Home Salads and appetizers Potato cutlets with cheese and spicy sauce. Potato cutlets with cheese: cooking recipes Recipe for potato cutlets with cheese inside

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Potato cutlets with cheese and spicy sauce. Potato cutlets with cheese: cooking recipes Recipe for potato cutlets with cheese inside

potato cutlets with the addition of cheese, they are tender, crispy and juicy. They can be served both as an original side dish and as an excellent appetizer either warm or cold. Try to cook them according to the recipes described below, and you will certainly be satisfied.

from mashed potatoes

Ingredients:

flour - 3 tbsp. spoons;
potatoes - 5 pcs.;
egg - 1 pc.;
cheese - 100 g;
vegetable oil;
spices.

Cooking

How to cook potato cutlets with cheese? First, we prepare all the products. Wash the potatoes, peel and cut in half. Next, put it in a saucepan with water, salt to taste and boil until soft. Drain the liquid from the boiled potatoes and mash it until a puree is formed. Cool the resulting mass, pour the grated cheese, drive in the egg and pour in the flour. We mix everything, salt and knead well. After that, we form small cutlets from the potato mass and fry them in hot oil until crispy.

Potato cutlets with cheese in the oven

Ingredients:

onion - 2 pcs.;
potatoes - 4 pcs.;
egg - 5 pcs.;
cheese - 200 g;
mayonnaise - to taste;
spices.

Cooking

We clean the onion, chop it into cubes and sauté in oil until transparent. Rinse the peeled potatoes, boil until tender, chop on a coarse grater and add some salt to taste. We also boil the eggs, and then finely chop and add a spoonful of mayonnaise. Grease a baking sheet with vegetable oil and lay out in portions first the onions, then the eggs, potato mass and sprinkle with grated cheese. Top the balls with mayonnaise. We heat the oven and bake the cutlets for about half an hour.

Recipe for potato cutlets with cheese inside

Ingredients:

Cooking

To prepare cutlets with cheese inside, peel the potatoes and grind them on a grater. Then add the eggs, throw in the spices, pour in the flour and mix thoroughly. Cut the cheese into thin slices. Now, with wet hands, we take a little potato mass, make cakes, put cheese and form cutlets. After that, bread them and fry in hot oil until a crust forms. That's all, with cheese filling ready!

If you have never made potato cutlets from raw potatoes or mashed potatoes, then you missed a lot in the culinary arts. This dish is simple, but very tasty and satisfying. Choose new fillings for meatballs every time: with meat, mushrooms, cheese, cottage cheese and even vegetables. Freeze the meatballs and you will always have a treat that can be fried in five minutes.

How to cook potato cutlets

You can use recipes with photos to create meatballs from potatoes, but not necessarily, because the process is very easy. The main thing is to know the tricks that will help make the treat even better:

For the test, the potatoes are peeled, washed (if necessary, boiled). Then rubbed on a coarse grater, chopped in a meat grinder or mashed with a crush (blender).
If you want to make a lean treat, don't lay eggs.
To reduce calories, cooks make breading only from crackers and bake potato patties in the oven, on the grill. Those who do not count calories fry the treat in a frying pan, deep-fried.
When forming products, moisten your hands in water so that the mass does not stick to them.
Experiment, try putting something unusual into cutlets: fish filling, boiled eggs, peas, corn, serve the dish with different sauces.

Potato cutlet recipes

Many housewives prepare the simplest potato cutlets, but the filling opens up new facets of the dish, making the taste unusual. You can let your imagination run wild by inventing your own recipes. If you don't know how to make meatballs, use step by step master classes with photo. Most importantly, remember that the number of calories is offered per 100 g, so do not abuse the treat if you are watching your figure.

Mashed potato cutlets

Time: 60 minutes.
Servings: 10 persons.
Calorie content of the dish: 154 kcal.
Cuisine: Russian.
Difficulty: easy.

