Potato Beetroot Cutlet

Name: Potato Beetroot Cutlet
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1.5 kg Potatoes; 3 Spring onions; 450 g Red prayers; 3 Eggs (Gr. M); 3 TABLESPOONS Potato starch; 1 TEASPOON Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1.5 kg Potatoes
3 Spring onions
450 g Red prayers
3 Eggs (Gr. M)
3 TABLESPOONS Potato starch
1 TEASPOON Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil

Directions

1
Wash 1.5 kg of potatoes and boil in water for about 20 minutes. Drain, rinse with cold water and remove the skin. Mash them coarsely with a potato masher. Leave to cool. Clean and wash 3 spring onions and cut them into fine rings.
2
Wash, peel and coarsely grate 450 g beetroot. Knead with spring onions, 3 eggs (size M), 3 tbsp. potato starch, 1 tsp. salt and pepper. Shape about 10 meatballs. Heat 4 tablespoons of oil in a large pan.
3
Fry the meatballs for about 8 minutes while turning.