As it was said in one of the popular Soviet films: “ You can prepare many different dishes from potatoes, including cutlets" This can be attributed to lean dishes that will replace the already boring puree. In addition, there are a lot of recipes for potato cutlets and you can make them with different fillings, which means the dish will satisfy the wishes of all family members.
It will help you out when you don’t have a variety of products, but you want to cook something original and tasty.
How to make cutlets from mashed potatoes?
First, let's figure out how to prepare the simplest version of this dish with a minimum amount of ingredients.
To do this you need to take the following ingredients:
- About 1 kg of potatoes, and a couple of eggs and onions;
- Vegetable oil, about 4 tbsp. spoons and 2 tbsp. spoons of flour and salt to taste.
It’s worth starting with processing root crops. They need to be thoroughly washed, peeled and boiled until tender. Then the water should be drained and everything should be left on the stove for another 5 minutes. Then you need to prepare the puree and leave it to cool slightly.
At this time, cut the onion into small cubes and fry it in oil until golden brown. Then add it to the puree, add the eggs there and mix everything well. All that remains is to form the cutlets, roll them in flour and fry on both sides until golden brown.
One little secret - to prevent the mixture from sticking to your hands when forming the cutlets, you can wet them in water. Lenten potato cutlets are an ideal option for those who want to lose weight. They should be served hot, and different sauces are suitable to vary the taste.
How to cook potato cutlets from raw potatoes?
To prepare this dish, it is not necessary to boil the tubers; they can be used raw.
In this case, the following products are needed:
- About 7 medium-sized potatoes and a couple of onions;
- Take another egg, 1 tbsp. flour and 0.5 tbsp. milk and salt to taste.
You should start by processing the tubers. They must first be washed, cleaned, and then grated on a fine grater. Squeeze the resulting mass thoroughly from the juice and pour in pre-boiled milk, which will help the potatoes not to turn dark. Add a little salt, a beaten egg and flour there.
Mix everything well to make a homogeneous dough. It is best to form the cutlets with a large spoon, place them in boiling salted water and boil for 7 minutes. until ready.
How to cook potato cutlets with minced meat?
This recipe is intended exclusively for meat lovers. The dish combines a side dish and meat, which makes it full. They can be served both for a regular home dinner and for a holiday table.
For this dish you need the following ingredients:
- About 6 potato tubers, 100 ml of milk, about 60 g of butter, egg and salt. You will need to make a puree from these products;
- You will also need about 400 g of minced beef, but you can use it to your taste. Also take a couple of onions, salt, pepper, spices, 1/4 of the loaf, milk to soak the bread, vegetable oil and breadcrumbs.
The first thing to do is prepare the puree. To do this, cool the tubers and boil them in lightly salted water. Immediately after this, mash everything, add butter, egg and milk. The result should be a thick puree. Then we move on to the filling. To do this, finely chop the onion and mix it with the minced meat.
Take the pulp of the loaf and soak it for a while in a small amount of milk. Send the resulting mass to the minced meat. Put salt, pepper and spices there. In heated oil, fry the minced meat until half cooked. If this is not done, the filling will remain raw in the final dish.
Now take a small amount of puree, about 1 tbsp. spoon and form a flat cake, in the center of which place 1 teaspoon of filling and distribute it over the entire surface. Place another 1 tbsp on top. spoon puree and form cutlets. All that remains is to roll them in breadcrumbs and fry them on both sides. The dish is best served with sauce and vegetables.
How to cook potato cutlets with cheese?
This dish can be served separately or as a side dish for meat. You can use different sauces to vary the taste.
To prepare this dish you need to take the following products:
- Approximately 550 g of potatoes and 85 g of hard cheese;
- You will also need an egg, 1 tbsp. spoonful of flour, butter, salt, pepper, breadcrumbs and butter.
To prepare potato cutlets, you must first peel and boil the tubers. Then they should be mashed into puree and cooled slightly. Grind the cheese on a fine grater and add it to the puree. Add the egg and spices there and mix everything well until the consistency becomes homogeneous.
All that remains is to form the cutlets, roll them in breadcrumbs and fry until golden brown, and then leave for another 10 minutes. under the lid.
How to make potato cutlets with mushrooms?
