Kartacze

Filling: meat and tallow grind in a meat grinder and add the spices.
Preparation:
15 Potatoes Wash, peel and grate and squeeze, preferably through gauze. Other potatoes, wash and cook in their skins, peel and grind. The mass of raw and cooked potato mix and make a little bit of potato flour to form a mass was not too thin. With weight on moistened hands knead very thick pancakes. For pies stuffing, then fold the edges, forming one oval, elongated oscypki. Kartacze insert carefully into the boiling salted water. Cook for about 30 minutes on low heat stirring from time to time with a wooden spoon, would not have stuck to the bottom. When cooked, carefully remove with a slotted spoon on a platter and pour the melted lard with onions.



Ingredients:
Ingredients:
- 20 large potatoes
- Potato flour
Stuffing:
- 30 grams of boneless beef
- 20 grams of boneless mutton or pork
- 20 grams of beef tallow
- Salt, pepper, marjoram, garlic to taste
- Bacon and onion to podsmażenia

The recipe is from:
Bar „Młyn”
Konopnickiej 31
19-520 Banie Mazurskie
[email protected]
www.bar-mlyn.pl

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