Potatoes are perhaps the most popular vegetable in our country. You can use it to prepare many first courses, side dishes, salads and popular snacks. From our article you will learn how to make potato cutlets, and at any time you can prepare a hearty and tasty dish.
As a rule, this dish is made from mashed potatoes with the addition of herbs or any spices. You may encounter some difficulties as the cutlets may lose their shape during cooking. However, you will be rewarded for your efforts and will definitely not be disappointed. Mashed potato cutlets are prepared as follows:
Step-by-step video recipe
- Sort through one kilogram of potatoes, peel the tubers and boil them until tender in salted water.
- When the potatoes are ready, drain the water and mash them.
- Remove the peel from two onions, cut them into small cubes and fry in vegetable oil until golden brown.
- Combine the prepared products with two chicken eggs, salt and pepper.
- Form oval-shaped cutlets from the resulting mass, roll the pieces in flour and fry on both sides in a heated frying pan.
If you are fasting, this dish can become the main one. Serve it with a salad of fresh vegetables or homemade vegetable preparations.
Boiled potato cutlets
Here is another recipe for a dish that you can prepare during Lent. To add a special taste to this dish, you can change the recipe to your liking. For example, add chopped vegetables or spices to it. How to cook potato cutlets?
- Thoroughly wash, peel and cut five large potatoes into pieces. Boil them in salted water until tender, and then mash the potatoes until pureed.
- Peel, chop and fry one large onion until golden brown.
- Finely chop one bunch of dill, and pass three peeled cloves of garlic through a press.
- Combine the products, add a couple of tablespoons of breadcrumbs, salt and ground pepper.
- Mix the ingredients, form the resulting mixture into cutlets and fry them on both sides until golden brown.
A potato cutlet goes well with fresh or sauerkraut salad. You can also serve this dish with vegetable stew.
Potato cutlets with cheese
We are sure that you will like this unusual recipe for potato cutlets. You can cook them for breakfast or serve them as a side dish. How to cook:
- Steam 300 grams of potatoes in their skins, then cool, peel and grate.
- Boil 30 grams of rice until half cooked, combine it with potatoes and 100 grams of grated cheese.
- Boil two hard-boiled eggs, peel them and grate them. Chop a bunch of fresh parsley with a knife. Combine the prepared products, season them with salt, pepper and lemon juice.
- Form cutlets from the “dough”, roll the pieces in flour, dip in beaten egg and fry in a frying pan until cooked.
A potato cutlet with cheese turns out very tasty and tender, so be sure to try preparing this wonderful dish.
Potato cutlets with crab sticks
This light dish is loved by adults and children. How to cook potato cutlets? The recipe is:
- Boil 300 grams of peeled potatoes in salted water and then mash them with a fork.
- Add one raw egg, salt and pepper to the puree.
- Peel one small carrot and grate it.
- Chop 120 grams of crab sticks with a knife.
- Grate 50 grams of any hard cheese on a fine grater.
- Combine all the products and mix them thoroughly.
- Using your hands and a knife, form identical flat cakes, roll them in flour and fry in vegetable oil.
Serve the finished dish with a salad of fresh herbs and vegetables.
Potato cutlets with chicken liver
If you always don’t have enough time to cook, then try to cheat and combine a side dish and a main dish in one dish. Potato and liver cutlet is a hearty and tasty dish that can be served for lunch or dinner. The recipe for making it is very simple:
- Boil, peel and chop two chicken eggs.
- Remove the peel from one large onion and chop finely.
- Prepare 500 grams of chicken liver, remove the films and ducts, and then cut it into small pieces. Place it in a heated frying pan and fry along with the onion. Finally add eggs, salt and ground pepper. After ten minutes, remove the pan from the heat, cool its contents and grind with a blender.
- Prepare mashed potatoes from five large potatoes, add two tablespoons of flour, two raw eggs, ground pepper and salt.
- Make a flat cake from the puree and place a spoonful of filling in the center. Do the same with the remaining amount of ingredients.
When the preparations are made, form balls and fry them in a frying pan on both sides.
Potato cutlets with mushrooms
The combination of “potatoes and mushrooms” has long become a classic. There are many dishes that include these components. These can be casseroles, soups, main courses, salads and various snacks. Each of the listed dishes is worthy of special attention, but today we will focus on cutlets.
Potato dishes are very varied. Are you familiar with potato cutlets? Surprised? In fact, these are the well-known potato pancakes. They are especially tasty with filling and sauce. And here is a selection of the most interesting recipes.