This dish can easily end up on a restaurant menu because it is very tasty and original. An unusual sauce will be used to prepare it. We suggest breaking the cooking process into several stages. The first thing to do is the mushroom filling. For it you will need 350 g of champignons or chanterelles, a couple of medium-sized onions, vegetable and butter, 1 teaspoon of flour, 4 tbsp. spoons of low-fat cream, salt, pepper and a clove of garlic.
Mushrooms need to be cut into pieces, and onions into small cubes. Melt some butter in a frying pan, add vegetable oil, and fry the food until golden brown. When the mushrooms are half cooked, add the remaining ingredients and mix well.
To prepare mashed potatoes, you need to take 1 kg of potatoes, 110 g of butter, a couple of eggs, salt, pepper, a pinch of ground nutmeg, 1.5 tbsp. a spoonful of flour and 0.5 teaspoons of dry paprika. Peel the tubers and boil until tender.
Using a blender, puree them together with the butter. Beat the eggs separately and add them to the puree. Place the rest of the ingredients there and beat again with a blender for 5 minutes. The result will be a fluffy mass.
Now you need to prepare the sauce that will be used for frying the cutlets, it is called lezon. To do this, take 0.5 tbsp. milk, 3 eggs, 1 tbsp. a spoonful of soy sauce, salt and pepper. Mix all ingredients and beat into a homogeneous mass. Make a cake from the puree, put the mushroom filling inside and close it.
Dip the cutlet in the sauce, roll in breadcrumbs and fry until golden brown. Mushroom sauce is ideal for this dish, which will make the taste even more delicate and original.
Many people call potatoes “second bread”. After all, this vegetable is a staple product consumed in almost every family. Potatoes are used in first courses, side dishes are prepared from them, and added to salads.
Potatoes are prepared in a variety of ways. It is fried, baked, boiled, pounded into puree. Based on the already prepared root vegetable, you can make potato cutlets or zrazy. They can be either lean or lean with meat and fish.
To make vegetable cutlets from mashed potatoes, you need to have some skill. Below are recipes with photos that clearly show the nuances of forming the meatballs. Do as indicated in the images and you will easily diversify your diet.
Taste Info Main potato dishes
Ingredients
- Potatoes (large) – 3 pcs.;
- Flour – 2 -3 tbsp;
- Onion – 1 pc.;
- Garlic – 2 cloves;
- Green onions, dill, parsley;
- Sunflower oil;
- Salt;
- Spices (optional).
How to cook potato cutlets with herbs
Dip pre-peeled potatoes into boiling water, add salt and cook the tubers for 15-20 minutes until soft. When the potatoes are cooked, drain all the liquid from the pan. Mash the vegetables into a puree and cool it. 
Place two tablespoons of flour into the cooled potatoes. It is important that the potato mixture is not liquid, otherwise the cutlets will spread during the cooking process. The potato dough should be of such a consistency that it can be easily formed into cutlets. 
Wash and dry green onions, parsley, dill. Chop the herbs as finely as possible using a sharp knife. Combine with dough. Add salt and spices to suit your taste. 
Peel the garlic cloves and press through a press. Send after the greens. 
Wetting your hands in clean water, mold the potato dough into cutlets 7-8 cm long. Roll them thoroughly in flour so that when frying the products do not stick to the surface of the frying pan. 
Heat a frying pan with sunflower oil over moderate heat until the fat begins to bubble. Carefully place the cutlets in the pan and fry them until golden brown. 
Potato cutlets with herbs are best served hot, generously sprinkled with sour cream. 
Potato cutlets with vegetable filling
In our country, potatoes are the most beloved and respected vegetable. And this is understandable. A huge number of tasty, satisfying, and most importantly completely inexpensive dishes can be prepared from potatoes.
Potato cutlets are one of the best side dishes for fish or meat. It is not difficult to prepare such a dish. Cutlets are formed from mashed potatoes and filled with fried vegetables. To give the finished products a crispy crust, breadcrumbs are used, then fried on both sides. 
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The amount of ingredients specified in the recipe will yield two servings of potato cutlets, and preparing this lean dish will take only 40 minutes.
Ingredients:
- Potatoes (large) – 4 pcs.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Green onions – 2 pcs.;
- Bell pepper (can be frozen) – 1 pc.;
- Flour – (2.5 tbsp for dough + 3 tbsp for breading);
- Salt (to taste);
- Ground black pepper;
- Vegetable oil (for frying).
