Potato cutlets in breadcrumbs. Potato cutlets

Potato - universal product, from which you can prepare many different dishes: from the favorite fried and baked by many, to ordinary mashed potatoes and traditional roasts. But in addition to all of the above, you can even cook cutlets from potatoes!

1. Traditional potato cutlets

You still have mashed potatoes, but at the same time it's pretty fed up, but it's a pity to throw it out? Do not rush to be so categorical. It is better to cook excellent potato cutlets, which will be a great alternative to a boring dish.

Ingredients:

Medium-sized potatoes (or mashed potatoes) - 5-6 pcs;
Some milk;
Butter - 1 tbsp;
Eggs - 1 pc;
Dill - several branches;
Salt to taste;
¼ teaspoon ground nutmeg;
Flour - 2 tbsp;
Breadcrumbs or breading flour;

Cooking method:

Boil peeled potatoes until soft (for lazy ones, you can use ready-made puree);
Add milk and butter;
Crush mashed potatoes;
Allow to cool;
Add egg, chopped dill, salt, pepper, nutmeg;
Mix well;
Add 2 tablespoons flour;
And mix again;
Form medium-sized uniform cutlets from the puree;
Roll in breadcrumbs (or flour);
Heat vegetable oil in a frying pan;
Put the cutlets in the pan;
Fry over medium-high heat until golden crust from all sides.

2. Potato cutlets with cheese

Another very simple and original recipe potato cutlets is that its main secret is cheese.

Ingredients:

Potatoes - 1 kg;
Onion- 1 small piece;
Eggs - 4 pcs;
Hard cheese - 100 g;
Salt to taste;
Ground black pepper to taste;
Flour for breading;
Breadcrumbs;
Vegetable oil for frying.

Cooking method:

Cool;
Mash with a fork;
Or grate on a medium grater;
Add finely chopped onion, grated cheese, 2 eggs, salt and pepper;
Mix well;
And form medium-sized uniform cutlets;
Roll in breadcrumbs with beaten eggs;
After in flour;
And again in breadcrumbs;
Put in a preheated pan with butter;
Fry on all sides until golden brown;
Serve with fresh herbs and sour cream.

3. Potato cutlets with mushrooms

Simple and quick way make a delicious snack - make potato cutlets with mushrooms. This dish will appeal not only to your children and the whole family.

Ingredients:

Champignons - 200 g;
Eggs - 1 pc;
Flour - 4-6 tbsp;
Salt to taste;
Ground black pepper to taste;
Several sprigs of dill.

Cooking method:

Wash the potatoes;
Clear;
Boil until soft;
Crush and cool;
Add egg, salt, pepper and flour;
To stir thoroughly;
Cut the champignons into a thin plate;
Put in a preheated pan;
Fry until the liquid has completely evaporated;
Add mushrooms and chopped dill to the puree;
Mix well again;
Form cutlets;
Roll in flour;
And fry from all sides until golden brown.

4. Potato cutlets with minced meat

There is nothing tastier than juicy and ruddy potato cutlets with minced meat inside. Just lick your fingers!

Ingredients:

Medium-sized potatoes - 4-5 pcs;
Minced meat (any) - 250 g;
Egg yolk- 1 PC;
Flour - 3 tbsp;
Salt to taste;
Ground black pepper to taste;
½ tablespoon of butter;
Vegetable oil for frying;
Medium onions - 1 pc;
Garlic - 1 clove.

Cooking method:

Boil the potatoes until soft;
Crush up homogeneous mass;
Add yolk, flour, salt and pepper;
Mix well;
Heat vegetable and butter in a frying pan;
Place finely chopped onion;
Fry it until soft;
Then add minced meat and chopped garlic to the onion;
Season with salt and pepper;
While stirring, fry for 10-12 minutes;
Make small cakes from mashed potatoes;
Put a spoonful of minced meat on each of them;
Form cutlets like a pie with filling;
Serve warm with fresh herbs or sauce.

5. Potato cutlets with lemon zest and soy sauce

Soy sauce combined with lemon zest is literally a knight's move in this game. Just imagine this incredible, rich taste of all the ingredients that beckon with their aroma.