If you want to diversify your daily menu, make meatballs from breaded mashed potatoes. Lenten dish they are not, since the ingredients include chicken eggs. The process of creating such cutlets does not take much time, and the products are all affordable and inexpensive. Serve dill patties green onion or mushroom sauce.

Ingredients:

potatoes - 6 pcs.;
onion - 1 pc.;
egg - 1 pc.;
breadcrumbs - 100 g;
garlic - 4 tooth;
herbs, spices - to taste;
vegetable oil- for frying;
flour - 1-2 tbsp. l.

Cooking method:

Boil potatoes, puree.
Chop the onion, fry. Finely chop the greens, squeeze the garlic.
Combine puree with all ingredients. Mix thoroughly. If you see that the dough is watery, add another tablespoon of flour.
Form oval cutlets, roll in breadcrumbs, fry until golden brown.

From raw potatoes

Time: 1 hour 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you don’t have time to wait until the potatoes are cooked, cook cutlets from raw tubers. The taste of such meatballs will be different, but all your relatives and guests will appreciate it. The crispy crust of these delicious potato cutlets will not leave anyone indifferent. Serve them amazing sour cream sauce with herbs, garlic and fresh vegetables.

Ingredients:

potatoes (large) - 2 pcs.;
onion - 1 pc.;
egg - 1 pc.;
garlic - 1 tooth;
semolina - ½ tbsp. l.;
spices - to taste;
oil - for frying.

Cooking method:

Add all the ingredients except the oil to the grated potatoes. Let stand for about half an hour to swell the cereal.
Spread the mass with a spoon in a pan, fry until golden brown.

Stuffed potato patties

Time: 1.5 hours.
Servings: 14 persons.
Calorie content of the dish: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with filling are also called zrazy. They are delicious hot, freshly cooked, so freeze them if you don't eat them all at once. Use items in the refrigerator for the filling, such as sausage and eggs. Such potato zrazy will appeal even to children. And also this is a great way to give a "second life" to mashed potatoes left over from yesterday's dinner.

Ingredients:

potatoes - 700 g;
eggs - 6 pcs.;
sausage (boiled) - 150 g;
onion - 1 pc.;
crackers (for breading) - 100 g;
herbs, spices - to taste;
sunflower oil - for frying.

Cooking method:

Boil the tubers, puree. Add spices, 2 eggs, herbs, stir.
Prepare the filling: boil 4 eggs, chop, mix with diced sausage and browned onions.
Form zrazy from potato mass with filling, sprinkle with breading, fry.

with minced meat

Time: 1 hour 30 minutes.
Servings: 14 persons.
Calorie content of the dish: 164 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty: medium.

lovers meat dishes you should try the recipe for potato cutlets with minced meat. For cooking, you can take raw tubers and boil them or use the already prepared mashed potatoes left over from dinner. It is very tasty to eat such zrazy with different creamy sauces, and as a side dish, fresh or vegetable stew- peppers, broccoli, tomatoes.

Ingredients:

potatoes - 10 pcs.;
minced meat (any) - 300 g;
onions - 2 pcs.;
egg - 2 pcs.;
flour - ½ cup;
butter - 50 g;
salt - to taste;
oil - for frying.

Cooking method:

Boil the tubers, puree, mix with butter, eggs, flour, salt. Mix well.
We chop the onion, sauté, add the minced meat and fry until tender, salt.
We make cakes from the dough, put the filling and form round cutlets.
Spread on a baking sheet covered with parchment paper, bake in the oven for 15-20 minutes.

With cheese

Time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 199 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with cheese are tasty, juicy. You can even see it in the photo if you use step by step recipes, but the picture will not convey their amazing aroma. This potato and cheese treat can be eaten both hot and cold. Serve it with mayonnaise and greens, please your household with excellent cheese cutlets.

Ingredients:

boiled potatoes - 5 pcs.;
egg - 1 pc.;
hard cheese - 100 g;
flour - 3 tbsp. l.;
spices - to taste;
oil - for frying.