Cooking with step by step photos
Cut the peeled potato tubers into four parts, pour boiling water over them, add salt and cook over moderate heat until soft. 
While the potatoes are cooking, make the vegetable filling. Chop the peeled onion with a knife. Place it in a frying pan preheated with oil. 
Wash the carrots, remove the skin and grate them on a coarse grater. Add to onions. Fry the vegetables, stirring occasionally, for five minutes. 
Remove the stem, core and seeds from the sweet pepper. Cut into small squares and add to vegetables. Simmer the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions. 
Drain all the water from the cooked potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Use a masher to mash the potatoes. Cool it completely. Add flour, knead the dough thoroughly. 
Flatten a little dough in your palm into a thin cake, in the middle of which place the vegetable filling. Gather the edges and pinch them like patties. Shape the potato cutlets into the desired shape. To prevent the potato dough from sticking to your hands and to make it easier to form cutlets, dip your hands in water from time to time.
Dredge each cutlet well in flour or breading.
Fry in a hot frying pan with sunflower oil over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.
Potato cutlets with vegetables go well with almost any sauce. You can use any vegetables for filling these potato zrazas. White or cauliflower cabbage, zucchini, squash, and broccoli are suitable.
Cutlets from mashed potatoes in a slow cooker
There are situations when it is not possible to use the stove, but you need to feed your family a delicious lunch. For example, in a summer cottage, during renovation or moving. Then a multicooker will come to the rescue. In this wonderful kitchen unit, you can not only stew and bake, but also fry.
The principle of preparing potato cutlets in a slow cooker is no different from frying in a frying pan. Make meatballs according to any recipe and cook them in the “fry” mode.
In addition, in any multicooker it is possible to steam the same cutlets. Then they will turn out not only tasty, but also healthy.
Baked potato cutlets
If you don’t really like fried things, then you can bake potato balls. 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 do not need to 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.
In this recipe we talked about
Options for preparing potato cutlets and zraz
Potato dough goes well with almost all vegetables and meat. There are two main types of additives:
- For example, grate cheese directly into the puree itself, or add bacon fried with onions;
- Prepare zrazy - the filling is wrapped inside a potato cake. Thus, you can combine the dishes left over from two meals, for example, stuff zrazy with buckwheat, onions and carrots.
The following can be used as a filling or additional ingredient in mashed cutlets:
- Fried vegetables - carrots, onions, celery, zucchini, cabbage;
- By-products - liver, heart, kidneys - are pre-boiled and crushed;
- Cereal porridges - buckwheat, rice, millet, corn - porridges are usually seasoned with fried onions;
- Fish - choose fresh, they cook quite quickly, so all you need to do is fillet and chop finely;
- Meat or chicken - usually used in ready-made form; a very tasty filling is obtained from fried minced meat;
- Cheese - most often it is added directly to potato dough. Unripe cheeses such as Adyghe can be wrapped in a small piece inside without chopping;
- Mushrooms or minced mushrooms;
- Greens – add flavor and look very beautiful in the finished dish.
In this recipe we talked about.
Sauces for potato cutlets:
- Sour cream with garlic - mix a glass of sour cream, a little salt and a chopped clove of garlic, you can add herbs;
- Mayonnaise is a classic cold sauce that goes great with vegetables;
- Mushroom - simmer minced mushrooms in a saucepan with a little flour and water, add a little salt and pour it over the zrazy;
- Vegetable - vegetables are stewed in a small amount of water and flour, then chopped with a blender. Salt and pepper will make it even tastier.
In this recipe we told you how to cook.
General Tips
- Potato dough is quite sticky, if you don’t want to constantly wet your hands in water, grease them with vegetable oil. In this case, you need to add minimal fat to the pan.
- Potato balls can be made with or without the addition of eggs. Remember that eggs make any dough “heavier”. The optimal quantity is 1 piece. If you want to get tender cutlets, use only egg whites, after beating them first.
- Carrots, onions, pumpkin and other vegetables can be finely grated and used for breading. The finished products turn out very elegant.
- You can also make zrazy from raw potatoes. It must be grated on a fine grater, squeezed out of the juice and be sure to add an egg.
- To prepare puree, do not use a mixer or blender. A regular masher with round holes will work well.
Potato cutlets add variety to any table. They look quite elegant, so they can be served for a holiday.
