Potato cutlets with filling. Potato cutlets - the best recipes. How to properly cook potato cutlets. For the recipe “Potato cutlets” you will need
A recent preparation gave me seditious thoughts about trying stuffed potato cutlets in action.
I was too lazy to scour the Internet in search of an adequate recipe and relied on my feminine logic; after all, potato cutlets with any filling are not a spaceship, and anyone can cook them.
Words cannot describe how delicious and aromatic the potato cutlets turned out!
Every housewife has several recipes that she tried to prepare for the first and last time, and then she drank it herself and gave the whole family medicine for heartburn and diarrhea. And there is also a category of recipes that you try and understand - you will not agree to chew this painted cardboard again for any benefits, even if it is at least three times useful and four times popular.
In the case of potato cutlets, everything is different - I feel like I will cook them often. My husband is very fond of all kinds of flour products, especially fried meat pies, but I try not to indulge in them, because, firstly, a lot of fried dough is harmful to the stomach (and little by little he doesn’t know how to eat), and secondly, I'm just too lazy to bother with the dough. I’ll buy a bread machine and a new era will begin! And cutlets with potatoes instead of dough are a good find. At least potatoes have a lot of potassium, which is good for the heart.
I'm completely babbling, it's time to voice my exclusive recipe for potato pies with filling. So.
To create potato cutlets with filling, we will need:
- 10-12 potatoes
- 2 cups of flour
- 2 eggs
- 200-250 g sausage or head meat
- Vegetable oil for frying
Potato cutlets with filling, recipe:
Peel the potatoes, cut them into halves and quarters and cook in lightly salted water until tender. Drain the broth completely and crush thoroughly, turning it into a relatively homogeneous puree. Remove from the stove and do not cover with a lid - let it sit and cool.
For hardworking girls who decide to prepare the pies without delay, I hasten to clarify that the potatoes need to be cooled at least halfway so that the eggs do not curdle when added to the minced potatoes. In Russian, let it sit for half an hour, or better yet, an hour.
While the potatoes are cooling, you can make the filling. I happened to have some stray head meat on hand (this is a kind of sausage made from offal), but there is an unplowed field for amateur performances - you can have boiled sausage, cheese, eggs, mushrooms, onions, and their combinations... In general, it’s promising in terms of personal creativity recipe.
So, I cut the head meat into cubes and fried it in the microwave for a couple of minutes, and it turned out to be delicious pieces.
Further. I added eggs to the potato mixture and stirred thoroughly. Then I measured out a glass of flour and mixed this amount into the total potato mince in several steps. The consistency of the dough turned out to be similar - it holds confidently on a spoon, but it gets your hands very dirty.
I poured the second glass of flour onto a plate to roll the dough.
The technology is like this. Scoop up a tablespoon of potato mixture and drop it into a plate with flour. We repeat the procedure. Roll both pieces of dough in flour, form 2 balls and, using your palm, pat them one by one on a cutting board into two flat oval cakes.
Place the filling on one of the ovals, cover with the second oval, and connect the edges.
Using this method, we make the rest of the potato pies and place them on a cutting board sprinkled with flour. Why do I insist on a board - because it’s really more convenient to tear the pies off of it to put them on the frying pan! In their “raw form,” the pies do not hold their boundaries very well; you need to be gentle and gentle with them before they fall into the boiling oil.
Heat the oil in a frying pan and put our preparations there (everything will fit quite well in a large frying pan and will be fried in one go), over low heat, slowly and tenderly fry the pies on both sides until a confident crispy crust forms. At this time, the kitchen smells of an indescribably delicious smell of crispy potatoes.
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 made 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 sauce for 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 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
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
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 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
green onions;
350 g smoked herring;
kg 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;
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 potatoes;
sea salt and pepper;
200 g champignons;
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.
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.
Potato cutlets are a budget option for preparing a vegetable dish that will appeal not only to vegetarians, but to children and adults. These cutlets are incredibly tasty; they can be prepared not only using classical technology, but also by adding mushrooms, cheese, cabbage, spinach, and saury. The dish can be prepared in the oven or with a delicate and at the same time spicy sour cream and tomato sauce. The article presents 10 cooking options, each of which can diversify your diet.