Ingredients:

Medium potatoes - 4 pcs;
Olive oil - 1 tbsp;
Soy sauce - 1 tbsp;
Garlic - 1 clove;
Green onions - 2-3 branches;
½ teaspoon finely grated lemon zest
Breadcrumbs;
Vegetable oil for frying.

Cooking method:

Cool;
Clear;
Add olive oil and soy sauce;
Blend in a blender until smooth;
Then add chopped garlic, finely chopped onion, lemon zest;
To stir thoroughly;
Place in the refrigerator for 30 minutes;
Form cutlets with wet hands;
Roll in breadcrumbs;
Fry in vegetable oil on all sides until golden brown;
Serve with sour cream.

6. Potato cutlets with beans

As it turned out, such simple dish there's a lot different recipes... And with beans - one of them.

Ingredients:

Medium-sized potatoes - 2-3 pieces;
White beans(dry) - 140 g;
½ small onion;
Vegetable oil for frying;
½ teaspoon smoked paprika;
Salt and paprika to taste;
Ground black pepper to taste;
Flour - 4-5 tbsp;
Breadcrumbs.

Cooking method:

Soak beans overnight;
Rinse and boil until tender;
Boil peeled potatoes until soft;
Cut into arbitrary pieces;
Mix with beans;
Blend with a blender until smooth;
Cut the onion into small cubes;
Fry it in hot oil until soft;
Add to puree;
Season with salt, pepper, paprika, flour;
To stir thoroughly;
Form small cutlets with wet hands;
Roll in breadcrumbs and fry on all sides until golden brown;
Serve warm with sour cream or cold with sauce and herbs.

7. Potato cutlets with onions and green peas

Another way to diversify this dish- add green pea.

Ingredients:

Potatoes - 1 kg;
Canned green peas - 130 g;
Medium onions - 3 pcs;
Vegetable oil for frying;
½ – 1 teaspoon of turmeric;
Several sprigs of dill;
Several sprigs of parsley;
Salt to taste;
A mixture of peppers to taste;
Breadcrumbs.

Cooking method:

Boil peeled potatoes until tender;
Crush until puree;
Cut the onion into small cubes;
Fry in hot oil until golden brown;
Add onion, turmeric, chopped herbs, salt and pepper mixture to the puree;
Mix well;
Mash canned green peas with a fork;
Form small cakes from the potato mass;
Put the pea filling in the center of each of them;
Blind by the principle of pies;
Roll in breadcrumbs and fry on all sides until crisp.

8. Potato cutlets with canned fish

Potato cutlets with canned fish will be a pleasant surprise. Perhaps this is the very dish that is worth trying.

Ingredients:

Medium potatoes - 3 pcs;
Canned fish (any) - 230 g;
½ small onion;
Egg yolk - 1 pc;
Semolina - 1 tbsp;
Salt to taste;
Ground black pepper to taste;
Flour for breading;
Vegetable oil for frying.

Cooking method:

Boil the potatoes in their uniform until cooked;
Clean and cool;
Merge from canned fish water;
Mash potatoes and fish well with a fork;
Add finely chopped onion and semolina to the resulting puree;
Mix well;
Add yellow, salt, pepper;
Stir again thoroughly;
Form cutlets and roll them in flour;
Fry until golden brown on all sides in a preheated pan with oil.

Today I will tell you how to cook delicious cutlets from potatoes.

Very unusual cutlets that not only diversify your menu, but also become an excellent addition to any meat or fish dish... They are very soft and tender on the inside with a crispy crust.

This is a very good and easy way to spice up your table if you prefer potatoes to other types of side dishes. It seems to me that such simple homemade recipes are the best solution for those who want to cook something 100% tasty, but not too repetitive.

Mashed potato cutlets

Delicious and easy to prepare potato cutlets.

	Ingredients Potatoes - 1 kg Flour - 2 tablespoons Egg - 1 pc. Curry - on the tip of a knife Oil or butter for frying Breadcrumbs for boning
	Boil potatoes in salted water until tender. Mash with a crush in mashed potatoes and cool completely.
	V mashed potatoes add flour, curry and egg. To stir thoroughly. Salt to taste.
	From this mass, make cutlets and roll in bread crumbs.
	Fry in butter on both sides until golden brown.
	Delicate potato cutlets are ready. Fast, delicious!