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If you've never made potato cutlets from raw or mashed potatoes, then you're missing out on the art of cooking. This dish is simple, but very tasty and satisfying. Choose new fillings for the meatballs each time: with meat, mushrooms, cheese, cottage cheese and even vegetables. Freeze the cutlets and you'll always have a treat that can be fried in five minutes.
How to cook potato cutlets
To create potato balls, you can use recipes with photos, but it is not necessary, because the process is very easy. The main thing is to know the tricks that will help make the treat even better:
- For the dough, peel and wash the potatoes (boil if necessary). Then grate on a coarse grater, grind in a meat grinder or puree with a masher (blender).
- If you want to make a meatless treat, skip the eggs.
- To reduce calories, cooks make a breading only from breadcrumbs and bake potato balls in the oven or on the grill. Those who don’t count calories fry the treat in a frying pan, deep-frying it.
- When forming products, wet your hands in water so that the mass does not stick to them.
- Experiment, try putting something unusual in the cutlets: stuffing with fish, 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 give free rein to your imagination by inventing your own recipes. If you don’t know how to cook meatballs, use step-by-step master classes with photos. The main thing is to remember that the amount of calories is suggested per 100 g, so do not overindulge in treats if you are watching your figure.
Cutlets made from mashed potatoes
- Time: 60 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 154 kcal.
- Cuisine: Russian.
- Difficulty: easy.
If you want to diversify your daily menu, make breaded mashed potato balls. They are not a lenten dish, since the ingredients include chicken eggs. The process of creating such cutlets does not take much time, and all the products are accessible and inexpensive. Serve the meatballs with dill, green onions or mushroom sauce.
Ingredients:
- potatoes – 6 pcs.;
- onion – 1 pc.;
- egg – 1 pc.;
- breadcrumbs – 100 g;
- garlic – 4 teeth;
- herbs, spices - to taste;
- vegetable oil - for frying;
- flour – 1-2 tbsp. l.
Cooking method:
- Boil the potatoes and puree.
- Chop the onion and fry. Finely chop the greens and squeeze out the garlic.
- Combine puree with all ingredients. Stir thoroughly. If you see that the dough is a little liquid, add another spoonful of flour.
- Form oval cutlets, roll in breading, 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 for the potatoes to cook, prepare cutlets from raw tubers. The taste of such meatballs will be different, but all your loved ones and guests will appreciate it. The crispy crust of these delicious potato cutlets will not leave anyone indifferent. Serve them with an 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 ingredients except oil to grated potatoes. Let stand for about half an hour for the cereal to swell.
- Spoon the mixture into a frying pan and fry until golden brown.
Potato cutlets with filling
- Time: 1.5 hours.
- Number of 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're delicious hot, fresh from the oven, so freeze them if you don't eat them all at once. Use items you have in the refrigerator for the filling, such as sausage and eggs. Even children will enjoy these potato zrazy. And also This is a great way to give a “second life” to the puree left over from last night’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 and puree. Add spices, 2 eggs, herbs, stir.
- Prepare the filling: boil 4 eggs, chop, mix with diced sausage and sautéed onions.
- Form zrazy from potato mixture with filling, sprinkle with breading, and fry.
With minced meat
- Time: 1 hour 30 minutes.
- Number of servings: 14 persons.
- Calorie content of the dish: 164 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Ukrainian.
- Difficulty: medium.
Meat lovers should try this recipe for potato cutlets with minced meat. To prepare, you can take raw tubers and boil them or use ready-made puree left over from dinner. It’s very tasty to eat such zrazy with different creamy sauces, and fresh or stewed vegetables - peppers, broccoli, tomatoes - are perfect as a side dish.
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:
- We boil the tubers, puree them, mix them with butter, eggs, flour, and salt. Mix well.
- Chop the onion, sauté, add minced meat and fry until tender, add salt.
- We make flat cakes from the dough, add the filling and form round cutlets.
- Place on a baking sheet lined with parchment paper and bake in the oven for 15-20 minutes.
With cheese
- Time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 199 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
Potato cutlets with cheese turn out tasty and juicy. This can be seen even 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 herbs, and please your household with excellent cutlets with cheese.
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 the potatoes and let cool.
- Then add the remaining components. Mix thoroughly.
- We form cutlets from the dough, place them in a frying pan with hot oil, and 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 a holiday table, as they look, smell and taste very appetizing. You can also make vegetarian cutlets by omitting the egg from the recipe. Without it, the dough will turn out just as good and 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 the potatoes and carrots, cool, peel, and mash.