You can prepare potato cutlets very quickly. This food does not require a lot of time or money, and it will also amaze you with its incredible taste. No matter how many interpretations there are of the preparation of a particular dish, the classic version is always relevant.
Components:
- 0.5 kg of potatoes;
- 2 tbsp. spoons of flour;
- breadcrumbs;
- spices.
Preparation:
- Boil pre-peeled potatoes and strain off the boiling water.
- Add vegetable oil, flour, spices, knead thoroughly.
- Form cutlets, roll in breading, fry both sides.
- Done, you can serve.
With added mushrooms
Potato cutlets with added mushrooms will surprise you with their unusual taste. Due to the absence of meat products, the dish is very popular among vegetarians, but lovers of meat products will also rightly appreciate it.
Components:
- 0.5 kg of potatoes;
- 0.2 kg champignons;
- 1 tbsp. spoon of flour;
- sunflower oil;
- spices.
Preparation:
- Peel the potatoes, boil, drain, knead, add flour.
- Fry slices of peeled mushrooms and season with spices.
- We take a spoonful of puree in our hand, form a circle, add mushrooms, and seal it. Fry the formed flatbread on both sides.
Cooking from mashed potatoes in the oven
Cutlets with potatoes in the oven are very aromatic and dietary, due to the lack of fat.
Components:
- 1 kg of potatoes;
- 1 onion;
- 1 tbsp. spoon of butter;
- 0.1 l milk;
- 1 egg;
- 1 glass of sour cream;
- 2 pickled cucumbers;
- 2 tbsp. spoons of flour;
- 2 tbsp. spoons of sunflower oil;
- breadcrumbs;
- spices.
Preparation:
- Boil the potatoes, mash them, add oil and spices.
- Sauté the chopped onion, add potatoes, hot milk, and flour.
- Form cutlets, roll in beaten egg and breadcrumbs alternately. Place on a baking sheet.
- Bake for half an hour at 180 C.
- Finely chop the cucumbers, add to the sour cream, mix.
- Before serving, pour over the sauce.
To make the dish even more flavorful, sprinkle it with chopped herbs.
Cutlets with potatoes and minced meat
Cutlets with potatoes and minced meat are more satisfying than in the classic version of preparation; they will certainly appeal to meat lovers.
Components:
- 1 kg of potatoes;
- 0.5 kg pork;
- 2 onions;
- 1 tbsp. spoons of flour;
- 2 eggs;
- spices.
Preparation:
- Boil potatoes and meat separately from each other. Then mash the potatoes and grind the pork.
- Chop the onion and fry.
- Combine potatoes with onions, eggs, flour, spices.
- We form cutlets in the middle with minced meat, fry both sides and serve.
In sour cream and tomato sauce
Cutlets in sour cream and tomato sauce not only sound appetizing, their slightly spicy taste will charm everyone who tries this incredible dish.
Components:
- 0.5 kg of potatoes;
- 2 tbsp. spoons of flour;
- 2 tbsp. spoons of sunflower oil;
- 0.1 l sour cream;
- 0.1 liters of tomato paste;
- spices.
Preparation:
- Season the mashed potatoes with spices and add flour if necessary.
- Fry both sides in a heated frying pan until a crust appears.
- Mix sour cream and tomato paste, pour in sauce and simmer for 15 minutes. Serve hot.
With cheese filling
Potato cutlets stuffed with cheese are amazing. Melted cheese when served in cutlets makes the dish delicious.
Components:
- 0.5 kg of potatoes;
- 1 egg;
- 0.2 kg hard cheese;
- 1 tbsp. spoon of flour;
- sunflower oil;
- spices.
Preparation:
Mozzarella is perfect for this dish; it is a noble cheese that will make the dish special.
- Peel the potatoes, cook, mash, add flour, egg and spices. Knead.
- Cut the cheese into cubes.
- We form cutlets from mashed potatoes, inside which we place a block of cheese.
- Fry on both sides. Serve exclusively hot.
Potato and cabbage cutlets
Tender stewed cabbage will highlight the taste of potatoes. This dish will certainly be a highlight on your table.
Components:
- 1 kg of potatoes;
- ½ cabbage;
- 1 onion;
- 1 tbsp. spoon of flour;
- 1 egg;
- spices.
