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Pork II

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Milled pork seasoned with pepper, ground red pepper and salt, shaped into pancakes (meatballs), fried in lard, served smeared with mustard and garnished with onions.

Ingredients:

500 g of pork shoulder 2 pcs croutons

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ground black pepper red pepper mustard onions lard water salt

Procedure:

1. Cut the rolls into rounds and pour water over them, when the rolls are soft, squeeze out the water and grind it together with the pleck
2. Season the meat with salt, pepper and red pepper and work thoroughly
3. Form the mixture into small patties and fry them until golden brown on both sides in lard
4.

Note:

The recipe and photos were sent to us by Dalibor Marounek

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