- When the mixture has cooled, add spices, flour and egg (optional).
- Saute the onion, add chopped mushrooms, fry until tender.
- Form the dough into flat cakes, put the filling inside, and make cutlets.
- Fry in a frying pan with vegetable oil until golden brown.
With onion
- Time: 1.5 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 178 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
For variety, try another recipe for vegetable cutlets - with onions. These ingredients are available in every home; it doesn’t take long to prepare the treat, but you are guaranteed a delicious, hearty breakfast, lunch or dinner. Serve the finished cutlets with tomato sauce or vegetables as a side dish.
Ingredients:
For the 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 the batter:
- egg – 1 pc.;
- mayonnaise (sour cream) – 1 tbsp. l.;
- salt.
Cooking method:
- Boil the tubers in their skins, cool, peel and grate.
- Mix with fried onions and other ingredients.
- Make the batter by mixing all the ingredients.
- Make balls from the dough, dip in batter, sprinkle with breading and fry on both sides.
In breadcrumbs
- Time: 1 hour 50 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 157 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
Lovers of light dishes and those who fast should try the recipe for breaded lean potato zrazas. The process of preparing them 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 aroma and additional vitamins.
Ingredients:
- potato tubers – 4 pcs.;
- onion – 1 pc.;
- carrot – 1 pc.;
- bell pepper – 1 pc.;
- flour – 3 tbsp. l.;
- crackers - for breading;
- spices - to taste;
- oil - for frying.
Cooking method:
1. Boil the potatoes, mash, cool. Then add flour and stir.
- Saute the chopped onion, add grated carrots, fry until soft.
- Remove the seeds and stalk from the pepper, chop it, add it to the onions and carrots. Simmer for 10 minutes.
- Make a flat cake from the potato dough, add the filling, and form the zrazy.
- Sprinkle with breading and fry on both sides. Serve fluffy meatballs with your favorite sauce.
No eggs
- Time: 60 minutes.
- Number of servings: 12 persons.
- Calorie content of the dish: 172 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
If you don't know how to make potato cutlets, try this simple recipe using canned sardines. An ordinary lunch or dinner of potatoes and fish will turn into a festive meal. Any sauce that harmonizes with fish dishes will suit these meatballs. As a side dish, give preference to fresh or pickled vegetables.
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:
- Boil the vegetables, add butter, puree, and add salt.
- Mash the canned food and combine with chopped onion.
- Make a flat cake from potato dough, put canned food inside, and make zrazy.
- Roll in flour and fry.
In the oven
- Time: 1 hour.
- Number of servings: 12 persons.
- Calorie content of the dish: 219 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
Cutlets made from boiled potatoes in the oven will appeal to those who cannot live a day without them. Thanks to baking, a delicious, crispy crust is obtained on top, while the inside of the potato dough remains tender and soft.
Ingredients:
- Try pouring a sauce made from sour cream, herbs and garlic over these meatballs - the aromas will spread throughout the kitchen and will attract all your loved ones.
- egg – 1 pc.;
- mashed potatoes – 500 g;
- crackers - for breading;
- flour – 5 tbsp. l.;
- spices - to taste.
Cooking method:
- vegetable oil – 2 tbsp. l.;
- Add all ingredients to mashed potatoes. Stir.
- Form into balls and roll in breading.
Grease a baking sheet with oil, place potato cutlets, bake for 20 minutes at 200 degrees. Then flip and bake for another 10 minutes.
Video
- Mashed potato cutlets can be prepared with or without filling; this is a simple, very satisfying and tasty dish. 10 recipes on our website!
- Potatoes 600 g
- Egg 1 pc.
- Butter 30 g
- Flour 1-2 tbsp. spoon
Breadcrumbs 100 g
Boil the potatoes in salted water with a bay leaf until fully cooked.
Drain the water, crush the potatoes, add butter and cool to about 50*C. To make puree, it is better to use a hand press rather than a blender, because when chopping with knives the puree becomes too sticky. Beat in one raw egg and mix thoroughly.
Add one or two tablespoons of flour to the puree to give it a denser consistency. To stir thoroughly.
In a deep plate, mix breadcrumbs (without salt) with the factory-made breading mixture in a ratio of 1:1 or 2:1 - depending on how salty the puree turns out.
