Delicious cutlets can be made from mashed potatoes.
This is especially true when after dinner there is puree that no one wants to eat the next day.
There are many recipes for making mashed potato cutlets.
They are cooked with or without breading, as well as with a wide variety of fillings.
Mashed potato patties - the basic principles of preparation
Potato patties are made from boiled and mashed potatoes. At the same time, depending on the recipe, the potatoes are boiled peeled or in their uniforms. Jacketed potatoes are peeled and ground through a sieve or mashed with a crush in mashed potatoes.
The main difficulty in preparing such cutlets is that they do not hold well and may fall apart during the frying process. To prevent this from happening, add mashed flour, eggs and mix well.
To cutlets were not fresh, put mashed spices, herbs and chopped herbs. All is well kneaded and with wet hands formed from the potato mass of the patty. Then they are breaded in flour or breadcrumbs and fried on both sides until golden brown.
Cutlets of mashed potatoes with filling are formed as follows: take a little potato mass, make a cake and put the filling in the middle. Then the edges are fastened, breaded and fried. At the same time, I want to note that the filling should not be raw.
It will be delicious if you prepare and serve sauce for potato patties.
Recipe 1. Mashed potato patties
Ingredients
a pound of potatoes;
salt;
100 ml cream or milk;
80 g of butter;
a handful of flour;
vegetable oil;
white and black pepper;
breadcrumbs.
Cooking method
1. Peeled potatoes cut into medium sized pieces and boil until half cooked. Then salt with water and continue cooking until the potatoes become crisp. Drain the water from the potatoes, and return the pan to the fire and slightly dry.
2. Add the sliced butter to the potatoes, pour the boiling milk and season with pepper. Thoroughly grind the potatoes with a crush until smooth. Add so much flour to make a thick, elastic potato mass. Stir well.
3. Form cutlets from potato mass and roll each in flour or breadcrumbs. Pour oil into a preheated pan and fry the patties in it until crisp. Serve with sour cream.
Recipe 2. Mashed potato patties with sorrel sauce
Ingredients
Cutlets
five potato tubers;
vegetable oil;
a small bunch of sorrel;
salt;
allspice;
breadcrumbs
Sauce
vegetable oil;
150 ml cream;
allspice;
a small bunch of sorrel;
salt;
onion head.
Cooking method
1. Boiled peeled potatoes until soft, cool it a little and knead in a smoothie in mashed potatoes.
2. Sorrel sort and rinse under running water. Then dry it on a napkin. We send half the beam to the blender bowl and grind it. We shift the sorrel in mashed potatoes, salt, pepper and mix.
3. Wet hands in water, take a little mashed potatoes and form cutlets. Bread them in breadcrumbs and spread in a well-heated oil. Fry until crisp on both sides.
4. The remaining sorrel and peeled onion head finely chop. In a stewpan, heat the oil and fry the onion in it until golden brown. Pour in the cream and keep it on fire so that they evaporate slightly. Season with pepper and salt. Add sorrel to the sauce, mix and cook for another three minutes.
5. Put the patties on a plate and pour them with sauce.
Recipe 3. Mashed potato cutlets with minced meat
Ingredients
sea salt;
kg of potatoes;
vegetable oil;
egg;
a handful of flour;
300 g minced meat;
onion head.
Cooking method
1. Boiled potatoes peeled until soft. Drain the water, and put the pot and potatoes on low heat so that the remaining liquid evaporates. Add butter to the potato and mashed it. Cool slightly.
2. Peel and chop the onion head. Add onion, salt and egg to the minced meat and mix. Fry the minced meat in a pan until the meat brightens.
3. With wet hands, take a little potato mass, make a cake out of it. Put a spoonful of filling in the middle. Cover with another flat cake and fasten the edges. Form a patty and roll it in breadcrumbs or flour.
4. Heat the oil in a pan and fry the patties in it until brown on both sides. Serve the mashed potatoes with sour cream.
Recipe 4. Smoked herring mashed potatoes
Ingredients
mustard;
80 g of flour;
50 g of cheese;
mayonnaise;
egg;
green onions;
350 g smoked herring;
kg of potatoes.
Cooking method
1. Knead peeled and boiled until soft mashed potatoes.
2. We clean herring, cut off the tail, fins and head. Gutted, remove the skin and disassemble the fish on filet. We remove small bones, and cut the fillet into small pieces.
3. Cheese finely rub. Add mashed herring, grated cheese, flour and egg. Salt and pepper. Mix well.
4. With wet hands, we take a little potato mass and form cutlets from it. We spread them in hot oil and fry until golden brown on both sides.
5. Grind the green onions. Mix mustard with mayonnaise, add onions and mix. Put the cutlets on plates and serve with sauce.
Recipe 5. Mashed potato patties with sausage
Ingredients
300 g of potatoes;
fresh greens;
50 g smoked sausage;
a tomato;
200 g of flour;
egg;
seasoning;
garlic;
black pepper;
100 ml of vegetable oil;
salt;
a slice of butter.
Cooking method
1. Peel and boil the potatoes until soft. Drain the water, and slightly dry the potatoes over low heat.
2. Finely chop the smoked sausage and fry. Peel the garlic and pass it through the garlic squeezer. Rinse and dry a bunch of parsley and tomato. To grind.
3. In the mashed potatoes add two tablespoons of flour, a slice of butter and an egg. Mix well with a mixer. Add mashed chopped garlic, tomato, sausage and herbs. Season with spices and mix again.
4. From the mashed potatoes to make cutlets, breaded them in flour and fry on low heat until golden brown. Put the finished cutlets on a paper towel so that it absorbs all the fat. Arrange the cutlets on plates and serve with sour cream sauce.
Recipe 6. Mashed potato patties with mushrooms
Ingredients
vegetable oil;
kg of potatoes;
sea salt and pepper;
200 g of champignons;
50 g of flour.
Cooking method
1. Boil peeled potatoes until soft. Drain the water from it, and put the pot of potatoes on a small fire so that it dries slightly. Then mashed the vegetable, cool slightly and season with salt and pepper.
2. Wipe the mushrooms with a damp cloth, chop them finely and fry them in hot vegetable oil, constantly stirring, until golden brown. At the end, pepper and salt. Stir and remove the pan from the heat.
3. Preheat the oven. Form a cake with wet hands from the potato mass. Put a spoonful of mushroom filling in the center and fasten the edges. Shaped the patties, roll in breadcrumbs and put on a baking sheet covered with baking paper.
4. Send the meatballs to the oven for 20 minutes. They should be covered with a golden brown. Serve with sour cream or sauce.
Mashed potato patties - tips and tricks
If mashed potato is liquid, add a little flour to it and mix.
You can add cheese or greens to the filling.
So that the potato mass does not stick to your hands, moisten them with water.
Add mashed egg and flour, so your cutlets will not fall apart, and will keep in shape.
Serve the sauce based on sour cream or tomato paste.
