Lean potato cutlets - a recipe plus the secrets of successful cooking. Lean potato cutlets with mushroom sauce

When I don’t have time, and the household is very hungry and asks for something tasty, then I just take out my notebook with especially quick recipes in terms of cooking and give it to them to choose a dish. Cool, you will surely say, yes, it is so without a doubt. It’s just that I have a rather responsible job, and at any moment they can be called to the office, so I got myself such a notebook in which I wrote down only proven recipes. So my loved ones now will not go hungry for anything. Do you have something to cook in minutes? No, then write down our most favorite recipe with a step-by-step photo of cooking under a very appetizing name - lean potato cutlets. It turns out that this dish is just very tasty, and the process of its creation is so easy that any hostess can handle it. Treat your family to something delicious, cook them potato cutlets. I think you will be interested to see how to cook.

Required components:

- 5 large tubers of potatoes,
- salt to taste,
- 1-2 tablespoons of flour,
- a couple of tablespoons of vegetable oil.

In addition to the listed ingredients, you can also add ground pepper and even paprika, with which the cutlets are especially tasty and quite spicy in taste.

Recipe with photo step by step:

Peel the potatoes with a vegetable peeler, wash them, put them in a saucepan, cover with water and boil for 20 minutes over moderate heat.
Drain water from cooked potatoes. Take a potato masher and crush it well. You can use a blender for this purpose.

Add flour to the resulting mashed potatoes. Mix the mass well.

With slightly damp hands, shape into even sized patties.

Heat a little vegetable oil and fry the cutlets, they will be very effective if served with sprigs of any greens. I also have a great recipe for you.

Are you thinking about what to cook from potatoes so that it would be original and not very troublesome? I offer a great option: lean potato cutlets. I give the recipe with the photo step by step, if you strictly follow it, the cutlets will turn out perfect for you - tasty, appetizing golden, tender inside and crispy outside. These meatballs are very easy to prepare. In fact, this is the usual mashed potatoes, seasoned with fried onions and spices, formed into patties and fried - to give them a delicious blush and crispy crust. A simple and affordable set of products for everyone, simple molding, but I assure you that your household will eat these cutlets with much more pleasure than ordinary mashed potatoes.

Ingredients:

potatoes - 1-1.5 kg,
onion - 1 pc.,
greens (parsley, dill) - 2-4 sprigs,
salt - to taste,
ground pepper, seasonings - to taste,
bay leaf - 2 pcs.,
breadcrumbs or flour - for breading cutlets,
vegetable oil - 2 tbsp. l. for frying onions + for frying cutlets.

How to cook lean potato patties

First, let's make a simple mashed potato. To do this, peel the potatoes, rinse and cut them into approximately the same size, not too large parts. The smaller the potatoes are cut, the faster they will cook.

Bring the water to a boil in a saucepan, put the prepared potatoes into it. Salt the potatoes and throw the bay leaf into the pan - it will make the taste of the cutlets brighter and richer.

In parallel, while the potatoes are cooking, we make frying for it. Peel the onion and cut into small cubes.

We heat the vegetable oil in a frying pan, load the onion into it and fry until the desired degree of ruddy. My family has always been categorically against adding fried onions to cutlets, until I began to fry it strongly - so that it crunches straight. This is what they eat with pleasure!

Drain the water from the cooked potatoes and immediately mash them into a puree. There is no need to add oil or any liquid to the potatoes.

After that, add fried onions to the mashed potatoes (along with the oil in which they were fried). To taste, season the puree with ground pepper, seasonings (I took ready-made seasoning for potato dishes). There we also throw a handful of chopped greens. If necessary, add puree. Stir everything and let the potatoes cool completely.

From the cooled puree we form cutlets. The “minced meat” turns out to be very plastic and does not stick to the hands at all, therefore it is not necessary to moisten them with water. Roll the formed cutlets in breadcrumbs or in flour. I prefer to use crackers, because with such a breading, cutlets hold their shape better when frying, they don’t “float”, even if you accidentally overdo it with butter.

There are two ways to bring formed cutlets to full readiness: fry or bake in the oven. I choose the first one. To do this, heat a small amount of oil in a frying pan (1-2 tablespoons per approach) and fry the cutlets until golden brown on both sides. Adjust the degree of blush to your taste. Do not close the cutlet with a lid. Use a spatula to flip.

Cutlets are very tasty, fragrant. They can be served as an independent dish, or paired with stewed cabbage, vegetable salad or mushroom gravy.

1. Peel the potatoes, cut into arbitrary pieces and boil in salted water until tender. Drain the decoction. Transfer potatoes to a separate bowl. Using a potato masher, mash the potatoes well until smooth and allow to cool slightly.

2. Divide the cooled potato mass into equal parts with wet hands. Pour the breadcrumbs onto the edge of the table or onto a flat plate. Using a wide knife, form cutlets on breadcrumbs so that the cutlets are breaded in them on both sides.

3. Lubricate the sheet well with vegetable oil. Lay cutlets on it and bake them at a temperature of 180-200 degrees. As soon as they are fried on one side, remove the sheet from the oven and let the cutlets cool for about 15 minutes. And only after that they can be turned over to the other side. Cooled patties can be easily turned over. Hot - they just crumble. As soon as the second half of the cutlets is fried, they can be taken out. Any vegetable salad can be served with lean potato cutlets. Or you can fry the onion rings and put them on cutlets.

How to cook delicious meatballs

From the article you will learn how to cook potato lean cutlets. We offer several original recipes, as well as the secrets of successful cooking cutlets

1 hour

145 kcal

5/5 (6)

Potato cutlets are a dish of our grandmothers and mothers, food with a taste of childhood. But even now the housewives are preparing them. This is usually done in families where they adhere to the tradition of observing fast days and where potato cutlets are the housewife's specialty.

