Potato croquettes i

1 serving


First option. Prepare the mass as for potato cutlets, but add wheat flour to give the mass a greater viscosity. To prepare the mass, use 1/3 of the flour, 5 g of butter and yolks of eggs laid according to the layout. Mix the mass well and shape it into croquettes in the form of balls, pears, cylinders (3-4 pieces per serving). Bake the croquettes in flour, grease with egg whites, again plan in a grated white bun and fry in fat until golden. Let the croquettes go in a melchior pan or plate, separately serve red sauce with onions and gherkins, tomato or mushroom.