8 recipes for potato cutlets instead of boring mashed potatoes

Combine cheese, minced meat, mushrooms, green peas, beans and fish with potatoes.

1. Ordinary potato cutlets

Ingredients

5–6 medium potatoes;
slightly milk;
1 tablespoon butter;
1 testicle;
several sprigs of dill;
salt - to taste;
ground black pepper - to taste;
¼ teaspoon ground nutmeg;
2 tablespoons flour;
bread crumbs or flour - for breading;
vegetable oil - for frying.

Manufacturing

Boil peeled potatoes until soft. Add milk and butter and puree with a masher.

Add the egg, chopped dill, salt, pepper, nutmeg to the cooled puree and stir thoroughly. Add 2 tablespoons of flour and mix again.

Form cutlets from the puree and roll them in breadcrumbs or flour. Heat vegetable oil in a frying pan and lay out the preparations. Fry them over medium-high heat until golden brown on both sides.

Remember

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2. Potato cutlets with cheese

Ingredients

1 kg of potatoes;
1 small onion;
4 testicles;
100 g hard cheese;
salt - to taste;
ground black pepper - to taste;
flour - for breading;
breadcrumbs - for breading;
vegetable oil - for frying.

Manufacturing

Boil the peeled potatoes until soft and cool. Mash it with a fork or grate it on a medium grater.

Add finely chopped onion, 2 eggs, finely grated cheese, salt and pepper. Stir thoroughly and form into cutlets.

Roll each piece in the remaining beaten eggs, then in flour, and finally in breadcrumbs. Place in a frying pan with heated oil. Fry over medium heat until golden brown on all sides.

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3. Potato cutlets with mushrooms

Ingredients

4–5 medium potatoes;
1 testicle;
2–3 tablespoons flour + for breading;
salt - to taste;
ground black pepper - to taste;
200 g champignons;
vegetable oil - for frying;
several sprigs of dill.

Manufacturing

Boil the peeled potatoes until soft, mash with a masher and cool. Add egg, flour, salt, pepper and stir until smooth.

Cut the champignons into small slices. Place in a frying pan with heated oil and fry until the liquid has evaporated.

Add mushrooms and chopped dill to the puree and stir. Form cutlets, roll in flour and place in a frying pan with heated oil. Brown the pieces over medium-high heat on both sides.

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4. Potato cutlets with lemon zest and soy sauce

Ingredients

4 medium potatoes;
1 tablespoon olive oil;
1 tablespoon soy sauce;
1 clove of garlic;
2–3 sprigs of green onions;
½ teaspoon finely grated lemon zest;
breadcrumbs - for breading;
vegetable oil - for frying.

Manufacturing

Boil the potatoes in their skins until soft. Cool, peel and cut into random pieces. Add olive oil and soy sauce and puree in a blender.

Add chopped garlic, finely chopped onion and lemon zest to the mixture. Stir thoroughly and place in the refrigerator for half an hour.

With wet hands, form the puree into cutlets and roll in breadcrumbs. Place the preparations in a frying pan with heated vegetable oil. Fry over medium-high heat until golden brown on both sides.

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5. Potato cutlets with minced meat

Ingredients

4–5 medium potatoes;
1 egg yolk;
3 tablespoons flour;
salt - to taste;
ground black pepper - to taste;
½ tablespoon butter;
vegetable oil - for frying;
1 medium onion;
250 g of any minced meat;
1 clove of garlic.

Manufacturing

Boil the peeled potatoes until soft, cool and mash with a potato masher. Add the yolk, flour, salt, pepper and stir thoroughly.

Heat butter and a little vegetable oil in a frying pan. Add finely chopped onion and fry until soft.

Add minced meat and chopped garlic to the onion. Season with salt and pepper and stir-fry for 10-12 minutes until the liquid has evaporated.

With wet hands, form small cakes from the puree, place the minced meat in the center and form the cutlets so that the inside is on the inside.

Heat vegetable oil in a frying pan and lay out the preparations. Fry them over medium-high heat until golden brown on both sides.

