- potatoes, soft to softness - 450 Grams
- cabbage, roughly chopped - 900 grams
- milk, if necessary - 3 Art. spoons
- oil - 50 Grams
- flour - 50 Grams
- hazelnut, sliced and toasted - 50 Grams
- eggs - 2 pieces
- breadcrumbs - 110 Grams
- oil for frying - 1 part
- lemon for garnish - 1 To taste
Make a mashed potatoes. Prepare the cabbage in boiling water for 5-10 minutes. Add the cabbage in mashed potatoes, if you need milk - you should get 450 ml of puree. Melt the butter in a saucepan, add flour and cook neatly, stirring, for 1-2 minutes. Gradually add the mixture to the cabbage puree. Add milk if necessary. Bring to a boil, then simmer for 5 minutes. Add the nuts in the puree and mix well. Put in a bowl, cover with a lid and chill the mashed potatoes for at least 1 1/2 hours. Form a mixture of 16 balls. Roll the meatballs in a whipped egg, and then in breadcrumbs. Heat the oil in the deep fryer to 180 ° C. Fry the meatball for about 4 minutes, until a crispy golden crust. Remove from the deep fat fryer and let the remaining fat drain off, spreading the meatballs on paper. Serve with a lemon. The dish should be served well with fresh salad.
Servings: 10