Mashed potato cutlets

Mashed potato cutlets are one delicious and unusual idea for using potatoes. People loved the vegetable so much that they came up with a huge number of options for preparing it. There are also many varieties of potato cutlets, and a dish prepared according to any of these recipes can be an excellent breakfast.

How to cook delicious mashed potato cutlets in a frying pan?

If you don’t have the strength to cook for a long time, but the desire to eat persists, then mashed potato cutlets are an excellent option. They are easy to prepare and take very little time: you need to cook in a frying pan. The energy value of the dish will allow you not to feel hungry until lunch.

1. 
   How to make mashed potato cutlets? Peel the potatoes and cut them into 5 equal parts. Place the potatoes in a saucepan and pour water into it: you want the water to completely cover the potatoes. Place the pan on high heat. We wait until the water starts to boil and reduce the heat. Then remove the foam, add salt and cover again. Leave the potatoes to cook for 15-20 minutes.
2. 
   After the potatoes are cooked, carefully drain the water, remove the potatoes and mash them into a puree. To make the puree more tender and soft, add warm milk during the kneading process. You can quickly heat milk in the microwave.
3. 
   Melt the butter in a frying pan. Peel, wash and finely chop the onion. Fry it in a pan until it turns golden orange.
4. 
   Mix the puree and onion together until we get a relatively homogeneous mass in color and composition. If you want, you can add spices.
5. 
   The puree needs to cool, so leave it for 30 minutes at room temperature. After this, form cutlets from the puree. They need to be rolled in flour. Sprinkle flour on a cutting board or other container and wrap both sides in flour.
6. 
   Fry the resulting cutlets in a frying pan greased with butter. It's best to cook over medium heat. The potatoes have already been boiled, so now the cutlets just need to be given a golden blush. This will take about 2 minutes to sear each side. Bon appetit!

How to deliciously bake mashed potato cutlets in the oven?

Mashed potato cutlets are a real salvation for those who are tired of meat or other heavy food. Light, soft and tasty mashed potatoes are suitable for both adults and children.They can be prepared quickly and easily in the oven, so this dish has a chance to become your favorite breakfast or dinner.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings – 12.

Ingredients:

• Potatoes – 1 kg.
• Chicken eggs – 2 pcs.
• Premium wheat flour – 100 gr.
• Butter – 40 gr.
• Water – 500 ml.
• Refined olive oil – 50 ml.
• Salt – 1 pinch.
• Ground black pepper - to taste.

Cooking process:

1. Peel the potatoes: it is better to use a special knife. Rinse under running water and cut into small pieces: the shape does not matter. Next, you need to boil the potatoes: put them in a pan, fill it with water and add a little salt. Place on medium heat for 20-25 minutes.

2. After the potatoes are cooked, drain the water, transfer the potatoes into a deep saucepan and pound using a special kitchen appliance until a homogeneous puree is obtained. Then let the puree sit for a while to cool. This is important because you cannot subsequently add eggs and flour to hot puree: this will ruin the dish, because the eggs will be baked and the flour will stick together - the entire structure will be disrupted.

3. At this time you need to take care of the onions. We remove the husks from it, wash it and finely chop it. After this, the chopped meadow needs to be sauteed: it is more convenient to do this in a heated frying pan, greased with vegetable oil. We wait until the onion turns golden brown.

4. Add fried onions and eggs to a bowl with potatoes. Pass the garlic cloves through a press. We pass the wheat flour through a sieve. Pour all the ingredients together and mix well. You can also add salt and pepper if you like.Knead until it becomes homogeneous in structure. Then form potato cutlets from the resulting mass. It is better to do this with wet roars to avoid stickiness. Roll each cutlet separately in breadcrumbs. Grease the platform with olive oil and place the prepared cutlets on it.

5. Set the oven temperature to 190 degrees and leave the dish to cook for 25-30 minutes. After this, the dish can be served: sour cream and vegetables are often added. Bon appetit!

Step-by-step recipe for making potato cutlets with cheese

Fragrant and tender potato cutlets boast another delicious ingredient - cheese. It will add even more softness and richness to the dish, giving it a special aroma and taste when the cheese melts. This dish will undoubtedly become the most interesting and mysterious on your table.

Cooking time: 40 min.

Cooking time: 30 min.

Servings – 12.

