Ingredients:
potato 3 pcs.
salt 4 g
allspice 1 g
thyme 1 g
rice flour 30 g
breadcrumbs
3rd century l.
white mushrooms 300 g
1 onion
150 g of mushrooms
fresh garlic 2 cloves
salt, pepper to taste
Preparation:
Step 1
Peel the potatoes and bake them in the oven at 180 °C for 25 minutes. Cool slightly, mash and mix with salt, flour, thyme and allspice.
Step 2
Finely chop the spring onion and fry in oil until golden. Pour about a glass of water into the pan and continue to cook until the liquid has completely evaporated.
Step 3
Cut the champignons and thawed porcini mushrooms into small cubes, add them to the onion and fry for another 10-12 minutes.
Step 4
Add chopped garlic and spices to the mushrooms and onions, remove from heat and let cool to room temperature.
Step 5
Add chopped dill to the cooled filling.
Step 6
Divide the mashed potatoes into 6-7 parts and roll them into balls.
Step 7
From each ball, form something like a boat, put a tablespoon of filling in the center and pinch the edges like a pie.
Step 8
Roll the pieces in breadcrumbs and fry in oil until golden brown.
Delicious!