200 grams of potatoes
200 grams of wheat flour of the highest grade
200 grams of butter
Two chicken eggs
If there is a desire – a little cumin
Since there will be potato cakes, it is necessary to prepare potatoes in advance, or rather, you need to boil it. At the same time, a very important point is that we cook it in the “uniform” (in the peel). After we cook potatoes, you need to take it to the balcony (if winter) or put in a vessel with potatoes in cold water (you can with ice) so that it quickly cooled. Remove the “uniform” from the cooled potatoes and, adding butter, pass through a meat grinder – raw materials for potato cakes are ready.
In a bowl with scrolled potatoes, add flour and 1 chicken yolk. Sprinkle with salt and mix thoroughly. Place the second yolk in a mug or glass. Beat the squirrels of both eggs to foam and pour into potato cakes. Next, we knead the dough.
When the dough is ready for potato cakes, cover it with a napkin or towel, and put a bowl with the dough in a cold place (this time you can in the refrigerator, since the dough is no longer hot). We keep the dough in the refrigerator for at least an hour (the longer, the tastier it will be). After the refrigerator, we roll the dough into a pancake thick and a half to two centimeters and engage in creativity, that is, we cut the potato cakes the shape we need.
We put fully prepared potato cakes on a baking sheet previously greased with oil, and coat every future cake with yolk. You can make an impromptu mesh with a knife, and sprinkle with a cable. We bake until cooked and serve potato cakes to the table.