The basis of these cutlets are, of course, potatoes. Thanks to this, we will not only maintain their Lenten character, but also avoid putting plain potatoes on the table if we don’t want to. To prepare Christmas Eve potato cutlets you will need:
- 1 kg of potatoes,
- 2 onions,
- 4 eggs,
- breadcrumbs,
- oil,
- salt, pepper,
- chives,
- a pinch of hot and sweet pepper
The most important thing before you start preparing the cutlets is potatoes. They have to be well cooled. You can also cook more for dinner the day before and use them.
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If you don’t have potatoes from yesterday’s dinner – peel a kilogram of potatoes, cook in salted water and leave to cool. Hard boil the eggs — put in cold water, add salt and cook for 8 minutes from the moment of boiling. After this time, rinse with cold water and peel. Peel the onionchop finely and fry in oil until golden brown. Set aside to cool. Grind the potatoes and eggs in a meat grinder. You can also crush them with a pestle.
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Add to the ground potato-egg mass add fried onion and chopped chives. Season everything with salt, pepper and paprika (hot and sweet) and mix well. Heat the oil in a clean pan. Form small cutlets from the prepared mass, roll them in breadcrumbs and fry on each side on medium heatuntil they turn golden brown. Remember that Christmas Eve potato cutlets taste best warm. However, you can prepare them in advance and reheat them in the oven or fryer.
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