Traditional cards

 

Ingredients (about 10 pieces):

• 1.5 kg of potatoes

• 2 tablespoons of potato flour

• 1 egg

• salt

Stuffing:

• 400 g of pork shoulder (or neck)

• 1 onion

• 2 cloves of garlic

• pepper

• salt

• 1 teaspoon of marjoram

Okrasa:

• 200 g of smoked bacon

• 1 onion

Preparation:

Peel the potatoes, grate on small eyelets.

Put the grated potatoes on a strainer or into gauze and thoroughly

squeeze the juice into the bowl.

Let the juice stand for a few minutes, drain the liquid from the sediment, and the sediment

add starch to the pressed potatoes.

Add potato flour, egg and salt, mix on

uniform mass.

Cut the meat into smaller pieces, grind.

Cut the onion into cubes, vitrify in a frying pan.

Add the onions to the meat, add the squeezed garlic,

marjoram, salt and pepper, mix.

Take a portion of potato mass, flatten on the hand.

Apply a portion of stuffing, glue the edges and form an elongated

card.

Boil a large pot of salted water.

Put the tabs in batches into slightly boiling water.

Cook 8-12 minutes after surface.

Cut the bacon into cubes, melt in a pan.

Add the chopped onions and fry until brown.

Pour the cards before serving.