Potato cutlets stuffed with trepang

4 servings

45 minutes

Potato cutlets stuffed with trepang represent a unique blend of Russian cuisine and seafood delicacies. Trepangs, valued in the East for their nutritional properties, add a delicate texture and subtle marine aroma to the dish. The mashed potatoes infused with spices and butter create a soft base that perfectly complements the filling. Fried in breadcrumbs to a golden crust, the cutlets become crispy on the outside while retaining juiciness inside. They pair wonderfully with herbs, sour cream, or a light sauce, making them versatile – they can be served as a standalone dish or as a side. This recipe embodies the harmony of flavors, combining the simplicity of rustic cooking with the sophistication of seafood, offering gourmets a new gastronomic delight.

Energy value per serving

• Calories: 159.7
• Proteins: 8.9g
• Fats: 5.5g
• Carbohydrates: 19.9g

Ingredients

• Potato: 320 g
• Onion: 100 g
• Vegetable oil: 25 ml
• Chicken egg: 0.5 pc
• Parsley: to taste
• Crackers: 15 g
• Butter: 20 g
• Salt: to taste
• Spices: to taste
• Trepangs: 170 g

Cooking steps

1. Boil the trepang and chop it finely.

   Required ingredients:

   • Trepangs: 170 g

2. Fry the onion in oil, add the prepared trepang and parsley.

   Required ingredients:

   • Onion: 100 g
   • Vegetable oil: 25 ml
   • Parsley:  to taste

3. Mix the prepared minced meat well.

4. Boil the potatoes, mash or pass through a meat grinder, add eggs and mix.

   Required ingredients:

   • Potato: 320 g
   • Chicken egg: 0.5 piece

5. Salt the prepared mass, add spices, then mix, divide into parts and form patties, placing the sea cucumber filling in the center, fold the edges, shape into cutlets, coat in breadcrumbs, and fry on both sides.

   Required ingredients:

   • Salt:  to taste
   • Spices:  to taste
   • Crackers: 15 g

6. Pour the finished dish with butter or sour cream.

   Required ingredients:

   • Butter: 20 g