2 lb vegetables
1.5 cup milk
0.5 cup cream of wheat
0.5 cup bread crumbs
4 tbsp butter or margarine
Salt and spices on taste
Wash and peel the vegetables.
Grate them, and put in a saucepan.
Pour 1.5 cup hot milk into the saucepan, add 1 tbsp butter, sprinkle with salt, and mix.
Bring to boil with low heating, and boil for 30 minutes, stirring occasionally.
Afterwards, pour cream of wheat in the saucepan, stirring thoroughly, and continue to boil.
Boil for 8-10 minutes, stirring the entire time.
Cool for half an hour, then add the eggs and salt into saucepan, and stir well. Let cool.
Shape hand-sized cutlets, wash in the egg whites, roll in bread crumbs, and fry for 4 minutes, 2 minutes per side.
Serve with sour cream, or a sour-cream-based, or milk-based sauce.