Secrets of making potato cutlets
First you need to find out all the intricacies of how to cook potato cutlets sauce. The taste of the future dish depends on this.
- There are two ways to cook cutlets. The first is to use ready-made mashed potatoes. The second is made from raw tubers, which must first be peeled, grated, shaped into an oval shape and fried in a frying pan.
- If you are preparing lean homemade cutlets with potatoes that do not involve the use of eggs, you can use the following mixture of cold water and flour in the amount of 3 and 2 tbsp as a “binding” material. respectively. Then hot water is added to the homogeneous mass. There should be enough of it so that the consistency is like liquid sour cream.
- You can use different combinations of products as filling: eggs, minced meat, mushrooms, vegetables, seafood.
- Cheese, sour cream, mayonnaise, and grated eggs are added to the potato dough for piquancy.
- Roasting can also be done in several ways. For example, in a frying pan, in the oven, deep-fried. In this case, the cutlets can be coated with flour or breadcrumbs. Some housewives even wrap them in foil.
- As for the gravy, it is most often recommended to pour mushroom sauce over the potato cutlets. But there are excellent variations of sour cream-garlic or cucumber sauce. It all depends on your preferences.
Recipe for simple potato cutlets
We have already mentioned that potato cutlets can be prepared without using eggs. Here is a detailed step-by-step description of juicy and tender cutlets. We will use greens and Adyghe cheese as filling.
So, for cooking we need: 1 kg of potato tubers, 0.3 kg of Adyghe cheese, 0.25 kg of flour. Additionally, you should prepare a bunch of parsley with dill (more is possible) and spices, for example, asafoetida, turmeric, 1/2 tsp black pepper. each, salt. We will fry the potato cutlets in vegetable oil.
- Wash the potatoes, peel them and boil in salted water until tender.
- The finished tubers are turned into puree. Add salt, turmeric and mix thoroughly.
- And now about how to make the filling. To do this, grate the cheese. Wash the greens, chop finely and add to the cheese along with salt and spices. Mix the entire mass to ensure uniform distribution of the products.
- Sprinkle flour on the table. Take a portion of crushed potatoes and use your fingers to make a flat cake out of it right on the table.
- Make another cake in the same way.
- Place some filling on the first one. Place a second potato pancake on top and join the edges together. Then take the cutlet in your hands, shape it, roll in flour and fry in a frying pan in hot oil until golden brown.
The cutlets turn out very tasty and tender. . Sour cream goes great with them.
Potato cutlets with cheese
Here's the most delicious recipe for those who don't eat meat. A sort of vegetarian variation. But, despite this, the dish is very satisfying, tender and has a pleasant taste due to the cheese, and a delicate aroma. Sour cream or yogurt sauce with added herbs will help make the taste brighter and more expressive.
To prepare the potato cutlets themselves, we will need: 1 kg of potato tubers, 2 tbsp. milk powder, one large egg, 0.3 kg of cheese, 0.2 kg of flour, 5 garlic cloves and a bunch of herbs. Spices include freshly ground black pepper, sweet paprika, salt, nutmeg (only on the tip of a knife), dried sweet paprika pieces and salt. We will fry the cutlets in vegetable oil.
To prepare the sauce, you should stock up on: 1 piece of canned saury in a jar, 0.15 kg of Hochland cheese (curd with herbs), 2 tbsp. sour cream, 1 tsp. mustard, one small onion turnip, 3 small pickled cucumbers (gherkins), dried herbs and ground black pepper.
Preparation
- Wash the potato tubers thoroughly, peel them, put them in a saucepan, add water, add salt and boil until tender.
- Drain the water from the potatoes and put the pan on the fire for a very short time so that the potatoes dry out a little.
- Next, start preparing the puree: crush the potatoes with a masher, beat a raw egg into the still hot puree and mix well. In this case, the eggs should be “brewed”.
- Add flour and dry milk in portions. As a result, you should get a dense but soft dough. Leave it to cool until warm.
- Meanwhile, start filling. To do this, the cheese is crushed. This can be done using a fork. Add peeled and pressed garlic, spices, herbs, washed and chopped herbs, and dried paprika pieces to the cheese. You can add some other favorite spices. Mix everything thoroughly.
- Pour enough flour into a flat plate.
- Wet your hands, take a portion of potato dough, and turn it into a flat cake right on your hand. Put a little filling and, folding the dough into a “pie”, form a cutlet. Bread in flour and place on a plate.
