Ruddy mashed potato patties are a delicious side dish that you can serve with any meat or fish dish. They are especially tasty with lightly salted herring or anchovy, sprat sprat.
You can cook cutlets both from fresh and from the remaining mashed potatoes of yesterday. So that they do not fall apart when frying, cook mashed potatoes with a minimum of liquid and be sure to add a chicken egg, otherwise you will not be able to turn them over. Wheat flour of the highest grade will help to thicken the puree a little, and breadcrumbs will give the blanks a golden crust.
For frying, choose refined vegetable oil or pork / goose lard. At the request of relatives, you can add fried onions, cracklings, pieces of boiled meat, etc. to the potato dough.
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Ingredients:
Potatoes - 0.6 kg
Chicken egg - 1 pc.
Salt and pepper to taste
Wheat flour - 40 g
Vegetable oil - 80 ml
Bread crumbs - 4 tablespoons
How to cook:
Prepare food.
Peel the potato tubers, rinse each of them thoroughly under running water. Cut into small slices in a saucepan or cauldron, add salt. Add a couple of bay leaves for flavor if desired.
Fill with hot water and place the container on the stove. Bring to a boil, remove the formed foam from the surface. Cook on medium heat for about 18-20 minutes, until the slices are tender.
Drain the pan completely. Then beat in the chicken egg and press immediately with a special kitchen device, turning the boiled slices into a puree. Many people recommend adding some ground dried garlic to the mass at this stage for flavor.
Transfer the potato mass to a deep container, add premium wheat flour and ground black pepper. Mix gently.
Be sure to let the puree cool for 1-2 hours - when it cools, it will thicken even more. Do not cook cutlets from hot dough - they will fall apart when frying!
Form small pieces of cutlets from the cooled mass, moistening your palms with water.
Then roll them on all sides in bread crumbs.
Heat vegetable oil in a frying pan and put the workpieces in it. Fry about 1-2 minutes on one side.
Turn over gently and fry for the same amount of time.
Place the fried mashed potato patties on a napkin to remove excess fat.
Then move them to a plate or dish. Serve the cutlets while they are warm, garnish with fresh herbs. They are ideally combined with sour cream or others sauces.
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