Cumin sticks

1 serving


Potatoes are passed through meat grinder, flour is mixed with salt, oil is chopped together with potatoes and flour into homogeneous mass and exposed to cold for half an hour. Then, sticks 12-15 cm long and no more than 1 cm in diameter are rolled from the dough, coated with beaten egg and baked in the oven, sprinkled with cumin on top, at moderate heat to a light brown color.