Often puree remains after the holidays, but it happens on weekdays. You can, of course, just fry the puree in butter until golden brown. And you can do absolutely new dish.
Today we will cook potato bitlets. In fact, besides the puree, I still have one boiled egg, some greens. And for the tenderness of these meatballs, I added some cheeses to them: soft and hard.
What you need:
* leftover puree - 200 gr
* boiled egg - 1 piece
* raw egg - 1 piece
* soft cheese (or thick sour cream) - 2 tablespoons
* hard cheese - 50 grams
* greens - upon request and availability
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Cooking: Hard cheese rub finely grated, finely boiled egg cut.
Mix all the ingredients for the bundle add a raw egg. We do from the mass of round meat - meatballs (or cutlets), roll in bread crumbs and lay out on a baking sheet greased with vegetable oil 👇
Bake in the oven at 180 degrees for 10 minutes, then turn over meatballs and send in the oven for another 10 minutes 👇
We get a bunch of mighty potato balls 👇
Such meatballs are good, both in hot and cold versions. Especially delicious with sour cream and a simple vegetable salad.
Enjoy your meal!
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