Ingredients:
Potatoes: 1 kg (2 lb 3 oz)
Onions: 1 large, finely chopped
Mushrooms: 10-12, sliced
Cream (10-15% fat): 200 ml
Water: 50 ml
Egg: 1 large
Flour: 6-8 tablespoons, divided
Vegetable Oil: for frying
Salt: to taste
Black Pepper: to taste
Nutmeg: a pinch
Parsley: chopped, for garnish
Instructions:
Prepare the Filling:
Cook the Potatoes: Peel and chop the potatoes, then boil in salted water until tender. Drain and allow to cool slightly.
Fry the Onion: In a pan, heat some vegetable oil and sauté the onions until translucent, about 2 minutes.
Cook the Meat: Add minced meat to the onions, season with salt and pepper, and cook over low heat for 7-10 minutes until browned. Set aside to cool.
Prepare the Mushroom Sauce: In the same pan, add sliced mushrooms, salt, black pepper, and nutmeg. Fry until the mushrooms are soft, then sprinkle with flour and stir well. Add cream and water, bring to a boil, then simmer for 3 minutes until thickened.
Make the Potato Patties:
Mash the Potatoes: Mash the cooled potatoes until smooth. Mix in an egg and 4 tablespoons of flour until you have a pliable dough.
Form Patties: Take a portion of the potato mixture, flatten it in your hand, place some of the minced meat mixture in the center, and mold the potato around the filling to form a patty.
Dredge in Flour: Coat each patty lightly with the remaining flour.
Fry the Patties: Heat oil in a frying pan over medium heat. Fry the patties until golden brown on both sides.
Serve:
Serve Hot: Arrange the fried patties on a plate, top with mushroom sauce, garnish with chopped parsley, and enjoy!