Cutlets made from crushed potatoes with filling. Potato cutlet: recipe with photo. Potato balls with your favorite filling

You can make delicious cutlets from mashed potatoes.

This is especially true when after dinner there is puree left over, which no one wants to eat the next day.

There are many recipes for making mashed potato cutlets.

They are prepared with or without breading, as well as with a wide variety of fillings.

Mashed potato cutlets - basic cooking principles

Potato cutlets are made from boiled and mashed potatoes. In this case, depending on the recipe, the potatoes are boiled peeled or in their jackets. Jacket potatoes are peeled and rubbed through a sieve or mashed into a puree using a masher.

The main difficulty in preparing such cutlets is that they do not hold their shape well and can fall apart during frying. To prevent this from happening, add flour and eggs to the puree and mix well.

To prevent the cutlets from being bland, spices, herbs and chopped herbs are added to the puree. Mix everything well and with wet hands form cutlets from the potato mass. Then they are breaded in flour or breadcrumbs and fried on both sides until golden brown.

Cutlets from mashed potatoes with filling are formed as follows: take a little potato mass, make a flat cake and put the filling in the middle. The edges are then sealed, breaded and fried. At the same time, I would like to note that the filling should not be raw.

It will be delicious if you prepare and serve the sauce with potato cutlets.

Recipe 1. Mashed potato cutlets

half a kilogram of potatoes;
salt;
100 ml cream or milk;
80 g butter;
a handful of flour;
vegetable oil;
white and black pepper;
breadcrumbs.

1. Cut the peeled potatoes into medium-sized pieces and boil until half cooked. Then add salt to the water and continue cooking until the potatoes become crumbly. Drain the water from the potatoes, return the pan to the heat and dry slightly.

2. Add chopped butter to the potatoes, pour in boiling milk and season with pepper. Thoroughly mash the potatoes with a potato masher until smooth. Add enough flour to form a thick, elastic potato mass. Mix well.

3. Form cutlets from the potato mixture and roll each in flour or breadcrumbs. Pour oil into a heated frying pan and fry the cutlets in it until crispy. Serve with sour cream.

Recipe 2. Mashed potato cutlets with sorrel sauce

Cutlets

five potato tubers;

vegetable oil;

a small bunch of sorrel;

allspice;

breadcrumbs

Sauce

vegetable oil;

150 ml cream;

allspice;

a small bunch of sorrel;

onion head

1. Boil the peeled potatoes until soft, cool them a little and mash them into a puree with a masher.

2. We sort out the sorrel and rinse it under running water. Then dry it on a napkin. Place half of the bunch into a blender bowl and grind. Transfer the sorrel to the puree, add salt, pepper and mix.

3. Wet your hands in water, take a little puree and form cutlets. Roll them in breadcrumbs and place them in well-heated oil. Fry until crispy on both sides.

4. Finely chop the remaining sorrel and peeled onion. Heat the oil in a saucepan and fry the onion in it until golden brown. Pour in the cream and keep it on the fire until it evaporates slightly. Season with pepper and salt. Add sorrel to the sauce, stir and cook for another three minutes.

5. Place the cutlets on a plate and pour the sauce over them.

Recipe 3. Potato cutlets made from mashed potatoes with minced meat

sea salt;
1 kg of potatoes;
vegetable oil;
egg;
a handful of flour;
300 g minced meat;
onion head

1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes on low heat so that the remaining liquid evaporates. Add butter to the potatoes and puree them. Cool slightly.

2. Peel and chop the onion head. Add onion, salt and egg to the minced meat and mix. Fry the minced meat in a frying pan until the meat turns light.

3. With wet hands, take a little potato mixture and make a flat cake out of it. Place a spoonful of filling in the middle. Cover the top with another flatbread and seal the edges. Form a patty and roll it in breadcrumbs or flour.

4. Heat oil in a frying pan and fry the cutlets in it until golden brown on both sides. Serve the mashed potatoes with sour cream.

Recipe 4. Mashed potato cutlets with smoked herring

mustard;
80 g flour;
50 g cheese;
mayonnaise;
egg;
green onions;
350 g smoked herring;
1 kg of potatoes.

1. Peeled and boiled potatoes until soft, mash them.

2. Clean the herring, cut off the tail, fins and head. We gut, remove the skin and fillet the fish. Remove small bones and cut the fillet into small pieces.

3. Finely grate the cheese. Add herring, grated cheese, flour and egg to the puree. Salt and pepper. Mix well.

4. With wet hands, take a little potato mixture and form cutlets from it. Place them in hot oil and fry until golden brown on both sides.

