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Potato cutlets with onion sauce
1 serving
boil the potatoes in a uniform, drain the decoction, cover the potatoes, dry for 2 - 3 minutes, peel, wipe through a sieve, drive in a raw egg, add salt, ground pepper, wheat flour and mix well. roll the resulting mass with a 5 cm thick loaf, cut across into 1 cm thick pieces, roll in flour and shape the cutlets. fry the cutlets on both sides in vegetable oil, put hot on plates, pour onion sauce and sprinkle with dill and parsley greens, put fresh tomatoes on the side, you can pour tomato or mushroom sauce
boil the potatoes in a uniform, drain the decoction, cover the potatoes, dry for 2 - 3 minutes, peel, wipe through a sieve, drive in a raw egg, add salt, ground pepper, wheat flour and mix well. roll the resulting mass with a 5 cm thick loaf, cut across into 1 cm thick pieces, roll in flour and shape the cutlets. fry the cutlets on both sides in vegetable oil, put hot on plates, pour onion sauce and sprinkle with dill and parsley greens, put fresh tomatoes on the side, you can pour tomato or mushroom sauce
potatoes - 1 kg, eggs - 2-3 pcs., flour - 1 cup, vegetable oil - 0.5 cups, onion sauce - 2 cups, tomatoes - 2 pcs., pepper to taste, greens to taste, salt to taste
