Delicious cutlets with potatoes and minced meat are ideal for a hearty lunch or an early dinner. It is also convenient to take them with you for a snack to work or study, as they are delicious not only hot, but also cold. And you won't get dirty with them!
When choosing meat for a recipe, give preference to homemade meat. It can be purchased from specialized stores or the market. When buying in supermarkets, carefully look at the expiration date and its color.
Any potato is suitable for cutlets. But it's better not to take sweet ones, since the taste will be completely different.
Ingredients:
Potatoes - 1 kg
Chicken fillet - 500 gr.
Onions - 1 pc.
Egg - 1 pc.
Butter - 40 gr.
Garlic - 3 cloves
Wheat flour - 100 gr.
Vegetable oil - 50 ml
Salt, black pepper, spices - to taste
Preparation:
1. Prepare all the required ingredients according to the list.
2. Peel the potatoes, cut into pieces and boil in salted water for 25 minutes over low heat under a closed lid. Then transfer to a deep bowl, add butter, salt and black pepper to taste. You can also add heavy cream or milk. You can substitute coconut oil for butter.
3. Stir well and puree with a fork, hand blender or special tool. Next, break an egg into it and add the sifted wheat flour. It can be replaced with rice, oatmeal or corn.
4. Then mix everything again until smooth.
5. Clean chicken meat from veins, films and excess fat, if any. Then cut into pieces and grind into minced meat using a meat grinder or food processor. You can also use beef, pork, or lamb for the recipe. Peel the onions and cut into pieces. Transfer the minced meat, onion, and finely chopped garlic to a preheated skillet with vegetable oil.
6. Fry the meat with vegetables for 5-7 minutes over low heat without a lid, stirring constantly. Then start sculpting cutlets. Take a small amount of potato mass and make a flattened tortilla out of it, put the minced meat in the middle. To prevent the potatoes from sticking to your hands, dip them in flour before each sculpting.
7. Next, blind the opposite ends of the cake to form an oval shape. Transfer all the blanks to a preheated skillet with vegetable oil.
8. Fry them on both sides for 5-7 minutes over very low heat under a closed lid.
9. Transfer the potato cakes to a paper towel to remove excess fat. Put ready cutlets with potatoes and minced meat on plates and serve.
Sprinkle with chopped parsley, dill, cilantro or chives before serving, if desired.
As for the sauce, it is best to make it with sour cream, mustard, chopped garlic, dill and spices to taste.
Bon Appetit!
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