Baked Stuffed Cucumbers - cooking recipe

Ingredients

4 large cucumbers
2 Tbsp. chopped onions
2 Tbsp. chopped parsley
4 Tbsp. butter or margarine
1 c. bread crumbs
1 c. tomato pulp
1 tsp. salt
pepper
2 1/2 lb. potatoes (about 5 large), peeled and quartered
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. butter, melted
1 Tbsp. vegetable oil

Preparation

In a large saucepan, cover potatoes with cold, salted water; cover and bring to a boil.
Drain immediately and plunge into cold water.
Drain.
Grate the potatoes into a bowl.
Toss with salt and pepper.
Heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until sizzling.
Tilt to coat the surface of the pan.
Add potatoes and press firmly into a large pancake, using the back of a wooden spoon or a spatula.
Cook for about 5 minutes or until bottom is golden brown.
Using a knife or a spatula, loosen the potato cake and slide it onto a large plate.
Drizzle the remaining butter and oil over the uncooked side.
Invert the skillet over the potato cake and carefully turn over so that the potato cake falls into the skillet.
Cook for 5 to 7 minutes longer over medium-high heat or until the underside is golden brown.
Loosen and slice onto a serving platter.
Serve immediately.
Serves 6.