Hearty and incredibly tasty mashed potato cutlets are a full-fledged independent dish, which will only be superfluous with a delicate sauce. Cook them with a variety of toppings such as green onions, cheese and dill, or drizzle over a thick mushroom gravy.
Lean mashed potato cutlets
Ingredients:
- 6 potatoes;
- 60 g bread crumbs;
- 50 g green onions;
- salt;
- vegetable oil.
Peel potatoes, cover with cold water and cook until tender. Crush soft tubers with a special press or hand blender. Chop the onion together. Heat the vegetable oil and sauté the herbs for 2-3 minutes over medium heat. Transfer it to the puree, mix well and salt to taste. Let the mass cool slightly, then form cutlets out of it and roll in breadcrumbs. Fry them on both sides until golden brown.
Mashed potato cutlets with cheese
Ingredients:
- 1, 5 Art. mashed potatoes;
- 120 g of hard cheese;
- 1 chicken egg;
- 80 g sour cream;
- 30 g of dill;
- 40 g flour;
- 5 g baking powder;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Grate the cheese. Chop the dill after cutting off the tough stems. Beat the egg with a fork or whisk and mix with the cheese shavings. Add sour cream, baking powder, chopped herbs and puree. Mix everything thoroughly until the components are evenly distributed, pepper and salt. Make meatballs from the resulting mass, give them an oval or round shape and fry in a large portion of vegetable oil. Blot the mashed potato patties with a thick paper towel to remove excess fat.
Hearty potato cutlets with mushroom sauce
Ingredients:
- mashed potatoes from 1 kg of potatoes;
- 100 g of butter;
- 2 chicken eggs;
- 2 tbsp. flour;
- 1 clove of garlic;
- 100 ml of milk;
- 25 ml of soy sauce;
- 100 g bread crumbs;
- 1/2 tsp ground paprika;
- salt;
For the sauce:
- 200 g of mushrooms;
- 50 g butter;
- 30 g flour;
- 120 ml of 10% cream;
- 1/4 tsp nutmeg;
- salt.
Put softened butter and eggs in mashed potatoes, stir, season with paprika, salt and crushed garlic. Whisk the milk and soy sauce in a small bowl. Heat vegetable oil in a skillet. Dial 1, 5-2 tbsp. potato mass, give it the desired shape in the palms of your hands, dip in the milk mixture, cover with bread crumbs and put in the pan. Cook all patties and cover them to cool slowly.
Boil the mushrooms, discard in a colander, keeping the broth, and finely chop or pass through a meat grinder. Melt the butter in a saucepan, add flour and fry it, then pour in a glass of broth in a thin stream, stirring constantly to avoid the formation of flour lumps. Add mushrooms, cream there, sprinkle it with nutmeg and salt. Cook until thickened, pour over patties and serve immediately.