If desired, before forming the cutlet, you can make a depression in a portion of mashed potatoes and put some kind of filling - in this case, a teaspoon of processed cheese with mushrooms. Then cover the filling with potatoes and also form a ball in breadcrumbs.
When placing the potatoes in a frying pan in hot oil, lightly press the ball down with your hand or a slotted spoon.
Fry potato cutlets for 3-5 minutes on each side. Place the finished cutlets on a napkin to remove excess fat.
Cutlets made from mashed potatoes should be served hot, with a portion of rich sour cream and herbs.
Recipe 2: mashed potato cutlets with cheese (with photo)
- Potatoes - 600 g
- Hard cheese - 50 g
- Egg - 1 pc.
- Flour - 2-3 tbsp.
- Salt - to taste
- Pepper, h.m. - taste
- Vegetable oil - 1-2 tbsp.
To prepare potato cutlets with cheese, take the necessary ingredients. Potatoes need to be peeled and washed under running water.
Chop the potatoes and cover with cold water. Boil in salted water until tender.
Drain the water and mash the potatoes into a puree using a pestle or masher. Add egg and cheese, salt and pepper to taste.
Stir until smooth, add a spoonful of flour if necessary.
Form cutlets with wet hands, lightly roll them in flour, it will give them a beautiful and golden brown 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 sprigs,
- 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 the hard cheese on a medium or fine grater.
Warm the mashed potatoes in the microwave to room temperature. Transfer the bowl in which you will prepare the dough.
Add chopped dill.
Beat in the egg.
Next, add 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”.
Using hands moistened with water, roll into balls. Flatten them with your hands. You will get flat cutlets from the potato mixture. If desired, like regular minced meat cutlets, they can be breaded in flour or breadcrumbs. Place them only when the frying pan with vegetable oil is well heated.
To get a beautiful golden brown crust, you don’t need to skimp on vegetable oil.
Serve the finished cutlets hot. When ready, you can put them in a saucepan and add garlic that has been passed through a press. Cover the pan with a lid and shake. Potato cutlets are often served with sour cream, cheese sauces, Tartar sauce, and ketchup.
Recipe 4: mashed potato cutlets with mushroom filling
Potato cutlets with filling - in this case with mushroom - are an excellent dish for fasting or vegetarians. An egg is added to the potatoes, which holds the “minced meat” together, but it can be safely removed from the recipe; it has been tested more than once: the potatoes hold their shape well without it and do not fall apart.
- Potatoes - 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
Chop the mushrooms and fry them in sunflower oil. Add chopped onion and fry until onion is soft. Salt and pepper to taste.
Add finely chopped dill. Mix. The filling is ready.
Peel the potatoes. Cook in salted water until tender. Knead and let cool slightly. Then add milk and egg.
Add flour. Mix well. The minced meat is ready.
We form cutlets from mashed potatoes. It is convenient to use flour so that the potatoes do not stick to your hands.
Fry the potato cutlets with filling in a small amount of sunflower oil on both sides until golden brown. Serve hot as a separate dish with vegetables and salad.
Recipe 5: mashed potato cutlets with minced vegetables
- Potatoes (large) – 4 pcs.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Green onions – 2 pcs.;
- Bell pepper (can be frozen) – 1 pc.;
- Flour – (2.5 tbsp for dough + 3 tbsp for breading);
- Salt (to taste);
- Ground black pepper;
- Vegetable oil (for frying);
Cut the peeled potato tubers into four parts, pour boiling water over them, add salt and cook over moderate heat until soft.
While the potatoes are cooking, make the vegetable filling. Chop the peeled onion with a knife. Place it in a frying pan preheated with oil.
Wash the carrots, remove the skin and grate them on a coarse grater. Add to onions. Fry the vegetables, stirring occasionally, for five minutes.
Remove the stem, core and seeds from the sweet pepper. Cut into small squares and add to vegetables. Simmer the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions.
Drain all the water from the cooked potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Use a masher to mash the potatoes. Cool it completely. Add flour, knead the dough thoroughly.
Flatten a little dough in your palm into a thin cake, in the middle of which place the vegetable filling. Gather the edges and pinch them like patties. Shape the potato cutlets into the desired shape. To prevent the potato dough from sticking to your hands and to make it easier to form cutlets, dip your hands in water from time to time.
