Ingredients
500 g sorrel
300 g mushrooms
4 tbsp flour
1/2 bunch parsley
a few sprigs of mint
1 cup sunflower oil
pepper
salt
Method
Mushrooms are cleaned, washed and cut into small pieces. Stew in 2 tbsp sunflower oil and a little water. Sorrel cleaned, washed and boiled in lightly salted water. Drain and cut into small pieces. Mix mushrooms and sorrel, add chopped parsley and mint mixture is seasoned with salt and pepper and add 1 tbsp flour. It is well kneaded and formed small buns, which are rolled in flour and fry in highly preheated oil.
Containers:
Difficulty
Easy
Tested
0 users
Comments
I'd missed mint. I'd rather put some scallions.