Cut the onion into cubes and fry in vegetable oil.
Potatoes in uniform (necessarily) boil until ready and clean in hot form.
Pass the pork, beef, onion (along with the oil on which it was fried) and potatoes through a meat grinder.
Season with salt and pepper. Very well knead - the consistency of the cutlets depends on it.
We roll the cutlets in flour, dip them in egg and roll them in breadcrumbs - I rolled them in flour for batter and dipped them in egg.
Fry on a small fire, on both sides, in preheated oil until ready, do not cover with a lid.