four teaspoons of dry yeast dissolve in a bowl with a broth cooled down, and then pour the mixture into the pan.potato mash to a state of mashed potatoes to the broth and reload.Peel four medium potatoes, pour four cups of water and boil until tender.One cup of broth drain into a deep bowl, and pour the rest into the pan.If you practice fasting, that is no reason to deny yourself the gastronomic pleasures of small.However, the ability to cook the dough on a potato broth for pies can not boast of every woman.Therefore, carefully read our recipe and cook delicious pastries with us: Fry patties on the preheated pan until cooked on both sides.Then lay out a feast on paper towels and wait for them to absorb the excess fat.įried potato cakes can be submitted to the table with sour cream sauce and fresh vegetables.dough into small balls, shape of each blank cake, put the filling and Pinch edges.Two large onion peel, chop and fry with the meat in vegetable oil until golden brown.Season the stuffing with salt and pepper to taste.

Boil until tender, then peel of one kilogram of potatoes.Until the vegetables have cooled, chop them with a meat grinder, mix with two chicken eggs, salt, spices and four tablespoons of white flour.Knead the dough is hand tight.If in the process it will stick to the hands and the table, add to it a little more flour.500 grams of boiled meat (you can take the pork, chicken or beef) to scroll through a meat grinder.This recipe was provided by a chef, restaurant or culinary professional. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F. Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer. Put the bread crumbs into another shallow bowl. Freeze the balls overnight.īeat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Sprinkle the flour into the butter and stir it with a whisk.

In a saucepan, melt the butter over medium heat. Drain and rinse with cold water to stop the cooking. Cook the macaroni according to package instructions.

Fried mac and cheese patties