INGREDIENTS

MEAT AND MUSHROOM STUFFING


  • 500 g broth meat ( TURKEY or CHICKEN )
  • 500 g mushrooms
  • 2 small onions
  • 2 teaspoons of clarified butter
  • cooked broth vegetables (1 carrot, 1/2 parsley)
  • 1/2 cup of broth
  • 1 egg


PANCAKE BATTER


  • 300 g flour
  • 4 eggs
  • 500 ml milk
  • 1/2 teaspoon salt
  • 3 tablespoons of oil or melted butter
  • mineral water (about 1 cup), preferably carbonated, but not necessarily


BREADING AND FRYING


  • 2 eggs
  • salt
  • bread crumbs
  • clarified butter for frying

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PREPARATION

Meat and mushroom stuffing: Clean the mushrooms with a brush or sponge, cut into smaller parts. Peel the onion and cut into small cubes. Add mushrooms and onions to a well-heated pan with the addition of butter and brown on short heat frying briefly, stirring occasionally. Season with salt and pepper to taste. Meat, mushrooms and onions as well as Italian ground in a meat grinder, put in a frying pan, add broth, salt, pepper to taste, mix. After cooling, add the egg and mix.

Crepe batter: Mix flour, eggs, milk and salt, leave to stand for half an hour. After this time, add oil and mineral water in such an amount to obtain the right density of the dough. Fry pancakes in a thin and large pancake pan. We pour a portion of the dough and, moving the pan, spread the dough over the surface. Fry for about 1 minute, when the mass is cut and the bottom of the browning turn the pancake to the other side and fry for about 1/2 minute until browning.

The stuffing is divided into 16 parts and we grease 16 pancakes with it. Roll up: first, put two opposite sides of the pancake inside for about 2 cm, then roll up the whole pancake starting from one of the unfolded parts of the pancake. We can store croquettes prepared in this way for several days. We can take out and fry in breadcrumbs as many croquettes as we want to eat at one time. Thanks to this, they will be fresh every time.

Breading and frying: Beat the eggs with a fork in a deep plate with salt. Add bread crumbs to the second plate. Dip the croquettes in the egg and then coat them in breadcrumbs. Fry on medium heat on warmed clarified butter (preferably on a minimum of 2-3 mm fat layer) for about 1.5 minutes on each side (fry on 4 sides), if necessary add more butter during frying. Croquettes can also be placed on the sides for a while (rolled snails) and fried briefly. Serve immediately, e.g. with red borscht or mushroom sauce.