A quick recipe - potato cutlets with mushrooms and eggs to feed the whole family. Ease of preparation and great taste will put this recipe with a photo in the favorite section.
The content of the article:
- Ingredients
- Step by step cooking potato cutlets with mushrooms
- Video recipes
It happens that you need to cook something very quickly, but the ideas are over, and, to be honest, the cat cried too much food. You will surely like the recipe for potato cutlets with mushrooms and eggs, because they are delicious, fragrant, with an appetizing crust, they are prepared from literally three ingredients. You only need a few potatoes, an egg and a dozen mushrooms. By the way, you can even use mashed potatoes that are left after dinner or lunch. Both adults and children like the result.
- Caloric content per 100 g - 58 kcal.
- Servings Per Container - 4
- Cooking time - 40 minutes
Ingredients:
- Potatoes - 500 g
- Champignons - 150 g
- Bulb onions - 1-2 pcs.
- Egg - 1 pc.
- Flour - 2 tbsp. l.
- Salt, pepper - to taste
- Garlic - 1-2 cloves (optional)
- Vegetable oil for frying
Step by step cooking potato cutlets with mushrooms and eggs
Wash the mushrooms and cut off the dirt from the legs. Peel the onion. Cut both products into small cubes. First, let us fry over high heat, and when the onions are browned, we continue to simmer on low, not forgetting to salt and add pepper and other spices to taste.
Set the potatoes to cook, as if on mashed potatoes, cut into pieces of medium size. Pour the potatoes with cold water, skim off the foam when it boils. Season with boiling potatoes to taste and reduce heat. Cook until tender for about 20 minutes.
When the potatoes are cooked, drain the water from them and remember with a crush. Add flour to the resulting puree and break the egg. Stir to get a smooth potato base for the cutlets.
Add the fried onions with mushrooms to the potatoes. We mix.
From the resulting potato mass with mushrooms, we form small cutlets and roll them on all sides in breadcrumbs. If there are none, you can replace them with flour. If you want to stick to the recipe, dry in the oven and crush a couple of slices of white bread with a rolling pin to make homemade bread crumbs. It happens that the puree turns out to be very liquid (or it was already so), then you can safely add bread crumbs or a little semolina to the dough.
Pour vegetable oil into a hot skillet. Fry the patties until they are lightly browned on both sides.
So we did it! Potato cutlets with mushrooms and eggs are ready. Serve them with sour cream, mayonnaise, ketchup, chopped herbs, whatever you like. In the heat, in the heat, these cutlets are especially good, because their crispy crust is so appetizing! Help yourself too!
See also video recipes:
1. Potato zrazy with mushrooms:
2. Potato cutlets with dry mushrooms - recipe video:
