You have broth meat left and you have nothing to do with it? The recipe for Masurian Farszynki will help. It assumes the use of cooked minced meat. It’s a great way to not waste products.
From holidays you will bring photos, memories and recipes. This was the case with the Masurian Farszynki, which I tried for the first time at my friend in Mrągowo. She served them for dinner in the garden, still warm, fragrant with marjoram. Since then, these original cutlets are my certainty for a family dinner. They disappear from the plates in the blink of an eye. The family doesn’t even realize that they eat meat from dinner from the previous day. It’s a great way to make delicious savings and no food.
Masurian stuffing is ground with potatoes in a surprising edition. You will make a stuffing from the remains of cooked meat, hidden in potato dough. It sounds a bit like dust, but your dish will be different from them with a delicate cake and a golden, crunchy crust. You can experiment with stuffing with stuffing. If you add Roman cumin and peppers to it, the dish will take on a Mexican character. In a meatless version, put on stuffing with mushrooms or cabbage with mushrooms.
I got the recipe straight from Masuria and I have been holding it for years. If you do not know the stuffing yet – they are fried pots with potatoes and meat, which resemble a combination of pyz and ground. They are filling, aromatic and absolutely delicious.
Cake ingredients:
- a kilo of potatoes (preferably flourish, type C),
- 250 g of potato flour,
- 2 eggs,
- 1/2 teaspoon of salt.
Ingredients for stuffing:
- 400 g of cooked (pork, beef, poultry or mixed meat),
- onion,
- two eggs,
- half a teaspoon of marjoram,
- salt and pepper to taste,
- Frying oil.
Preparation method:
Cook the potatoes in salted water and plow with a pestle like a purée or grind in a smooth, lump -free grinder. Set aside to cool.
Add eggs, potato flour and salt to the crumpled potato mass. Knead everything on the dough that should have a compact but soft consistency. The mass should not stick to the hands.
Now prepare the stuffing. Chop the onion and fry in a little oil. Hardly cook the eggs and also chop very finely. Grind boiled meat in a machine, add onion and egg to it, season with marjoram, salt and pepper. Knead so that all ingredients mix together.
Take off the peach size from the potato massroll out everyone on a flour -poured board. In the middle of each pancake, put two tablespoons of stuffing, seal and form oval, flattened chops.
Fry in well -heated oil, on low heat until golden on both sides.
Masurian stuffing fits perfectly with mushroom sauce. They taste particularly good with sauce with cock. If you are looking for a way to smuggle a portion of vitamins in dinner, you can also serve them with sauerkraut salad, cucumber salad or seasonal salad. They also match low -salt cucumbers or fried cabbage. If you don’t have much time, Masurian stuffing, you can just eat with cream or yogurt with dill. Anyway, solo is also delicious.
Source: Smher.pl, Terazpoczy.pl
