Potato Cutlets with Meat Filling

1. 1 Potatoes≈ $2.19 per kg 300 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Wheat flour 30 g
6. 6 Sunflower oil 25 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Salt 3 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and chop potatoes¹ into large chunks, boil in salted water for 20 minutes until tender, drain, and mash into a smooth purée.

2. Let the purée cool for 10 minutes, then stir in 1 egg, 20 g flour, and 1 g salt to form a smooth dough.

3. Finely chop the onion³, sauté with 5 ml oil over medium heat for 3 minutes, add 200 g ground² meat, and cook for 10 minutes until fully done. Season with salt and pepper, then cool.

4. Shape the potato¹ dough into flat rounds about 8 cm in diameter, place a spoonful of filling in the center, pinch the edges together, and flatten into oval cutlets.

5. Dredge the cutlets in the remaining flour.

6. Heat 20 ml oil in a skillet over medium heat and fry the cutlets for 4–5 minutes per side until golden brown.

7. Serve hot with sour⁷ cream and fresh herbs.