Potato cutlets with milk
4 servings
90 minutes
Potato patties with milk are a delicate and aromatic dish with roots in Indian cuisine. The recipe is based on boiled potatoes that are turned into airy puree by adding milk, butter, and an egg. Coating in flour or breadcrumbs creates an appetizing crispy crust that contrasts with the softness inside. These patties can be served as a standalone dish with sauces or sides, and can also be used as an accompaniment to meat and vegetable dishes. Their light creamy flavor and crispy texture make them ideal for both cozy home dinners and festive gatherings.
1
Peel the potatoes.
- Potato: 300 g
2
Cut into four pieces and boil in salted water.
- Potato: 300 g
- Salt: pinch
3
Drain the water, mash the potatoes into puree.
- Potato: 300 g
4
Add milk, egg, and butter, mix well and cool.
- Milk: 40 ml
- Chicken egg: 1 piece
- Butter: 80 g
5
Shape the patties, coat them in flour (or breadcrumbs for a crispier crust), and fry on both sides.
- Wheat flour: 30 g