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6. Potato cutlets with beans

Ingredients

140 g dry snow-white beans;
2–3 medium potatoes;
½ small onion;
vegetable oil - for frying;
½ teaspoon smoked paprika;
salt - to taste;
ground black pepper - to taste;
60–80 g flour;
breadcrumbs - for breading.

Manufacturing

Soak the beans overnight (that is, in the dark) , then wash and boil until tender. Boil the peeled potatoes until soft, chop and add to the beans. Puree the cooled legumes and vegetables in a blender.

Cut the onion into small cubes and fry in hot oil until soft. Add onion, paprika, salt, pepper, flour to the puree and stir thoroughly.

With wet hands, form the mixture into cutlets and roll in breadcrumbs. Place in a frying pan with heated oil and fry over medium-high heat until golden brown on both sides.

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7. Potato cutlets with canned fish

Ingredients

3 medium potatoes;
230 g of any canned fish;
½ small onion;
1 egg yolk;
1 tablespoon of semolina;
salt - to taste;
ground black pepper - to taste;
flour - for breading;
vegetable oil - for frying.

Manufacturing

Boil the potatoes in their skins until soft, peel and cool. Drain liquid from canned fish. Mash the potatoes and fish well with a fork.

Add finely chopped onion and semolina to them and stir thoroughly. Add the yolk, salt, pepper and mix the mass again.

Form cutlets and roll them in flour. Heat the oil in a frying pan and place the preparations there. Fry them over medium heat until golden brown on both sides.

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8. Potato cutlets with onions and green peas

Ingredients

1 kg of potatoes;
3 medium onions;
vegetable oil - for frying;
½–1 teaspoon turmeric;
several sprigs of dill;
several sprigs of parsley;
salt - to taste;
mixture of peppers - to taste;
130 g canned green peas;
breadcrumbs - for breading.

Manufacturing

Boil the peeled potatoes until soft and cool. Puree the vegetables with a masher.

Cut the onion into small cubes and fry in hot oil until golden brown. Add onion, turmeric, chopped herbs, salt and a mixture of peppers to the potatoes and stir thoroughly.

Mash the peas with a masher or fork. Form small flat cakes from the potato mixture, place a few peas in the center and form cutlets so that the inside is on the inside.

Roll the workpieces in breadcrumbs and place in a frying pan with heated oil. Brown the cutlets over medium-high heat on both sides.

Potato balls - 8 step-by-step recipes

The creators of this ordinary, hearty and very unpretentious dish are the French, who for the first time decorated boneless cold cuts with round medallions. Later, the recipe of the dish was supplemented with vegetables, mushrooms, and root vegetables. This is how delicious potato balls arose, the popularity of which even now can be envied by other elite dishes.

Regular mashed potato balls

A simple version of your favorite dish does not require expensive ingredients or complex technological manipulations. The most inexperienced cook will be able to prepare potato balls.

Composition of goods:

chicken egg;
crumbs of crackers;
garlic cloves - 3 pcs.;
sunflower or butter;
sifted flour (preferably wheat) - 60 g;
carrot;
spices.

Since the main ingredient of the presented recipes is mashed potatoes, we take into account the main conditions for obtaining a high-quality base for the dish:

we choose a variety of tubers with a high starch content;
so that root vegetables are cooked sparingly, fill them only with cool drinking water;
We use milk/butter only in a heated/softened state, otherwise the puree will take on a blue color;
salt the potatoes immediately after the water begins to boil;
Mash the boiled tubers with a whisk or masher. Using a mixer or blender will make the mass sticky (“rubbery”), but not as fluffy and airy as we would like.

Well, now let’s prepare ordinary meatballs:

Peel the potatoes and carrots, divide the tubers into quarters, and place in a saucepan. Fill the dishes with filtered water, boil the vegetables until tender. Don't forget to salt the boiled broth.
Drain the liquid, grind the potatoes until pureed, adding butter, finely grated carrots and flour. We get a viscous thick composition.
When the mass has cooled slightly until you can work with it with your hands, add the egg and garlic cloves crushed with a press. Mix everything thoroughly.
Heat vegetable oil in a frying pan, form potato balls up to 2 cm wide, and bread them with breadcrumbs. Fry the products until an appetizing golden crust.

