If you approach the use of the potato garnish you have left, you can cook an autonomous dish without special culinary skills and in a short period of time. The mashed potatoes with the addition of eggs and flour turn into a basis of potato pies. The filling for them can serve a variety of ingredients, for example, stewed fresh or sauerkraut , meat or fish mince, mushrooms, vegetables.
Consider a few recipes of potato pies with cabbage and ways to prepare them.
How to cook potato pies with cabbage in a frying pan?
- potatoes - 2 kg;
- egg - 2 pieces;
- white cabbage - 1 kg;
- flour - 250 g;
- vegetable oil - 100 ml;
- carrots - 300 g;
- onion - 300 g;
- tomato paste - 50 g;
- laurel leaves - 2 pieces;
- pepper fragrant peas - 3 pcs .;
- salt - to taste.
My potatoes and cook in a saucepan with water until cooked. While the potatoes are brewed, we prepare the filling for pies. On the heated frying pan with the addition of a small amount of vegetable oil, spread the finely chopped cabbage and fry. We shift the cabbage into a saucepan, better than the kazanok. We pass through a large grater peeled carrots and cut cubes onions and also we send them to the kazanok. Add the scented pepper, bay leaf, tomato paste and half a glass of boiled water, stir and simmer under the lid on low heat for thirty to forty minutes. Let the cabbage cool down.
Welded potatoes are peeled and grinded with a meat grinder. It is not advisable to carry out this operation with a blender, as the gluing properties are violated.
We break up 2 eggs and, separating the protein from the yolk, add the yolk to the potatoes first, then the whites, whipped with a fork or corolla. Then add salt to taste and mix thoroughly. On the table we sift the flour and pour the mashed potatoes on it. Sprinkle with flour, knead until elastic.
From the batch we make portions of flat cakes, where we put stewed cabbage. Having formed pies, fry them in a frying pan until ruddy. Serve with sour cream.
Patties of mashed potatoes with sauerkraut and mushrooms
- potatoes - 1000 g;
- egg chicken - 3 pieces;
- flour - 100 g;
- sauerkraut - 400 g;
- carrots - 100 g;
- champignons - 200 g;
- onion - 250 g;
- pepper ground black - to taste;
- vegetable oil - 80 g;
- spices - to taste;
- salt - to taste;
- sugar - to taste.
Peel the cooked potatoes for 25 minutes. Drain the water and using a crush we make a mashed potatoes and let it cool. Then drive the egg, add sifted flour, salt and mash the mass to an elastic state.
Peeled onions cut into small goblets. Champignons thoroughly washed and cut into thin strips. We try the sauerkraut on the palate and if it is strongly acidic we place it in a colander and rinse under running water. Give time to drain the liquid.
On the heated frying pan add the vegetable oil and fry the onions for five minutes. Then add the mushrooms and stew until done. In the preheated oil on another frying pan place sauerkraut, add sugar, season with spices to taste and stew for an hour. Cooled mushroom and cabbage mass mixed, adding salt and pepper to taste. The filling is ready.
From the mashed potatoes we make cakes, put in a half a tablespoon of filling, fasten the edges and form an oval patty. Fry potato patties in hot vegetable oil on both sides to a ruddy, beautiful color. Serve with sour cream.