Preparation:
- Boil the potatoes and mash them using a pestle.
- Chop the onion and fry.
- Finely chop the cabbage, add to the onion, season with spices, and simmer for 20 minutes. After this, drain off the excess liquid.
- Mix potatoes with eggs, flour, spices.
- We form cutlets, place a little cabbage in the middle, fry on both sides, and serve.
Raw Potato Recipe
This recipe takes a little longer: firstly, raw potatoes are more difficult to chop, and secondly, they take longer to cook.
Components:
- 0.5 kg of potatoes;
- 0.2 kg cheese;
- 0.2 kg spinach;
- 3 tbsp. spoons of flour;
- 2 eggs;
- 3 cloves of garlic;
- spices.
Preparation:
- Grind raw potatoes with a firecracker or a grater together with garlic, drain the liquid.
- Finely chop the spinach, simmer for 10 minutes, add to the potatoes. Season with spices, add eggs, chopped cheese, flour.
- Form cutlets and fry on both sides until cooked.
Potato cutlets with saury
Potato cutlets with saury are something new, but despite this, they will definitely appeal not only to family, but also to guests.
Components:
- 0.3 kg potatoes;
- 1 jar of canned saury;
- 1 onion;
- 0.1 l milk;
- 4 slices of white bread;
- 1 egg;
- 0.1 kg boiled rice;
- breadcrumbs;
- spices.
Preparation:
- Soak the bread in milk, grate the potatoes.
- Drain the juice from the saury, mash with a fork, add to the rice, mix with potatoes and chopped onions.
- Season with spices, add bread and egg. Forming flat cakes.
- Roll the cutlets in breadcrumbs and fry. Can be served.
All recipes presented are unique. Each of the prepared dishes surprises with a special taste. The classic recipe is always easy to prepare, and the version with fillings will spoil you with deliciousness. Cutlets in the oven are dietary, rich in vitamins, and served with sour cream and tomato sauce, they amaze with a slight piquancy.
All interpretations of cooking are special, so a good housewife will find exactly the option that she likes.
Good afternoon friends! A long time ago I made potato cutlets, and then the other day this recipe caught my eye, and I decided to make them again. *ok* And if you have leftover, for example, mashed potatoes, then you can safely use it for cutlets, why waste food, right? *yes* Preparing them is as easy as shelling pears, it takes half an hour maximum, well, taking into account that the puree is already ready.
For the Potato Cutlets recipe you will need:
- Potatoes – 550 gr
- Egg – 1 pc.
- Butter – 30-40 g
- Flour – 4 tbsp with a slide
- Salt, vegetable oil for frying
Recipe for making potato cutlets
If the household members have eaten all the mashed potatoes, *popcorm* that means we will boil the potatoes. Peel the cut, add water and put on the stove, add salt immediately.
Once the potatoes are cooked, drain the water, add a piece of butter, an egg and mash. We do it well, trying so that not a single lump remains.
When the puree is ready, add flour and mix everything.
We form cutlets and bread them in flour.
And fry in a heated frying pan on both sides. There is no need to fry for a long time, until a golden, appetizing crust.
All is ready.
You can serve potato cutlets with sour cream and herbs, very tasty. *good* Or with pickled cabbage, recipe. I look forward to your feedback on the cutlets, additions or criticism. Subscribe to new recipes, or there is a form at the bottom of the article, whichever is more convenient, and I’ll go and cook something else delicious for you, I’m looking forward to your visit. Bye bye! *victory*
Sincerely, Margarita Sizonova
A diet consisting of healthy but monotonous foods can only be called healthy with a stretch. The insidiousness of any diet lies in the fact that the more carefully you plan your menu, excluding undesirable ingredients from it and replacing them with dishes of “good reputation”, the further your diet is from a balanced diet. There is another extreme: excessive passion for your favorite delicacies, because of which all other products are simply forgotten. In order to stay on the golden mean, you just need to eat wisely. And this means changing and supplementing the usual set of products from time to time, and not being afraid to try new recipes. And you don’t have to rack your brains by reinventing the wheel: most of the ideas have already come to someone’s mind, and have even managed to become part of traditional food systems in many cultures.
