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Ingredients
- 1 kg of white cooking potatoes
- 250 g of pork lard
- 100 g of white wheat flour
- 100 ml of cow's milk
- 5 cloves of garlic
- 4 pcs of chicken eggs size M
- 1 tablespoon of crushed dried marjoram
- 1 pinch of ground black pepper
- 1 teaspoon of iodized table salt
Instructions
- 1Peel and crush the garlic. Grate two-thirds of the potatoes on the large grater and one-third on the small grater. Gently squeeze the potatoes to remove excess water. Add the eggs, salt, pepper, garlic, marjoram, white flour, and pour in the milk. Mix the composition well.
- 2Heat some of the lard in a pan over medium heat. Using a ladle, pour the mixture into the pan and form a flat patty. Fry the patties on both sides until golden and crispy. If necessary, reduce the heat to prevent the mixture from burning.
- 3If the mixture is too thick, you can thin it with a little milk or the water squeezed from the potatoes. Adjust the amount of garlic to your preference. The first patty is always for testing – taste it and add more salt, marjoram, or garlic if needed. Don't skimp on the lard; the patties should float in hot fat to fry evenly and absorb less oil.
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