Excellent tasty and hot breakfast – ruddy semolina cutlets with jelly! Try making cutlets or meatballs from semolina in milk or water with berry jelly. It's much easier than a casserole, faster, prettier and just delicious. And jelly can be made from fresh berries (cranberries, currants) or from any berry jam. You can cook the jelly and a very thick mixture of semolina in the evening, so that in the morning you can quickly fry the golden cutlets and pour cool jelly over them.
Recipe for semolina cutlets with jelly
Ingredients:
- 0.5 liters of milk
- 4 tablespoons semolina
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 egg or yolk
- vegetable oil for frying
- 0.5 cups cranberries
- 2 tablespoons starch
- sugar for jelly
- 1.5 liters of water
How to cook semolina cutlets with jelly
- Pour the milk into a saucepan, put on fire, add salt and sugar, stir so that the sugar does not stick to the bottom.
- Without bringing the milk to a boil, slowly pour the semolina into it, stirring constantly to prevent lumps from forming, and cook until the mashed potatoes become thick, about 10 minutes.
- Then cool, add the egg (if the consistency is not very thick, it is better to add only the egg yolk), mix everything well until smooth.
- With wet hands, form small cutlets or meatballs from the prepared thick mass and fry them until golden brown on both sides in a well-heated frying pan with refined sunflower oil.
- Rinse the cranberries, add water and bring to a boil, add sugar to taste and boil for 5-10 minutes (to give the jelly a beautiful color, the cranberries can be lightly crushed).
- Stir the starch in a small amount of cold water (0.5 cups) and pour into boiling jelly in a thin stream, stirring constantly.
- Bring the jelly to a boil and turn off the fire. Close the lid on the pan with the jelly to prevent foam from forming.
- Place semolina cutlets on plates and pour jelly over them.
Semolina porridge is good for children's bodies, but children eat it with great reluctance, often being capricious and leaving half the portion untouched. On the other hand, they love all kinds of casseroles and eat them with pleasure. Therefore, if you are faced with the question of what to make from semolina porridge, refer to the recipe for semolina balls: the child will not only not protest against the porridge, but will also ask for more.
Semolina cutlets with jelly
Semolina balls are an invention of desperate parents who are tired of persuading their children to eat semolina porridge. To ensure that the child still eats the porridge, small cutlets are prepared from it, rolled in flour and fried in oil. A healthier version of the dish is made in the oven using less oil. The recipe for semolina cutlets can be either less sweet when thick jelly is used as a gravy, or sweeter when semolina cutlets are supplemented with jam or condensed milk.
A more “adult” version of the dish is savory meatballs, to which sausage cheese, breadcrumbs and caraway seeds are added. This dish can be served as a side dish for meat or fish dishes.
How to cook delicious semolina balls?
Cooking semolina porridge cutlets begins with preparing the semolina porridge itself.
For this you will need:
- milk – 0.5 l;
- semolina - 150 g;
- sugar – 50 g;
- salt – 5 g;
- butter – 5 g;
- egg – 1 pc.;
- vanilla sugar – 10 g;
- flour – 100 g;
- vegetable oil.
Try to prevent the milk from curdling and “running away” during the cooking process.
Instructions
How to prepare semolina cutlets for serving?
This dietary dish can be served with sour cream, condensed milk, honey, jelly or jam. Prepare a sweet sauce for it, such as cream, caramel or vanilla. Another option for sweet dressing is thick jelly.
Rice balls, regulars on the kindergarten menu, can very successfully diversify the family’s daily diet. Sweet versions are served with sour cream, jelly, jam, honey, and snack bars with sour cream, cream, tomato or other suitable unsweetened sauce.
How to cook rice balls?
The meatballs are prepared from rice cooked the day before or left over from the previous meal. If the porridge is crumbly, add a spoon or two of starch to it, which will provide the desired viscosity.
- The ideal grain for cooking products is round grain.
- If you have a product that turns out crumbly, add an extra glass of water, and at the final stage of cooking, place the container with the porridge in a water bath.
- You need to make rice balls with moistened hands, then bread the round pieces in flour or breadcrumbs.
