Amaranth casserole with greens


250 grams of boiled amaranth seeds, 2 fresh eggs, 2 glasses of greenery (nettle, quinoa, linden leaves, burdock), 2 tbsp. of butter, 3/4 cup rusks for sprinkling, salt, pepper to taste.

Cooking method.

Cut greens, scald with boiling water, drain and put out with oil for 5 minutes. Mix greens with boiled amaranth seeds and eggs. Oil the frying pan with oil, sprinkle with breadcrumbs, lay out a lot, sprinkle with breadcrumbs from above and bake in the oven for 15-20 minutes. Serve with tomato sauce.