- Set the frying pan over medium heat, heat the vegetable oil and fry the cutlets. At the same time, make sure that there is not a lot of oil, otherwise the dish will be very greasy.
- Now prepare the sauce. To do this, finely chop the onions and cucumbers. In a separate container, chop and thoroughly mix canned fish (remove liquid) and curd cheese. Add dried herbs, spices, chopped onions and cucumbers, spices. Use fish liquid and sour cream to give the sauce the desired consistency.
Place all the finished cutlets on a dish and serve.
Potato cutlets with filling
We recommend serving potato cutlets with either mushroom sauce or sour cream. But the delicious recipes don’t end there. There is an equally tasty variation - mashed potato cutlets stuffed with mushrooms. Grated cheese is added to the dough itself for piquancy. The sauce is also different - cucumber instead of the usual sour cream or mayonnaise. Well, shall we try?
So, to prepare potato cutlets you need to have on hand: 0.3-0.4 kg of potato tubers, 0.2 kg of hard cheese, one egg, 20-30 g of butter, 0.1-0.2 kg champignons, chopped dill to taste, 3 tbsp. sour cream and a little flour.
- Wash, peel, and boil potato tubers in salted water. Then turn them into puree, not forgetting to add a little butter.
- Grate the cheese on a medium grater.
- Wash dill and other greens thoroughly under running water, dry on a towel and finely chop.
- Add grated cheese, chopped herbs and flour to mashed potatoes. There should be enough of it so that the dough is thick. The mass is thoroughly mixed. Do this quickly so that the potatoes are warm, but not hot, when the cutlets are formed.
- As for the filling, it is made from champignons. It is preferable to pickle mushrooms that need to be cut into thin slices or small cubes. But you can replace it with fresh ones. Just first wash them, cut them into pieces and fry them in vegetable oil with onions until golden brown.
- Take a portion of the finished mashed potatoes with wet hands, form it into round cakes, put a little filling in the middle and connect the edges, thereby getting a kind of cutlet, which then needs to be rolled in flour.
- All cutlets formed in this way from mashed potato cheese are fried in a heated frying pan in vegetable oil.
Well, how do you like our selection of recipes? We really hope that some of them will be included in your cookbook and become frequent guests on your table.
Probably no one will dispute the culinary opinion that the most popular side dish for meat, vegetable, mushroom or fish dishes is potatoes. This product, in demand in the culinary field, can be prepared in a variety of ways: boiled, fried, baked, stewed. And what variations of serving potato dishes exist! You might lose count.
Well, our offer is simple but tasty mashed potato cutlets without filling. The cutlets come out with a crispy crust, appetizing and tasty. Any dish with such an original side dish will look great! Previously, we told you how to cook in a slow cooker and with various additives and fillings.
Ingredients
- Potatoes – 6-7 pieces;
- Chicken egg – 1 piece;
- Wheat flour – 1 tablespoon (+ 2 tablespoons for dusting);
- Salt - to taste;
- Seasoning for potatoes - to taste;
- Vegetable oil – 50 ml.
How to make simple mashed potato cutlets without filling
To prepare the proposed dish, you will need mashed potatoes. It is possible that you already have it in stock, then the culinary task will be greatly simplified. We propose to consider the variation of preparing cutlets from mashed potatoes from the very beginning, i.e. directly from boiling the tubers. So, pour the required amount of peeled and halved potato tubers with water and cook until fully cooked. Season the potatoes with salt as you go, depending on your taste. Check potato tubers for doneness with a fork. Drain the water from the cooked potatoes.
Add one chicken egg to the tubers.
Add a special seasoning intended for potato dishes to the ingredients. If there is none at the time of preparing mashed potato cutlets, replace it with regular ground pepper or dried herbs.
For further culinary procedures, take a “masher”. Make puree from boiled potato tubers. To simplify the process, you can also use an immersion blender (whichever is more convenient and familiar to you).
Add wheat flour to the resulting mashed potatoes. The amount of this ingredient may vary. You may need more or less flour. Stir the mashed potatoes again. The output should be an elastic potato mass from which you can make cutlets.
So, the potato base for the cutlets is ready. Using clean hands, form round or oval patties. Dip potato preparations in flour. By the way, you can also use breadcrumbs.
Pour vegetable oil into a frying pan for frying potato cutlets. Warm it up. Place the potato cutlets for frying in a frying pan.
Once the mashed potato patties are browned on one side, flip them over.
The delicious potato side dish is ready! Enjoy your meal!
You can make delicious cutlets from mashed potatoes.