Rice balls, like in kindergarten
The following recipe will allow you to prepare delicious rice balls for children using kindergarten technology. In this case, porridge is prepared in water with the addition of milk, which will provide the most delicate taste and pleasant texture of the product. Breadcrumbs for breading are chosen white or replaced with flour.
Ingredients:
- rice – 160 g;
- egg – 1 pc.;
- milk – 150 ml;
- water – 300 ml;
- sugar – 35 g;
- butter – 35 g;
- vegetable oil – 20 ml;
- salt – 1 pinch;
- breadcrumbs;
- cranberry, apricot sauce or jelly.
Preparation
- Bring water and milk to a boil.
- Add cereal, cook the porridge until thick, adding salt, sugar and half the butter at the end.
- Break an egg into the cooled porridge and stir.
- Form round-shaped pieces, bread them in breadcrumbs, fry them in a mixture of two types of oils, and then place them in the oven for 5 minutes.
- Serve cooked rice balls for children and adults with jelly or fruit and berry sauce.
Balls with rice and minced meat
Cooking rice balls according to the following recipe will provide the family with a delicious savory dish that would be appropriate to serve for dinner or lunch, complemented with any side dish, simple salad or vegetables. The peculiarity of the dish is the addition of minced meat with onions and seasonings to the rice porridge.
Ingredients:
- rice – 130 g;
- minced meat – 300 g;
- onion – 1 pc.;
- garlic – 2 cloves;
- egg – 1 pc.;
- parsley – 1 bunch;
- water – 300 ml;
- vegetable oil – 50 ml;
- breadcrumbs;
- salt pepper.
Preparation
- The washed rice is boiled in water until tender.
- Onions, parsley and garlic are added to the minced meat.
- Add cooled rice, salt and pepper to the meat base, mix and beat a little.
- They form round rice balls, dip them in breadcrumbs and fry them.
Rice balls in the oven
Rice can not only be fried in a frying pan, but also cooked in the oven. Non-traditional cooking of cereals will give the base an unusual piquant taste and richness. Sun-dried tomatoes in the recipe can be replaced with fried or sweet peppers sautéed in oil.
Ingredients:
- rice – 250 g;
- cheese – 150 g;
- sun-dried tomatoes – 3 pcs.;
- broth or water – 700 ml;
- egg – 2 pcs.;
- paprika – 0.5 teaspoon;
- vegetable oil – 2 tbsp. spoons;
- breadcrumbs;
- salt, pepper, spices.
Preparation
- In a deep frying pan or saucepan with a thick bottom, fry rice with paprika until the oil is absorbed.
- Add hot broth or water, salt the mass, pepper, season, cook until the rice is soft.
- Add chopped tomatoes, beaten eggs and grated cheese to the cooled rice.
- Form round pieces with oiled hands.
- Cook the meatballs with rice in the oven for 20 minutes at 220 degrees.
Rice balls with jelly
Traditionally, rice porridge balls are served with jelly, which can be cooked from any berries, fruits or assorted fruits and berries (fresh or frozen). A fragrant, sweet, medium-thick jelly substance is poured over the finished ruddy products on a plate or a rice delicacy is eaten with it as a bite.
Ingredients:
- rice – 1 glass;
- egg – 1 pc.;
- milk – 2.5 cups;
- water – 1 l;
- starch - 3 tbsp. spoons;
- fruits and berries – 300 g;
- salt, sugar - to taste;
- breadcrumbs, vegetable oil.
Preparation
- A viscous porridge is prepared from milk and rice, adding salt and sugar.
- After cooling, mix the egg into the rice mass and form round pieces.
- Rice balls are breaded in breadcrumbs or flour and fried in oil.
- Place berries or fruits in boiling water, add sugar, and boil for 7 minutes.
- Pour starch diluted into portions of water in a thin stream, stirring, and heat until thickened.
- The meatballs are served with jelly.
Rice balls with cottage cheese
Curd and rice balls will allow you to feed picky and capricious eaters with healthy products, who will not even guess why the tasty dish was prepared. Ruddy, appetizing products will be especially tasty when served with sweet sour cream, classic condensed milk, honey or jam.
