Cereal meatballs in mushroom sauce

Description

Delicious, flavorful patties made of rice and lentils with juicy vegetables-tender inside, crispy outside. In addition to Lean pork chops -Lean mushroom sauce.

Ingredients

Lentils

1 cup
Figure

1 cup
Pumpkin

250 g
Onion

1 piece
Garlic

4 tooth
Sunflower oil
Salt
The mixture of peppers
Flour

2 Tbsp
Bread crumbs
Mushrooms

200 g
Onion

1 piece
Sunflower oil
Marjoram

1 Tbsp
Salt
The mixture of peppers
Flour

1 tsp

Cooking

Ingredients for cutlets:

Prepare the rice with lentils. For ease of cooking grains in one pot, choose a variety of rice that is cooked the same amount of time as lentils. My recipe uses yellow lentils and basmati rice, both grains, cooking time=20 minutes. Both kinds of cereals, rinse, place in a saucepan, add salted water (2 cups grains=4 cups water+1 tsp salt)Cook under a cover on slow heat for 20 minutes. The water should soak into the cereal.

Pumpkin grate on a coarse grater, onion and garlic finely chop. Saute vegetables in sunflower oil until soft, season with salt and pepper.

Cold cereal mix with the cooled vegetables, add the flour (depending on juiciness of the vegetables, may need a bit more flour), stir cutlet mass.

With wet hands form small patties, roll patties in breadcrumbs, fry on both sides in sunflower oil until Golden brown. The total frying time~ 10-12 minutes. Output=15 meatballs (three per serving)

Products for mushroom sauce:

Mushrooms clean, arbitrarily chop the onion and mushrooms, sauté in small amount of olive oil, salt, pepper.

Add the marjoram and flour, mix and fry a couple of minutes to flour was superserials. Stirring constantly, add mushroom sauté in hot water to desired thickness (about 200 ml. of water).

Cereal patties serve warm, watering mushroom sauce, with fresh vegetables.

Bon appetit!!!

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