Zest, more sokolinka)) these cutlets - slices of pickled beetroot, so the presence of this ingredient will have to be taken care of in advance. Pickled beets are a nice addition to any salad, especially now, in the poor fresh vegetables of the autumn-winter period. So feel free to marinate as many beets you have it will not be long, I assure you. The recipe is very simple: boil Beetroot until tender, peeled, cut into cube, cubes or pucks can be big, can be small, as you like. Boil water and add all the spices except vinegar. Remove the pan from the heat, add vinegar and pour the beets, spread out on the jars. Cover, cool, refrigerate. The next day you can try, but tastier when stand up. The amount of sugar, adjust to your taste, I love when beet is not only tart and spicy, but also sweet. Ginger can be substituted for cloves

For garnish, I decided to take a pic Indica gold. It cooks in 30 minutes, this time is enough to fry the meatballs.

For meatballs: fry until Golden chopped onion, grate on a fine grater potato, pickled beets cut into small cubes. Minced meat (I have beef) combine with the yolk and milk, mix and add the remaining ingredients - potatoes, salt, pepper, and pickled beets. * If not the original recipe, I would still be in the stuffing added a few slices of bread, soaked in milk, chicken would be even lusher and softer, but did not deviate from the recipe, and you do as you see fit.

Carefully knead the dough, shape the cutlets, coat in breadcrumbs

And fry on high heat until Browning on two sides, then reduce the fire, cover the pan with a lid and cook for another 20 minutes