5. Chop the green onions. Mix mustard with mayonnaise, add onion and stir. Place the cutlets on plates and serve with sauce.

Recipe 5. Mashed potato cutlets with sausage

300 g potatoes;
fresh herbs;
50 g smoked sausage;
tomato;
200 g flour;
egg;
seasoning;
garlic;
black pepper;
100 ml vegetable oil;
salt;
a piece of butter.

1. Peel the potatoes and boil until soft. Drain the water and lightly dry the potatoes over low heat.

2. Finely chop the smoked sausage and fry. Peel the garlic clove and pass it through a garlic press. Rinse and dry a bunch of parsley and tomatoes. Grind.

3. Add two tablespoons of flour, a piece of butter and an egg to the mashed potatoes. Mix well with a mixer. Add chopped garlic, tomato, sausage and herbs to the puree. Season with spices and mix again.

4. Make cutlets from mashed potatoes, bread them in flour and fry over low heat until golden brown. Transfer the finished cutlets to a paper napkin so that it absorbs all the fat. Place the cutlets on plates and serve with sour cream sauce.

Recipe 6. Mashed potato cutlets with mushrooms

vegetable oil;
1 kg of potatoes;
sea salt and pepper;
200 g champignons;
50 g flour.

1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes over low heat to dry slightly. Then puree the vegetable, cool slightly and season with salt and pepper.

2. Wipe the mushrooms with a damp cloth, chop them finely and fry in hot vegetable oil, stirring constantly, until golden brown. At the end add pepper and salt. Stir and remove the pan from the heat.

3. Preheat the oven. With wet hands, form the potato mixture into a flat cake. Place a spoonful of mushroom filling in the center and seal the edges. Shape into cutlets, roll in breadcrumbs and place on a baking tray lined with baking paper.

4. Place the cutlets in the oven for 20 minutes. They should be covered with a golden brown crust. Serve with sour cream or sauce.

If the mashed potatoes turn out liquid, add a little flour to it and stir.

You can add cheese or herbs to the filling.

To prevent the potato mixture from sticking to your hands, moisten them with water.

Add egg and flour to the puree, so your cutlets will not fall apart and will keep their shape.

Serve the cutlets with a sauce based on sour cream or tomato paste.

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 is very tasty to eat such zrazy with various 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, and add it to the onions and carrots. Simmer for 10 minutes.
Make a flat cake from the potato dough, put the filling, and form 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, you get an appetizing, crispy crust on top, while the inside of the potato dough remains tender and soft. 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.

Ingredients:

mashed potatoes – 500 g;
egg – 1 pc.;
flour – 5 tbsp. l.;
crackers - for breading;
vegetable oil – 2 tbsp. l.;
spices - to taste.

Cooking method:

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

Potatoes, potatoes - perhaps this is the most beloved and sought-after product in our country.

You can’t count how many interesting and incredibly tasty dishes you can prepare from it.

So why not diversify your menu by making tender and juicy potato cutlets with various fillings from such a wonderful ingredient.

Potato cutlets with filling - general principles of preparation

There are many ways to prepare stuffed potato cutlets. Moreover, not only the fillers can be different, but also the minced potato itself.

Minced meat is made from raw and boiled potatoes, and from mashed potatoes. For the first option, just peel and grate the potatoes, then squeeze out any excess liquid so that the cutlets do not fall apart during frying. Boiled or baked potatoes in their jackets need to be grated. Well, everyone knows how to make mashed potatoes: here the vegetable is boiled and mashed with a masher.

An egg is added to the finished minced meat as a binding ingredient, salt and spices are added for taste. In addition, you can add additional ingredients to the minced potatoes that will give the dish a new taste: grated cheese, carrots, bell peppers, herbs, sautéed vegetables and others.

As a filling, you can put absolutely anything you want, or whatever you have in the refrigerator. The scope for imagination is limitless. Eggs, cheeses, ham and sausages, meat and minced meat, mushrooms, vegetables, fish - this is not a complete list. All ingredients for the filler are pre-fried or boiled, cut into pieces.

Formed potato cutlets with filling can be baked or fried in a frying pan. If the potatoes have already been boiled, then the minimum time required for frying is 5-7 minutes, but if the minced potatoes were made from raw vegetables, the heat treatment time for the cutlets increases to 15-20 minutes.

Such cutlets are especially tasty when piping hot, but even when cooled they do not lose their taste. But it’s better not to cook them for future use; after a night in the refrigerator, they taste inferior to those eaten on the day of preparation.

