Ingredients
1 servingsPotatoes500 g
Wheat flour 1 degree200 g
Chicken eggs1 pcs
Salt1 tsp
Olive oil30 ml
Ground Black Pepperto taste
Preparation
1
Boil the potatoes, drain well and mash them hot into puree
2
Cool, add eggs, salt and flour, knead the dough, do not add too much flour so that the pads do not turn out cool, sprinkle flour on the table, roll the dough to a thickness of 0.5-1 cm, cut into pillow shapes.
3
Heat enough oil in a pan and fry over medium heat on both sides until golden, transfer to a paper towel to absorb excess oil from the napkin.
4
To turn out soft and fluffy: The potatoes should be well drained after cooking and add as much flour as possible to give it a shape.
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