Potato patties with minced meat filling

Ingredients for 6 servings:

• 1 kg potatoes
• 50 g butter
• 4 tbsp, heaped flour
• 1 egg(s)
• salt and pepper
• nutmeg
• 250 g minced meat, mixed
• 1 onion(s)
• 2 tbsp flour
• Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

traditional Ukrainian zrazy kartopljani

Peel and slice the potatoes, boil them in a pot with water and a pinch of salt until tender, then drain. Mash them well with butter using a potato masher while still hot and let them cool. Finely grate an onion into the minced meat, season with salt and pepper, and mix well. Add an egg and 3-4 tablespoons of flour (or more) to the cooled potato mixture. Season with salt, pepper, and nutmeg and knead into a loose dough. The dough is just right when it no longer sticks to your hands. It shouldn’t be too loose or too firm, or the patties will be difficult to form. Flatten a tennis ball-sized piece of dough onto a floured plate to a thickness of about 2 cm. Use a teaspoon to make a well in the center. Place a teaspoon of minced meat on top, seal the edges, and form the patties with your hands. Place on the floured plate. Heat the pan with oil. Coat the patties in the flour and fry on both sides. Do not cover the pan, as the patties will burst if covered and the meat filling will leak out. It’s best to cook uncovered and reduce the heat to low until cooked through. Tip: These stuffed potato patties are very traditional in Ukraine and are also prepared with other fillings, such as mushrooms, sauerkraut, boiled, chopped egg, and dill. They can be eaten hot or cold.