Description
On the website found several variants of potato cheesecakes. But such as I do, is not among them. Sunny called them because of the nice yellow color atropellado puree, which gives a small amount of turmeric. Welcome to the table!
Ingredients
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Potatoes
700 g
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Chicken egg
3 piece
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Butter
50 g
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Flour
8 Tbsp
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Mushrooms
200 g
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Carrots
1 piece
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Onion
5 piece
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Salt
-
Black pepper
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Dill
3 Tbsp
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Turmeric
1 tsp
Cooking
Carrots grate on medium grater, onion and mushrooms finely chop.
Peel the potatoes and boil in slightly salted water with a Bay leaf, turmeric (1/4 tsp) and sprigs of dill.
Fry a little onion.
Add the mushrooms and fry until tender.
Add the carrots, simmer them under a lid for 5-10 min. At the end add salt, pepper, dry dill. Stir and remove from heat.
Skip the boiled and slightly cooled potatoes through a meat grinder with a fine mesh.
Add eggs+protein, turmeric, butter and flour. Mix well. The batter should be viscous, stick to hands. Do not overdo it with flour!!! Nedolozhit better than to shift.
Moisten hands with water and on a baking tray lined with baking paper, spread the balls with a spoon or hand to make indentations.
To put in the holes our stuffing, primina well with a spoon.
To lubricate our vatrushki beaten egg yolk. Bake at 180 degrees until Golden brown.
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