Betyaren cutlets - potato pancakes

Betyaren cutlets - potato pancakes

Betyaren Schnitzel - Potato Pancakes is an original Hungarian recipe. For the potato pancakes first boil salt potatoes. Press them through the potato press. Stir in the egg. Season with salt and ground nutmeg. Knead in wheat flour type 405 and baking soda. Cut 9 pieces with a moistened tablespoon. Heat the deep fryer to 180° C. Fry the potato pancakes for 2 minutes. Drain. Cut the sausages in half lengthwise. Slightly cut into the cut side at a distance of 1 cm. Heat 1 tablespoon sunflower oil in a frying pan. Fry wieners until they form a bow shape. Remove the sausages from the pan. Dice onion. Fry in 1 tablespoon of oil. Halve 3 pork cutlets. Fry on both sides. Season with pepper, salt, paprika powder and garlic. Deglaze the Betyar cutlets with cold water. Bring to the boil briefly. Stir in ketchup. Simmer Betyaren Schnitzel until a thick sauce forms. Put Betyaren Schnitzel with sauce on potato pancakes. Top with sausages.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
567 kcal
34 g
41 g
33 g

(C)opyright by Marions Kochbuch