Ingredients:

• Potatoes – 1 kg;
• Chicken eggs – 3 pcs.
• Cheese – 150-200 gr.
• Wheat flour – 3 tbsp. l.
• Milk - to taste.
• Breadcrumbs - 4 tbsp. l.
• Vegetable oil – 60 ml.
• Salt – 1 tsp.
• Greens - to taste.

Cooking process:

1. Peel the potatoes and rinse with tap water. Choose a deep pan, fill it with water and cook the potatoes for 20-25 minutes. Add some salt. Next we need to get puree: drain the water and mash the potatoes using a special masher. Do this efficiently so that there are no lumps left. If you want, you can add a little milk. Then the puree will be more tender and it will be easier to grind.

2. After the puree has cooled properly, add eggs to it.Pass the flour through a sieve and also add it to the potato mixture. Also, if you want, you can add herbs: they will add flavor to the finished dish. Mix everything well until the structure and color are uniform. The consistency of the mass should not be liquid, otherwise it will be difficult to form cutlets: they will fall apart. You can add sifted flour in several stages to be able to adjust the consistency during the cooking process.

3. Cut the cheese into cubes or oblong shapes. Gouda, Dutch and Smetankovy cheeses are better than others. These cheeses are not bland: they have a slight sourness and aroma of spices, so they will go well with potatoes and complement the finished dish.

4. Using wet hands or a spoon, roll the potato mixture into a circle, place it on a table surface sprinkled with flour, or with your hand, and press down on top so that the mixture becomes flattened and forms a flat cake. Place a piece of cheese on top and cover it with the edges of the flatbread. It is important to cover the cheese on all sides so that it does not leak out during frying. Then roll each cutlet in breading.

5. Cook potato cutlets in a heated frying pan with vegetable oil. Fry on one side until golden brown, then turn over and fry on the other side. It will only take a couple of minutes to fry each side.

Hearty and very tasty potato cutlets made from mashed potatoes with minced meat

If the classic ones with potatoes seem rather boring and the same type to you, then you will definitely like this recipe: its distinctive ingredient is minced meat. Cutlets made from puree with minced meat have a higher calorie content, but they have greater energy value, richness and nutritional value.

Cooking time: 40 min.

Cooking time: 25 min.

Servings – 10.

Ingredients:

• Potatoes – 500 gr.
• Hard cheese – 100 gr.
• Minced meat – 250 gr.
• Chicken egg – 1 pc.
• Onions – 1 pc.
• Tomato paste – 2 tbsp.
• Sunflower oil – 50 ml;
• Breadcrumbs – 100 gr.
• Dill – 10 gr.
• Wheat flour – 2 tbsp.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. Take half a pan of water, put it on the fire and add some salt. Boil potatoes in it. After this, drain the water and mash the potatoes to make a puree. Pass the flour through a sieve. Grate the cheese. Add sifted flour, chopped cheese, egg and, if desired, salt to the puree. Mix all ingredients well. Separately, finely chop the onion.

2. Heat a frying pan, greased with a small amount of oil, over high heat. Fry the minced meat on it. So that the minced meat does not look like one big lump, but is crumbly, periodically straighten it with a wooden spoon or spatula. After 5-7 minutes. add finely chopped onion. Once it becomes translucent, you can add dill and tomato paste. Leave on the stove for another 5 minutes.

3. Potato dough should be elastic. We divide it into equal portions, and form equal balls from them. Place one ball on a board sprinkled with flour so that the dough does not stick, and press it with your palm to form a flat cake. Place minced meat inside each flatbread and cover it with the edges of the flatbread. We make the same balls from the whole dough.

4. Roll the prepared cutlets in breadcrumbs on both sides. Instead of breadcrumbs, you can also use crushed corn flakes as a breading.Place the meatballs in a frying pan with oil and fry until a golden crust appears: about 5 minutes on each side.

5. Potato cutlets made from mashed potatoes with minced meat are ready. As an addition to the cutlets, you can use sour cream sauce with herbs. It will refresh the dish and complement it with a variety of flavors. A vegetable salad or just vegetables as a side dish is also good. Bon appetit!

A simple and quick recipe for potato cutlets stuffed with mushrooms

Mushrooms are often used as a side dish, but in our recipe they play a much more significant role: they are a filling. Potato cutlets with mushrooms are sure to attract the attention of all guests at the table, because the name alone makes it clear that the dish promises an unusual and interesting taste.

Cooking time: 45 min.

Cooking time: 20 min.

Servings – 10.