Just remember what is used to replace modest meals during Orthodox Lent? Or do followers of Eastern religions that do not involve eating meat eat their whole lives? Try making potato cutlets instead of regular meat cutlets.
A few words about potato cutlets
Most of our compatriots are meat eaters. This has happened historically; climatic conditions and traditional upbringing contribute to this. Therefore, we most often perceive potato cutlets as a kind of secondary dish after the classic cutlets made from minced meat. Potato cutlets are considered a way to save the family budget when there is not enough money for meat, and/or an attempt to feed a child who is picky about food with at least some form of vegetables. By focusing on these stereotypes, we deprive ourselves of a tasty, nutritious and healthy dish. Moreover, the less often we cook it, the worse the result is - after all, skills are acquired with practice, and the desire to experiment in cooking is also directly related to active cooking. In order to prepare delicious potato cutlets, you need to vary their composition, shape, and processing methods. Then even such a simple dish can be turned into a culinary masterpiece.
A source of inspiration for you can be recipes from vegetarian, Vedic cuisine, and even a tattered volume of “Home Economics” on your grandmother’s bookshelf (in those days they knew a lot about tasty and healthy food). And correctly and creatively prepared potato cutlets, in turn, will become a source of useful substances for your body, giving you and your household a surge of strength and vigor. After all, potatoes, the main component of meatless cutlets, contain a large amount of starch. And, if the meat that is part of ordinary schnitzels, meatballs and meatballs is a source of protein, the building material of the human body, then potatoes are predominantly complex carbohydrates, that is, energy fuel for each of us. For lazy lying on the couch, a large amount of carbohydrates, even healthy ones, may not be useful. But for children and teenagers, people involved in sports and/or mental activity, patients recovering from illness, students passing difficult exams, good carbohydrates are simply necessary. Therefore, by preparing potato cutlets, you not only add variety to the diet of your loved ones and save a little on the family budget, but also help them at a critical moment to resist an extra chocolate bar, bun or super-calorie hamburger. If they eat a potato cutlet in the morning or lunchtime, the body will receive the necessary amount of energy, and there is simply no need to “refuel” with sweets.
Potato cutlet recipes
Potatoes are a very popular side dish, and potato cutlets are, one might say, a culinary joke, a hybrid of a side dish with a meat dish. Therefore, you need to cook potato cutlets in a good mood. Firstly, every housewife knows firsthand about the importance of the emotional state while preparing food. Secondly, an elevated state of mind will allow you to show more ingenuity and use not only the classic recipe for potato cutlets, but also include additional ingredients to suit your taste. As a sample, we offer you the following proven recipes for potato cutlets:
- Mashed potato cutlets hastily. Take 1 kg of potatoes (preferably white), 2 eggs, 40 grams of butter, 40 ml of refined vegetable oil, 4 tablespoons of flour, a pinch of salt. Peel the potatoes, cut them as desired and cook until fully cooked in salted water. Drain the water, add butter to the potatoes in the pan and mash the potatoes and butter into a puree. Then add the eggs and mix until completely smooth. Form small balls from the resulting mass, press them lightly to shape the cutlets and roll in flour. Heat vegetable oil in a frying pan, fry potato cutlets until golden brown.
This recipe can be speeded up even more if you use not fresh potatoes, but already prepared mashed potatoes left over from previous meals. But in this case, you may need to add flour to the potato mixture if the mashed potatoes were prepared too thin. In addition, you can add ground pepper, any spices and dried herbs, and fresh chopped herbs to the minced potatoes for taste. The flour coating the potato cutlets can be replaced with breadcrumbs and/or a breadcrumb and spice mixture. When serving, potato cutlets are often topped with sour cream, sauces, or they are simply offered to be eaten with ketchup, adjika and any other toppings. - Potato cutlets with mushrooms. Take 1 kg of potatoes (preferably white variety), 500 grams of fresh mushrooms (or an equivalent amount of dried), 1 onion, 2 eggs, 40 grams of butter, 60 ml of refined vegetable oil, 5 tablespoons of flour, breadcrumbs, a pinch of salt. Peel, cut and boil the potatoes until soft in salted water, mash them with butter or replace them with an equal amount of ready-made mashed potatoes. Pre-soak dried mushrooms in water for several hours, and simply rinse fresh ones and cut into cubes. Peel the onion and cut into cubes. Heat half the vegetable oil in a frying pan, fry the onions and mushrooms until tender. Beat eggs into potatoes with butter, add mushrooms and onions and mix evenly. Add flour so that the minced potatoes are not too runny. With wet hands, form cutlets, roll them in breadcrumbs and fry in a frying pan greased with the remaining vegetable oil.
