Delicious mashed potato cutlets. Delicious mashed potato coles in the oven

Potatoes are a versatile product from which you can prepare a lot of tasty and interesting dishes. Today we will prepare tender potato cutlets - a fairly simple and satisfying dish. To make the recipe more interesting, add hard cheese and herbs to the cutlets. Using the same principle, you can prepare cutlets from mashed potatoes with minced chicken, turkey, beef or pork.

The advantage of the recipe is that you can use yesterday’s mashed potatoes to prepare it. Therefore, if you have some mashed potatoes left over from dinner, try making these delicious cutlets with a crispy golden brown crust from it.

List of ingredients

1 kg potatoes
150 ml milk
30 g butter
1 chicken egg
100 g hard cheese
a small bunch of dill and parsley
salt to taste
0.5 tsp. seasonings for potatoes
100 g breadcrumbs
75 ml vegetable oil for frying

Technology: step by step

Wash the potatoes, peel them and boil until tender in salted water. Then drain all the water from the vegetables. Add hot milk and butter to them. Mash the vegetables into a homogeneous thick puree.

Let the finished mashed potatoes cool to room temperature. Then add seasoning for potatoes and beat in one chicken egg. Add a little breadcrumbs or wheat flour to the puree to make the mass thicker. Then the potato cutlets will keep their shape well.

Mix the mixture thoroughly until it becomes homogeneous.

Prepare a delicious filling

Grind the hard cheese on a coarse grater, wash the greens and chop finely. Mix the ingredients with a spoon, following the recipe for instant mashed potato cutlets.

Let's make a flat cake from a small amount of minced potatoes. Place the cheese filling in the middle.

Let's form a potato cutlet so that the filling is inside.

Roll each piece in breadcrumbs.

Heat vegetable oil in a frying pan. Carefully place our preparations into it. We will fry the potato cutlets with filling over medium heat until golden brown.

Elena Cherepnina

As it was said in one of the popular Soviet films: “ You can prepare many different dishes from potatoes, including cutlets" This can be attributed to lean dishes that will replace the already boring puree. In addition, there are a lot of recipes for potato cutlets and you can make them with different fillings, which means the dish will satisfy the wishes of all family members.

It will help you out when you don’t have a variety of products, but you want to cook something original and tasty.

How to make cutlets from mashed potatoes?

First, let's figure out how to prepare the simplest version of this dish with a minimum amount of ingredients.

Ingredients:

Approximately 1 kg of potatoes;
a couple of eggs;
bulbs;
vegetable oil 4 tbsp. spoons;
2 tbsp. spoons of flour;
salt to taste.

Cooking method:

It’s worth starting with processing root crops. They need to be thoroughly washed, peeled and boiled until tender.
Then the water should be drained and everything should be left on the stove for another 5 minutes.
Then you need to prepare the puree and leave it to cool slightly.
At this time, cut the onion into small cubes and fry it in oil until golden brown.
Then add it to the puree, add the eggs there and mix everything well.
All that remains is to form the cutlets, roll them in flour and fry on both sides until golden brown.

One little secret - to prevent the mixture from sticking to your hands when forming the cutlets, you can wet them in water. Lenten potato cutlets are an ideal option for those who want to lose weight. They should be served hot, and different sauces are suitable to vary the taste.

How to cook potato cutlets from raw potatoes?

To prepare this dish, it is not necessary to boil the tubers; they can be used raw.

Ingredients:

Approximately 7 medium-sized potatoes;
a couple of onions;
egg;
1 tbsp. flour;
0.5 tbsp. milk;
salt to taste.

Cooking method:

You should start by processing the tubers. They must first be washed, cleaned, and then grated on a fine grater.
. Squeeze the resulting mass thoroughly from the juice and pour in pre-boiled milk, which will help the potatoes not to turn dark.
Add a little salt, a beaten egg and flour there.
Mix everything well to make a homogeneous dough. It is best to form the cutlets with a large spoon, place them in boiling salted water and boil for 7 minutes. until ready.

How to cook potato cutlets with minced meat?

