Potato vatrushki with minced meat
Description
The dish is prepared without unnecessary complications. To ensure the potato patties hold their shape, the potatoes should be boiled and mashed using a minimal amount of liquid. The mash should not be runny. Also, the patties should be shaped from slightly warm mixture, as hot mixture does not hold its shape well. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Finely dice the onion and sauté in 40 ml of vegetable oil until golden brown.
- 3
Step 3
Add the minced meat, salt, and spices. Fry until cooked through.
- 4
Step 4
At the very end of frying, add tomato paste. Mix well. Cook for another 5 minutes and remove from heat.
- 5
Step 5
The filling for vatrushkas is ready.
- 6
Step 6
Boil the potatoes until done. Drain, but leave some of the water in which the potatoes were cooked.
- 7
Step 7
Make a thick puree by adding 2.5 tbsp of vegetable oil and salt to taste. Set aside to cool to a temperature of 40-50 degrees.
- 8
Step 8
Grate the cheese on a fine grater, add sour cream. Mix well.
- 9
Step 9
Take a large baking dish. Roll the warm mashed potatoes into balls the size of a tennis ball. Let them sit for about 5 minutes so the potatoes can dry slightly. Then, shape them into a "basket" with your hands.
- 10
Step 10
Place the meat filling, gently pressing it with a spoon.
- 11
Step 11
On top, spread the sour cream with cheese. Smooth it out. Place the pan with the vatrushkas in a preheated oven at 200 degrees for 15 minutes. Take into account the characteristics of your oven.
- 12
Step 12
After the time is up, remove the potato vatrushki with minced meat from the oven. Serve and present hot.
- 13
Step 13
Done.