Recipe 1. Potato cutlets stuffed with Adyghe cheese

Ingredients:

Six medium-sized potatoes;

Two eggs;

100 grams of Adyghe cheese;

50 grams of flour;

30 ml vegetable oil;

Three tablespoons of breadcrumbs;

Spices, salt.

Cooking method:

1. Wash and peel the potatoes, grate them on a fine grater, and squeeze out the liquid.

2. Add eggs to the potato mixture, spices and salt to taste.

3. Add flour and mix thoroughly.

4. Cut the cheese into equal slices.

5. Take the minced potatoes with wet hands and form a flat cake.

6. Place cheese in the center of the flatbread, form an oblong patty, closing the cheese inside it.

7. Roll the cutlets into breading and fry over low heat, placing them on hot oil, on both sides until an appetizing golden brown crust forms.

Recipe 2. Potato cutlets stuffed with cheese and ham

Ingredients:

One egg;

Five potatoes;

120 grams of hard cheese;

Vegetable oil;

120 grams of ham;

Spices, salt;

3-4 tablespoons of flour.

Cooking method:

1. Peel the potatoes, put them in a saucepan, and fill them with water. Cook, adding salt after boiling, until done.

2. Drain the water and mash the potatoes.

3. Cool the mashed potatoes, add flour and egg, spices and, if necessary, salt to the mixture. Mix.

4. Cut the ham and cheese into small cubes and mix. Here you can add a little sour cream or softened butter, but even without these ingredients the cutlets turn out juicy.

5. We form cakes from the potato mass, in the center of which we place one or two spoons of the mixture of cheese and ham.

6. Make cutlets, fry them on both sides for 5-7 minutes until golden crisp.

Recipe 3. Potato cutlets stuffed with eggs and green onions

Ingredients:

Three or four potatoes;

Three eggs;

A tablespoon of sour cream;

10-12 green onions;

Salt pepper;

Flour or breadcrumbs;

Butter.

Cooking method:

1. Peel the potatoes, rinse, cut into several parts and boil until tender in salted water.

2. Remove the finished potatoes from the broth and mash them into a puree with a fork or masher.

3. Beat one egg into the puree, add salt and pepper to taste.

4. Boil the remaining two eggs hard-boiled, cool by placing in cold water, peel, and cut into small cubes.

5. Rinse the green onions, shake them off or dry them with a towel, and cut them into thin rings.

6. Mix boiled eggs, green onions, a little salt and sour cream in a bowl.

7. Using minced potatoes, we form cutlets of the desired shape with wet hands, stuffed with a mixture of eggs and onions.

8. Roll each cutlet in breading and place in a well-heated frying pan with pre-melted butter.

9. Fry on both sides until fully cooked.

Recipe 4. Potato cutlets stuffed with eggs and sausage

Ingredients:

700-800 grams of potatoes;

Six eggs;

100 grams of cheese;

100 grams of boiled sausage;

Bulb;

100 grams of breadcrumbs;

Parsley, salt, pepper.

Vegetable oil.

Cooking method:

1. Boil peeled potatoes and make mashed potatoes.

2. Boil four eggs and chop finely. Add sausage cut into small cubes and grated cheese.

3. Peel the onion, finely chop and sauté in vegetable oil until soft and golden brown. Add it to the egg filling.

4. Pour salt and pepper into the mashed potatoes, beat in two eggs, mix well.

5. Make cutlets from the potato mass, placing the filling in their center.

6. Roll the finished products in breading and fry on both sides. Since the cutlets turn out to be very tender and fragile, you should be extremely careful when turning them over during frying so that the cutlets do not fall apart. It is best to use a special spatula and an auxiliary fork for this purpose.

Recipe 5. Potato cutlets stuffed with mushrooms

Ingredients:

One and a half kilograms of potatoes;

250 grams of champignons;

Two onions;

Spoon of sour cream;

Salt, spices;

For frying, sunflower oil;

About five tablespoons of breadcrumbs.

Cooking method:

1. Wash the potatoes thoroughly using a soft brush or sponge. Let's dry.

2. Place on a wire rack in the oven and bake until done for 20-30 minutes, depending on the size of the potatoes.

3. Carefully remove the finished potatoes, cool, remove the peel, and grate.

4. Peel and chop the onion. Place in hot vegetable oil and fry until softened.

5. Rinse the champignons, dry them, cut them into small cubes. Add to the onion, add a little salt and fry the mushrooms until tender. At the end of cooking, add sour cream and stir.

6. We wet our hands in cold water and form fairly large cakes from the potato mixture so that they cover the entire palm.

