Potato cutlets with mushrooms

4 servings

150 minutes

Potato cutlets with mushrooms are a delicate and aromatic dish that combines the simplicity of potatoes with the rich flavor of forest mushrooms. Historically, such cutlets appeared in Russian cuisine as a variation of traditional lean dishes when housewives sought ways to diversify meals without meat. The crispy golden crust and soft filling with mushroom stuffing make them a true gastronomic delight.

Energy value per serving

• Calories: 661.6
• Proteins: 23.3g
• Fats: 22.4g
• Carbohydrates: 97.8g

Ingredients

• Potato: 1 kg
• White mushrooms: 150 g
• Fresh champignons: 600 g
• Onion: 1 pc
• Chicken egg: 2 pc
• Farmer's sour cream: 2 tbsp
• Wheat flour: 4 tbsp
• Vegetable oil: 50 ml
• Salt: to taste
• Ground white pepper: to taste
• Breadcrumbs: 1 glass

Cooking steps

1. Peel the potatoes, cut them into quarters, pour boiling water over them, add salt and boil until completely soft for 20-25 minutes. Drain the water, dry the potatoes, mash them into puree adding sour cream. Cool completely.

   Required ingredients:

   • Potato: 1 kg
   • Farmer's sour cream: 2 tablespoons
   • Salt:  to taste

2. Clean the champignons and slice them thickly. Lay out 2 sheets of foil on the work surface. Distribute the champignons and white mushrooms, season with salt and pepper, and drizzle with melted butter. Fold the edges of the foil to create high sides, but do not completely cover the mushrooms. Place on a baking sheet and put in a preheated oven at 200 degrees, bake until the liquid evaporates, about 20 minutes.

   Required ingredients:

   • Fresh champignons: 600 g
   • White mushrooms: 150 g
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Vegetable oil: 50 ml

3. Peel and chop the onion, sauté in oil for 10 minutes. Chop the roasted mushrooms in a blender not too finely, adding salt and pepper.

   Required ingredients:

   • Onion: 1 piece
   • Vegetable oil: 50 ml
   • Salt:  to taste
   • Ground white pepper:  to taste

4. Beat the eggs, mix with mashed potatoes. Gradually add flour to get an elastic, not too sticky mass.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Potato: 1 kg
   • Wheat flour: 4 tablespoons

5. Grease the center of a 30x30 cm film with oil, place about 2 tablespoons of potato mixture. Make a depression in it, add some mushroom filling, and cover it with potato. Using the film, pull it into a bag to shape the patties.

   Required ingredients:

   • Vegetable oil: 50 ml

6. Coat the patties in breadcrumbs, fry in oil in a pan until golden brown on both sides, and transfer to a baking sheet lined with foil. Bake in the oven until cooked, about 15 minutes. Serve with sour cream.

   Required ingredients:

   • Breadcrumbs: 1 glass
   • Vegetable oil: 50 ml