Appetizing potato cutlets with a golden crust, a delicious recipe for every day.
Cooking time 30 minutes
Potatoes 4-5 pcs
White cabbage 200 g
Egg 1 pc
Wheat flour 2 tbsp. l.
Vegetable oil (for frying)
Peel and cut the potatoes into quarters. Cut the cabbage into slices.
Place in a saucepan and cover with cold water. Cook until tender.
Drain the vegetables.
Twist the boiled vegetables in a meat grinder.
Add salt, pepper and egg to a bowl of minced vegetables.
Blind cutlets and roll a little in flour.
Fry in a pan with vegetable oil, on both sides.
Put on a dish and cool slightly.
Potato cutlets are ready. Can be served with vegetables.