- Potatoes 600 gr;
- Butter 50 g;
- Eggs of chicken 2 pcs;
- Wheat flour 2 tbsp. l .;
- Sunflower oil 1 tbsp. l .;
- Mushrooms 30 gr;
- onion 1 pc;
- Sour cream 100 gr;
- Biscuit bread crumbs 50 gr;
Preparation:
1. Peel the boiled potatoes, drain the water, and leave the potatoes for a few minutes for drying. Then stretch it. The resulting puree slightly cool, add 1 tbsp. a spoonful of oil, 2 egg yolks, 2 tbsp. spoons of flour, carefully knead all and cut the cutlets.
2. Roll them in flour or breadcrumbs and fry on both sides on fat. But the most relish is in the mushroom soup. For its preparation, dried mushrooms are scalded with boiling water, rinse well, pour for 2 hours with cold water, then boil for 50 minutes at low boiling. Mushrooms to get, finely chop them, and drain the broth.
3. Finely chop the onion, and stirring, passerize it in butter, add mushrooms and fry together. In another pan, the flour with butter should be warmed to a light yellow color, then remove from heat, pour a mild broth, stirring, a mushroom broth, combine with mushrooms and boil the sauce for 10 minutes, add salt and a pinch of ground pepper to taste.
4. Before removing from the fire, put sour cream there.
5. Potato cutlets to pour the prepared sauce before serving to the table.