Kostyby cakes with millet porridge and potatoes with onions

Recipe "kostyby cakes with millet porridge and potatoes with onion":

Kostyby cakes with millet porridge and potatoes with onions

Ingredients

  • 530 g flour
  • 300 g sour cream, 20% fat
  • 2 eggs
  • 50 ml of vegetable oil
  • 1/2 tsp salt

For potato filling

  • 1 kg of potatoes
  • 200 g onion
  • 150ml milk
  • 100 g butter
  • 1/2 tsp salt

For millet filling

  • 250 g of millet grains
  • 1 liter of milk
  • 100g butter, plus more for greasing
  • 1 tablespoon of sugar
  • 1 teaspoon of salt

cooking time

1 hour

Number of servings

40 pieces

The complexity of cooking

secondary

Kitchen

Tatar

Occasion

Lunch, Dinner

Step by step recipe for cooking

Step 1

For the dough, mix all the ingredients, knead it until smooth, divide into pieces of 25 g Roll each into a pancake thickness of 1 mm and a diameter of 12-14 cm.

Step 2

Fry the tortillas on both sides of the dry, hot skillet. Finished cakes grease with butter, put in a pile and cover the bowl to remain hot cakes.

Step 3

Boil peeled potatoes, drain the water,dry the potatoes in a saucepan over low heat. Add hot milk and butter, mash the potatoes into a puree, add salt. Onion cut into small cubes and fry in vegetable oil until golden brown. Mix in the mashed potatoes.

Step 4

Millet wash, boil in 1 liter of boiling salted water until soft. Pour the milk, add the butter and sugar. Cook until tender.

step 5

On half of each tortillas put the stuffing - mashed potatoes or porridge - and cover the other half. Grease with butter. Serve with hot tea.

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