Estonian meatballs with mushroom sauce

Description

Burgers "White nights". Original, colorful, tasty dish of Estonian national cuisine. Burgers are good both hot and cold.

Ingredients

Pearl barley

60 g
Potatoes

3 piece
Meat

400 g
Onion

2 piece
Cheese

50 g
Chicken egg

2 piece
Beets

1 piece
Potato starch

1 Tbsp
Pearl barley

40 g
Chicken egg

1 piece
Onion

1 piece
Cream

50 ml
Mushrooms

70 g
Onion

1 piece
Greens
Vegetable oil
Spices
Bread crumbs

Cooking

First of all grits cook porridge. Then prepare two types of cakes - beetroot (pink) and smoked meat (white). For the pink cakes, prepare the stuffing the following composition. Lightly fry onions, boiled beets, peel and grate on a fine grater. It should be released to get rid of excess juice. Add barley porridge, parsley, egg, starch, salt, pepper to taste. Mix everything.

Minced meat fry small, flat patties, which are pre-rolled in the breadcrumbs.

For white cutlets smoked meat grind in a blender.

Boil potatoes and smash puree.

For stuffing, combine onion, barley porridge, mashed potato, chopped smoked meat, shabby cheese, herbs, eggs, salt, pepper. The stuffing mix and fry patties, pre-roll in breadcrumbs.

For the sauce, grind the mushrooms and onions. If the mushroom forest, they need 15 minutes to boil. If the mushrooms - boil is not necessary.

The onions and mushrooms fry for.

Add the cream, salt and simmer for a few minutes. I had thick, homemade sour cream, I its density adjusted by addition of milk.

Cutlets served with mushroom sauce. Bon appetit!

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