The benefits of potato cutlets

Let's dwell on the most important and significant advantages of potato cutlets:

There are many recipes for potato cutlets.
prepared only from potatoes and with the addition of other products;
served as garnish And How main course, with gravies and sauces;
easy to make, quick to prepare
advantageous dish: no expensive ingredients required.

How to cook potato cutlets

Let's see how to cook the easiest option potato cutlets, in the future it will be our basis. We will need:

Diversify the taste, shape and method of cooking cutlets

Having mastered the basic recipe, we move on. You can add fried potatoes to potato patties. onion in vegetable oil. Mash garlic in a frying pan with onions, add finely chopped greens. Can be added to puree ground pepper, for lovers of spicy taste - two large spoons table mustard. Cutlets can be formed in different ways, your dish will be called differently. If you make small round cutlets, then these will be potato patties. And having spread it on a frying pan, you will get a dish with the loud name potato steak or schnitzel. Make very small potato balls and you will have potato dumplings. They can be dipped in boiling vegetable broth and get another delicious lean dish. Put the fried onions in the middle of the cutlets, adding any vegetable: carrots, zucchini, pumpkin, tomatoes. This is how it will turn out zrazy. Who said that potato cutlets should be fried in a pan? It's more fun to do it grilled or baked in foil. Can be added to potato patties and other ingredients. For example, add porridge to mashed potatoes: rice, buckwheat- in any proportion. Or even more interesting: put porridge inside the potatoes. Delicious cutlets with vegetable additives are obtained: with chopped or finely chopped fried cabbage, chopped pumpkin, zucchini, carrots.

Vegetables can not only be added to mashed potatoes, but also to the dipping mixture. Then the cutlets will have a beautiful view.

Gravy and sauces for potato cutlets

mushroom gravy

In the Russian tradition, serve potato cutlets with mushroom sauce. Suitable for her dry, and fresh or frozen mushrooms. Let's start with dry ones. Ingredients:

dried porcini mushrooms,
flour,

vegetable oil,
pepper

vegetable gravy

We boil in a small amount of water all available vegetables (except beets and potatoes), it can be cabbage, white and cauliflower, zucchini, onions, carrots. We grind everything to homogeneous mass without draining the water.
Add vegetable oil there, depending on the volume obtained.
Dilute in a glass of warm water two tablespoons of flour and pour into the hot vegetable mass, standing on low heat, stirring constantly. Salt and spices to taste. You can add tomato paste.
Another option.
We put the finished potato cutlets in a deep form, put onion rings and coarsely chopped tomatoes between them, pour everything with any sauce.

Master class: cooking cutlets-patties

Here we need:

200 g potatoes
250 g flour
a quarter liter of water
2 teaspoons of sugar

1 teaspoon salt
vegetable (better even olive oil),
3 g yeast.

Boil the potatoes, drain the water, but do not pour out.
crush blender or mixer, slowly add the drained broth, stir well. Knead the dough.
Mix yeast, sugar and salt in warm water. Slowly add flour, mix well and set aside. for an hour.
Then add mashed potatoes and mix thoroughly, again leave for an hour. The mass should rise twice.
Then blind cutlets, sprinkling them with semolina. You can cook them either in a preheated oven, or in a pan over low heat in a large amount of vegetable oil.
In this recipe, you can add fried onions, garlic, pumpkin mass. Lubricate the resulting cutlets with vegetable oil mixed with table mustard and herbs.
Try, fantasize, add different ingredients. And then cooking even such a simple dish as potato cutlets will give you pleasure, and your loved ones will have delicious food and the opportunity to say “thank you” again!

In contact with

Tired of the standard cooking of potatoes? Then try the recipe for lean Indian potato patties. They are very tasty, soft inside, with a crispy crust, they are prepared quickly and easily, they turn out tender and literally melt in your mouth.

Vegetarian cutlets without eggs, without meat. The dish is prepared exclusively from vegetables, among which, in addition to potatoes, there are also carrots and peas. The recipe is relevant for vegans and fasting people, as well as for all those who want to diversify the menu with a simple and at the same time tasty dish.

Ingredients

potatoes 5 pcs.
medium carrot 1 pc.
canned peas 4 tbsp. l.
onion 1 pc.
vegetable oil 2 tbsp. l.
salt to taste
ground black pepper 2 chips.
garlic 1 tooth
ground dried ginger 2 chips.
turmeric 0.5 tsp
ground coriander 2 chips.
flour for breading
vegetable oil for frying

How to make vegan potato patties

First you need to boil potatoes and carrots. I cook vegetables in their skins, then cool and peel them. It is not worth boiling in advance, the potatoes should be warm, at room temperature, so that they can be easily mashed.
I mash potatoes in a standard way using a pusher.
I peel the onion and cut it into cubes, and then pass it on a small amount of vegetable oil. I add the fried onion to the bowl with mashed potatoes. Once again I shift with a pusher.
I cut the carrot into cubes. I mix it with mashed potatoes. I also add canned peas there (without brine!).
I put spices and a clove of garlic, passed through a press. I add salt to taste. I mix with a spoon. It is important that the potato mass is not watery, otherwise the cutlets will spread during the heat treatment. If necessary, you can add 1-2 tablespoons of flour.
With hands dipped in water, I form small cutlets from the potato-vegetable mixture - consumption per serving is about 1 tablespoon. Bread them in flour so they don't stick to the pan.
Fry in vegetable oil until golden brown, about 3-4 minutes on each side, over medium heat, without a lid.