Semolina patties with berry sauce
I remember these crisp semolina patties with kissel, a thick berry sauce, from kindergarten. I recently made them for my family, who wanted more patties but less sauce and preferred sour cream. I enjoyed mine swimming in berry sauce, just as I remembered.
Adjust servings in the full version
We measure semolina.
Pour water into the pan, add milk. Bring to a boil. Add salt and sugar.
Stirring constantly, add semolina in a thin stream. Cook semolina porridge for 2-3 minutes. It turns out to be a very thick porridge. Set it aside to cool. There is no need to cool completely. There must be a temperature at which it will be comfortable to pick it up.
While the porridge cools, make the kissel. I used currant jam rather than fresh berries: dilute the jam with water, bring to a boil and thicken with starch mixed with water. It should be thick enough to serve as a sauce.
The porridge has cooled down. Add a whole egg. Mix it well to get a homogeneous mass without lumps.
With wet hands, form the balls and roll them in breadcrumbs.
Fry in vegetable oil on both sides until golden brown. Fire is medium.
Serve hot with the berry sauce, sour cream or condensed milk.