Dredge each cutlet well in flour or breading.
Fry in a hot frying pan with sunflower oil over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.
Potato cutlets with vegetables go well with almost any sauce. You can use any vegetables for filling these potato zrazas. White or cauliflower cabbage, zucchini, squash, and broccoli are suitable.
If you don’t really like fried things, then you can bake potato balls. 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 do not need to 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: mashed potato cutlets with garlic (step-by-step photos)
- mashed potatoes - 500 g
- 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 g
- onions - 2 pcs
- salt pepper
Rinse the required amount of potatoes of any kind from the soil under running water and peel them. Afterwards, rinse the potatoes again in water, place them on a cutting board and cut them into cubes with an approximate diameter of up to 3 - 4 centimeters. Place the chopped potatoes in a deep saucepan and fill with clean distilled water so that it not only completely covers the vegetable, but is also about 1 - 2 centimeters above its level.
Turn the stove on high and place a container of potatoes on it. When the water boils, turn the stove level down to a temperature between low and medium. Add salt to taste to the pan with the tubers and cook 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 to remove any contaminants, and dry the vegetable with paper kitchen towels to remove excess moisture. Then place the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of approximately 1 centimeter.
Turn the stove on to medium level and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. When the fat is hot, add the chopped onion and fry, stirring with a kitchen spatula, until lightly golden brown and translucent. This process will take approximately 5 - 7 minutes, the frying time depends on the frying pan and how high you heat the oil. Transfer the fried onions to a deep plate and check the readiness of the potatoes.
Using a fork, pierce one of the potato pieces; if it crumbles or the fork fits freely into the vegetable, then your ingredient is ready for the next step. Cover the pan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without leaving any residue. Remove the lid from the pan, arm yourself with a masher and mash the boiled vegetable so that you get a mass without lumps. If suddenly there seems to be a lot of mass, then you can put some aside and cook something else from the potatoes.
Then add the required amount of chicken eggs to the puree for fluffiness, a small piece of butter for a delicate flavor, ground black pepper for aroma and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 - 3 minutes. Afterwards, let the aromatic mass cool completely to room temperature, then cover the pan with a lid and put it in the refrigerator 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 from it - cutlets. But if time is running out, just cool the mixture completely and proceed to the next step.
After the required time has passed, remove the pan of mashed potatoes from the refrigerator. Sprinkle the cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of potato mixture, place it on your hand and form a round or oval patty, whichever you prefer. 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. Use the same method to form the remaining cutlets.
Turn the stove on to medium level and place a frying pan on it with a small amount of vegetable oil. Carefully place the first batch of cutlets into the heated fat and fry them on both sides until golden, light brown, periodically turning them on one side or the other with a kitchen spatula.
It will take you about 8 - 10 minutes to fry the cutlets on both sides over medium heat. Using a kitchen spatula, place the finished cutlets 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 using the same method.
Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, topped with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onions. Very often, this type of cutlet is served with different sauces, for example, mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. The aroma is pleasant vegetable. The taste is salty-sweet, with a slight taste of ground black pepper. Inexpensive and tasteful! Bon appetit!
Recipe 8: Mushroom cutlets made from mashed potatoes 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
Boil the peeled potatoes (although it is believed that it is better to do this in their skins, since more nutrients are retained - in this case, of course, we peel them immediately after boiling). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add the chopped mushrooms and fry for about 15 minutes.
Without exaggeration, potatoes can be called the favorite product in our country. There are several reasons for this popularity. It is relatively cheap, easy to grow and store, but most importantly, you can prepare a wide variety of hearty and very tasty dishes from potatoes. Therefore, it is found on our tables almost every day, in the form of mashed potatoes, fried or boiled whole potatoes, and various soups. But there is another wonderful dish that can be prepared from this vegetable that is accessible to everyone. These are potato cutlets, which are essentially the same mashed potatoes, but decorated and served in their original form, with a crispy golden crust. Potato cutlets can be made with various fillings - meat, sausage, mushrooms, herbs, cheese, cottage cheese and vegetables.
The principle of making potato cutlets is very simple. First, mashed potatoes are prepared, then, after forming cutlets from it and breading them in breadcrumbs or flour, fry them on both sides. In some recipes, eggs are added to minced potatoes for cutlets, but in this matter, during the cooking process, each housewife can choose the appropriate option for herself.
