If you have mashed potatoes left over from yesterday's dinner, I recommend making potato cutlets from it the next day. This is a delicate and uncomplicated dish, the taste of which can be completely dependent on a variety of additives.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today potatoes do not surprise anyone and there is not a single person who calls it an exotic vegetable. Moreover, potatoes are the basis of a huge number of national dishes. Today we will cook a hearty dish from potatoes - potato cutlets. This dish is pretty quick and easy to prepare. The cutlets are tasty and delicate in taste, and very aromatic. But, of course, they cannot be included in the list of dietary dishes. However, this does not mean at all that food is not good for our body, but quite the opposite. It is just slightly higher in calories than diet food. Therefore, you just need not to overuse the food, but otherwise the positive qualities of potato cutlets are indisputable, since 95% of them consist of natural potatoes.
This recipe can be prepared with fresh ingredients, but most often the cutlets are fried to dispose of the crushed potato. Because when cooled down, it is no longer so attractive and appetizing. Therefore, this recipe will definitely come in handy for you. Well, you can serve the dish as a side dish with meat gravy or use it yourself with sour cream or garlic sauce.
- Caloric content per 100 g - 95 kcal.
- Servings - 10-13 pcs.
- Cooking time - 45-50 minutes
Ingredients:
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Flour - 3 tablespoons
- Eggs - 2 pcs.
- Garlic - 1 clove
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking mashed potato cutlets:
1. Wash and peel the potatoes, carefully cleaning all the eyes. After the tubers, wash well again.
2. Cut the potatoes into cubes and place in the cooking pot.
3. Fill it with water, season with salt and cook. Bring to a boil, remove the resulting foam, reduce the temperature, close the pan with a lid and cook until the dish is ready. Usually potatoes are ready in 20 minutes, you can determine if they are ready by piercing a knife. If it easily enters the vegetable, then the tubers are ready. To speed up the cooking process, the potatoes can be chopped into smaller pieces.
4. Then tip the mashed potatoes onto a sieve to drain the excess liquid. By the way, you can not pour it out, but cook pancakes on potato broth. Place the potatoes in a bowl and use a pusher or blender to smooth them out. Then beat in the eggs and season with ground pepper. Mix well.
5. Pour wheat flour into the mashed potatoes and mix well to distribute it evenly. Taste the dough as needed, add salt, your favorite spices and spices.
6. Place the frying pan on the stove, add vegetable oil and heat. Spoon a serving of mashed potatoes with a tablespoon and fry them over medium heat for about 1-2 minutes until golden brown. Then turn over and bring the patties until golden brown. You do not need to overcook them for too long, because almost everything is ready. Serve the prepared cutlets hot, pouring any sauce.
See also a video recipe on how to cook potato cutlets.
