Onion cutlets with semolina

Step-by-step cooking

1. Step 1:

   

   How to make onion cutlets? For the first time, I recommend not cooking too many onion cutlets. After all, this is a specific dish. From the specified number of ingredients, I got 8 small cutlets. We take white or yellow onions. Tomato paste is used mainly for color. It can be replaced with ketchup.

2. Step 2:

   

   Peel the onion and cut off the tips on both sides. I usually clean a lot of onions by wearing sunglasses :) It looks quite strange, but the eyes cry less!

3. Step 3:

   

   Chop the onion as finely as possible. Periodically rinse the knife under cold running water. It will also help in the fight against lacrimation. It would even be better to chop the onion in a blender. So the cutlets will definitely be fried inside.

4. Step 4:

   

   Put the onion in a bowl. Add chicken egg, tomato paste (or ketchup) and semolina. The mass will immediately acquire a pleasant salmon hue.

6. Step 5:

   

   Add salt and pepper to the mixture, add garlic grated on a fine grater. Stir and leave for 20 minutes. at room temperature. During this time, semolina will swell a little. If the onion has given too much juice, drain it.

7. Step 6:

   

   Form small-sized cutlets from the onion mass and fry in sunflower oil on both sides until golden brown. You can add a little water and put out the cutlets until cooked. The onion inside should become soft, it should not crackle at all.

8. Step 7:

   

   Ready-made cutlets can be put on paper towels to absorb excess oil, but this is not necessary.