Potato cutlets are a lean dish, but very satisfying. It is easy to prepare and relatively short-lived, so it is perfect for breakfast or dinner.
It is necessary
- - dry mushrooms - 50 g;
- - potatoes - 5-6 pcs;
- - rice - 1/2 cup;
- - onion - 1 pc;
- - flour - 1-2 tablespoons;
- - garlic 1-2 cloves;
- - salt, seasonings - to taste;
- - bread crumbs;
- - sunflower oil;
- - pots - 2 pcs;
- - bowls - 2 pcs;
- - colander;
- - table spoon;
- - knife;
- - a frying pan with a lid;
- - cutting board;
- - grater or meat grinder.
Instructions
Step 1
Peel the potatoes, wash them and put them in a saucepan with boiling salted water. If the tubers are very large, cut in half. Peel the garlic and throw it into a pot with potatoes. Cook the potatoes until tender, drain through a colander, let cool slightly. Then we pass it through a meat grinder or rub it on a coarse grater.
Step 2
Soak dry mushrooms for a couple of hours, rinse and boil for 25-30 minutes, then drain, dry and grind.
Step 3
We wash the rice several times, fill it with water, salt and boil until tender. We discard the cereal in a colander, rinse with cold water and let the liquid drain completely.
Step 4
Peel the onion, finely chop and fry, stirring occasionally, in sunflower oil until golden brown.
Step 5
Mix potatoes, rice, mushrooms, fried onions in a large bowl, add flour, salt and spices to taste, mix thoroughly. From the resulting mass we form oval cutlets, roll them in bread crumbs. Heat the sunflower oil in a frying pan and fry the cutlets in it on both sides until golden brown.
Step 6
Put the finished tunics on a large plate, decorating with herbs. Serve tomatoes, fresh or pickled, with potato dishes.