This is especially true when after dinner there is puree left over, which no one wants to eat the next day.
There are many recipes for making mashed potato cutlets.
They are prepared with or without breading, as well as with a wide variety of fillings.
Mashed potato cutlets - basic cooking principles
Potato cutlets are made from boiled and mashed potatoes. In this case, depending on the recipe, the potatoes are boiled peeled or in their jackets. Jacket potatoes are peeled and rubbed through a sieve or mashed into a puree using a masher.
The main difficulty in preparing such cutlets is that they do not hold their shape well and can fall apart during frying. To prevent this from happening, add flour and eggs to the puree and mix well.
To prevent the cutlets from being bland, spices, herbs and chopped herbs are added to the puree. Mix everything well and with wet hands form cutlets from the potato mass. Then they are breaded in flour or breadcrumbs and fried on both sides until golden brown.
Cutlets from mashed potatoes with filling are formed as follows: take a little potato mass, make a flat cake and put the filling in the middle. The edges are then sealed, breaded and fried. At the same time, I would like to note that the filling should not be raw.
It will be delicious if you prepare and serve the sauce with potato cutlets.
Recipe 1. Mashed potato cutlets
- half a kilogram of potatoes;
- salt;
- 100 ml cream or milk;
- 80 g butter;
- a handful of flour;
- vegetable oil;
- white and black pepper;
- breadcrumbs.
1. Cut the peeled potatoes into medium-sized pieces and boil until half cooked. Then add salt to the water and continue cooking until the potatoes become crumbly. Drain the water from the potatoes, return the pan to the heat and dry slightly.
2. Add chopped butter to the potatoes, pour in boiling milk and season with pepper. Thoroughly mash the potatoes with a potato masher until smooth. Add enough flour to form a thick, elastic potato mass. Mix well.
3. Form cutlets from the potato mixture and roll each in flour or breadcrumbs. Pour oil into a heated frying pan and fry the cutlets in it until crispy. Serve with sour cream.
Recipe 2. Mashed potato cutlets with sorrel sauce
Cutlets
five potato tubers;
vegetable oil;
a small bunch of sorrel;
allspice;
breadcrumbs
Sauce
vegetable oil;
150 ml cream;
allspice;
a small bunch of sorrel;
onion head
1. Boil the peeled potatoes until soft, cool them a little and mash them into a puree with a masher.
2. We sort out the sorrel and rinse it under running water. Then dry it on a napkin. Place half of the bunch into a blender bowl and grind. Transfer the sorrel to the puree, add salt, pepper and mix.
3. Wet your hands in water, take a little puree and form cutlets. Roll them in breadcrumbs and place them in well-heated oil. Fry until crispy on both sides.
4. Finely chop the remaining sorrel and peeled onion. Heat the oil in a saucepan and fry the onion in it until golden brown. Pour in the cream and keep it on the fire until it evaporates slightly. Season with pepper and salt. Add sorrel to the sauce, stir and cook for another three minutes.
5. Place the cutlets on a plate and pour the sauce over them.
Recipe 3. Potato cutlets made from mashed potatoes with minced meat
- sea salt;
- 1 kg of potatoes;
- vegetable oil;
- egg;
- a handful of flour;
- 300 g minced meat;
- onion head
1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes on low heat so that the remaining liquid evaporates. Add butter to the potatoes and puree them. Cool slightly.
2. Peel and chop the onion head. Add onion, salt and egg to the minced meat and mix. Fry the minced meat in a frying pan until the meat turns light.
3. With wet hands, take a little potato mixture and make a flat cake out of it. Place a spoonful of filling in the middle. Cover the top with another flatbread and seal the edges. Form a patty and roll it in breadcrumbs or flour.
4. Heat oil in a frying pan and fry the cutlets in it until golden brown on both sides. Serve the mashed potatoes with sour cream.
Recipe 4. Mashed potato cutlets with smoked herring
- mustard;
- 80 g flour;
- 50 g cheese;
- mayonnaise;
- egg;
- green onions;
- 350 g smoked herring;
- 1 kg of potatoes.
1. Peeled and boiled potatoes until soft, mash them.
2. Clean the herring, cut off the tail, fins and head. We gut, remove the skin and fillet the fish. Remove small bones and cut the fillet into small pieces.
3. Finely grate the cheese. Add herring, grated cheese, flour and egg to the puree. Salt and pepper. Mix well.
4. With wet hands, take a little potato mixture and form cutlets from it. Place them in hot oil and fry until golden brown on both sides.
