Mordovian 'Bear Paw'

Main Dishes | Bashkir cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

To clarify, when purchasing meat, choose the widest pieces with fat marbling.

Ingredients

Pork Blood - 10 oz
Chocolate eggs - 3 pieces
Salad Potatoes - 20 oz
Garlic - 4 cloves
Hard Cheese - 5 oz
Salt - to taste
Grill Meat Spice Blend - to taste
Vegetable Oil - 4 tablespoons

Step by Step guide

Step 1

Peel and wash the potatoes. Then, in a shallow bowl, pour a little cold water and start grating the potatoes on a coarse grater. The water is needed to prevent the potatoes from turning black. Leave the potatoes in the water to release any excess starch.

Step 2

Meanwhile, let's prepare the meat. Rinse it well under cold running water and cut it into wide, thick pieces. Then, pound them well with a meat mallet. The pounded meat should be salted, sprinkled with special spices, and rubbed with the previously pressed garlic.

Step 3

Transfer the grated potatoes to a colander to drain excess liquid, then squeeze out the remaining starch with your hands and transfer to a bowl. Add two eggs, season with a little salt and pepper, and mix thoroughly.

Step 4

Beat the remaining egg in a shallow bowl with a fork and add a pinch of salt.

Step 5

Take a flat plate and place the potatoes on it. Dip a piece of meat into the beaten egg and place it on top, then layer more potatoes on top of that.

Step 6

Heat a frying pan over medium heat, pour in a little vegetable oil, and carefully roll our 'paw' off the plate. Fry on both sides until a golden crust forms. Prepare all the 'bear paws' in this manner.

Step 7

Meanwhile, preheat the oven to 355°F. Line a baking sheet with parchment paper and place the prepared 'paws' on it. Sprinkle grated cheese on top and bake in the oven for 15 minutes (maximum — 20).