Potato cutlets

An excellent side dish is potato cutlets. Very simple, fast enough, economical, satisfying and tasty!

	Ingredients: Potatoes - 1 kg Bulb onions - 2 pcs. Egg - 2 pcs. Flour - 2 tablespoons Vegetable oil - 4 tablespoons Salt to taste
	Peel the potatoes, add salt to the water and cook in it until cooked (let it boil a little). Drain the water, and dry the potatoes well, you can put them on a warm stove for 5 minutes.
	After the potatoes have dried, we will immediately make mashed potatoes from them. To do this, you need to crush it thoroughly. Then cool slightly.
	While the potatoes are cooling, peel the onions, chop them finely and fry in vegetable oil until they acquire a golden color.
	Add eggs, fried onions to the potatoes, mix everything thoroughly.
	Form cutlets from the resulting potato mass and breaded in flour.
	Fry in vegetable oil until golden brown.
	Arrange hot potato cutlets in plates. Decorate the dish with herbs. Serve sour cream or mushroom sauce separately. a source

Potato balls:

Ingredients:

• Potatoes - 1 kg.
• Onions - 1 pc.
• Eggs - 3 pcs.
• Flour - 2-3 tbsp.
• Ground crackers - 2 tablespoons
• Vegetable oil - 1/2 cup.
• Hard cheese - 100 g.
• Salt, black pepper - to taste.

Preparation:
1 Potatoes, wash, peel and boil in salted water. Cool down.
2. Wash the onion, peel and cut into small cubes and fry
3. Grate the cheese on a medium grater.
4. Grate potatoes on a medium grater, or add onion, 1 egg and grated cheese. Salt and pepper everything and mix well.
5. Beat 2 eggs. Then form the meatballs and roll in flour. Dip the meatballs in eggs, ground crackers and fry in vegetable oil.

Jacket potato cutlets:

Ingredients:

• potatoes - 500 grams
• eggs - 2 pieces
• onions - 100 grams
• ghee - 20 grams
• salt - 2/3 teaspoon
• ground black pepper - 1/3 teaspoon
• vegetable oil - for frying
• bread crumbs - for breading

Preparation:

1. Half a kilogram of my potatoes, put in a saucepan, pour cold water, cover with a lid, bring to a boil and cook over low heat until tender.
2. While the potatoes are boiling in their uniforms, cut one medium onion into small cubes and fry until golden brown in 20 grams of ghee.
3. Remove the boiled potatoes in their uniforms from the pan, let them dry a little and peel them. Knead hot potatoes with tolokushka and rub through a sieve.
4. Let the puree cool slightly and add 2 eggs one by one. Mix well.
5. Add the fried onion and stir. Add 2/3 teaspoon of salt or to taste and 1/3 teaspoon of ground black pepper and mix well again.
6. Using 2 spoons, transfer the puree to breadcrumbs, form round or oval cutlets.
Fry potato cutlets on both sides in well-heated vegetable oil until golden brown.
7. Serve ready-made potato cutlets to the table as a side dish or as an independent dish.

Bon Appetit!

So, for cooking potato cutlets, you need the following ingredients:

The method of preparing such cutlets is incredibly simple and consists of the following steps:
1. Wash potatoes under running water.

2. Boil potatoes in "uniforms" until cooked in slightly salted water.

3. When the potatoes are boiled, cool them under cold running water or let them cool down at room temperature.

4. Peel the potatoes.

5. Peel the garlic as well. If you like a spicier taste, then take more garlic. And if you don't put the garlic in the cutlets, then the taste is even more delicate. My husband and I agreed on two cloves of garlic.

6. Boiled potatoes rub on a coarse grater.

7. Rub the garlic on a fine grater or chop it through a garlic press.

8. We also rub hard cheese on a coarse grater.

9. We spread the grated potatoes, hard cheese and garlic in a saucepan, add finely chopped green onions, break eggs, salt and pepper to taste. You can also add finely chopped greens, it will turn out very tasty, but unfortunately I did not have it.

10. Thoroughly mix all ingredients until smooth.

11. Put the pan on medium heat, pour in a small amount sunflower oil... With wet hands, form cutlets from the potato mass and put them in a preheated pan.

