Potato-carrot cutlets

Description

The dish is prepared without unnecessary complications. Potato-carrot cutlets can be served either with vegetables (raw or stewed) or as a side dish to meat or fish dishes. If you want to get a crispy crust, roll the potato-carrot cutlets in breadcrumbs before frying. The finished dish can now be served.

Instructions

1. 1

   Step 1

   

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   1. Thoroughly wash the carrots and potatoes and boil them in their skins. Then cool, peel, and pass through a meat grinder together with the onion. Add salt, pepper, finely chopped dill, eggs, and flour. Mix well.

2. 2

   Step 2

   

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   2. Shape the patties, coat them in flour, and fry on preheated sunflower oil on both sides until golden brown.

3. 3

   Step 3

   

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   3. Place the ready potato-carrot cutlets on paper towels to remove excess oil, then transfer them to a plate.