Potato cutlets
4 servings
50 minutes
Potato cutlets are a cozy dish with a tender texture and rich flavor. Their origin is linked to home cooking traditions, where hostesses aimed to create hearty and simple dishes from available ingredients. In this recipe, the classic potato base is enriched with aromatic sautéed onions and carrots, along with rice that gives the cutlets a special structure. Fried until golden brown, they acquire an appetizing appearance and a crispy texture that contrasts with their softness inside. They are served with sour milk or fresh salad, making the taste more intense and harmonious. Perfect for those who appreciate simplicity but are not willing to sacrifice rich flavor and the cozy atmosphere of home dining.
1
We boil the potatoes, cool them, peel them, and grate them on a coarse grater. We cook the fluffy rice in salted water.
- Potato: 750 g
- Rice: 120 g
2
Sauté the onion and carrot. Combine the potatoes with rice, carrot, and onion, adding salt, black pepper, and parsley. Mix everything thoroughly and let it sit for 30 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
3
Shape the cutlets, coat them in flour, dip in egg, and fry in oil. Serve with sour milk or salad.
- Wheat flour: 35 g
- Chicken egg: 2 pieces
