Potato Cutlets With Mushroom Sauce
- 500 g a potato,
- 100 g wheat flour,
- 50 g vegetable oil,
- Breadcrumbs.
- For sauce:
- 60 g dry mushrooms,
- 2 tbspoon of a flour(torment),
- 2 tbspoon of oil,
- onions (2)
- Salt.
- Hot boiled potato to pass(miss) through a meat grinder and to mix with a flour(torment), having added a few a mushroom broth or water. Of this weight to make cutlets and to roll in them in crackers or a flour(torment), to fry from both parties(sides) on a frying pan and to put for 10-15 minutes in an oven. To prepare for sauce: the dry mushrooms to put in 3 glasses of cold water at 2-3hr , then to boil without salt in the same water. A flour to roast with oil up to light brown color and to dissolve with 2 glasses of the filtered mushroom broth. The received sauce to cook at weak boiling 15-20 minutes. Finely cut onions to roast, add the chopped mushrooms and once again to fry all together, then to add all in sauce, to add salt to taste and to boil.
g wheat flour, vegetable oil, breadcrumbs, mushrooms, oil, onions, salt
Taken from www.epicurious.com/recipes/member/views/potato-cutlets-with-mushroom-sauce-1202256 (may not work)