Potato and herring cutlets
4 servings
20 minutes
Potato and herring cutlets are an amazing combination of simplicity and rich flavor. This dish comes from Russian cuisine, where the pairing of potatoes and fish has always been popular. Tender inside and crispy outside, these cutlets have a savory taste thanks to lightly salted herring and a subtle creamy note from grated cheese. They are perfect as a standalone dish or as a side to a fresh vegetable salad. The herring gives the cutlets a special hint of sea freshness, while the golden crust makes them incredibly appetizing. This is a great option for a varied menu, especially if you want something unusual yet accessible. Such cutlets can be served with a delicate sauce or simply with slices of rye bread to highlight traditional Russian flavors.
1
Turn potatoes into puree. Pass herring fillet through a meat grinder. Fry finely chopped onion in vegetable oil.
- Boiled potatoes: 500 g
- Lightly salted herring: 2 pieces
- Onion: 1 head
- Vegetable oil: 4 tablespoons
2
Mix the potato mass, herring, onion, and grated cheese, then add the egg yolk. Add a little flour to ensure the mixture is not liquid.
- Boiled potatoes: 500 g
- Lightly salted herring: 2 pieces
- Onion: 1 head
- Grated cheese: 2 tablespoons
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
3
Shape the patties, dip them in beaten egg whites, then in breadcrumbs. Fry until golden brown.
- Chicken egg: 1 piece
- Breadcrumbs: 4 tablespoons
