Guests argue about what my cakes really are: with cabbage or with onions, and I laugh, because not both.

Why am I roasting pickles in a pan? To bake cucumber cakes. I know, with such stuffing, few people cook, but it is in vain. The taste of cakes is similar to either cabbage, or rice with an egg. From the first time, no one knew what was in it. So if you want to surprise your loved ones, this recipe is for you.



Cucumber cakes Ingredients for dough

• 500ml kefir
• 2 tbsp sour cream
• 800g flour
• 2 tbsp sugar
• 0.5 tsp salt
• 1 tsp soda
• 1 egg
• 3 tbsp vegetable oil

Filling ingredients

• 4-5 pickles
• 3 bulbs
• 2 tbsp vegetable oil

Preparation

1. Ask for about 500g of flour in a bowl. Add salt, sugar, sour cream, vegetable oil and soda.
2. Pour kefir at room temperature and mix the dough.
3. When the dough stops sticking to your hands, put it in the bag for half an hour.
   
   
   
4. Cut the onions finely and roast them transparently.
5. Cut the pickles in small cubes. If they are not, pickled ones are also suitable, but with salty ones it is still tastier.
   
   
   
6. Roast the pickles along with the onions until the liquid evaporates and the crusts turn brown.
   
   
   
7. Cut the dough into pieces.
8. Roll each in a pancake, put a spoonful of filling and form a cake.
   
   
   
9. Roast the cakes from both sides to the ruddy crust.
   
   
   
10. They say that such cakes actress Alla Budnitskaya treated Marcello Mastroianni when he came to the filming of the film “Eye black”. Then impressed Marcello kissed the hostess and then long remembered the unusual treat.
11. Bon appetit!

Cakes are a real “rescue” for busy housewives. We love them with a variety of fillings, but especially with sausage. After all, sausage is good with a slice of black bread, and in a salad, and in the filling of pizza. And even the laziest cakes, it will definitely make hearty and truly delicious.