Potato cutlets with parmesan and herbs in Italian style (Subrich di Patate)
6 servings
35 minutes
Potato cutlets with parmesan and herbs, known as Subrich di Patate, are a gem of Italian cuisine from Piedmont. These tender cutlets harmoniously combine the simplicity of rustic cooking with the exquisite taste of parmesan. The lightness of mashed potatoes is complemented by the spiciness of garlic and the freshness of herbs, while the golden crust gives them an appetizing look and pleasant crunchiness. They can be served as a standalone dish with a light salad or used as a side for meat and fish dishes. Subrich is a traditional home-cooked meal that embodies the warmth of Italian family gatherings, passing recipes down through generations.
1
Wash the potatoes well and boil in salted boiling water until soft. Slightly cool, peel, and mash or pass through a sieve. Transfer to a bowl.
- Potato: 500 g
- Salt: to taste
2
Add yolks, parmesan, finely chopped herbs, onion, and minced garlic. Season with salt and pepper.
- Egg yolk: 2 pieces
- Grated Parmesan cheese: 30 g
- Green: 1 bunch
- Green onions: 1 bunch
- Garlic: 1 clove
- Freshly ground black pepper: to taste
3
Make balls from the dough with a diameter of about 5-7 cm. Slightly press them to form patties.
4
Heat some olive oil in a pan and fry the patties until golden brown on both sides, adding oil as needed. Transfer to a paper towel and keep warm in a slightly heated oven while frying the other patties. Serve warm.
- Olive oil: to taste