What you need:
12 quail eggs
500 grams of minced chicken
bunch of parsley
2 chicken eggs
150 grams of breadcrumbs
2 tablespoons flour
300-500 grams of sunflower oil
mustard as a sauce
Eggs are placed in a saucepan, pour water and cook for three to four minutes from the moment of boiling, clear of the shell.
Parsley finely chop.
Chicken minced salt, pepper, add parsley, raw chicken egg and mix thoroughly.
In three separate plates, beat the chicken egg, pour the flour and breadcrumbs.
Take a little mince, flatten and place in the middle of a quail egg. Cover the egg completely with the meat, forming a ball.
Balls roll in flour, dip in egg and cover with breadcrumbs.
In a deep frying pan or saucepan, heat the vegetable oil, place the balls and fry evenly for 7-8 minutes.
Serve with salad, mustard or any other side dish.