Potato cutlets on wheat flour
4 servings
60 minutes
Potato cutlets made with wheat flour are a traditional Russian dish born in an atmosphere of home comfort and simplicity. Their history dates back to times when housewives sought ways to prepare hearty and economical meals. Tender inside and crispy outside, they have a rich creamy-potato flavor with a slight floury note. These cutlets are versatile: they can be served as a standalone dish with sour cream or mushroom sauce, as well as a side for meat or fish. They pair wonderfully with vegetable salads, adding a harmonious taste to the meal. The simplicity of preparation makes them a favorite recipe for family dinners, while their cozy flavor provides a sense of home warmth.
1
The potatoes need to be peeled and boiled until soft in salted water. When ready, drain the water and add a good piece of butter.
- Potato: 1000 g
- Salt: 1 teaspoon
- Butter: 40 g
2
While the potato is still warm, mash it with butter until smooth. Now add about one and a half tablespoons of flour and eggs, and mix thoroughly until homogeneous.
- Butter: 40 g
- Chicken egg: 2 pieces
- Wheat flour: 35 g
3
From the prepared dough, we shape patties (or round cutlets) and place them in a hot pan with vegetable oil.
- Vegetable oil: 30 ml
4
Fry the cutlets over medium heat until they turn golden brown. At this point, flip them to achieve the same color on the other side. After that, the dish can be considered ready. Serve the cutlets with sour cream, mushroom sauce, vegetable salad, or as a side dish to meat or fish dishes.