Cutlet with chufas

 Cutlet with chufas

Minced chufas, or chufas flour, also perfectly suits salty dishes. This time I decided to refresh the egg chops, which I remember from childhood as a variety of daily diet. The recipe is exceptionally easy, so even the largest lazy chefs can cope with this challenge.


  • 8 eggs
  • 1 bunch of chives
  • 1 small leek
  • 1 twig of thyme
  • 2 parsley leaves
  • A handful of flour with chufas
  • Salt and pepper to taste

  • Hard boil 7 eggs and crush with a fork.
  • We add to them finely chopped chives, parsley and thyme.
  • In a little butter, fry the finely chopped leek.
  • We add the season to the crumbled eggs with a spoon of flour and chufas and an eighth egg, simmered on a dry pan.
  • Form the chops and coat in flour with chufas.
  • Put in the freezer for 10 minutes to concentrate.
  • Fry in medium-hot clarified butter or chufas on two sides.
  • Serve with buckwheat or mashed potatoes, cucumbers and red cabbage, dried with vinegar and honey and caraway seeds.

Enjoy your meal!
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