All just to ugliness. Milk, semolina, a little salt and sugar to boil porridge. But it is very thick. If you do not make friends with the tempting, try to cook it that way http://www.povarenok .ru/recipes/show/661 51/. Before you cook - consider what kind of burgers you want to cook. Savory - remove the sugar and add salt. Sweet - add vanilla. I prefer the middle option - a little sweet. Ready porridge to cool to lukewarm.

In porridge add the eggs and mix thoroughly. Eggs vzbit separately with a fork and add gradually, as the liquid mass is not needed. If it turned out watery -add a little flour.

Should be tender homogeneous mass. More - room for imagination. Or leave as is, too bad. Distribute a few options: - for sweet rolls in a lot, you can add raisins, nuts, poppy seeds, candied fruit, pieces of fruit, berries; - for savory - cheese, greens, pepper, slices of boiled vegetables, grated fresh vegetables (soft texture), olives, slices of boiled meat.

Then with wet hands form the meatballs for frying. And put in preheated oil on the pan. Formed oval or round shape. You can make balls, put inside not soggy toppings: cheese, prepared with minced onion, fried mushrooms, chopped eggs, green... Can before frying roll them in flour or breadcrumbs. You can not roll the pan does not attach his. I don't roll.

Fry on both sides until it will turn brown.

If you decide to do for a couple, the better the dough is thicker. since the boiling point of the product is pretty sprawled to the sides and swollen. You can add the above components. I added only the Mak and formed balls. The steamer abundantly lubricated with oil. Cook for a couple 10-15 minutes. Let cool slightly and then remove and serve. Alternatively, the balls can roll in netherton cheese and bake in the oven. Very tasty!