Perhaps the most popular corn dishes are cereals and sticks. However, a variety of cutlets and casseroles can be made from this cereal.
Potato roll with corn
Fry the finely chopped onion over low heat, covered with a lid. Boil 0.5 kg of peeled potatoes and crush into a homogeneous puree. Add a raw egg, sautéed onion, salt to taste to the puree and stir well. Spread the potato mass on a clean damp towel in a layer of 1, 5-2 cm. Put the minced meat in the middle, wrap it in a roll with a towel and transfer to a greased baking sheet. Brush the roll with sour cream mixed with flour, sprinkle with breadcrumbs and bake in a hot oven.
Minced meat
Boil the corn and separate the kernels - you need 150 g of boiled kernels. Grate the carrots and fry over low heat, covered. When the carrots are soft, add 60g chopped green onions, boiled corn kernels and lightly brown all together. Add a raw egg, salt to taste and stir everything.
Corn and millet cutlets
Cook a thick millet porridge from 4 tablespoons of cereal and 200 g of milk. Pass boiled corn grains (200 g) through a meat grinder, mix with millet porridge, add egg, salt and sugar to taste. Stir the mixture thoroughly, shape the patties, roll in breadcrumbs and fry in hot oil. Serve with sour cream.