Cooking method:

Puree potatoes, let cool.
Then add the rest of the components. Mix thoroughly.
We form cutlets from the dough, put it in a pan with hot oil, fry until golden brown.

With mushrooms

Time: 2 hours.
Number of servings: 18 persons.
Calorie content of the dish: 129 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with mushrooms will be an excellent dish even for holiday table because they look very appetizing, smell and taste great. In addition, you can do vegetarian cutlets excluding the egg from the recipe. Without it, the dough will turn out just as good, tasty, and the cutlets will be easy to mold and will not fall apart during frying.

Ingredients:

potatoes - 1.5 kg;
champignons - 0.5 kg;
carrots - 2 pcs.;
onion - 1 pc.;
egg (optional) - 1 pc.;
flour - 6 tbsp. l.;
breadcrumbs - 200 g;
oil - for frying;
spices - to taste.

Cooking method:

Boil potatoes with carrots, cool, peel, mash in mashed potatoes.
When the mass has cooled, add spices, flour and an egg (optional).
Saute the onion, add chopped mushrooms, fry until tender.
Form cakes from the dough, put the filling inside, mold cutlets.
Fry in a pan with vegetable oil until golden brown.

With onion

Time: 1.5 hours.
Servings: 10 persons.
Calorie content of the dish: 178 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

For a change, try another recipe for vegetable cutlets - with onions. These ingredients are in every home, it does not take long to prepare a treat, but a delicious, hearty breakfast, lunch or dinner is provided to you. Serve ready cutlets with tomato sauce or vegetables for garnish.

Ingredients:

For cutlets:

potatoes - 0.5 kg;
egg - 2 pcs.;
milk - 50 ml;
onion - 1 pc.;
garlic - 1 tooth;
flour - 3 tbsp. l.;
oil - for frying;
spices - to taste.

For batter:

egg - 1 pc.;
mayonnaise (sour cream) - 1 tbsp. l.;
salt.

Cooking method:

Boil the tubers in their uniforms, cool, peel and grate.
Mix with fried onions and other ingredients.
Make a batter by mixing all the ingredients.
Make meatballs from the dough, dip in batter, sprinkle with breading and fry on both sides.

In breadcrumbs

Time: 1 hour 50 minutes.
Servings: 10 persons.
Calorie content of the dish: 157 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Lovers of light meals and those who are fasting should try the lean recipe. potato slices in breading. The process of their preparation will not take much time, and as a result you will get an independent dish for the dinner table. Add fresh herbs to the potato dough to give the zrazy an amazing flavor and extra vitamins.

Ingredients:

potato tubers - 4 pcs.;
onion - 1 pc.;
carrot - 1 pc.;
Bulgarian pepper - 1 pc.;
flour - 3 tbsp. l.;
crackers - for breading;
spices - to taste;
oil - for frying.

Cooking method:

1. Boil potatoes, crush, cool. Then add flour, stir.

Saute chopped onions, add grated carrots, fry until soft.
Remove the seeds, stalk from the pepper, chop, add to the onion with carrots. Simmer for 10 minutes.
Make a cake from potato dough, put the filling, form zrazy.
Sprinkle with breading, fry on both sides. Serve fluffy meatballs with your favorite sauce.

without eggs

Time: 60 minutes.
Servings: 12 persons.
Calorie content of the dish: 172 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you do not know how to cook potato cutlets, try making them according to simple recipe with canned sardines. An ordinary lunch or dinner of potatoes with fish will turn into a festive meal. These meatballs are suitable for any sauce that is in harmony with fish dishes. Choose fresh or pickled vegetables as a side dish.

Ingredients:

potatoes - 5 pcs.;
sardines (canned) or other canned fish- 180 g;
butter - 40 g;
flour - 60 g;
vegetable oil - for frying;
salt, green onions.