12. Fry the cutlets on one side until golden brown, then turn them over and fry on the other side until golden brown.

Remove the cutlets from the pan. So all the potato cutlets with cheese and garlic are ready, you can serve and regale your loved ones. From this amount of potato mass, I got 3 servings of frying cutlets in one pan.

Bon Appetit!
This is how the potato cutlets look inside:

I hope my recipe will be useful to someone and you will also pamper your loved ones with these juicy and tender cutlets... Most of all, these cutlets were appreciated by my 2-year-old daughter, she ate 3 pieces at a time and asked for more)
I wish you all culinary inspiration and success in preparing delicious meals.
The cooking time is indicated without taking into account the time for cooking potatoes in "uniforms".
Thanks for watching the recipe. Bye Bye.

Cooking time: PT00H40M 40 min.

Vegetarian Detailed step by step description how the dish is prepared " Lean cutlets from soy meat". Be sure to try Soy meat 300 g Onions 2 pcs. Wheat flour 1 cup Salt 1 tablespoon Turmeric 1 tsp Ground black pepper 1 tsp Vegetable oil 100 ml Pour boiling water over soy meat and leave to swell for about 15–20 minutes. Until it becomes soft. Drain the water and load the meat into a meat grinder along with peeled onions. Salt the resulting minced meat and add spices. Sprinkle with flour until a sticky mass is obtained, suitable for forming cutlets. We make cutlets and roll each in flour or breadcrumbs. Fry in a pan with heated oil. Put the finished cutlets on a paper towel so that the glass has excess oil.

A detailed step-by-step description of how to prepare the dish " Potato cutlets with broccoli ". Be sure to try Potatoes 500 g. Onions 1 pc. Garlic 2 tooth. Ground nutmeg pinch ")"> to taste Salt to taste Ground black pepper to taste Breadcrumbs ¼ stack. Broccoli 300 g. Grated Parmesan cheese 60 g. Chicken egg 2 pcs. Boil the peeled potatoes in a large amount of salted water. 5 minutes before the potatoes are ready, throw fresh broccoli inflorescences to it. After boiling, keep in water for 3 minutes and quickly transfer to a bowl of ice water (this is how we stop the cooking process and keep the color). Both potatoes and broccoli can be steamed as well. We shift everything to a colander so that the glass is water. Finely chop the onion and fry in vegetable oil until transparent. Add 2 finely chopped garlic cloves, fry for half a minute together and turn off. Beat the whites until soft peaks. Cut the broccoli and potatoes into medium pieces, add all the ingredients except the proteins to them. We mix everything. Slowly add the whites and mix gently. Preheat the oven to 200 degrees. We heat the oil in a frying pan quite strongly, otherwise the medallions will absorb and boil it, rather than fry it. We form round cutlets (it is easier to do this with wet hands). Bread in breadcrumbs and quickly brown them in a large amount of highly heated oil. Remove from the pan onto a baking sheet and bring to readiness in the oven for another 5-7 minutes.

A detailed step-by-step description of how to prepare the dish "Bean cutlets with mushroom sauce". Be sure to try Beans 2 stack. White bread 50 g. Milk ¼ stack. Dried mushrooms 20 g. Chicken egg 2 pcs. Wheat flour ½ g. Breadcrumbs 2 g. Vegetable oil 3 g. Mix boiled beans with bread soaked in milk, mince, add raw eggs, salt and mix thoroughly. Cut the cutlets from the resulting mass, roll them in breadcrumbs and fry in a pan heated with oil. Serve with mushroom sauce.

20min 30min Vegetarian A detailed step-by-step description of how to prepare the "Potato cutlets" dish. Be sure to try Potatoes 5 pcs. Wheat flour 2 tablespoons Olive oil 3 tablespoons Chicken egg 2 pcs. Peel the potatoes, boil, cool a little so that you can rub on a coarse grater, salt, add raw eggs. Add ground pepper, oregano, parsley or dill to taste. Spoon the mixture onto a floured board and form patties. Fry in olive oil over medium heat on both sides. Serve with sour cream, sweet mustard or vegetable salad.

