, chop finely and send to a bowl with eggs.
5. Add sour cream.
6. Add semolina, salt and pepper.
7. Add flour (1 tablespoon) and ground paprika.
8. Mix the ingredients thoroughly together, rubbing lightly with a spoon or fork to make the mass more homogeneous.
9. Pour flour (3-4 tablespoons) into a plate suitable for breading.
10. Roll about 1/5 of the egg mass into a ball, flatten slightly, forming a cutlet, and roll in flour.
11. Thus, blind the rest of the cutlets.
12. Heat vegetable oil in a frying pan. Fry the egg cutlets over medium heat for about 3 minutes on each side, until golden brown.
13. Serve ready-made egg cutlets to the table, adding sour cream, fresh vegetables, pickles if desired.
14. Bon Appetit!