Peel carrots and cut it into stripes and fry it in vegetable oil.

Mince the beef fillet, add soaked bread crumb, eggs, salt, ground pepper, chopped onion and carrots. Make flat cakes from the meat mass. Put a piece of butter to the middle of each and shape rissoles. Roll them in crushed crackers and fry in vegetable oil on both sides until they become goldish.

Serve buckwheat porridge (see the recipe). Decorate with parsley and dill greens.