First we boil the potatoes, during this time you saute the spinach and squeeze it. Yes, you fill the pot with spinach and end up with a handful left. Then we mash the potatoes and add everything except the cheese. Cut it into cubes and put it in the middle of the meatball, then flatten them. Breaded in flour, egg and breadcrumbs, fried on medium, high heat. I made a Bulgarian yogurt sauce with fresh garlic, for a change.
A recipe by chef Nikola Simeonov, created especially for Bulgarea.
