Potato cutlets in vegetable oil
4 servings
40 minutes
Either a side dish or a full-fledged meal - there are tons of variations on the theme of potato cutlets. You can add greens inside or wrap minced meat in a potato mass, turning the cutlets into zrazy. You can mix pink salmon from a can, parmesan or bacon cracklings into the potatoes. You don't even have to cook the potatoes specially - yesterday's mashed potatoes will do. Here is the simplest basic recipe, which in your hands can become multifaceted.
1
Potatoes need to be peeled and boiled until soft in salted water.
- Potato: 1000 g
- Salt: 1 teaspoon
2
When it's ready, drain the water and add a good piece of butter to it. While the potatoes are still warm, mash them with the butter to get a lump-free mixture.
- Butter: 40 g
- Potato: 1000 g
3
Now add eggs here, about 1.5 tablespoons of flour, and mix thoroughly until smooth.
- Chicken egg: 2 pieces
- Wheat flour: 35 g
4
Shape the resulting dough into patties (or round cutlets).
5
Heat a pan with vegetable oil and place the patties on it. Fry the patties over medium heat until they turn golden.
- Vegetable oil: 30 ml
6
Flip the cutlets and 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.