6 potatoes
300 g mushrooms
1 carrot
2 eggs
1 tblsp flour
fat
parsley greens
salt

Wash the potatoes and carrot, boil them and shred on a shredder. Boil the mushrooms in a slightly salted water, drain and mince. Combine the ingredients and add the eggs, minced parsley greens, salt and pepper to taste. Mix well, shape the mixture into cutlets, roll in flour, brush with egging and fry.