ReceptnaptárPotato Cutlets
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Ingredients
Method
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- Boil the potatoes in salted water in their skins until tender, peel, and while still warm, pass through a sieve or a ricer.
- Mix in the 2 tbsp butter, season with salt, add the 3 egg yolks, and mix smooth.
- Let it cool, then with the help of a little flour, shape it into small cutlet (slice) shapes.
- Place on a greased baking sheet, and brush the tops with beaten egg.
- Right before serving, fry both sides until golden brown in a hot oven or a pan.
- Meanwhile make the filling: pound the cooked ham finely in a mortar, mix with the butter, then pass through a sieve so it becomes creamy.
- Cut a slit in the side of the baked potato cutlets, and fill them with the ham-butter cream.
- Serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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