Potato patties

1 serving


cook the peeled and washed potatoes until semi-ready, drain the decoction and bring to readiness on Mormit under a closed lid. when the potatoes are ready and well dried, wipe them, add some butter, egg yolks, milk, flour, salt, pepper and stir well until smooth. then roll out the obtained pulp in the form of a tourniquet, 3 cm thick, cut into pieces, 3 cm long, wet each in an egg yolk and plan in white breaded, giving the shape of cutlets, fry and serve with salad.