What to do to keep the potato samples not cracking while frying

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nasty pod. Particularly difficult to prepare: it is enough to “wrap” some stuffing (for example, minced meat, stewed cabbage or sliced ​​boiled eggs) in potato dough. sometimes happen.

Common difficulty is the cracking of the dough during heat treatment. As a result, the dish falls directly in a frying pan and ceases to look appetizing. ? Do not cook peeled potatoes

Potatoes are better cooked in uniform. When cooking potatoes, remove the peel.

Do not add milk

do not forget that you are not cooking. The potatoes you boiled for sample should not be too soft, and even more liquid.

That is why you do not need to add milk. Simply grind the potatoes you boiled and add the raw egg.

Use flour

if the cooked mass is not enough density, then a little flour should be added to the potato-egg. Problems. Otherwise, the formation of gluten will not occur. In such a situation, samples are unlikely to retain integrity.