Recipe (english)

Betyaren Schnitzel - potato buffer

Betyaren Schnitzel - potato buffer

Betyaren Schnitzel - Potato Puffer is an original Hungarian recipe. For the potato buffers first boil salt potatoes and press through the potato press. Stir in the egg. Season with salt and nutmeg. Knead in the flour and baking soda. Cut 9 pieces with a moistened tablespoon. Heat the fat in a deep fryer to 180° C Fry the potato buffer for 2 minutes. Drain it. Cut the sausages in half lengthwise. Make a slight cut on the cut side at a distance of 1 cm. Heat 1 tablespoon of oil in a frying pan. Fry the sausages until they form an arch shape. Remove the sausages from the pan. Dice onion. Fry in 1 tablespoon of oil. Cut 3 escalopes in half. Sear on both sides. Season with pepper, salt, paprika powder and pressed garlic. Deglaze Betyaren Schnitzel with 50 ml water. Bring to the boil briefly. Stir in the ketchup. Stew Betyaren Schnitzel until a thick sauce is formed. Place Betyaren Schnitzel with sauce on the potato pancakes. Cover 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