- Potato cutlets with minced meat, or potato cutlets for those who cannot completely give up meat or simply want to diversify the taste of potato cutlets. Take 1 kg of potatoes (preferably white), 700 grams of prepared minced meat from any meat, 2 eggs, 40 grams of butter, 40 ml of refined vegetable oil, 4 tablespoons of flour, a pinch of salt. Peel the potatoes, cut them as desired and boil until soft. Drain the water, mash the boiled potatoes with butter or replace with an equal amount of ready-made mashed potatoes. Beat the eggs into the minced meat, add salt and mix until smooth. Combine the minced meat with mashed potatoes and mix thoroughly by hand or mince. With wet hands, form small patties and dredge them in flour. Heat the vegetable oil in a frying pan and fry the cutlets in it: first under the lid for 3 minutes on each side, then again on both sides until golden brown.
- Potato cutlets with filling, or zrazy, are made in many variations. The filling can be anything you like. To prepare potato zrazas with eggs and onions called “Robin Hood”, take 1 kg of potatoes (preferably white variety), 6 eggs, one small onion, a large bunch of green onions, 40 grams of butter, 50 ml of refined vegetable oil, 4 tablespoons flour, a pinch of salt. Drain the water from peeled and boiled potatoes until soft and prepare mashed potatoes with butter. Hard boil 4 eggs, cool them in cold water, peel and cut into small cubes. Peel the onion and finely chop it. Fry in 1 tablespoon of vegetable oil until transparent. Finely chop the green onions. Beat the remaining raw eggs into the mashed potatoes, add the onion and mix thoroughly until smooth. Grind the boiled eggs and green onions together in a blender. With wet hands, form small cakes from the minced potato, place 1 teaspoon of boiled egg filling with green onions in the middle of each, close the edges of the cake and roll in flour. Fry in heated vegetable oil until golden brown. The proposed filling can be replaced with any other: meat, fish, vegetable, cereal or combination according to your desire.
- Sweet potato cutlets also have the right to exist on a non-boring menu. Take 0.5 kg of potatoes (preferably white variety), 2 green apples, 100 grams of walnut kernels, 20 grams of ginger root, 1 egg, 40 grams of butter, 30 ml of refined vegetable oil, breadcrumbs, a pinch of dried mint. Peel the potatoes immediately or boil them in their skins and then peel them. Drain the water in which the potatoes were boiled, add butter and mash. Beat a raw egg into the mashed potatoes and mix thoroughly. Grind the nuts into crumbs. Peel the apples and ginger and grate them on a coarse grater. Heat 1 tablespoon of vegetable oil in a frying pan and simmer the apples with ginger for 5 minutes. Then squeeze out excess oil and mix with chopped nuts. Form small balls from the minced potato, make a depression in each one, into which place the apple-ginger filling. Cover the holes in the cutlets with the same minced meat, roll the cutlets in breadcrumbs and fry in heated vegetable oil until golden brown.
- Raw potato cutlets, or potato pancakes. Take 1 kg of potatoes, 1 egg, 1 glass of flour, 1 onion, half a glass of milk, 40 ml of refined vegetable oil, a pinch of salt. Wash the potatoes, peel them and grate them. Squeeze the potato chips out of the liquid. Pour boiling milk over the potatoes, add salt and stir. Add egg, flour and knead into a homogeneous thick dough. Heat an oiled frying pan. With wet hands, shape the minced potatoes into cutlets and fry them on both sides until golden brown. You can make potato dumplings from the same minced meat. To do this, pour water into a large saucepan, dissolve vegetable oil in it and bring to a boil. With wet hands, form small round patties and place them in boiling water. Cook over low heat for 7-10 minutes until done.
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