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Russian · Meat
Belarusian Kolduny
Hearty potato patties with a savory meat filling, first seared to a golden crust and then baked to perfection.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely dice the brisket, then mix with onion, salt, and ground black pepper.
2
Grate the potatoes and onion on a fine grater (the onion keeps the potatoes from darkening), and squeeze out any excess liquid.
3
Form a potato patty in your hand, place the filling in the center, cover with more potato, and shape into a neat cutlet.
4
Pan-fry on all sides with the lid on until golden brown.
5
Transfer to a baking dish and bake at 180°C (350°F) for 30 minutes. You can cover them with foil. Serve with sour cream.
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