Ingredients:
- rice – 1 glass;
- water – 2.5 cups;
- cottage cheese – 250 g;
- egg – 1 pc.;
- milk – 2.5 cups;
- water – 1 l;
- flour – 1 tbsp. spoon;
- salt, sugar, vanillin, raisins - to taste;
- vegetable oil.
Preparation
- A viscous sweetened porridge is cooked from water and rice.
- After cooling, add egg, cottage cheese, flour, soaked raisins, vanillin, stir.
- Form round rice curd balls and fry in oil on both sides.
Rice balls with cheese
Rice balls, the recipe for which will be presented below, are prepared with grated cheese: hard or processed. The dish is suitable for serving as an independent dish for dinner or as a second dish for lunch. The products are complemented with sour cream, any savory unsweetened sauce, or simply garnished with sliced vegetables or salad.
Ingredients:
- rice – 150 g;
- cheese – 100 g;
- egg – 1 pc.;
- flour – 1 tbsp. spoon;
- salt, pepper, paprika.
Preparation
- Boil the rice, cool, mix with the yolk, chopped herbs, grated cheese and flour, seasoning to taste.
- Add the egg white, whipped until foamy, and let the mixture sit for 1 hour in the cold.
- Form round balls, breaded in breadcrumbs and fried on both sides in oil.
Rice balls without eggs
Rice balls are a recipe that can be made in a Lenten version without adding eggs. Below is a savory snack version of the dish with vegetables and herbs. However, if desired, the idea can be implemented in a dessert version by replacing the additives with vanilla, raisins, other dried fruits or nuts and sweetening the rice porridge to taste.
Ingredients:
- rice – 1 glass;
- onions and carrots - 1 pc.;
- egg – 1 pc.;
- green onions and parsley - 1 bunch each;
- wheat flour – 1 tbsp. spoon;
- breadcrumbs, vegetable oil;
- salt, pepper, dried garlic.
Preparation
- Boil the rice until tender and sticky, and cool.
- Fry chopped onions and grated carrots in oil and add to rice.
- Add flour, herbs, salt, pepper, dried garlic, mix.
- Form round-shaped meatballs and fry the products on both sides.
Sweet rice balls
Another Lenten version of the dish is sweet rice balls with carrots and coconut flakes, which in this case are baked in the oven, which makes them even more healthy. For those who do not fast, you can fry carrots in butter, which will make the taste of the finished delicacy more tender and pleasant.
Unloved semolina porridge can magically turn into an amazing delicacy! Do you have any doubts? And instead of boring semolina, try making semolina balls with jelly - and you will see that everything is eaten quickly and without a trace! Of course - the appetizing golden brown crust makes the semolina porridge balls so tempting, and the vanilla exudes such an aroma that it awakens a serious appetite, and both children and adults eat semolina porridge balls with pleasure. The recipe for semolina balls is simple - you need to cook thick semolina porridge, form the balls, and fry them in breading.
You can make any sauce for semolina balls - from sweet and sour berries, sour cream, chocolate, but semolina balls are traditionally served with jelly - cherry or cranberry. It’s easy to prepare; just while the semolina porridge is cooling, you’ll have time to cook it.
- milk - 500 ml;
- sugar - 4 tbsp. (to taste, add more for those with a sweet tooth);
- eggs - 1 pc.;
- vanilla sugar - 1 tsp;
- semolina - 6 tbsp;
- salt - a pinch;
- butter - 50 gr.;
- vegetable oil - 3 tbsp;
- breadcrumbs - 2-3 tbsp.
For cherry jelly:
- frozen or fresh cherries - 250-300 gr.;
- water - 0.5 liters;
- sugar - to taste;
- starch - 2.5-4 tbsp.
Place the milk on low heat. While it is boiling, mix the semolina with sugar (add sugar to taste). By mixing semolina with sugar, you don’t have to worry that the cereal will form lumps in the hot milk; this is especially helpful if the semolina is very finely ground. 
Pour semolina and sugar into the boiling milk in a thin stream, immediately stir the cereal, add 1-2 pinches of salt. Now it is better to place the pan on a divider (so that the porridge does not burn) and cook the semolina over very low heat for 5-7 minutes. The porridge will be very thick; you need to stir it constantly. Cover the finished semolina with a lid, turn off the heat, and leave to steam for 10 minutes. 