This recipe is intended exclusively for meat lovers. The dish combines both a side dish and meat, which makes it full. They can be served both for a regular home dinner and for a holiday table.

Ingredients:

6 potato tubers;
100 ml milk;
60 g butter;
egg;
salt;
400 g minced beef, but you can use it to your taste;
a couple of onions;
pepper;
spices;
1/4 part of a loaf;
vegetable oil;
breadcrumbs.

Cooking method:

The first thing to do is prepare the puree. To do this, cool the tubers and boil them in lightly salted water.
Immediately after this, mash everything, add butter, egg and milk. The result should be a thick puree.
Then we move on to the filling. To do this, finely chop the onion and mix it with the minced meat.
Take the pulp of the loaf and soak it for a while in a small amount of milk.
Send the resulting mass to the minced meat. Put salt, pepper and spices there. In heated oil, fry the minced meat until half cooked. If this is not done, the filling will remain raw in the final dish.
Now take a small amount of puree, about 1 tbsp. spoon and form a flat cake, in the center of which place 1 teaspoon of filling and distribute it over the entire surface.
Place another 1 tbsp on top. spoon puree and form cutlets.
All that remains is to roll them in breadcrumbs and fry them on both sides.
The dish is best served with sauce and vegetables.

How to cook potato cutlets with cheese?

This dish can be served separately or as a side dish for meat. You can use different sauces to vary the taste.

Ingredients:

Approximately 550 g potatoes;
85 g hard cheese;
egg;
1 tbsp. spoon of flour;
1 tbsp. spoon of butter;
salt;
pepper;
breadcrumbs and butter.

Cooking method:

To prepare potato cutlets, you must first peel and boil the tubers.
Then they should be mashed into puree and cooled slightly.
Grind the cheese on a fine grater and add it to the puree.
Add the egg and spices there and mix everything well until the consistency becomes homogeneous.
All that remains is to form the cutlets, roll them in breadcrumbs and fry until golden brown, and then leave for another 10 minutes. under the lid.

How to make potato cutlets with mushrooms?

This dish can easily end up on a restaurant menu because it is very tasty and original. An unusual sauce will be used to prepare it. We suggest breaking the cooking process into several stages. The first thing to do is the mushroom filling.

Ingredients:

350 g champignons or chanterelles;
a couple of medium-sized onions;
vegetable and butter;
1 teaspoon flour;
4 tbsp. spoons of low-fat cream;
salt;
pepper;
a clove of garlic.

Cooking method:

Mushrooms need to be cut into pieces, and onions into small cubes.
Melt some butter in a frying pan, add vegetable oil, and fry the food until golden brown.
When the mushrooms are half cooked, add the remaining ingredients and mix well.
To prepare mashed potatoes, you need to take 1 kg of potatoes, 110 g of butter, a couple of eggs, salt, pepper, a pinch of ground nutmeg, 1.5 tbsp. a spoonful of flour and 0.5 teaspoons of dry paprika.
Peel the tubers and boil until tender.
Using a blender, puree them together with the butter.
Beat the eggs separately and add them to the puree.
Add the rest of the ingredients there and beat again with a blender for 5 minutes. The result will be a fluffy mass.
Now you need to prepare the sauce that will be used for frying the cutlets, it is called lezon.
To do this, take 0.5 tbsp. milk, 3 eggs, 1 tbsp. a spoonful of soy sauce, salt and pepper. Mix all ingredients and beat into a homogeneous mass.
Make a flat cake from the puree, put the mushroom filling inside and close it.
Dip the cutlet in the sauce, roll in breadcrumbs and fry until golden brown.
Mushroom sauce is ideal for this dish, which will make the taste even more delicate and original.

Recipe for potato cutlets with shrimp and broccoli

An original dish, thanks to additional ingredients it turns out tasty and healthy. We are sure that it is not inferior to many restaurant dishes.

Ingredients:

225 g peeled shrimp;
egg;
large carrots;
a couple of new potatoes;
broccoli;
2.5 tbsp. spoons of flour
pepper;
salt;
oil.

Kitchen appliances and utensils:

saucepan with lid;
pan;
wooden masher or potato press, blender;
cutting board;
large diameter plate;
tablespoon;
skimmer.

