1 kg potatoes
2 handfuls of nettle
1 sprig fresh garlic
2-3 tbsp chopped walnuts in large pieces
dry breading - a mixture of wheat and oat bran, ground linseeds
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Washed and unpeeled potatoes are cooked (steamed brew them in a pressure cooker). Hot Peel and smash immediately (use fresh potatoes). Well cleaned and washed nettle is poured in a little boiling water to soften. As cool a cut onion. Mix the potatoes, nettles, egg, chopped onion, salt and the walnuts. Mixture with moistened hands to form balls (cutlets). Rolled in dry breading. Arrange in pan with greased baking paper. Pan well with a brush dipped in sunflower oil. Bake initially strong oven - 200C and after lightly golden brown, the temperature is reduced to moderate - 180C.