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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.
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.
potatoes - 1 kg, any meat - 300 g, flour - 50 g, ground crumbs - 80 g, onions - 50 g, eggs - 2 pcs., fat - 130 g, pepper to taste, salt to taste
