Mushroom rissoles

Mushroom burgers or rissoles (Czech: karbanátky) allegedly come from Central Bohemia, but during mushroom season, you can encounter them everywhere. They are a variant of the classic burgers made from minced meat, bread, eggs and onions, which are formed into patties, coat in bread crumbs and fry in a pan with oil. They are serving with potatoes in any form.

Ingredients:

• 2 tablespoons butter
• 1 onion, finely chopped
• 50 g bacon, diced
• 400 g fresh mushrooms, cleaned and cut into small pieces
• 1/2 teaspoon ground cumin
• salt
• pepper
• 1 roll cut into small pieces
• 1 egg

for triple coat:

• flour
• 1 beaten egg
• breadcrumbs

Preparation process:

Melt the butter in a pan and briefly saute the onions and bacon. Add the mushrooms, cumin, salt and pepper, stir and simmer over low heat until tender. Place the mushroom mixture into a bowl, add the egg and roll and mix. From the mixture create burgers and coat them in triple coat (flour, egg, breadcrumbs). Heat oil in a pan and fry the rissoles on it until golden brown. Finished rissoles lay on paper towels to be suctioned fat. They are delicious with mashed potatoes or even themselves.