06.04.2022
190
Recipe information
Cooking:
40 min.
Servings per container:
8
Complexity:
Easy
Calorie content:
0.36
Carbohydrates:
0.02
Fats:
0.03
Squirrels:
0.01
Water:
0.01
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Mashed potatoes | 4 Art. |
| 2. | Mozzarella | 2 Art. |
| 3. | Chicken egg | 1 PC. |
| 4. | Flour | 1/2 Art. |
| 5. | Breadcrumbs | 1/2 Art. |
| 6. | Olive oil | 2 tbsp |
| 7. | Young onion | 2 tbsp |
Cooking
1 . Stage
In a large bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour, and 2 tbsp. tablespoons of chopped young onions. Use a blender to knead the mixture until full. If the potatoes are too loose, add a tablespoon of flour.
2 . Stage
Place a tablespoon of the potato mixture between your palms and form a 1 cm thick round patty. Dip both sides of the patty in breadcrumbs and place on a cutting board. Make cutlets with the rest of the mixture.
3 . Stage
Heat oil in a skillet and fry the potato pancakes on both sides for 2-3 minutes or until golden brown.