Ingredients:

• Potatoes – 0.9 kg.
• Butter – 2 tbsp.
• Egg – 1 pc.
• Champignons – 500 gr.
• Flour – 4 tbsp.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Pepper - to taste.
• Breadcrumbs – 100 gr.
• Vegetable oil – 4 tbsp.

For the sauce:

• Cream (20%) – 200 ml.
• Flour – 1 tbsp.
• Butter – 80 gr.

Cooking process:

1. Peel and wash the potatoes. Cut it into arbitrary pieces. Fill the pan halfway with water and add the potatoes and cook until tender. Then drain the water, take a special mashed potato masher and mash the potatoes. Add butter to it. Leave for 20 minutes to allow the puree to cool completely. This is an important condition because it ensures the correct structure of the content. If you add the ingredients to the hot puree, the eggs will bake and the flour will stick together.Only after it has cooled completely, beat the egg into the potato mixture. Sift the flour through a sieve into a separate container and gradually add it to the total mass. Gradually, in order to be able to adjust the structure of the workpiece. The resulting mass should be quite thick.

2. Peel and rinse the onion, chop it finely. Peel and wash the carrots and grate them on a fine grater. Slice the champignons. Onions and carrots need to be sauteed: this should be done in a frying pan, greased with oil and heated, over medium heat for 7 minutes. After this, add the champignons and simmer for another 7 minutes until the water has evaporated. If you want, you can add salt and pepper.

3. Transfer ingredients to a container to cool. Don't be intimidated by the large amount of filling: some of it will be useful for the sauce.

4. Divide the puree into several equal portions. Wet your hands with water. Take one of the potato dough pieces and roll it into a log.

5. Press the bun with your palm to form a flat cake. Place about 1 tbsp on top. fillings. Lift and fold the edges of the dough so that it completely covers the filling and it does not fall out during cooking.

6. Roll each piece in breadcrumbs. If you don’t have such crackers, you can replace them with flour.

7. Heat the oil over high heat, and then slightly reduce the heat. Fry the cutlets in a frying pan until done: a golden brown crust on both sides will indicate this.

8. For the sauce, melt the butter in another frying pan, add flour and sauté for about 1 minute. Stir, pour in cream. When it boils, add the remaining mushrooms and vegetables. If desired, add salt and pepper. It is necessary to steam for a couple of minutes on low heat.Potato cutlets stuffed with mushrooms can be served. Bon appetit!

Incredibly tasty and simple mashed potato cutlets with sausage

Both adults and children eat sausage, but the latter adore it. And if you failed to entice children with classic potato cutlets, then offer them the same dish, but with a secret ingredient. By adding sausage to cutlets from mashed potatoes, you can feed your children without difficulty and a lot of time.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Potatoes – 4 pcs.
• Chicken eggs – 2 pcs.
• Flour – 1 tbsp.
• Sausage – 200 gr.
• Dill – 10 gr.
• Hard cheese – 100 g
• Vegetable oil – 60 ml.
• Salt – 1 tsp.
• Ground black pepper – 1 pinch.

Cooking process:

1. Peel the potatoes and wash them. Take a deep pan and fill it halfway with water. Boil the potatoes. You can pre-cut it into arbitrary pieces: the smaller the piece, the faster it will cook. Add one third tsp. salt. The fully cooked potatoes should be soft: you can check this with a fork or toothpick. Once the potatoes are cooked, drain the water.

2. Let the potatoes cool: leave the pan at room temperature for 20 minutes. This action cannot be neglected, otherwise there is a risk of spoiling the structure and consistency of the future potato dough. If you add an egg to hot puree, the white will coagulate. If the potatoes are very dry, you can fix this with a small piece of butter or milk. Using a kitchen tool designed for this purpose, mash the potatoes until pureed. Make sure that there are no lumps left, otherwise the cutlets may fall apart during the frying process.Taste for salt and add a little more if the potatoes seem bland.

3. Cut the sausage into cubes. Instead of sausage, you can also use sausages or sausages: in this case, the recipe is not important. Grind the cheese on a coarse grater. Wash and finely chop the dill.

4. Add dill to the puree. If it is too liquid, then add a little sifted flour to correct the situation. Pour it in portions so that you can adjust the consistency of the mashed potatoes and not make them too crumbly. It should be moderately thick and suitable for modeling.

5. Wet your hands with water and divide the potato dough into equal parts. Take one of the parts and form a cutlet. Press it with your palm to form a flat cake. Place the sausage and cheese inside, fold the edges of the flatbread so that they completely cover the filling, otherwise the sausage risks falling out during cooking and the cheese leaking. Do not make the cutlets too large, otherwise they may fall apart when frying.