Ingredients

Did you know? As an ingredient, you can use not only specially prepared mashed potatoes, but also the ones left over from the previous day. Such little tricks allow you to diversify the menu. Cutlets made from mashed potatoes are both a complete replacement for a side dish and a completely independent dish. Cutlets are prepared simply and quickly, the ingredients are available and inexpensive.

Step-by-step preparation

Making mashed potatoes

Wash and peel potatoes (1 kg). Cut the tubers in half, large potatoes into 4 parts.
Place the potatoes in a saucepan and cover with cold water (1 liter). Place the pan on the fire. Wait until the potatoes boil, remove the foam with a slotted spoon. Add salt (1 tsp) to boiling potatoes.
Cook until tender (about 20 minutes) over medium heat. Drain the cooked potatoes. Mash the potatoes using a wooden masher (or use a potato masher or blender).
Add hot milk (50-70 ml) to the potatoes to make the puree more elastic and homogeneous.
Mix well.

Onion frying

Peel the onion (1 pc.). Cut the onion into very small cubes (4-5 mm).
Heat the frying pan well, put butter (30-40 g) on it.
Pour the onion cubes into well-heated butter, fry until golden brown with constant stirring.

Cooking potato cutlets

Add the onion mixture to the mashed potatoes and mix well. Let the mixture cool slightly so that you can form the cutlets without burning your hands.
Heat vegetable oil (40-50 ml) well in a frying pan. Place flour (100 g) on a wide plate.
Use a tablespoon to scoop out a portion of the potato mixture.
Using your hands, shape the cutlet into a round or oblong shape (as you like).
Dredge the cutlet in flour.
Place the cutlet in very hot vegetable oil, fry on each side for 2-3 minutes until golden brown. While frying the cutlets, add vegetable oil (40-50 ml) to the frying pan in portions.
Serve the cutlets with salad, chopped fresh vegetables or homemade vegetables. If desired, put mayonnaise, sour cream or gravy (meat, mushroom) on the cutlet.

Video recipe

The video clearly shows the process of preparing potato cutlets step by step:

This recipe turns mashed potatoes into delicious patties. s. It makes it possible to use yesterday's potato side dish, creating an independent tasty dish from it without additional costs. Tell me, what recipes for potato cutlets do you know? Share original ideas in the comments.

Who said that the most delicious and satisfying dishes are prepared with meat? Try tender, soft potato cutlets. They can be served as a delicious side dish for meat, or as an independent dish.

This dish will be very useful during Lent or if you find that there is no meat in the refrigerator.

You will need:

one chicken egg;
six potato tubers;
breadcrumbs - 110 g;
salt to taste;
flour - 50 g;
vegetable oil - 60 ml;
chopped greens - 30 g;
a pinch of black pepper.

Step-by-step instruction:

Boil the peeled potatoes in advance and puree them.
Leave the puree to cool in the refrigerator, and start preparing the cutlets in the morning.
Break an egg into the mashed potatoes, add pepper, salt, finely chopped parsley and the required amount of sifted flour.
Stir the mixture with a fork. Its consistency should not be too liquid. Add more flour if necessary.
Form cutlets from the resulting dough, dip them in a plate with breadcrumbs.
Heat a frying pan with oil poured into it.
Fry the tender meatballs until golden brown.

Raw potato recipe

Grocery list:

eight potatoes;
flour - 130 gr;
fat - 120 g;
one egg;
salt to taste;
milk - 100 ml.

Cooking method:

We clean the potato tubers from dirt and peel.
We process it with a grater, remove the excess juice and leave the potato mass.
Boil milk and pour into potatoes.
Pour salt into the same cup, add a raw egg and add flour.
Mix the dough.
Use a tablespoon to scoop up the potato mixture and use your hands to help form the balls.
Pour water into a saucepan, add salt and bring to a boil.
Carefully drop the cutlets into the liquid and continue cooking for 7 minutes.

Potato cutlets with minced meat

If you find that there is not enough minced meat for the cutlets, then add potatoes to it. You will get delicious cutlets for lunch.

