Orekhovo-potato meatballs in sauce

Description

Lenten croquettes of potatoes and walnuts into a thick, rich, slightly pungent-salty sauce.

Ingredients

Potatoes

250 g
Walnuts

150 g
Onion

1 piece
Oat flakes

1 Tbsp
Greens

2 Tbsp
Soy sauce

50 ml
Water

100 ml
Sesame oil

1 tsp
Brown sugar

2 Tbsp
Corn starch

1 tsp
Sesame

2 tsp
Ginger

1 tsp
Garlic

1 tooth
Flour
Vinegar

1 Tbsp

Cooking

Potatoes wash and boil "in uniform" until soft (about 10 minutes). Allow to cool and peel. Skip through Mincer potatoes, walnuts, onions and garlic.

In the beef add the oatmeal, chopped dill and parsley. Knead well until smooth.

Of meat to form meatballs the size of a walnut, lightly roll in flour and put in a baking dish or baking sheet. Bake in a preheated oven at 180 degrees for 15 minutes.

For sauce mix brown sugar, water, soy sauce, rice vinegar, sesame oil, fresh grated ginger and 1 tsp of sesame seeds.

The sauce, stirring constantly, bring to a boil. To shift the meatballs in the sauce, cover and simmer for about 7 minutes.

Then flip the meatballs and simmer for another 7 minutes. Turn off the heat and allow the meatballs to soak for 10 minutes.

To Orekhovo-potato croquettes on the side were served unsalted rice.

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