6. Heat butter in a frying pan, add mashed potato cutlets with sausage and fry them over medium heat. In general, all products are already ready, so frying one side will take about 3 minutes. After this, the dish can be served. Sauce or chopped vegetables are suitable as a side dish. Bon appetit!

How to fry breaded mashed potato cutlets?

This dish will not require any special skills from you: anyone can handle its preparation. But this does not mean at all that it will not please you with its taste. On the contrary, breaded mashed potato cutlets are a great start to the day. Moreover, preparation will not take you much time.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Potatoes – 5 pcs.
• Salt - to taste.
• Egg – 1 pc.
• Flour – 2 tbsp. l.
• Seasoning - to taste
• Breadcrumbs - 3 tbsp.
• Vegetable oil – 40 ml.

Cooking process:

1. Peel the potatoes: it is better to use a special knife. Rinse under running water and cut into small pieces: the shape does not matter. Next, you need to boil the potatoes: put them in a pan, fill it with water. Place on medium heat for 20 minutes. If your goal is not a low-calorie bland dish, then add salt to the water. After this, drain the water and leave the potatoes to cool. This is important because you cannot subsequently add eggs and flour to hot puree: this will ruin the dish, because the eggs will bake and the flour will stick together.

2. To prevent the cutlets from falling apart during the cooking process, we must add binding ingredients. First, beat in the egg. Secondly, we pass the wheat flour through a sieve and also add it to the potatoes. If you want, you can also add seasoning now. For example, ground black pepper, but you are guided by your taste preferences.

3. Now you need to get the puree. Pound the potatoes well to make a puree without lumps. You can use a masher or other special device. The consistency of mashed potatoes should be dense and thick. If you see that the mass turns out to be liquid, then you can correct the situation with the help of flour. Gradually add it in small portions to control the thickening of the dough.

4. Pour breadcrumbs onto a separate plate. Roll the potato dough into a sausage and cut it into equal parts. We take one part and form a cutlet out of it. Place each cutlet on a plate with breading and dip in it on both sides.

5.Fry the potato preparations in a heated frying pan greased with vegetable oil. It will take about 3 minutes to fry one side. After this, breaded mashed potato cutlets will be ready. You can serve them with vegetables or cereals. Bon appetit!

A quick and tasty recipe for mashed potato cutlets with eggs

We are used to the fact that an egg is an independent breakfast product, but an egg as a filling also has an interesting taste and beneficial properties. You can try the egg in its new status in cutlets made from mashed potatoes. Anyone can make this recipe without spending a lot of time.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 12.

Ingredients:

• Potatoes – 8 pcs.
• Chicken eggs – 4 pcs.
• Sour cream – 2 tbsp.
• Flour – 1 tbsp.
• Breadcrumbs – 50 gr.
• Butter – 30 gr.
• Onion – 1 pc.
• Vegetable oil – 70 ml.
• Salt – 1 tsp.
• Ground black pepper – 1 pinch.

Cooking process:

1. Let's tackle the potatoes first. Clean and wash it. Cut into arbitrary pieces. Fill a deep saucepan halfway with water and place the potatoes in it. Add some salt. Boil it until tender, then drain the water, take a special mashed potato masher and remember the potatoes. Add butter to it. Leave for 20 minutes to allow the puree to cool completely. This is a required step because it ensures the content is structured correctly. If you add the ingredients to the hot puree, the eggs will bake and the flour will stick together.

2. After cooling completely, beat one egg into the potato mixture. Boil the remaining three eggs. This will take about 20 minutes. Pass the flour through a sieve and add to the potatoes. Wash and peel the onion, chop it finely and add to the puree. Add sour cream and pepper.

3. Chop three boiled eggs. Roll the potato dough into a sausage and cut it into equal parts. Take each piece one at a time and form it into a flat cake, pressing the dough with your palm. Place the filling inside the flatbread: chopped eggs. Lift the edges of the tortilla and fold them over so that the filling is completely covered and does not fall out during cooking.

4. Place breadcrumbs on a separate plate. Roll potato cutlets in them on both sides. If you don't have breadcrumbs at home, you can also use crushed cornflakes instead: unsweetened ones are better.

5. Heat a frying pan with vegetable oil and place the cutlets on it. Fry on each side for a couple of minutes until golden brown. On average, frying each side will take about 3-5 minutes. After this, the cutlets will be ready. Bon appetit!