Required ingredients:

two garlic cloves;
minced meat - 0.2 kg;
three eggs;
butter - 20 g;
potatoes - 0.3 kg;
one onion;
breadcrumbs - 100 g;
salt to taste;
vegetable oil for frying;
ground pepper to taste;
greenery;
a handful of wheat flour.

Algorithm of actions:

Salt the water in the pan, add the peeled potatoes and boil them.
Mash the tubers into a puree without lumps.
Sprinkle pepper into it.
Separate the yolks from the whites, transfer the yolks to the potatoes.
Mix everything and cool.
To prepare the meat filling, place a piece of butter in a frying pan and pour in the sunflower oil.
Add chopped onion, crushed garlic, fry the vegetables until golden brown. Add flour.
Transfer the minced meat, add minced meat and some fresh or dried herbs.
In a separate bowl, combine the raw egg, remaining whites and a little flour. We will dip our cutlets in the resulting batter.
From the cooled puree we form a cutlet with our hands, make a depression in its center and fill it with fried minced meat.
Fill the hole with potatoes, dip in batter, sprinkle breadcrumbs on top and transfer to hot oil in a frying pan.
Continue the process until you run out of puree or minced meat.

With added cheese

Recipe Ingredients:

a sprig of fresh dill;
one egg;
milk - 0.1 l;
cheese - 100 gr;
potatoes - 1 kg;
breadcrumbs - 20 g;
butter - 100 gr.

How to cook cutlets with cheese:

Boil the potatoes, adding salt to the water.
After half an hour, turn off the gas, pour milk into the potatoes, break an egg and throw in a piece of butter.
Grind everything together in a blender.
Wash and finely chop the dill.
We process a piece of cheese on a grater and add it to the dill. This is how our filling turned out.
Now we make products from the puree, placing cheese in the center with a spoon.
We wrap the flatbread so that the filling is not visible.
Roll the cutlets in breadcrumbs and fry in a frying pan in oil until an appetizing golden brown crust forms.

With mushrooms

Another option for preparing a delicious lean dish.

You will need:

first grade flour - 75 g;
onion - 150 gr;
champignons - 0.2 kg;
one bay leaf;
salt - 10 g;
potato tubers - 0.7 kg;
sunflower oil;
seasonings

How to make potato cutlets with mushrooms:

Peel the tubers, place them in a saucepan with water, add bay leaves and salt. Boil until softened, turn into puree.
Finely chop the peeled onions with a knife.
Sauté the pieces in vegetable oil until golden.
Transfer the roast into puree.
Sprinkle fresh herbs or your favorite spices on top. Mix everything.
Finely chop the washed mushrooms with a knife and pour into the potato mixture.
Add flour and use a spoon to knead the dough.
We make cutlets from it and cook them in a frying pan with a lid. Bon appetit!

Simple recipe without eggs

The best dish for Lent, when you want something hearty and tasty.

Grocery list:

vegetable oil - 50 ml;
black pepper and coriander - 10 g;
flour - 40 g;
potatoes - 0.3 kg;
a pinch of salt.

Cooking option:

Make a puree by boiling potato tubers in salted water and mashing the soft tubers.
Cool the mixture by placing it in the refrigerator for an hour.
If there is not enough salt for your taste, add more.
Add seasoning mixture and stir.
Make the dough by adding flour and mixing everything with a spoon.
Divide it into 15 parts. Roll each into a ball.
Flatten them a little and place them in a frying pan with sizzling oil.
Place the golden-crusted cutlets on a napkin to drain excess oil.

Potato cutlets in the oven

Main ingredients:

carrots - 40 g;
flour - 0.1 kg;
potatoes - 900 gr;
ground pepper - 4 g;
semolina - 40 g;
salt - 10 g;
coriander - 3 g;
sunflower oil - 35 ml.