20min 1hrs.min Vegetarian A detailed step-by-step description of how to prepare the dish "Potato cutlets on wheat flour". Be sure to try Potatoes 1 kg. Salt 1 tsp Butter 40 g. Wheat flour 35 g. Chicken egg 2 pcs. Vegetable oil 30 ml The potatoes must be peeled and boiled until soft in salted water. When it's ready, drain the water and add a nice piece of butter to it. While the potatoes are warm, mash them together with the butter so that you get a lump-free mass. Now you need to add eggs here, about one and a half tablespoons of flour and mix thoroughly until smooth. From the resulting dough, we sculpt cutlets (or round meatballs) and put in a hot pan with vegetable oil. Fry the cutlets over medium heat until they acquire a golden hue. At this moment, they need to be turned over and to achieve the same color on the other side. After that, the dish can be considered ready. Serve cutlets with sour cream, mushroom sauce, vegetable salad, or as a side dish with a meat or fish dish.

20min 1hrs.min Vegetarian A detailed step-by-step description of how to prepare the dish "Lenten cabbage cutlets with greens ". Be sure to try White cabbage 1 kg. Bow 1 head Semolina ½ stack. Wheat flour ½ stack. Garlic 2 tooth. Dill 1 bunch. Breadcrumbs 200 g. Salt to taste Seasonings to taste Vegetable oil to taste Cut the cabbage into 4 parts and boil in salted water for 8 minutes - Place the cabbage in a colander, mince and squeeze to remove the water. Grate the onion on a fine grater and pass the garlic through a press. Finely chop the dill. Add onions, garlic and herbs to the cabbage. Season with salt and spices to taste. Add flour, semolina, to stir thoroughly. Form cutlets from this mass, roll in breadcrumbs and fry in vegetable oil until crispy golden brown.

20min 30min Vegetarian A detailed step-by-step description of how to prepare the dish "Italian-style potato cutlets with parmesan and herbs (Subrich di Patate)". Be sure to try Potatoes 500 g. Egg yolk 2 pcs. Salt to taste Freshly ground black pepper to taste Greens 2 tbsp Grated Parmesan cheese 30 g. Green onions 3 tbsp Garlic 1 tooth. Olive oil to taste Rinse the potatoes well and boil in boiling salted water until soft. Cool slightly, peel and mash or rub through a sieve. Transfer to a bowl. Add yolks, parmesan, finely chopped greens and onions, and minced garlic. Season with salt and pepper. Form the dough into balls with a diameter of about 5-7 cm. Press lightly to make cutlets. Warm up a little olive oil in a frying pan and fry the patties until golden brown on both sides, adding oil if necessary. Transfer to a paper towel and keep warm in a slightly preheated oven while the rest of the patties are fried. Serve warm.

Vegetable cutlets I count good option light lunch or dinner. This is the best choice for everyone who wants to lose weight. When you don't want to gain extra calories, then you should cook just such cutlets.
This dish can be served hot or cold. You can take cutlets with you for a snack to work or on the road. Potatoes 850 g. Carrots 40 g. Semolina 40 g. Flour 4 tablespoons Vegetable oil 2 tablespoons Peel 600 grams of potatoes, boil and beat in mashed potatoes. Rub the rest on a coarse grater along with the carrots. Pour in a little semolina, flour and mix. Let stand for 15 minutes. Then add vegetable oil and salt with spices. We form cutlets from the carrot-potato mass. so that they do not stick to your hands and acquire a golden hue when frying, you can lightly sprinkle them with flour. We spread the patties on a baking sheet, pre-oiled. Bake vegetable cutlets in the oven at a temperature of 190 degrees. After 35 minutes, the dish will be ready. We eat for health!

20min 60min Vegetarian Carrot patties can be made from boiled or raw vegetables. They are prepared with the addition of other vegetables, such as onions and potatoes, or celery and beets, and also with the addition of cottage cheese. Such cutlets are perfect for a side dish of potatoes, porridge, salads. They can be given to children. Carrot 200 g Egg 1 pc. Salt 1/2 tsp Sour cream 1 tbsp Breadcrumbs to taste Garlic 2 tooth. Greens 1 tbsp Spices to taste 1. Peel and wash the carrots, cut them into small pieces and send them to a saucepan, fill them with water and put them on the fire, cook until cooked. 2. Knead the boiled carrots into porridge, drive in an egg, put sour cream, peel and squeeze out the garlic, add spices and salt to taste, as well as finely chopped greens. 3. Stir the minced carrot. Pour bread crumbs into a bowl, form a patty with a spoon and roll in breadcrumbs. 4. Fry the cutlets in a hot frying pan with a small amount of sunflower oil. 5. Put the finished cutlets on a plate and serve with sour cream, Bon Appetit!

