The site already has a similar recipe, but my version is a few differences... although there is one common denominator - VERY hearty and tasty dish. Who are not familiar with it - try it!
|Cooking time 60 minutes||Number of servings 6|
Wash mushrooms, chop finely. Onions also finely chop. Fry in small amount of vegetable oil, salt, pepper, optionally add a bit of minced garlic. (original recipe - mushrooms need to be boiled, but in my opinion - fried with onions mushrooms much tastier).
Pork cue is good to recapture both sides. Season with salt and pepper.
Chop the dill, cheese to RUB on a large grater. Pair them with slightly cooled mushrooms. Mix well.
Repulsed meat on the palm, in the middle of the place slide the stuffing.
To form patties oval in shape, tightly wrapping the edges.
Only after the patties are formed (this is important!), proceed to the grated potatoes so that the mixture is not dark, from "long wait". I used a large grater. Squeeze out excess liquid, add 2 eggs, salt, pepper, mix well. Chicken roll in flour, then in beaten egg, folded his hands and the boat evenly across the Patty to spread out the potato mixture, pressing firmly with your hands (it is desirable to do this over the sink or some capacity - as potatoes will be wrung out excess liquid).
Burgers fry on all sides in a preheated vegetable oil (on medium heat) until Golden brown.
Put the patties on a baking sheet and bake them until cooked in a preheated oven(200 degrees) - 15-25 minutes.
Let the meatballs cool slightly.
Cut into small slices.
Serve with a salad of fresh vegetables. Bon appétit!