Grechaniki - serve without garnish Grechaniki, cooked according to this recipe, should be served without garnish, except that with fresh vegetable salad, as the cutlets turn out to be large, they contain buckwheat (which already in itself replaces the garnish), and even with egg stuffing - you get a completely independent, satisfying dish for a home dinner! Pork can be replaced with chicken fillet, but eggs and sour cream should be taken home, so that the filling looked appetizing and tasty!
Ingredients:- Eggs of chicken 4 pcs.
- Parsley fresh 0.5 bunch
- Sour cream 2.5 tbsp. l.
- Salt 0.25 tsp.
- Pork forcemeat 600 g
- Groats buckwheat 150 g
- Eggs chicken 1 pc.
- Salt 1 tsp.
- Pepper black ground 0.5 tsp.
- Onions 1 pc.
- Sunflower refined oil 200 ml
- Breadcrumbs 5 tbsp. l.
- Step 1 To prepare the Greek with egg stuffing, we need pork forcemeat, chicken eggs, onions, buckwheat, breadcrumbs, fresh parsley, sunflower refined oil, salt, fat home sour cream, black ground pepper.
- Step 2 Minutes 30 before the preparation of the Greek, we set the buckwheat to boil, lightly adding water, and in parallel we boil 4 hard-boiled eggs. We clean onion, grind, fry on sunflower refined oil. In the stuffing we drive one egg, salt and pepper it, pour the fried onions, trying to leave the oil in the frying pan.
- Step 3 Add the slightly boiled buckwheat to the mince.
- Step 4 Now mix thoroughly.
- Step 5 Prepare the egg filling. Cooked eggs are cleaned, rubbed on a coarse grater.
- Step 6 Add the crushed green parsley, a little salt (just a little bit), sour cream.
- Step 7 Stir. The filling is ready.
- Step 8 We form the Greek. We take a piece of minced meat, we make a flat cutlet from it, in the middle we spread 2 tsp. egg filling, then pick up the edges of the cutlets and cover the top with minced meat, closing the filling.
- Step 9 Crumbled the Greeks in breadcrumbs.
- Step 10 Fry on sunflower refined oil from both sides on medium heat. I got 8 big-size Greeks. We serve lunch with fresh vegetables or vegetable salad.