8 recipes for potato cutlets instead of boring mashed potatoes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Combine cheese, minced meat, mushrooms, green peas, beans and fish with potatoes.

1. Simple potato cutlets

Ingredients

• 5-6 medium potatoes;
• some milk;
• 1 tablespoon butter
• 1 egg;
• a few sprigs of dill;
• salt to taste;
• ground black pepper - to taste;
• ¼ teaspoon ground nutmeg;
• 2 tablespoons flour;
• breadcrumbs or flour - for breading;
• vegetable oil - for frying.

Preparation

Boil peeled potatoes until tender. Add milk and butter and puree with a crush.

Add the egg, chopped dill, salt, pepper, nutmeg to the cooled puree and mix thoroughly. Add 2 tablespoons of flour and stir again.

Form the cutlets from the mashed potatoes and roll them in breadcrumbs or flour. Heat vegetable oil in a skillet and lay out the workpieces. Fry them over medium-high heat until golden brown on both sides.

2. Potato cutlets with cheese

Ingredients

• 1 kg of potatoes;
• 1 small onion;
• 4 eggs;
• 100 g of hard cheese;
• salt to taste;
• ground black pepper - to taste;
• flour - for breading;
• bread crumbs - for breading;
• vegetable oil - for frying.

Preparation

Boil peeled potatoes until soft and cool. Mash it with a fork or grate on a medium grater.

Add finely chopped onion, 2 eggs, finely grated cheese, salt and pepper. Stir well and shape into patties.

Dip each piece in the remaining beaten eggs, then in flour, and at the end in breadcrumbs. Place in a skillet with heated oil. Fry over medium heat until golden brown on all sides.

3. Potato cutlets with mushrooms

Ingredients

• 4-5 medium potatoes;
• 1 egg;
• 2-3 tablespoons of flour + for breading;
• salt to taste;
• ground black pepper - to taste;
• 200 g of champignons;
• vegetable oil - for frying;
• a few sprigs of dill.

Preparation

Boil peeled potatoes until soft, puree with a crush and cool. Add egg, flour, salt, pepper and stir until smooth.

Cut the mushrooms into small slices. Place in a skillet with heated oil and fry until the liquid evaporates.

Add mushrooms and chopped dill to the puree and stir. Form patties, roll in flour and place in a skillet with heated oil. Brown the pieces over medium-high heat on both sides.

4. Potato cutlets with lemon zest and soy sauce

Ingredients

• 4 medium potatoes;
• 1 tablespoon olive oil
• 1 tablespoon of soy sauce
• 1 clove of garlic;
• 2-3 sprigs of green onions;
• ½ teaspoon finely grated lemon zest
• bread crumbs - for breading;
• vegetable oil - for frying.

Preparation

Boil the potatoes in their skins until soft. Cool, peel and cut into random pieces. Add olive oil and soy sauce and purée with a blender.

Add chopped garlic, finely chopped onion and lemon zest to the mixture. Stir well and refrigerate for half an hour.

With wet hands, form into cutlets from mashed potatoes and roll in breadcrumbs. Place the blanks in a skillet with heated vegetable oil. Fry over medium-high heat until golden brown on both sides.

5. Potato cutlets with minced meat

Ingredients

• 4-5 medium potatoes;
• 1 egg yolk;
• 3 tablespoons flour;
• salt to taste;
• ground black pepper - to taste;
• ½ tablespoon of butter;
• vegetable oil - for frying;
• 1 medium onion;
• 250 g of any minced meat;
• 1 clove of garlic

Preparation

Boil peeled potatoes until soft, cool and puree with a crush. Add yolk, flour, salt, pepper and mix thoroughly.

Heat butter and some vegetable oil in a skillet. Place the finely chopped onion and fry until soft.

Add minced meat and chopped garlic to the onion. Season with salt and pepper and, stirring occasionally, cook for 10-12 minutes until the liquid evaporates.

Use damp hands to mold small cakes from mashed potatoes, put the minced meat in the center and shape the patties so that the filling is inside.

Heat vegetable oil in a skillet and lay out the workpieces. Fry them over medium-high heat until golden brown on both sides.

6. Potato cutlets with beans

Ingredients

• 140 g dry white beans;
• 2-3 medium potatoes;
• ½ small onion;
• vegetable oil - for frying;
• ½ teaspoon smoked paprika;
• salt to taste;
• ground black pepper - to taste;
• 60–80 g flour;
• breadcrumbs - for breading.

Preparation

Soak the beans overnight, then rinse and until tender. Boil the peeled potatoes until soft, cut and add to the beans. Purée cooled legumes and vegetables with a blender.

Cut the onion into small cubes and fry in hot oil until soft. Add onion, paprika, salt, pepper, flour to the puree and mix thoroughly.

Form cutlets from the mass with wet hands and roll in breadcrumbs. Place in a skillet with heated oil and sauté over medium-high heat until golden brown on both sides.

Experiment?

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7. Potato cutlets with canned fish

Ingredients

• 3 medium potatoes;
• 230 g of any canned fish;
• ½ small onion;
• 1 egg yolk;
• 1 tablespoon semolina
• salt to taste;
• ground black pepper - to taste;
• flour - for breading;
• vegetable oil - for frying.

Preparation

Boil the potatoes in their skins until soft, peel and cool. Drain the liquid from the canned fish. Mash the potatoes and fish well with a fork.

Add finely chopped onion and semolina to them and mix thoroughly. Add yolk, salt, pepper and stir again.

Form patties and drench them in flour. Heat the oil in a skillet and add the blanks there. Fry them over medium heat until golden brown on both sides.

Fry fish cakes?

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8. Potato cutlets with onions and green peas

Ingredients

• 1 kg of potatoes;
• 3 medium onions;
• vegetable oil - for frying;
• ½ – 1 teaspoon of turmeric;
• a few sprigs of dill;
• a few sprigs of parsley;
• salt to taste;
• a mixture of peppers to taste;
• 130 g canned green peas;
• breadcrumbs - for breading.

Preparation

Boil peeled potatoes until soft and cool. Purée the vegetables with a crush.

Cut the onion into small cubes and fry in hot oil until golden brown. Add the onion, turmeric, chopped herbs, salt and pepper mixture to the potatoes and mix thoroughly.

Use a crush or fork to mash the peas. Form small tortillas from the potato mass, place some peas in the center and mold the patties so that the filling is inside.

Dip the workpieces in breadcrumbs and place in a pan with heated oil. Brown the patties over medium-high heat on both sides.

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