Puree and cutlet

Cut the potatoes into cubes. Put in a pot. Pour cold water, add 2 teaspoons of salt and bring to a boil. After boiling for 10 minutes, the potatoes are ready.

In the meantime, take out the meat. Add 170 grams of fat and 700 grams of meat to the meat grinder, add 170 grams of white onion, one clove of garlic and 5 grams of celery stalk.

Then move the meat by hand. Add 30 grams of saffron and 1 egg to the beaten mass. Add 1.5 percent salt to the mass and refrigerate.

Drain the water after cooking the potatoes. Add the nutmeg, grind half a clove of garlic. Start to mash the potatoes and add 100 ml of milk.

The puree is ready.

Meanwhile, remove the meat from the refrigerator, give it the desired shape and start frying in oil over low heat.