Ingredients:
Ground meat – 300-400 g (about 10.5-14 oz),
Egg – 1,
Onion – 1-2,
Salt and black pepper to taste.
For the filling:
Egg – 1,
Milk – 3 tablespoons,
Tomatoes – 2,
Fresh dill – 0.5 bunch,
Salt and black pepper to taste.
Mix the ground meat with the egg and finely chopped onion, then season with salt and pepper. In a separate bowl, whisk the egg with milk, salt, and pepper. Add the finely chopped dill and diced tomatoes, and mix well. Pour the beaten eggs into a greased, preheated skillet. Cook it like a regular omelet (covered, over low heat). Once the omelet cools, cut it into strips. Roll the strips into small rolls and place them on the ground meat patties. Pinch the edges of the patties to form cutlets. Arrange the cutlets in a greased baking dish. Bake the cutlets in an oven preheated to 180 °C (about 350 °F) until cooked through, approximately 40 minutes.
