Shkubanki (potato croquettes)

1 serving


The peeled potatoes are roughly chopped, poured with boiling water, boiled until semi-finished and, draining the water, kneaded; several recesses are made in mass, they are covered with flour and about half of drained water is poured. The pan is covered and kept on a low heat for 15 - 20 minutes. Then the water is drained, potatoes with flour are thoroughly kneaded, mixed and salted to taste. One cuts out the obtained steep mass with spoon of skubanka wetted in fat and puts it on a plate, pouring it with melted lard. When served, one sprinkles sugar and ground poppy or grated cheese or cottage cheese.