Cooking method:

Cook vegetables, add butter, mash, salt.
Mash canned food, combine with chopped onions.
Make a cake from potato dough, put canned food inside, blind zrazy.
Roll in flour, fry.

In the oven

Time: 1 hour.
Servings: 12 persons.
Calorie content of the dish: 219 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Boiled potato cutlets in the oven will appeal to those who cannot live a day without it. Thanks to baking, an appetizing, crispy crust is obtained on top, and the inside of the potato dough remains tender and soft. Try pouring a sauce of sour cream, herbs and garlic on such meatballs - aromas will scatter around the kitchen that will attract all your loved ones.

Ingredients:

mashed potatoes - 500 g;
egg - 1 pc.;
flour - 5 tbsp. l.;
crackers - for breading;
vegetable oil - 2 tbsp. l.;
spices - to taste.

Cooking method:

V mashed potatoes pour in all the ingredients. Stir.
Form meatballs, roll in breadcrumbs.
Grease a baking sheet with oil, put potato cutlets, bake for 20 minutes at 200 degrees. Then turn over and bake for another 10 minutes.

Video

Potato cutlets are very easy to make. They don't need a lot of ingredients. The main ingredient is potatoes. Everything else you can put at will and availability in the refrigerator. This time we will cook potato cutlets with cheese, serve it with spicy sauce from cucumber, sour cream and garlic.
We will fry the cutlets in a pan, but if you wish, to make them less high-calorie and less fried, they can be baked in the oven. It also turns out very tasty, especially if served with sauce.

Ingredients

For cutlets:
0.5 kg of fresh potatoes;
1 egg;
30 g butter;
50 g of hard cheese;
a bunch of fresh dill;
2 tablespoons of flour;
salt;
sunflower oil for frying.
For sauce:
1 medium fresh cucumber;
3 tablespoons of sour cream;
2 cloves of garlic;
a small bunch of fresh dill;
salt as desired.

Cooking

First of all, clean, wash the potatoes. We shift it into a saucepan, fill it with water, add a little salt and set to boil. To make the tubers reach readiness faster, first cut them into small pieces.
We wait until the potatoes are cooked, drain the water, add oil to the hot vegetable and make mashed potatoes with a crush.

It doesn’t matter if you take the butter cold or already melted, in any case, it will quickly dissolve in hot potatoes.
Set the mashed potatoes aside and let it cool. In the meantime, wash and chop the greens, and grate the cheese on a coarse grater.
Put the dill in a slightly warm puree and beat in the egg.

Mix well. These components should turn into a homogeneous mass. Then add cheese and flour, mix again.

By the way, hard cheese can be replaced processed cheese. But then choose it harder to make it easier to rub. Taste, if you need salt, add a pinch of salt. Knead thick potato dough.
Put a frying pan with sunflower oil on the stove and heat it up. With moistened hands, twist the potato cutlets and, having crushed them a little, put them in a hot pan.

Fry on both sides without a lid over medium heat until a crispy appetizing crust appears.

While the patties are ready, make the sauce. In a separate small bowl, rub the washed cucumber on a medium grater. It is not necessary to remove the peel from it (provided that it is not bitter). Squeeze the garlic into it.

Add dill and season with sour cream.

You can put sour cream and mayonnaise in equal proportions in this sauce. Salt and mix.
Serve hot potato cutlets with sour cream and cucumber sauce. If you put stuffing in potato cutlets, you will get zrazy.

Mashed potato patties can be made with or without filling, it's simple, very satisfying and tasty dish. 10 recipes on our site!

Potatoes 600 g
Egg 1 pc.
Butter 30 g
Flour 1-2 tbsp. a spoon
Breadcrumbs 100 g

Boil potatoes in salted water with bay leaf until tender.

Drain the water, mash the potatoes, add butter and cool to about 50 * C. It is better to use a hand press rather than a blender to make puree, because when crushed with knives, the puree becomes too sticky. Drive one a raw egg and mix thoroughly.

