Potato patties

Ingredients

• Potato - 700–800 g
• onion - 3 medium-size bulbs
• egg - 1 piece
• yolk - 2 pcs.
• heavy sour cream - 25 g
• melted butter – for frying
• salt – to taste
• freshly ground black pepper – to taste
• breadcrumbs – for sprinkling
• sour cream – for serving

Preparation method (receipt)

Put 1 large or 2 small potatoes aside. Peel the remaining potatoes, put in a wide saucepan, cover with boiling water, bring to the boil on a medium heat, salt and cook under the lid for about 25 minutes until the potatoes are completely soft. Peel the onion and cut into thin rings. Sprinkle it with breadcrumbs and shake off the excess. Heat the melted butter with a layer of at least 1 cm in a large frying pan with high sides. Fry onions portionwise on a high heat until gold brown. Put the ready onion on crumpled paper towels. Peel and fine grate the reserved potatoes. Pour the hot oil (3-4 tablespoons) remained from frying the onions over the grated potatoes, add sour cream and stir thoroughly. Drain the water of boiled potatoes, mash them and mix with the potato-sour cream mass. Salt, pepper and cool. When the potato mass fully cools down, add an egg beaten with yolks and stir thoroughly. Water your hands and shape 1.5-2 cm thick round patties about 7 cm in diameter. Roll each patty in bread-crumbs and fry in melted butter on a low heat to golden brown from all sides. Serve with fried onions and sour cream.