7. Place the mushroom filling in the center of the flatbread, form cutlets, leaving the filling inside.

8. Roll each product in breadcrumbs on all sides.

9. Place potato cutlets on a greased baking sheet and bake at 200 degrees for 20 minutes.

10. Carefully remove the finished cutlets, prying them from below with a spatula.

Recipe 6. Potato cutlets stuffed with minced meat in the oven

Ingredients:

10 medium-sized potatoes;

300 grams of boiled beef meat;

Two onions;

Half a glass of flour;

Vegetable oil;

Two eggs;

50 grams of butter.

Cooking method:

1. Boil the peeled potatoes in salted water until tender, add half the butter, and mash into a puree.

2. As soon as the puree has cooled, add eggs to the mixture, salt and flour to taste.

3. Mix everything thoroughly so that the minced potatoes are tender and homogeneous.

4. Cut the boiled meat into very small cubes or pass it through a large meat grinder.

5. Peel the onion and cut into cubes, fry in oil until golden brown. Add minced meat, salt, fry until golden brown.

6. With wet hands, form a cake out of potatoes, place the minced meat fried with onions in the center with a spoon, and form a cutlet.

7. Place the potato cutlets with filling on a greased baking sheet and bake for 15 minutes until golden brown.

Recipe 7. Potato cutlets with filling in the oven

Ingredients:

8-10 potatoes;

220 grams of chicken breast;

50 grams of dry, non-sweet crackers;

Garlic clove;

Vegetable oil;

Salt, pepper, oregano.

Cooking method:

1. Wash the breast and boil in salted water until tender. Cut into small cubes.

2. Peel and chop the garlic, mix with salt, oregano and pepper.

3. Mix the garlic mass with the chicken.

4. Peel the potatoes and grate them. After squeezing out the excess liquid, mix the potatoes with the egg and a little salt.

5. Place the crackers in a large dry bowl and crush them using a masher.

6. Form cutlets from the potato mixture with chicken inside and roll them in cracker crumbs.

7. Place the cutlets on a baking sheet and place in an oven preheated to 200 degrees.

8. Fry until golden brown on one side, then turn over and keep the cutlets at 160 degrees for about 10 minutes.

9. Remove the finished cutlets to a paper towel; as soon as the excess oil has drained, transfer to plates for serving.

Recipe 8. Potato cutlets stuffed with crab sticks

Ingredients:

350 grams of ready-made mashed potatoes;

Carrot;

130 grams of crab sticks;

It tastes like hard cheese.

Cooking method:

1. Cut the crab sticks lengthwise into two parts.

2. Peel the carrots and grate them on a small section of a grater.

3. Rub the cheese with shavings.

4. Mix mashed potatoes with cheese, carrots and eggs. If necessary, add salt and spices to taste.

5. Form oblong cutlets, placing half a crab stick in the middle.

6. Fry the filled cutlets until golden on both sides in vegetable or butter.

Potato cutlets with filling - tricks and tips

To prevent the cutlets from falling apart when forming, be sure to wet your palms in water.

Also, to prevent the cutlets from falling apart, you can put the potato cake on cling film and then add the filling. In this case, a cutlet is formed by tucking the film, then it is removed and the formation is completed by pressing the product with your palms.

Since the minced meat used has a very delicate texture, it is better to roll the cutlets in flour, breadcrumbs or any other breading before frying so that they do not stick to the frying pan or baking sheet during frying.

Serve ready-made potato cutlets stuffed with sour cream, garlic sauce, fresh, pickled vegetables, and herbs.

Good afternoon friends! A long time ago I made potato cutlets, and then the other day this recipe caught my eye, and I decided to make them again. *ok* And if you have leftover, for example, mashed potatoes, then you can safely use it for cutlets, why waste food, right? *yes* Preparing them is as easy as shelling pears, it takes half an hour maximum, well, taking into account that the puree is already ready.

For the Potato Cutlets recipe you will need:

Potatoes – 550 gr
Egg – 1 pc.
Butter – 30-40 g
Flour – 4 heaped tbsp
Salt, vegetable oil for frying

Recipe for making potato cutlets

If the household members have eaten all the mashed potatoes, *popcorm* that means we will boil the potatoes. Peel the cut, add water and put on the stove, add salt immediately.

Once the potatoes are cooked, drain the water, add a piece of butter, an egg and mash. We do it well, trying so that not a single lump remains.

When the puree is ready, add flour and mix everything.

We form cutlets and bread them in flour.

And fry in a heated frying pan on both sides. There is no need to fry for a long time, until a golden, appetizing crust.

All is ready.