Add one to two tablespoons of flour to the puree to give a denser consistency. To stir thoroughly.

In a deep bowl, mix the breadcrumbs (without salt) with the factory breadcrumbs in a ratio of 1:1 or 2:1, depending on how salty the puree is.

Heat vegetable oil in a frying pan. Pour a tablespoon of puree into breadcrumbs and roll in breadcrumbs on all sides, giving the shape of a ball.

If desired, before shaping the patty in a portion of mashed potatoes, you can make a recess and put some filling - in this case, a teaspoon processed cheese with mushrooms. Then cover the filling with potatoes and form a ball in breadcrumbs in the same way.

Spreading the potatoes in a pan in hot oil, lightly press down the ball with your hand or a slotted spoon.

Fry potato cutlets for 3-5 minutes on each side. Ready cutlets put on a napkin to remove excess fat.
Serve mashed potato cutlets to the table should be hot, with a portion of fat sour cream and herbs.

Recipe 2: Mashed Potato Cutlets with Cheese (with photo)

Potato - 600 g
Hard cheese - 50 g
Egg - 1 pc.
Flour - 2-3 tbsp.
Salt - to taste
Pepper - taste
Vegetable oil - 1-2 tbsp.

To prepare potato cutlets with cheese, take necessary products. Potatoes need to be peeled, washed under running water.

Cut potatoes, pour cold water. Boil in salted water until tender.

Drain the water, mash the potatoes with a pestle or mashed potatoes. Add egg and cheese, salt and pepper to taste.

Mix until smooth, if necessary, add a spoonful of flour.

Form cutlets with wet hands, lightly roll them in flour, it will give them a beautiful and golden crust.

Heat a frying pan, add a little oil and fry the cutlets until golden brown on both sides.

Potato cutlets with cheese are ready. Serve as a side dish or as an independent dish with sour cream or kefir sauce.

Recipe 3: Potato Cutlets with Cheese and Dill

Mashed potatoes - 500 gr.,
Dill - a couple of branches,
Hard cheese - 100 gr.,
Sour cream - 70-100 ml.,
Eggs - 1 pc.,
Flour - half a glass,
Sunflower oil

Finely chop the washed dill with a knife.

Grate hard cheese on a medium or fine grater.

Heat the mashed potatoes in the microwave until room temperature. Transfer the bowl in which you will prepare the dough.

Add chopped dill.

Beat in an egg.

Next, send the grated cheese to the bowl.

Add spices and salt to taste.

Now mix all the ingredients for the dough until smooth.

Add sour cream.

Stir again. It remains to add the last ingredient - wheat flour.

The dough for potato cutlets should be thick (this can be seen in the photo), but at the same time not too “clogged”.

With wet hands, roll into balls. Flatten them with your hands. You will get flat potato patties. If desired, like regular minced meat patties, they can be breaded in flour or breadcrumbs. Spread them only when the pan with vegetable oil warms up well.

To get a beautiful golden crust, you do not need to spare vegetable oil.

Serve hot meatballs. You can put them in a saucepan as soon as they are ready, add the garlic passed through the press to them. Cover the pot with a lid and shake. Sour cream is often served with potato cutlets, cheese sauces, Tartar sauce, ketchup.

Recipe 4: Mashed Potato Cutlets with Mushroom Stuffing

Potato cutlets stuffed - in this case with mushrooms - excellent dish for fasting or vegetarians. An egg is added to the potato, which holds the “minced meat”, but it can be safely removed from the recipe, it has been checked more than once: the potato holds its shape well without it and does not fall apart.

Potato - 800 g
Milk - 100 ml
Egg - 1 pc.
Flour - 0.5 cups
Salt - to taste
Champignons - 200 g
Onion - 1 pc.
Dill
Salt, pepper - to taste
Sunflower oil - for frying

Mushrooms cut, fry in sunflower oil. Add chopped onion, fry until onion is soft. Salt, pepper to taste.