5. Chop the green onions. Mix mustard with mayonnaise, add onion and stir. Place the cutlets on plates and serve with sauce.
Recipe 5. Mashed potato cutlets with sausage
- 300 g potatoes;
- fresh herbs;
- 50 g smoked sausage;
- tomato;
- 200 g flour;
- egg;
- seasoning;
- garlic;
- black pepper;
- 100 ml vegetable oil;
- salt;
- a piece of butter.
1. Peel the potatoes and boil until soft. Drain the water and lightly dry the potatoes over low heat.
2. Finely chop the smoked sausage and fry. Peel the garlic clove and pass it through a garlic press. Rinse and dry a bunch of parsley and tomatoes. Grind.
3. Add two tablespoons of flour, a piece of butter and an egg to the mashed potatoes. Mix well with a mixer. Add chopped garlic, tomato, sausage and herbs to the puree. Season with spices and mix again.
4. Make cutlets from mashed potatoes, bread them in flour and fry over low heat until golden brown. Transfer the finished cutlets to a paper napkin so that it absorbs all the fat. Place the cutlets on plates and serve with sour cream sauce.
Recipe 6. Mashed potato cutlets with mushrooms
- vegetable oil;
- 1 kg of potatoes;
- sea salt and pepper;
- 200 g champignons;
- 50 g flour.
1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes over low heat to dry slightly. Then puree the vegetable, cool slightly and season with salt and pepper.
2. Wipe the mushrooms with a damp cloth, chop them finely and fry in hot vegetable oil, stirring constantly, until golden brown. At the end add pepper and salt. Stir and remove the pan from the heat.
3. Preheat the oven. With wet hands, form the potato mixture into a flat cake. Place a spoonful of mushroom filling in the center and seal the edges. Shape into cutlets, roll in breadcrumbs and place on a baking tray lined with baking paper.
4. Place the cutlets in the oven for 20 minutes. They should be covered with a golden brown crust. Serve with sour cream or sauce.
If the mashed potatoes turn out liquid, add a little flour to it and stir.
You can add cheese or herbs to the filling.
To prevent the potato mixture from sticking to your hands, moisten them with water.
Add egg and flour to the puree, so your cutlets will not fall apart and will keep their shape.
Serve the cutlets with a sauce based on sour cream or tomato paste.
Mashed potato cutlets - basic cooking principles
Potato cutlets are made from boiled and mashed potatoes. In this case, depending on the recipe, the potatoes are boiled peeled or in their jackets. Jacket potatoes are peeled and rubbed through a sieve or mashed into a puree using a masher.
The main difficulty in preparing such cutlets is that they do not hold their shape well and can fall apart during frying. To prevent this from happening, add flour and eggs to the puree and mix well.
To prevent the cutlets from being bland, spices, herbs and chopped herbs are added to the puree. Mix everything well and with wet hands form cutlets from the potato mass. Then they are breaded in flour or breadcrumbs and fried on both sides until golden brown.
Cutlets from mashed potatoes with filling are formed as follows: take a little potato mass, make a flat cake and put the filling in the middle. The edges are then sealed, breaded and fried. At the same time, I would like to note that the filling should not be raw.
It will be delicious if you prepare and serve the sauce with potato cutlets.
Recipe 1. Mashed potato cutlets
Ingredients
Half a kilogram of potatoes;
100 ml cream or milk;
80 g butter;
A handful of flour;
Vegetable oil;
White and black pepper;
Breadcrumbs.
Cooking method
1. Cut the peeled potatoes into medium-sized pieces and boil until half cooked. Then add salt to the water and continue cooking until the potatoes become crumbly. Drain the water from the potatoes, return the pan to the heat and dry slightly.
2. Add chopped butter to the potatoes, pour in boiling milk and season with pepper. Thoroughly mash the potatoes with a potato masher until smooth. Add enough flour to form a thick, elastic potato mass. Mix well.
3. Form cutlets from the potato mixture and roll each in flour or breadcrumbs. Pour oil into a heated frying pan and fry the cutlets in it until crispy. Serve with sour cream.
Recipe 2. Mashed potato cutlets with sorrel sauce
Ingredients
Five potato tubers;
Vegetable oil;
A small bunch of sorrel;
Allspice;
Breadcrumbs
Vegetable oil;
150 ml cream;
Allspice;
A small bunch of sorrel;
Onion head.