Ready-made cutlets are served with sour cream or various sauces - tomato, sour cream, mushroom. Potato cutlets are also good because they can be prepared for future use: stick them on, freeze and cook when needed.
Potato cutlets - food preparation
To make potato cutlets truly tasty and fluffy, it is important to use high-quality potatoes. We all know that potatoes are different. Practice shows that the best potato cutlets are made from potatoes with pinkish skin. It is crumbly and tasty, which is why the cutlets from it turn out fluffy and very appetizing.
One more thing. In recipes, potato cutlets are usually fried in vegetable oil. However, for this you can use not only vegetable oil, but also pork, chicken or goose lard. The main thing is that there is enough fat so that the cutlets can be well fried and covered with a golden crust.
Potato cutlets - the best recipes
Recipe 1: Potato cutlets
These cutlets are distinguished by their ease of preparation and the minimum set of necessary products, moreover, they are the most affordable. However, they turn out tasty and tender.
Ingredients:
1 kg of potatoes;
50 gr. vegetable oil;
50 gr. flour;
salt to taste;
oil for frying.
Cooking method:
1. After peeling the potatoes, boil them in lightly salted water until tender.
2. Very carefully drain the water from the pan with potatoes, put it on the fire for a few seconds so that the remaining liquid evaporates (this is important).
3. Add vegetable oil to the boiled potatoes, mash them into puree and add salt if necessary. Let it cool.
5. Form cutlets from the cooled mashed potatoes and, thoroughly breading them in flour, fry them in a well-heated frying pan with vegetable oil. As soon as the crust appears golden brown, our potato cutlets are ready! Serve them with sour cream.
Recipe 2: Potato cutlets with salmon
An excellent option for a simple family dinner, when there is neither time nor energy for large-scale cooking, but you really want to eat after a working day. The task is even easier if you already have prepared puree. Instead of salmon, you can add pieces of any white fish to the cutlets.
Ingredients:
900 gr. potatoes;
30 gr. butter;
300 gr. salmon fillet;
200 gr. flour;
salt, pepper and parsley to taste;
rast. oil for frying.
Cooking method:
1. Peel and boil the potatoes in lightly salted water, then add butter and make mashed potatoes. Cover with a lid to prevent it from cooling.
2. Fill the salmon with water and cook over low heat for about 5 minutes. Then place the fish on a plate, let it cool for a few minutes and break it into pieces with your hands. Finely chop the parsley.
3. Gently mix the pieces of salmon with mashed potatoes, add parsley with salt and ground black pepper. We form round cutlets from the resulting mixture and roll them in flour.
4. Heat the vegetable oil in a frying pan over medium heat and fry our cutlets until golden brown. Serve with sour cream.
Recipe 3: Potato cutlets with mushrooms
Very tasty and satisfying cutlets that will surely delight vegetarians and those who observe fasting. Although other food lovers will also like them.
Ingredients:
1 kg of potatoes;
200 gr. champignons;
2 tbsp. l. flour;
pepper and salt to taste;
rast. oil for frying.
Cooking method:
1. After peeling the potatoes, boil them until tender in lightly salted water.
2. When the potatoes are cooked, drain the water and mash the potatoes. Let it cool a little, add salt and pepper.
3. While the potatoes are cooling, make the filling. After washing the mushrooms and chopping them finely, fry in a frying pan with vegetable oil, stirring occasionally. At the end of frying, add salt and pepper, then remove the pan from the heat and let the mushrooms cool.
4. Turn on the oven and start cooking our cutlets. Having formed a flat cake with wet hands, spread 1 tsp on it. mushrooms Then, again with wet hands, we place it together with the stuffing in the palm of our hand and form an oval patty so that the filling remains inside.
5. Grease a baking sheet with vegetable oil. Then we place our potato cutlets with mushrooms on it, first rolling each one in breadcrumbs or flour.
6. Place the baking sheet with our cutlets in the oven and bake them for about 20 minutes until golden brown. Serve hot. These potato cutlets with mushrooms are served with adjika or mushroom sauce.
If the puree you prepared for the cutlets turned out to be too runny, don’t worry. Add enough flour to it so that you can form cutlets from the resulting mass with your hands.
When starting to prepare potato cutlets, look in your refrigerator to find a suitable filling for them: leftover sausage, cheese, ham, mushrooms, meat and any other that can make your dish even more tasty and appetizing.