Add finely chopped dill. We mix. The filling is ready.

We clean the potatoes. Cook in salted water until tender. Knead, let cool a little. Then add milk and egg.

We add flour. Mix well. "Farsh" is ready.

Form patties from mashed potatoes. It is convenient to use flour so that the potatoes do not stick to your hands.

Fry potato cutlets with filling in a small amount of sunflower oil on both sides until golden brown. Serve hot as an independent dish with vegetables, salad.

Recipe 5: Mashed Potato Cutlets with Minced Vegetables

Potatoes (large) - 4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Green onions - 2 pcs.;
Bulgarian pepper (can be frozen) - 1 pc.;
Flour - (2.5 tablespoons in the dough + 3 tablespoons for breading);
Salt (to taste);
Ground black pepper;
Vegetable oil (for frying);

Peeled potato tubers cut into four parts, pour boiling water over, salt and cook over moderate heat until soft.

While the potatoes are cooking, make the vegetable filling. Onion, freed from the husk, chop with a knife. Send it to the pan, preheated with oil.

Wash the carrots, remove the skin from it and grate it on a coarse grater. Add to onion. Roast the vegetables, stirring, for five minutes.

Remove the stalk, core and seeds from sweet peppers. Cut into small squares and send to vegetables. Simmer the contents of the pan for another 5 minutes. Remove vegetable filling from heat, add salt and finely chopped green onions.

Drain all the water from the boiled potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Mash the potatoes with a potato masher. Cool it down completely. Add flour, knead the dough thoroughly.

Flatten a little dough in the palm of your hand into a thin cake, in the middle of which put the vegetable filling. Gather the edges and pinch them like pies. Shape the potato cutlets into desired shape. So that the potato dough does not stick to your hands, and it is easier to form cutlets, dip your hands into the water from time to time.

Roll each cutlet well in flour or breadcrumbs.

Fry in a hot skillet with sunflower oil, over moderate heat. When cutlets are covered on one side golden brown, turn them over to the other side.

Potato cutlets with vegetables are in harmony with almost any sauce. Vegetables for filling these potato zrazy, you can take any. Suitable white or cauliflower, zucchini, squash, broccoli.

If you don't really like fried, then potato patties can be baked. The oven allows you to cook a lot of them at once, and use a minimum of fat. Before cooking in the oven, potato products can not be breaded. Baked, they keep their shape well.

Potato zrazy takes a little longer to cook in the oven, so you can add chicken or minced meat to the filling.

Recipe 6: Garlic Mashed Potato Cutlets (Step by Step Photos)

mashed potatoes - 500 gr
breadcrumbs - 3 tbsp.
fresh dill - 0.5 bunch
chicken egg - 1 pc.
sunflower oil - 3 tbsp.
salt - 1 pinch
garlic - 2 cloves

Serve with sour cream.

Recipe 7: How to Make Mashed Potato Cutlets

potatoes - 1 kg
wheat flour - 2 tbsp.
vegetable oil - 2 tbsp.
chicken egg - 2 pcs
butter - 40 gr
onion - 2 pcs
salt pepper

Rinse the required amount of potatoes of any kind from the ground under running water and peel. After re-rinse the potatoes in water, lay on a cutting board and cut into cubes with an approximate diameter of up to 3 - 4 centimeters. Put the sliced potatoes in a deep saucepan, and fill with clean distilled water so that it not only completely covers the vegetable, but also is about 1-2 centimeters above its level.

Turn on the stove on a high level and put a container of potatoes on it. When the water boils, screw the level of the stove to a temperature between small and medium. Add salt to taste to the pot with tubers and boil the potatoes until fully cooked, this process will take about 15 - 20 minutes, mainly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are cooking, peel the onions, rinse them under running water from all sorts of contaminants and dry the vegetable with paper kitchen towels from excess moisture. Then lay the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of about 1 centimeter.