Cooking method
1. Boil the peeled potatoes until soft, cool them a little and mash them into a puree with a masher.
2. We sort out the sorrel and rinse it under running water. Then dry it on a napkin. Place half of the bunch into a blender bowl and grind. Transfer the sorrel to the puree, add salt, pepper and mix.
3. Wet your hands in water, take a little puree and form cutlets. Roll them in breadcrumbs and place them in well-heated oil. Fry until crispy on both sides.
4. Finely chop the remaining sorrel and peeled onion. Heat the oil in a saucepan and fry the onion in it until golden brown. Pour in the cream and keep it on the fire until it evaporates slightly. Season with pepper and salt. Add sorrel to the sauce, stir and cook for another three minutes.
5. Place the cutlets on a plate and pour the sauce over them.
Recipe 3. Potato cutlets made from mashed potatoes with minced meat
Ingredients
Sea salt;
Kg of potatoes;
Vegetable oil;
A handful of flour;
300 g minced meat;
Onion head.
Cooking method
1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes on low heat so that the remaining liquid evaporates. Add butter to the potatoes and puree them. Cool slightly.
2. Peel and chop the onion head. Add onion, salt and egg to the minced meat and mix. Fry the minced meat in a frying pan until the meat turns light.
3. With wet hands, take a little potato mixture and make a flat cake out of it. Place a spoonful of filling in the middle. Cover the top with another flatbread and seal the edges. Form a patty and roll it in breadcrumbs or flour.
4. Heat oil in a frying pan and fry the cutlets in it until golden brown on both sides. Serve the mashed potatoes with sour cream.
Recipe 4. Mashed potato cutlets with smoked herring
Ingredients
Mustard;
80 g flour;
50 g cheese;
Mayonnaise;
Green onions;
350 g smoked herring;
Kg of potatoes.
Cooking method
1. Peeled and boiled potatoes until soft, mash them.
2. Clean the herring, cut off the tail, fins and head. We gut, remove the skin and fillet the fish. Remove small bones and cut the fillet into small pieces.
3. Finely grate the cheese. Add herring, grated cheese, flour and egg to the puree. Salt and pepper. Mix well.
4. With wet hands, take a little potato mixture and form cutlets from it. Place them in hot oil and fry until golden brown on both sides.
5. Chop the green onions. Mix mustard with mayonnaise, add onion and stir. Place the cutlets on plates and serve with sauce.
Recipe 5. Mashed potato cutlets with sausage
Ingredients
300 g potatoes;
Fresh herbs;
50 g smoked sausage;
Tomato;
200 g flour;
Seasoning;
Black pepper;
100 ml vegetable oil;
A piece of butter.
Cooking method
1. Peel the potatoes and boil until soft. Drain the water and lightly dry the potatoes over low heat.
2. Finely chop the smoked sausage and fry. Peel the garlic clove and pass it through a garlic press. Rinse and dry a bunch of parsley and tomatoes. Grind.
3. Add two tablespoons of flour, a piece of butter and an egg to the mashed potatoes. Mix well with a mixer. Add chopped garlic, tomato, sausage and herbs to the puree. Season with spices and mix again.
4. Make cutlets from mashed potatoes, bread them in flour and fry over low heat until golden brown. Transfer the finished cutlets to a paper napkin so that it absorbs all the fat. Place the cutlets on plates and serve with sour cream sauce.
Recipe 6. Mashed potato cutlets with mushrooms
Ingredients
Vegetable oil;
Kg of potatoes;
Sea salt and pepper;
200 g champignons;
50 g flour.
Cooking method
1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes over low heat to dry slightly. Then puree the vegetable, cool slightly and season with salt and pepper.
2. Wipe the mushrooms with a damp cloth, chop them finely and fry in hot vegetable oil, stirring constantly, until golden brown. At the end add pepper and salt. Stir and remove the pan from the heat.
3. Preheat the oven. With wet hands, form the potato mixture into a flat cake. Place a spoonful of mushroom filling in the center and seal the edges. Shape into cutlets, roll in breadcrumbs and place on a baking tray lined with baking paper.
4. Place the cutlets in the oven for 20 minutes. They should be covered with a golden brown crust. Serve with sour cream or sauce.
Mashed potato cutlets - tips and tricks
If the mashed potatoes turn out liquid, add a little flour to it and stir.
You can add cheese or herbs to the filling.
To prevent the potato mixture from sticking to your hands, moisten them with water.
Add egg and flour to the puree, so your cutlets will not fall apart and will keep their shape.
Serve the cutlets with a sauce based on sour cream or tomato paste.
