Potato cutlets with mushrooms are ideal for lunch and dinner. Cooking is simple, and the dish turns out to be tasty and satisfying.
It is necessary
- - 1.5 kg of potatoes,
- - 200 grams of champignons,
- - 1 onion,
- - 20 grams of green onions,
- - 3 teaspoons of salt,
- - 150 ml of vegetable oil,
- - 20 grams of butter,
- - 1 glass of wheat flour,
- - 1 egg,
- - 5 tbsp. tablespoons of bread crumbs,
- - 20 grams of dill.
Instructions
Step 1
Peel the potatoes, wash, cut into four parts, put in a saucepan with water, salt (1 teaspoon of salt), cook for half an hour until tender.
Step 2
Cut the peeled onion into small cubes. Heat 1 tbsp. a spoonful of vegetable or sunflower oil in a frying pan, add half a teaspoon of salt and fry in oil on fire until transparent.
Step 3
Rinse green onions and chop. Add green onions to the onions in a skillet, stir and fry for another minute.
Step 4
Drain the water from the finished potatoes, add 50 grams of butter and mash in mashed potatoes. Then add flour to the potatoes and stir well, add fried onions and 1 teaspoon of salt.
Step 5
Rinse and chop the dill, add to the potatoes, mix.
Step 6
Cut the champignons into small cubes.
Step 7
Add the egg to the cooled potatoes and mix well. Then add the mushrooms, stir.
Step 8
Form cutlets from the potato mass and roll them in breadcrumbs.
Step 9
Heat vegetable oil in a frying pan and fry the patties on both sides until they are delicious. Serve ready-made cutlets with sour cream and fresh herbs.