Turn on the stove to a medium level and put a frying pan with 1 to 2 tablespoons of vegetable oil on it. When the fat is hot, throw in the chopped onion and fry, stirring with a kitchen spatula, until light golden brown and translucent. This process will take approximately 5 to 7 minutes, the frying time depends on the pan and how hot the oil is. Transfer the fried onions to a deep plate, and check the readiness of the potatoes.

Pierce one of the potato slices with a fork, if it crumbles or the fork slides freely into the vegetable, then your ingredient is ready for the next step. Cover the saucepan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without residue. Remove the lid from the pan, arm yourself with a pusher and mash the boiled vegetable so that you get a mass without lumps. If suddenly the mass seems to be a lot, then a part can be set aside and something else can be prepared from potatoes.

Then add the desired amount to the puree chicken eggs for splendor, a small piece of butter for a delicate aftertaste, black ground pepper for flavor and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 to 3 minutes. After that, let the fragrant mass cool completely to room temperature, then cover the pan with a lid and refrigerate for at least 30-40 minutes, during which time the mashed potatoes will become denser and it will be easier to form semi-finished products - cutlets from it. But if time is running out, just cool the mass completely and proceed to the next step.

After the desired time has elapsed, remove the pot of mashed potatoes from the refrigerator. Sprinkle a cutting board with a little sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of the potato mixture, put it on your hand and form a round or oval patty as you like. Then roll the semi-finished product in flour so that its layer completely covers the cutlet, and place your product on a cutting board sprinkled with flour. Form the rest of the cutlets in the same way.

Turn on the stove to a medium level and put a frying pan with a little vegetable oil on it. Gently place the first batch of cutlets in the heated fat and fry them on both sides until golden, light brown, periodically turning with a kitchen spatula on one side or the other.

It will take you about 8 to 10 minutes to fry the cutlets on both sides, over medium heat. Place the finished cutlets with a kitchen spatula on a large flat dish. Add a little more oil to the pan and place the second batch of cutlets in it. Prepare all other potato cutlets in the same way.

Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, poured with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onions. Very often, this type of cutlets is served with different sauces, for example, with mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. Pleasant vegetable aroma. The taste is salty sweet, with a slight aftertaste of black ground pepper. Inexpensive and tasteful! Bon Appetit!

Recipe 8: Mushroom Mashed Potato Cutlets with Sour Cream Sauce

potatoes - 1 kg
mushrooms - 300 g
onion - 1 head
milk - 100 ml
butter - 25 g
egg - 1 piece
salt, pepper to taste

sour cream - 250 g
pickled cucumbers - 50 g
greens - half a bunch

We boil the peeled potatoes (although it is believed that it is better to do this in their uniforms, because more useful substances- in this case, of course, clean immediately after cooking). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add chopped mushrooms and fry for about 15 minutes.

In boiled potatoes, immediately add butter to hot, crush, then gradually pour in warmed milk and turn the mass into mashed potatoes, which we salt and pepper to taste.

We mix mushrooms with onions into mashed potatoes, you can also add greens at this stage.

We form cutlets from the potato-mushroom mass.

Beat the egg with a whisk, dip the cutlets in it, then roll in breadcrumbs.

We place mashed potato cutlets in a refractory form, greased with oil (or on a baking sheet) and put in an oven preheated to 190C for 30-40 minutes.

During this time, we will make the sauce: finely chop the pickled cucumbers, add a lot of chopped dill and beat it all with sour cream.

Such cutlets can be served not only as a side dish, but also as a completely independent dish.

Recipe 9: Easy Mashed Potato Cutlets

potatoes - 1 kg
flour - 35 gr
chicken egg - 2 pcs
vegetable oil - 30 ml
butter - 40 gr
salt - 1 tsp

First of all, we will put the potatoes to boil. First, we peel each root crop and cut it into four parts (this is necessary so that the vegetable cooks faster).

