Minced chicken 300 g
Onion 2 pcs
Egg 1 pc
Breadcrumbs 4 tbsp l.
Greens (for decoration)
Vegetables (for decoration)
Salt to taste
Pepper to taste
Frozen champignons (for filling) 200 g
Onion (for filling) 1 pc
Rice (for filling) 2 tbsp. l.
Vegetable oil (for filling) 1 tbsp. l.
Put the minced chicken in a bowl, add chopped onions, salt and pepper if desired.
Add the egg and half the breadcrumbs.
For the filling, fry the mushrooms with finely chopped onions and boil the rice until tender. In a bowl, combine mushrooms, rice and finely chopped dill. Salt.
Divide the minced meat into pieces and roll up the balls, make the ball into a cake and put the filling. Wrap inward and shape into cutlets.
Roll in breadcrumbs. Do this with all the minced meat.
In a frying pan with a small amount of vegetable oil, fry on both sides until golden brown.
Put on a baking sheet and cook for another 15 minutes in an oven preheated to 180 degrees C.
Put on a dish. Decorate with lettuce, vegetables, herbs and serve.