How to make
I boiled the potatoes (new potatoes are not suitable) in salted water with 1 tsp. of salt, until they completely softened. While they were still warm, I peeled them and mashed them.
I added the previously mixed egg yolks, finely grated onion, milk, oil, breadcrumbs, white cheese, yellow cheese, dill, parsley, cumin, black pepper and salt to them.
I kneaded and formed 15 medium-sized potato patties from the mixture.
I rolled them in flour and arranged them on a piece of aluminum foil to save washing dishes.
I mixed the egg whites in a suitable bowl. I heated the hob to the 4th out of 6 stages on my stove.
Heat no more than half a finger of oil in a non-stick (ceramic) pan.
They should not be swimming in the fat. I dipped the patties on both sides in the egg whites and placed them in the heated fat.
I left them like that without moving them, until they started to brown on the bottom. With a deft movement, I flipped them over and fried them on the other side as well.
That way I prepared all the patties and served them with yogurt-garlic sauce, which I prepared from a few spoons of thick yogurt, 1 pressed clove of garlic (or by taste), finely chopped dill, as much salt as you like and a few drops of olive oil.
The delicious potato patties can be eaten both hot and cold.
Enjoy your meal!
