Usuba
Millet Cutlets with Butter
Tender millet porridge patties with a crispy crust. This dish is made from thick porridge, formed into cutlets, breaded with breadcrumbs, and fried in oil. Suitable as a standalone dish or side dish.
- Total
- 30 min
- Standard serving
- 432 g
Ingredients
Total 6
Instructions
- 1
Step 1
Rinse the millet under running water. Add salt and sugar to boiling water, pour in the millet and stir for 15–20 minutes.
Cover the pot with a lid and let the porridge stew on low heat for 25–30 minutes.
- 2
Step 2
Allow the cooked porridge to cool to room temperature. Wet your hands with cold water and shape the porridge into oval-shaped patties.
Coat each cutlet with breadcrumbs on all sides.
- 3
Step 3
Heat the butter in a pan. Place the cutlets and fry over medium heat until golden brown on both sides.
- 4
Step 4
Serve the cutlets with sour cream, kissel, butter or milk sauce.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
