Thrifty rissoles — nobody guesses what’s in them

Ingredients

• onion – 500 g
• garlic – 3 cloves
• eggs – 2 pcs
• salt – 0.25 tsp
• pepper – to taste
• semolina – 100 g
• tomato or tomato sauce – 300 ml
• sunflower oil for frying

Method

1. Step 1

   sunflower oil for frying

   
2. Step 2

   Peel the onion and cut it into very small cubes with a knife. I do not recommend grinding in a meat grinder or blender. The taste will be completely different and more semolina will be needed, because... in these cases, the onion will give much more juice.

   
3. Step 3

   Grind the garlic with the onion - you can grate it, chop it finely or put it through a press.

   
4. Step 4

   Beat 2 eggs, add salt and pepper to taste. If desired, you can add a little paprika and suneli hops. I only cook with salt and pepper.

   
5. Step 5

   Add semolina, mix well and leave for 20-30 minutes so that the semolina is saturated with onion juice. The mass should have a fairly dense consistency. I don’t add soda or baking powder - the cutlets turn out very tasty and there are no unnecessary flavors in them.

   
6. Step 6

   Place the frying pan on medium heat, pour in vegetable oil and heat well.

   
7. Step 7

   Spread the onion mince using a tablespoon or dessert spoon. Fry until golden brown on both sides.

8. Step 8

   You can eat it straight after frying or stew it with gravy.

9. Step 9

   For the gravy, pour the tomato, I use homemade, into the frying pan and bring to a boil. Boil for 2-3 minutes and pour over the cutlets. Simmer covered for 5-7 minutes over low heat.

10. Step 10

    Delicious served onion cutlets with soured cream. You can add fresh herbs.