Potato Patties Kiev-Style (Russian or Ukrainian)

"This is from "The Best of Ukrainian Cuisine". There must be a trick to making stuffed potato dumplings because when I made this, the filling kinda just disappeared inside them. It was pointless. The main mushroom effect was in the sauce. Cooking time includes mushroom soaking time. Perhaps it would work better if both the potatoes and mushroom filling were cooled to room temp (or colder) before filling them and then relying on the frying to heat them up (with the sauce going into the microwave for reheating)."
 
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photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:
2hrs 30mins
Ingredients:
13
Yields:
1 batch
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ingredients

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directions

  • Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
  • For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
  • Let milk come to room temp or scald.
  • In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
  • Add chopped mushrooms; stir well.
  • Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
  • In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
  • Serve with remaining mushroom sauce, sprinkled with the dill.

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