Lean Vegetable Patties
Ingredients
| — | 6-7 potatoes (about 700 g total) |
| — | 80-100 g raw rice |
| — | 400 g spinach |
| — | 5-6 sprigs dill |
| — | 1 tsp summer savory (chubritsa) |
| — | 1 small onion |
| — | salt |
| — | oil for frying |
| — | flour and breadcrumbs for coating |
Instructions
Peel the potatoes and boil them in salted water. Mash them with a potato ricer or fork.
Boil the rice with 4 parts water; drain the excess in a strainer.
Blanch the spinach for 2 minutes in 2 liters of boiling water, drain and squeeze it well from the water. Chop it.
Clean and finely chop the onion.
Together with the spices, knead everything very well.
Place in the fridge for 30-40 minutes.
For coating, mix flour (corn flour can be used) with breadcrumbs, a little (finely crushed) cornflakes (in my case, 1 leftover tablespoon of sesame seeds).
Heat the fat in a pan - at least 1 cm.
Take a ball of the mixture with wet hands, roll it into a ball, which is flattened and placed in the bowl with the breadcrumb mixture. Cover generously with breadcrumbs, press gently between palms, shake off the excess and fry in the heated fat.
Fry over high heat (9 of 12 levels) for 2-3 minutes on each side, or they can be baked in a very hot oven in a greased tray or on baking paper.
Take them out onto kitchen paper to drain.