Potato cutlets with sorrel
4 servings
40 minutes
Potato cutlets with sorrel are a cozy and aromatic dish of European cuisine, where the simplicity of ingredients combines with exquisite flavor. This recipe originates from home kitchens where hosts aimed to create a hearty yet light treat. The tender potato patties gain a fresh tang from the sorrel, which harmoniously complements the softness of the potatoes. A sauce made from cream and shallots adds extra depth and richness to the dish. These cutlets are perfect as a standalone dish or side, and can also be part of a cozy family dinner. They pair wonderfully with fresh vegetables and herbs, creating a balance of flavors and textures. The simplicity of preparation makes them an excellent choice for both experienced cooks and those just discovering the world of home cooking.
1
Peel the potatoes, slice them, and boil until cooked. Drain the water and dry the potatoes. Let cool slightly and mash into puree. Add salt and pepper.
- Potato: 700 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop the sorrel and add 1/3 to the potatoes. Form small patties. Heat some vegetable oil in a pan and fry the patties on both sides until golden brown.
- Sorrel: 1 bunch
- Vegetable oil: 2 tablespoons
3
Remove and keep warm. Peel and cut the onion in half. Fry in the same pan until golden brown. Pour in the cream and reduce slightly. Season with salt and pepper. Add a third of the sorrel and cook for a couple of minutes. Serve the sauce with meatballs, sprinkled with the remaining sorrel.
- Shallots: 10 pieces
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Sorrel: 1 bunch