Semolina Cutlets
Very simple, inexpensive, and perfect for a family breakfast! Semolina cutlets with berry kissel are a dish known since kindergarten days. They were served as an afternoon snack with delicious berry kissel. It’s easy to prepare at home, and all ingredients are always at hand.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
Cutlets
3 tablespoon
Semolina
200 milliliters
Milk
1 tablespoon
Sugar
1
Chicken eggs
1 tablespoon
Wheat flour
15 grams
Raisins
4 tablespoon
Breadcrumbs
30 grams
Butter
to taste
Salt
Kissel
1 cup
Berries
600 milliliters
Water
2 tablespoon
Sugar
6 teaspoon
Starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Semolina cutlets are traditionally served with berry kissel. Start by cooking the kissel. You can use any berries - fresh or frozen. I used cranberries, a classic option. Add sugar to taste; the sourer the berries, the more sugar you’ll need.
Step 2
Pour 2 cups (500 ml) of water into a saucepan and bring to a boil. Add the berries. Once the water boils again, remove the pan from the heat, cover, and let sit for 10 minutes.
Step 3
Strain the berries through a sieve, returning the liquid to the pan. Press the berries through the sieve using a silicone spatula, preferably directly into the pan to minimize dishes. Turn the heat back on and add sugar.
Step 4
In a separate bowl, combine starch (potato or corn; use double the amount if corn starch) with 1/2 cup (100 ml) of water from the total amount. Mix well.
Step 5
While stirring constantly with a whisk, pour the diluted starch into the berry mixture.
Step 6
Cook the kissel until it boils and thickens, forming bubbles. Once it starts bubbling, remove from heat and let it cool.
Step 7
Now make the cutlets. This recipe makes 4 cutlets; adjust quantities as needed. You can use milk of any fat content or dilute it with water. Coat cutlets in breadcrumbs or flour before frying. For frying, use a mix of butter and vegetable oil. Raisins are optional.
Step 8
Cook the semolina porridge: pour milk into a saucepan with a thick bottom, add sugar and salt. Heat over low heat until it starts boiling. Slowly pour in semolina while stirring constantly with a whisk to avoid lumps.
Step 9
Cook for about 2 minutes until it thickens and becomes hard to stir. Remove from heat and let it cool. Meanwhile, pour boiling water over the raisins for 10-15 minutes, then drain and rinse well.
Step 10
Once the porridge has cooled, add the steamed raisins and an egg. Wash the egg thoroughly before use. Add flour and mix until a thick, sticky mass forms. You may also add a pinch of vanilla.
Step 11
Shape small round cutlets. To prevent sticking, wet your hands with cold water.
Step 12
Pour breadcrumbs (or flour) into a flat plate and coat each cutlet.
Step 13
Heat a pan over low heat. Add butter and melt it. Mix in a little vegetable oil to prevent burning. Place the cutlets in the pan.
Step 14
Fry on both sides until golden brown - about 5 minutes total.
Step 15
Serve the semolina cutlets with berry kissel. Enjoy!