This recipe for Potato Cutlets with Asparagus is a keeper. In fact, the ease of preparation, coupled with the deliciousness of the dish, might catapult this one into heavy rotation.
Russet Potatoes | Eggs Asparagus | Scallions | Onion Butter | All-Purpose Flour Cooking Oil | Sour Cream
PREPARE Cook unpeeled potatoes until fork tender, then boil the eggs for about 10 minutes. Next, fry the onions in butter until golden brown. Trim the asparagus and blanch in hot water.
COMBINE Then shock the asparagus in ice cold water and cut into small pieces. Peel and shred both the potatoes and cooked eggs, then mix in scallions, asparagus, fried onions, flour, raw egg, and salt & pepper.
FRY CUTLETS Form the mixture into little cutlets, then coat with flour on both sides, and fry them in cooking oil until golden brown.
Serve with sour cream and more scallions.