Polish Croquettes with Cabbage and Mushrooms
Polish crepe rolls filled with cabbage and mushrooms, breaded and fried.
Ingredients
- Unsweetened crepes8 pcs
- Sauerkraut400 g
- Mushrooms250 g
- Onion1 pcs
- Eggs2 pcs
- Breadcrumbs100 g
- Oil4 tbsp
- Salt1 to taste
- Black pepper1 to taste
Instructions
Cook thin unsweetened crepes and let them cool.
Rinse sauerkraut if needed, then stew until soft.
Fry mushrooms with onion, mix with cabbage, and season with salt and pepper.
Place filling on each crepe and roll tightly.
Dip in beaten egg and coat in breadcrumbs.
Pan-fry until golden and crisp on all sides.
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