Cutlets from potato and broccoli
3 large potatoes
250-300 g broccoli (with stems)
7-8 tbsp olive oil
small lump of butter (optional)
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Boil and peel the potatoes. Mashed with a fork or press. broccoli are finely chopped with stems. In a saucepan or skillet heat 1 tbsp olive oil and add chopped broccoli. Fry for one minute - should remain crisp and dark green in color. potatoes, broccoli and finely cut dill are placed in a suitable container. Add the eggs, 2-3 tbsp olive oil, salt and pepper. Knead dough, which then form meatballs and arrange in a baking dish, pre-coated with the remaining olive oil. Bake about 15-20 minutes in a preheated 180C oven until golden brown well on both sides. When you bake the meatballs on top wire, coat them lightly with butter. Serve warm with suitable salad or as a garnish for fish and meat. On the way the products were received 15 medium-sized meatballs.