Potato Balls with Mushrooms
Description
The recipe won’t take much time. It’s very convenient to make these potato-and-mushroom balls at home from leftovers from the day before—for example, mashed potatoes. That both shortens cooking time and lets you serve potatoes in a more interesting way. But let’s go through everything step by step. 1. First, peel the potatoes, cut them into medium pieces, cover with boiling water, and put them on the stove. 2. After the water comes to a boil, add salt and cook over medium heat until done. 3. Meanwhile, you can make the filling. Peel and wash the mushrooms, dice them into small cubes. 4. Peel the onion, chop it finely, and put it in a skillet with a little vegetable oil. Fry until translucent. 5. Add the mushrooms. Salt and pepper to taste. Fry over medium heat, stirring occasionally, until done. Remove from the heat and let cool. If you like, you can add fresh herbs to the filling, for example. 6. Drain the potatoes, mash into purée. I don’t recommend adding butter so the balls are easier to shape, but spices are fine if you like. Cool the purée thoroughly. 7. In a small deep plate, beat an egg with a fork and a pinch of salt. 8. Pour breadcrumbs into a separate small bowl. 9. Take a small amount of purée, flatten it on your palm into a patty. Place a spoonful of filling in the center. 10. Seal carefully, shaping a ball. 11. Dip in the egg and coat all over in breadcrumbs. 12. When you’ve shaped all the balls this way, heat the vegetable oil. 13. Lower the pieces into the oil and fry until golden. 14. Carefully remove with a slotted spoon and place on paper towels. 15. That’s the whole secret. Serve warm or chilled.