Potatoes in algerian

1 serving


make potato and chestnut puree, combine everything, add two yolks and mix well. roll the mass with a thickness of 1 cm and cut out cake circles with a glass, or roll in the form of a roll with a thickness of 3-4 cm and cut the roll into slices with a thickness of 1 cm, plan in flour, wet in eggs and fry on butter. Prepare mash from chestnuts: take purified chestnut kernels, pour equal amounts of milk and water. add sugar, salt to taste and cook until soft. then pass through a meat grinder, add butter and milk