20min 35min Vegetarian To make the cutlets keep their shape and stick well, be sure to squeeze the cabbage out of moisture. Add semolina to the hot one so that it has time to swell and also absorb the liquid. If you find it difficult to sculpt cutlets, then you can simply spread it with a spoon in a pan and fry like pancakes, it will be no less tasty. So, watch and taste cabbage patties without harming your figure. Cabbage 1 Kilog. Bow 1 pc. Semolina 0.5 stack. Flour 0.5 stack. Garlic 1-2 teeth. Dill 1-2 tbsp Refined oil 4-5 tbsp Bread crumbs 5-6 tbsp Salt to taste Ground black pepper to taste Prepare food for the cutlets. Use garlic as desired, I often add it, so it is more aromatic. Wash the cabbage. And let's get started. Cut the cabbage into 4 parts. Place in a saucepan and cover with water. Bring to a boil and simmer for 8 minutes. Throw hot cabbage on a sieve, let it drain well. Next, pass through a meat grinder or chopper. Squeeze out moisture. Add grated onion (I rub it on the coarsest grater, you can mince it with cabbage), garlic, dill, salt, flour and semolina. Stir the cutlet mass thoroughly. Form cutlets, it is more convenient to sculpt with wet hands. Breaded in breadcrumbs, I have breadcrumbs with paprika, but the simplest ones will do. Put the patties in hot oil and fry for a few minutes on both sides until they are nicely crusty.

My neighbor on the staircase shared the recipe for wonderful breaded potato cutlets with me. Knowing that she is a vegetarian, at first I was rather skeptical about her words that no one could refuse such a dish yet, but after I cooked these cutlets myself and tried them, my doubts were dispelled and did not appear again! I never thought that from a minimum of the most common products you can make such a yummy!

To make breaded potato patties, you will need:

potatoes - 3 pcs.
garlic - 1 clove
vegetable broth- ½ tbsp.
soy cream - 1 tbsp l.
vegan butter substitute - 2 tablespoons l.
bell pepper(red) - 1 pc.
olive oil - 1 tbsp l.
bread crumbs - 1 tbsp.
ground black pepper - to taste
salt to taste

How to cook breaded potato cutlets:

1. Peel potatoes (3 large tubers), wash, cut into small pieces. Place the prepared root vegetable in a saucepan, cover with hot water, add a little salt and cook until soft.
2. Peel a clove of garlic and put in a pot with potatoes.
3. Wash the red bell pepper, dry it, remove the stalk, seeds and membranes, chop finely. Put the chopped vegetable in a pan with preheated olive oil and, stirring occasionally, fry until soft. Cool the fried peppers.
4. Preheat the oven to 210 degrees.
5. When the potatoes and garlic are soft enough, drain the pot and mash. Cool the resulting mass a little.
6. Add vegetable broth, roasted peppers, soy cream, butter substitute, black pepper and salt to taste into the puree. Mix all ingredients thoroughly.
7. Divide the "minced meat" into 6 parts of the same size.
8. Form the patties, roll them in breadcrumbs, place on a baking sheet, greased with a little olive oil or lined with baking paper.
9. Place the patties in the preheated oven and bake for 15 minutes until golden brown, then gently turn over and cook for another 10-12 minutes.
10. Transfer the potato cutlets to a dish, garnish with fresh herbs and serve. Help yourself!

If the dish you are preparing this recipe, not intended specifically for a vegetarian table, instead of soy cream, you can use natural, and instead of a vegan substitute, butter. Feel free to replace fried red peppers with pickled ones, the taste of the dish will not suffer from this at all! It will serve as an excellent addition to breaded potato cutlets.

VIDEO RECIPE BOILED POTATO CUTLETS