Algorithm of actions:

Place peeled and washed tubers in a saucepan with water, add salt and boil until soft.
Add semolina and grind into puree. Remove the mixture for 15 minutes.
Grate the peeled carrots and add to the puree.
Add flour, salt, seasonings, and oil. Knead the potato dough.
Spray the baking sheet with oil, make the puree into balls, and place them on the baking sheet.
Cook in the oven for 35 minutes. Temperature - 190 degrees.
Turn the cutlets over to the other side and bake for another 10 minutes.
Serve hot with sour cream. Bon appetit!

Basic products:

salt - 10 g;
one egg;
fat for frying - 50 g;
potatoes - 0.7 kg;
a handful of flour;
for gravy;
six dried mushrooms;
sour cream - 60 gr;
one onion;
flour - 25 gr.

How to cook potato cutlets with mushroom gravy:

3 hours before the intended cooking, soak the mushrooms in 400 ml of water.
Cut the peeled tubers into pieces, wash them and place them in a saucepan.
Pour boiling water over it, add salt.
Cook on the stove for 25 minutes.
After this, drain all the liquid from the potatoes.
Mash the tubers themselves with a masher.
Pour the raw egg into it and mix.
Form koloboks from the resulting mass, then flatten them in the center.
Sprinkle a cutting board with flour and roll the cutlets in it.
Melt the fat in a frying pan and place the products there.
Cook on each side for 5 minutes.
Let's start with the mushroom sauce.
Rinse the mushrooms in another water.
Do not throw away the water in which the mushrooms were soaked. We will cook the same mushrooms in it.
Cook them for 20 minutes. Don't forget to add salt.
Heat the flour in a frying pan, frying it for 3 minutes.
Pour some warm water or broth into it.
Saute the onion for 6 minutes in oil.
Remove the mushrooms from the water; chop them finely and combine with the onion.
And add the flour solution to the water.
Place the mixture of mushrooms and onions there.
Cook this mixture for another 5 minutes.
Put sour cream in it, bring to a boil and turn off.
Place the finished cutlets on a plate and pour over the steaming, aromatic sauce. Yummy!

Probably no one will dispute the culinary opinion that the most popular side dish for meat, vegetable, mushroom or fish dishes is potatoes. This product, in demand in the culinary field, can be prepared in a variety of ways: boiled, fried, baked, stewed. And what variations of serving potato dishes exist! You might lose count.

Well, our offer is simple but tasty mashed potato cutlets without filling. The cutlets come out with a crispy crust, appetizing and tasty. Any dish with such an original side dish will look great! Previously, we told you how to cook in a slow cooker and with various additives and fillings.

Ingredients

Potatoes – 6-7 pieces;
Chicken egg – 1 piece;
Wheat flour – 1 tablespoon (+ 2 tablespoons for dusting);
Salt - to taste;
Seasoning for potatoes - to taste;
Vegetable oil – 50 ml.

How to make simple mashed potato cutlets without filling

To prepare the proposed dish, you will need mashed potatoes. It is possible that you already have it in stock, then the culinary task will be greatly simplified. We propose to consider the variation of preparing cutlets from mashed potatoes from the very beginning, i.e. directly from boiling the tubers. So, pour the required amount of peeled and halved potato tubers with water and cook until fully cooked. Season the potatoes with salt as you go, depending on your taste. Check potato tubers for doneness with a fork. Drain the water from the cooked potatoes.

Add one chicken egg to the tubers.

Add a special seasoning intended for potato dishes to the ingredients. If there is none at the time of preparing mashed potato cutlets, replace it with regular ground pepper or dried herbs.

For further culinary procedures, take a “masher”. Make puree from boiled potato tubers. To simplify the process, you can also use an immersion blender (whichever is more convenient and familiar to you).

Add wheat flour to the resulting mashed potatoes. The amount of this ingredient may vary. You may need more or less flour. Stir the mashed potatoes again. The output should be an elastic potato mass from which you can make cutlets.

So, the potato base for the cutlets is ready. Using clean hands, form round or oval patties. Dip potato preparations in flour. By the way, you can also use breadcrumbs.

Pour vegetable oil into a frying pan for frying potato cutlets. Warm it up. Place the potato cutlets for frying in a frying pan.

Once the mashed potato patties are browned on one side, flip them over.

The delicious potato side dish is ready! Enjoy your meal!