Transfer the thick semolina porridge into a bowl and cool until warm. Beat the egg with vanilla sugar, pour into semolina and mix thoroughly until smooth and thick. Leave for another 10 minutes. 
While the semolina is cooling, cook the jelly. For it, you can take any cherries - fresh, frozen, or use cherry compote without berries. Pour water over the cherries and bring to a boil. Cook for 10-15 minutes. Let it brew a little, strain, and throw away the berries. Pour the liquid into a saucepan, add sugar, and heat. Mix starch with 1 tbsp. l. sugar, add a little water. Stir thoroughly so that there are no lumps. Pour the liquid into the pan, stirring continuously. Place on low heat and cook until the jelly thickens. Select the amount of starch depending on the desired thickness of the jelly. 
Let's return to the bits. We make round or oblong meatballs from the cooled semolina porridge. If you wet your hands with water, it will be easier to form the balls. 
You can roll semolina balls in flour, but they are much tastier when breaded with ground breadcrumbs.
Fry the semolina balls in vegetable oil, pouring enough of it into the frying pan so that the bottom is covered. You need to turn the meatballs over with a spatula after 3-4 minutes, acting very carefully, the semolina is delicate and the crust is easy to damage. 
It is best to serve the meatballs hot with hot compote, pouring over cherry jelly or serving it separately. Bon appetit!
You've probably already forgotten how to cook semolina cutlets? With such a variety in supermarkets, of course, you may not remember such a dish. For those who are not indifferent to semolina, I suggest preparing sweet semolina cutlets that are perfect for breakfast, at the dinner table for dessert or for an afternoon snack. If you know how to cook semolina porridge, then you will cope with this recipe with a bang. The main thing here is to cook thick semolina. As additional ingredients, you can use raisins or other dried fruits, berries, pieces of fruit, and for flavoring - a pinch of cinnamon or vanilla powder.
Ingredients
- milk - 300 ml;
- semolina - 100 g;
- sugar - 1.5 tbsp. l.;
- salt - 1-2 pinches;
- chicken egg - 1 pc.;
- vegetable oil - for frying;
- wheat flour - for breading.
Preparation
You can use homemade full-fat or low-fat milk. Pour into a suitable cooking pot and place on the fire. Bring to a boil.
Add the specified amount of granulated sugar and salt. Stir until both ingredients are dissolved.
Now you need to add the required amount of semolina.
Remove from heat, take a hand whisk and add semolina in a thin stream, stirring constantly to avoid lumps. To do this, it’s even worth cooling the milk a little so that grains of semolina do not brew in it right away.
Stirring, keep on very low heat until thickened. If you scoop the porridge into a spoon and turn it over, the semolina remains on the spoon. This is what thick semolina should look like. Cool it a little at room temperature.
Beat in a chicken egg to bind the dough.
Mix with a whisk or spoon until smooth and without lumps. The kneading process can be done using a food processor or a high-powered mixer.
Use a spoon to scoop out a small portion of the dough, roll it in flour on all sides and form into a flat cake. Form small patties so that they are well cooked inside. For breading, you can use finely ground breadcrumbs.
You can fry in butter, ghee or sunflower oil. Heat a small amount in a frying pan. Place the prepared semi-finished products. Fry over moderate heat until golden brown on one side.
Carefully, using two spatulas or forks, flip to the second side and continue to fry until golden brown.
Place the fried cutlets on a paper towel prepared in advance to absorb excess oil.
Semolina cutlets, like in kindergarten, are ready. Serve immediately after frying with sour cream, honey, jam, condensed milk. Enjoy your tea!
Cooking tips
- Semolina porridge for dough is prepared not only with milk alone, but also with its mixture with water or even with low-fat cream.
- To diversify the dish, add fillings to the semolina dough according to your taste - crushed nuts, sesame seeds, zest or juice of citrus fruits, small pieces of fresh fruit or candied fruits.
- You can prepare semolina cutlets not only by frying them in a frying pan, but also by baking them in the oven.
- If you want to serve this dish exactly as they serve it in kindergarten, be sure to pour jelly on the cutlet when serving. For example, fruit or berry, but even dried fruit jelly will be very useful.
