Bear paw with pork

I will note at once that this dish is prepared very quickly and simply. Therefore, it is necessary to begin the process of its preparation just before dinner or lunch.

Ingredients

• Pork - 350 gr.
• Chicken egg - 3 pcs.
• Potatoes - 500 gr.
• Cheese (hard) - 100-150 gr.
• Garlic - 3-5 cloves.
• Salt.
• Seasonings for meat.
• Frying oil.

Directions

1. So, first of all we need to peel and wash the potatoes. Then pour a little cold water into a shallow bowl and begin to grate the potatoes on a large grater. Water is needed to prevent the potatoes from turning black. We leave the potatoes in the water to get all the starch we don't need.
2. At this time we will deal with meat. Rinse it well under cold running water and cut into wide, thick pieces. Then beat them well with a hammer.
3. I will specify at once, at purchase of meat, choose the widest and with streaks of fat pieces.
4. Beaten meat should be salted, sprinkled with special spices and rubbed with pre-squeezed garlic.
5. Transfer the grated potatoes to a colander to drain off excess liquid, then squeeze the remaining starch by hand and transfer to a bowl, add two eggs, add a little salt, pepper and mix thoroughly.
6. Beat one egg in a shallow bowl with a fork and add a little salt.
7. Take a plate and spread the potatoes on it (if necessary, squeeze out excess liquid).
8. Dip a piece of meat into a beaten egg and spread on top, and put the potatoes on it again.
9. Put on a medium heat to heat the pan, pour a little vegetable oil and gently roll off the plate our "paw". Fry on both sides to form a ruddy crust. In a similar way we prepare all "bear paws".
10. At this time, preheat the oven to a temperature of 180 degrees.
11. Cover the pan with parchment paper and lay out the finished "paws". Sprinkle with grated cheese on top and put in the oven for 15 minutes (maximum -20).
12. After 15 minutes, remove the pan from the oven and spread the "paws" on plates, garnished with parsley leaves. As a side dish you can prepare a light vegetable salad, and as an aperitif to serve red, sweet wine.