Cutlet "sharp"

1 serving


Horseradish is mixed with butter, shaped into a sausage with a diameter of 15 mm and refrigerated for 10 minutes. Beef meat is beaten 5 mm thick, sprinkled with salt, chopped meat and horseradish with butter are placed on the middle. The product is given an oval-oblong shape in the form of sausages, wetted in liaison and deep-fried at a temperature of 180 "C. Served with a sophisticated side dish.