I already wrote that my mother-in-law is from Belarus and breakfast recognizes only one type: such that eaters crawl out from behind the table, preferably on all fours? If a person after her breakfast can move almost effortlessly, then this is a hungry person, this wonderful lady believes.
I think there is something national about this approach. We all have a weak representation of Belarusian cuisine. Potato pancakes, dumplings - what most people know. Machankas (Verashchak, in particular) - already seem exotic.
And the fact that the Belarusian cuisine is nourishing, mostly dense, sometimes fatty "nourishing", as you can describe - we completely forget under the rule of stereotypes that Belarusians eat potatoes.
Hmm... potatoes, by the way, are present in many dishes. In the Belarusian grandmother - the one who was treated to Napoleon (why grandmother - I once wrote, it is believed that the name stuck because the French soldiers once took this casserole from a certain grandmother). Or here - in the sorcerers.
It is they who often act as the main dish on the mother-in-law's "breakfast" table.
I was sure that making such cutlets is a half-day occupation, at least. But no. Everything is much simpler.
So, we take:
- A kilogram or a stake of that potato
- A couple of onions
- Minced pork - half of the mass of potatoes
- A spoonful of mayonnaise or sour cream
- Egg (raw, chicken)
- Salt, pepper, other spices - to taste
- Oil - for frying
Three potatoes, raw, of course, and then squeeze them well. Salt it, add an egg and sour cream or mayonnaise to it, and then knead it well.
Finely chop the onion, salt, pepper into the minced meat, and add either a little water, literally a spoon or two (depending on the minced meat thickness), or milk. IMHO - better than water, because in the minced pork milk, I somehow do not like it. But, I will clarify here, this is my personal preference.
Mix the minced meat and start cooking: a spoonful of potato mass on a hot frying pan, a spoon (smaller) of minced meat on it, and on top - again the potato mass.
You just need to fill your hand, and everything turns out perfectly.
As soon as the sorcerers are covered with a crust on both sides, we remove them - and in a baking dish or on a baking sheet. After everything is fried, we send them to reach readiness in the oven at 180 degrees.
Serve with sour cream.
Bon Appetit!