Potato cutlets with meat

1 serving


brown the meat on highly heated fat. transfer to a saucepan, pour in the fat remaining after the roasting, add the chopped onions, pour half a cup of water, simmer in a closed dish over low heat until tender, then cool, separate from the bones, cut. cook potatoes in peel, peel. after that, pass the meat and potatoes through a meat grinder, add salt, pepper, eggs, flour, stir thoroughly. put the mass on a board, shape a roller with a diameter of 4 cm. Cut into pieces 3 cm long. Cut small oval cutlets 8 cm long and 1 cm thick, roll in crumbs, fry on highly heated fat until light golden crust appears. serve with mushroom or tomato sauce, raw vegetable salad.