In order not to feel very deprived in the post, get busy cooking potato cutlets - a wonderful alternative to meat. Moreover, if in the refrigerator yesterday's mashed potatoes - turn it into tender cutlets, with a juicy mushroom filling. And believe me, the second time you will not have to invite your home to the table. However, convinced carnivores can add a little ham or roast beef to the filling. Potato cutlets are so good that they can be cooked for every taste.
Lenten potato cutlets with mushrooms
Ingredients:
- potatoes - 1,5 kg;
- mushrooms (fresh) - 200 g;
- onion - 2 pieces;
- bread crumbs - 4 tbsp. spoons;
- salt - 1 teaspoon;
- pepper black ground - to taste;
- vegetable oil for frying.
Preparation
Potatoes are cleaned, boiled in salted water, drained and mashed in puree. In a frying pan, brown finely chopped onion until golden, add the mushrooms, crusted with small pieces. Salt, pepper and fry until ready for 10-15 minutes.
We divide another warm mashed potatoes into 10 parts. We moisten our hands with cold water, so that the potatoes do not stick to the palms, and we make a flat cake from puree. On each half we put fried mushrooms, we cover with the second half.
Advice: tortillas will not fall apart if you put them on food film and wrap the filling together with it. After the film we remove and finally form potato cutlets with mushroom filling.
We drop the patties in breadcrumbs and put them on a greased baking sheet. We send for 20 minutes to brown in the oven, heated to 200 degrees.
Potato cutlets with mushrooms - recipe
Ingredients:
- potatoes - 4 pcs .;
- mushrooms (dried) - 70 g;
- onion - 1 piece;
- egg - 1 piece;
- milk - 1 item;
- bread crumbs - 4 tbsp. spoons
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
Fill dried mushrooms with milk (you can just water) and soak for several hours, or better - at night. Potatoes (more suitable friable varieties), we clean, cook in salted water, merge and spread on a paper towel - we do not need excess moisture at all!
On a frying pan heated with oil, fry finely chopped mushrooms, separately fry finely chopped onions. We mash potatoes in puree, add egg, onions and mushrooms, salt, pepper. We mix everything thoroughly and form cutlets. We roll each in breadcrumbs and fry from two sides until a crusty crust is formed.
Potato-mushroom cutlets with cheese
Ingredients:
- potatoes - 800 g;
- champignons - 150 g;
- onion - 1 piece;
- cabbage Peking -100 g;
- cheese hard - 50 g;
- eggs - 2 pieces;
- sour cream - 1 tbsp. a spoon;
- flour - 2 tbsp. spoons;
- milk - 2 tbsp. spoons;
- breadcrumbs - 3 tbsp. spoons;
- garlic - 2 teeth;
- dill - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Fry finely chopped onion with mushrooms, add the chopped hard and juicy parts of Peking cabbage, finely chopped garlic. Stew for 3 minutes on a low heat. Remove the frying pan from the stove, add sour cream, grated cheese. We mix everything well.
We boil potatoes in a "uniform", cool, clean and rub on a large grater. We drive the egg into it, add chopped dill. Solim, pepper. Pour in the flour and knead the potato dough.
From the second egg and milk we cook the dessert. Lubricate the hands with vegetable oil, make potato cakes, lay out the toppings and form cutlets. We dipped them first in the dessert, then roll in breadcrumbs. Fry the cutlets on the heated frying pan from two sides to a golden crust. We put the prepared dish on paper napkins, so that the excess oil is gone. We serve potato-mushroom cutlets with sour cream, sprinkled with dill.