Potato cutlets with cabbage
4 servings
80 minutes
Potato patties with cabbage are a cozy dish of Russian cuisine, infused with the traditions of simple yet hearty lunches. The tender potato patties combine the softness of grated potatoes and the light sweetness of sautéed cabbage, while cheddar cheese adds a tangy, slightly creamy flavor. Their golden crispy crust, created by frying in oil, makes each serving appetizing and tempting. These patties are perfect as a standalone dish with sauces or fresh herbs and can also be a wonderful addition to meat or vegetable sides. They are easy to prepare but have a depth of flavor that can delight both on a weekday lunch and at a cozy family dinner.
1
Wash the potatoes, place them in a pot, and add salt. Pour boiling water to cover the tubers and cook for 8 minutes. Drain the water and dry the potatoes.
- Potato: 450 g
- Salt: to taste
2
Finely chop the cabbage, blanch in boiling water, shake off, and dry.
- Green cabbage: 75 g
3
Peel the potatoes and grate them coarsely. Season with salt and pepper, add chopped cheese and cabbage, and mix well. Form patties and coat them in flour.
- Potato: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Cheddar cheese: 50 g
- Green cabbage: 75 g
- Wheat flour: 1 tablespoon
4
Melt the butter, add olive oil, and brush the mixture on both sides of the patties.
- Butter: 25 g
- Olive oil: 2 teaspoons
5
Place the patties on a hot baking sheet, bake at 220 degrees: 15 minutes on one side and 10 minutes on the other.
