Cutlets stuffed with potatoes and onions
4 servings
60 minutes
Potato and onion stuffed cutlets are a cozy dish of Russian cuisine that combines the rich meat flavor with the tenderness of potatoes and the spiciness of fried onions. These cutlets, baked with egg and cheese, have an appetizing golden crust and juicy filling, creating a harmony of textures and aromas. Their origin traces back to traditional village recipes where housewives aimed to make meat dishes more filling and economical by adding vegetables. This dish is perfect for both family dinners and festive gatherings as it combines simplicity in preparation with exquisite taste. These cutlets are especially good when paired with fresh vegetables, herbs, and a sour cream sauce that highlights their tenderness.
1
Boil the eggs.
- Chicken egg: 4 pieces
2
Chop the onion coarsely and fry in vegetable oil until translucent.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
3
Mix the minced meat with spices and salt.
- Ground meat: 800 g
- Ground coriander: 0.5 teaspoon
- Sea salt: to taste
- Ground white pepper: pinch
- Cayenne pepper: pinch
- Ground nutmeg: 0.5 teaspoon
4
Line the baking tray with parchment paper.
5
Divide the minced meat into 8 patties, make an indentation in each, and place them on a baking sheet.
6
Grate the potato on a fine grater.
- Potato: 3 pieces
7
Grate the eggs and cheese on a coarse grater.
- Chicken egg: 4 pieces
- Dutch cheese: 200 g
8
Put a little fried onion, potato, grated egg in each cutlet, and sprinkle cheese on top.
- Onion: 2 heads
- Potato: 3 pieces
- Chicken egg: 4 pieces
- Dutch cheese: 200 g
9
Bake in a preheated oven at 180 degrees for 30-40 minutes.