You can serve potato cutlets with sour cream and herbs, very tasty. *good* Or with pickled cabbage, recipe. I look forward to your feedback on the cutlets, additions or criticism. Subscribe to new recipes, or there is a form at the bottom of the article, whichever is more convenient, and I’ll go and cook something else delicious for you, I’m looking forward to your visit. Bye bye! *victory*

Sincerely, Margarita Sizonova

Potatoes are perhaps the most popular vegetable in our country. You can use it to prepare many first courses, side dishes, salads and popular snacks. From our article you will learn how to make potato cutlets, and at any time you can prepare a hearty and tasty dish.

As a rule, this dish is made from mashed potatoes with the addition of herbs or any spices. You may encounter some difficulties as the cutlets may lose their shape during cooking. However, you will be rewarded for your efforts and will definitely not be disappointed. Mashed potato cutlets are prepared as follows:

Step-by-step video recipe

Sort through one kilogram of potatoes, peel the tubers and boil them until tender in salted water.
When the potatoes are ready, drain the water and mash them.
Remove the peel from two onions, cut them into small cubes and fry in vegetable oil until golden brown.
Combine the prepared products with two chicken eggs, salt and pepper.
Form oval-shaped cutlets from the resulting mass, roll the pieces in flour and fry on both sides in a heated frying pan.

If you are fasting, this dish can become the main one. Serve it with a salad of fresh vegetables or homemade vegetable preparations.

Boiled potato cutlets

Here is another recipe for a dish that you can prepare during Lent. To add a special taste to this dish, you can change the recipe to your liking. For example, add chopped vegetables or spices to it. How to cook potato cutlets?

Thoroughly wash, peel and cut five large potatoes into pieces. Boil them in salted water until tender, and then mash the potatoes until pureed.
Peel, chop and fry one large onion until golden brown.
Finely chop one bunch of dill, and pass three peeled cloves of garlic through a press.
Combine the products, add a couple of tablespoons of breadcrumbs, salt and ground pepper.
Mix the ingredients, form the resulting mixture into cutlets and fry them on both sides until golden brown.

A potato cutlet goes well with fresh or sauerkraut salad. You can also serve this dish with vegetable stew.

Potato cutlets with cheese

We are sure that you will like this unusual recipe for potato cutlets. You can cook them for breakfast or serve them as a side dish. How to cook:

Steam 300 grams of potatoes in their skins, then cool, peel and grate.
Boil 30 grams of rice until half cooked, combine it with potatoes and 100 grams of grated cheese.
Boil two hard-boiled eggs, peel them and grate them. Chop a bunch of fresh parsley with a knife. Combine the prepared products, season them with salt, pepper and lemon juice.
Form cutlets from the “dough”, roll the pieces in flour, dip in beaten egg and fry in a frying pan until cooked.

A potato cutlet with cheese turns out very tasty and tender, so be sure to try preparing this wonderful dish.

Potato cutlets with crab sticks

This light dish is loved by adults and children. How to cook potato cutlets? The recipe is:

Boil 300 grams of peeled potatoes in salted water and then mash them with a fork.
Add one raw egg, salt and pepper to the puree.
Peel one small carrot and grate it.
Chop 120 grams of crab sticks with a knife.
Grate 50 grams of any hard cheese on a fine grater.
Combine all the products and mix them thoroughly.
Using your hands and a knife, form identical flat cakes, roll them in flour and fry in vegetable oil.

Serve the finished dish with a salad of fresh herbs and vegetables.

Potato cutlets with chicken liver

If you always don’t have enough time to cook, then try to cheat and combine a side dish and a main dish in one dish. Potato and liver cutlet is a hearty and tasty dish that can be served for lunch or dinner. The recipe for making it is very simple:

Boil, peel and chop two chicken eggs.
Remove the peel from one large onion and chop finely.
Prepare 500 grams of chicken liver, remove the films and ducts, and then cut it into small pieces. Place it in a heated frying pan and fry along with the onion. Finally add eggs, salt and ground pepper. After ten minutes, remove the pan from the heat, cool its contents and grind with a blender.
Prepare mashed potatoes from five large potatoes, add two tablespoons of flour, two raw eggs, ground pepper and salt.
Make a flat cake from the puree and place a spoonful of filling in the center. Do the same with the remaining amount of ingredients.

When the preparations are made, form balls and fry them in a frying pan on both sides.

Potato cutlets with mushrooms

The combination of “potatoes and mushrooms” has long become a classic. There are many dishes that include these components. These can be casseroles, soups, main courses, salads and various snacks. Each of the listed dishes is worthy of special attention, but today we will focus on cutlets.