Lucerne cutlets.

 As perennial herb is success using for meal. Lucerne preparing since April ending till autumn, on winter her preparing as drying are leafs, flowers, or fermenting, like cabbage. Am   enjoying cutlets of lucerne.

 Glass of lucerne green, glass of boiled rice, one egg, one onion, salt by taste, 2 tbl.sp.  of vegetable oil, 1/2 glass of grinded rusks. Chop onion, fry in oil, mix rice, onion, chopped onion, lucerne. Form   cutlets, roll in rusks, fry   in oil, serve with fromage or ketchup.