Stuffed potato with mushrooms

Ingredients for 1 servings:

• 7 m.-sized potatoes
• 1 egg(s)
• 1 tbsp flour
• some salt
• 1 large onion(s) (finely chopped)
• 50 g mushrooms, fresh
• 30 g butter
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Russian cuisine, simple ingredients, quick to make

Briefly cook the mushrooms. First, fry the onion in vegetable oil until translucent. Add the butter and mushrooms. Fry until there is no more butter in the pan. Season with salt and let cool. Peel the potatoes and boil them in salted water until tender. Let cool slightly and mash them. Separate the egg. Mix the egg whites with the potatoes and mix well. Then add the flour and mix everything well again. Take about a tablespoon of the potato mixture in your wet hand and form a small flatbread. Place the mushroom mixture (about 1 tsp) in the middle. Close the flatbreads and shape them into a round shape. Place them on a baking sheet lined with baking paper and brush with egg yolk. Bake in a preheated oven at 180 degrees. They should be golden brown. Eat them as a snack or as a side dish, for example, with soup.