Boil potatoes in salted water until soft. Then the water should be drained and a little butter added to the boiled vegetable.

Who said that the most delicious and hearty meals cooked with meat? Try tender, soft potato patties. They can be served as delicious side dish to meat, and as an independent dish.

Such a dish will be very useful in fasting or if you find that there is no meat in the refrigerator.

You will need:

one chicken egg;
six potato tubers;
breadcrumbs - 110 gr;
salt to taste;
flour - 50 gr;
vegetable oil - 60 ml;
chopped greens - 30 gr;
a pinch of black pepper.

Step-by-step instruction:

Boil the peeled potatoes in advance and mash them.
Put the puree in the refrigerator to cool, and in the morning start cooking cutlets.
Break an egg into mashed potatoes, add pepper, salt, finely chopped parsley and the required amount of sifted flour.
Mix the mass with a fork. Its consistency should not be too liquid. Sprinkle more flour if necessary.
Form cutlets from the resulting dough, dip them in a plate with breadcrumbs.
Heat up a frying pan with oil poured into it.
Fry tender meatballs until golden brown.

raw potato recipe

Grocery list:

eight potatoes;
flour - 130 gr;
fat - 120 gr;
one egg;
salt to taste;
milk - 100 ml.

Cooking method:

We clean potato tubers from dirt and peel.
We process it on a grater, remove the excess juice, and leave the potato mass.
Boil milk and pour into potatoes.
Pour salt into the same cup, add a raw egg and pour flour.
We knead the dough.
With a tablespoon we collect the potato mass, with our hands we help to form meatballs.
Pour water into a saucepan, salt and bring to a boil.
Gently drop the cutlets into the liquid and continue to cook for 7 minutes.

Potato cutlets with minced meat

If you find that minced meat is not enough for cutlets, then add potatoes to it. You will get delicious meatballs for dinner.

Required Ingredients:

two garlic cloves;
minced meat - 0.2 kg;
three eggs;
butter - 20 gr;
potatoes - 0.3 kg;
one bulb;
breadcrumbs - 100 gr;
salt to taste;
vegetable oil for frying;
ground pepper to taste;
greenery;
a handful of wheat flour.

Action algorithm:

Salt the water in a saucepan, put the peeled potatoes and boil them.
Mash the tubers into a puree without lumps.
Pour pepper into it.
Separate the yolks from the proteins, transfer the yolks to the potatoes.
Mix everything and chill.
For cooking meat filling put a piece of butter in a frying pan and pour in sunflower oil.
Pour chopped onion, crushed garlic, fry vegetables until golden brown. Pour in the flour.
Transfer the minced meat, pour the minced meat and some fresh or dried herbs.
In a separate bowl, combine the raw egg, the remaining proteins and a little flour. In the resulting batter, we will dip our cutlets.
From the cooled puree, we sculpt a cutlet with our hands, make a recess in its center and fill it with fried minced meat.
Seal the indentation with potatoes, dip in batter, sprinkle breadcrumbs on top and transfer to hot oil in a frying pan.
Continue the process until you run out of puree or minced meat.

With added cheese

Recipe Ingredients:

sprig of fresh dill;
one egg;
milk - 0.1 l;
cheese - 100 gr;
potatoes - 1 kg;
breadcrumbs - 20 gr;
butter - 100 gr.

How to cook meatballs with cheese:

Boil, salting the water, potatoes.
After half an hour, turn off the gas, pour milk over the potatoes, break an egg and throw in a piece of butter.
Grind everything together in a blender.
Wash and finely chop the dill.
We process a piece of cheese on a grater and pour it over dill. This is how our stuffing came about.
Now we make products from mashed potatoes, in the center of which we put cheese with a spoon.
Wrap the cake so that the filling is not visible.
Roll the cutlets in breadcrumbs and fry in a frying pan in oil until an appetizing golden crust is formed.