Potato meatballs - delicious and simple homemade recipes

Potato bits are a common and tasty second course. They are prepared in a round shape, which is achieved by beating the prepared mass between the palms of your hands. The meatballs can be prepared with the inside inside and then they will look like round potato zrazy.

Another version of the meatballs is also possible, when they consist entirely of vegetables with the presence of potatoes. Such recipes are similar to ordinary vegetable lean cutlets.

The recipes offered are suitable for a home-cooked lunch or a quick dinner. The range of goods is ordinary and not at all sophisticated, but acceptable for an ordinary Russian family.

Potato balls with onions and cheese

Your family will certainly like these savory potato balls. To contrast the weekly menu, they will fit perfectly.

Required products:

boiled potatoes - 800 g
egg - 1 pc.
green onion
Adyghe cheese - 100 g
paprika - 1 tsp.
garlic - 1 clove
salt, pepper, flour for dredging

Course of action

Boil the potatoes in their skins and mash them with a potato masher.

Chop the green onions. Finely chop the garlic clove. Cut the suluguni cheese into small pieces.

Add all additional and prepared ingredients to the crushed potatoes. Also add salt, pepper and paprika. Stir everything carefully.

Form balls from the prepared mixture between your palms. Later flatten the balls, round them and roll them in flour.

Fry the formed potato balls in a frying pan in oil on both sides. When they are fried, place them on a paper towel to remove excess fat.

Serve the finished dish with sour cream.

Potato balls with sprats

A wonderful 2nd dish with sprats inside.

You will need:

boiled potatoes - 4 pcs.
sprats - 200 g
onions - 0.5 pcs.
bunch of green onions
flour - 1.5 tbsp. l.
butter - 2 tbsp. l.
salt, vegetable oil

Manufacturing

Peel and chop the onions.
Wash the green onions, dry and finely chop.
Remove the oil from the sprats and place them in a bowl to mash later with a fork.
Add chopped onions and green onions to the mashed sprats, stir.
Mash the boiled potatoes and add butter, salt and pepper to taste.
Roll the mashed potatoes into balls 4.5 cm in diameter. Make a depression in the center of each ball to place 1 teaspoon of filling. Close the edges of the workpiece.
Roll each piece with the inside in flour and fry in hot oil until golden brown.

Wild rice balls

Wild rice is valued all over the world for its extraordinary taste with a slight nutty smell. He has very useful qualities. Which ones contain a lot of protein, amino acids, B vitamins, phosphorus, magnesium, manganese and zinc. So 1 cup of wild rice corresponds to the daily requirement of folic acid.

Products:

potatoes - 1 kg
apples - 2 pcs.
wild rice - 70 g
milk - 70 g
onion - 1 pc.
flour - 4 tbsp. l.
butter - 2 tbsp. l.
vegetable oil, salt, pepper

Manufacturing method

Rinse the wild rice. add water and cook for 45-50 minutes over low heat until all the grains open. Then discard the rice and let it cool.
Peel and boil the potatoes. Puree it by adding milk.
Add flour to mashed potatoes and knead into a stiff dough. If the dough sticks to your hands, add a little more flour. Then divide the dough into 12 parts.
Heat the oil in a frying pan and fry the chopped onion until golden brown. Then add the cooked rice and grated apples to the onions. Later add salt, pepper and fry for 2 minutes.
Roll the prepared dough into a ball and roll it into an oval. Place a portion of the inside on one second oval and cover with the second half of the dough. Close the seams and form a little ball. So make 12 bits.
Heat vegetable oil in a frying pan and fry the pieces on both sides until golden brown.

Video on how to make potato balls with ham and cheese

There are a lot of dishes that can be prepared from ordinary potatoes. And potato balls occupy their rightful space as an ordinary, excellent, folk delicacy.

Vegetable cutlets with potatoes

If you call a cutlet with vegetables a meatball, then this will be true. And, on the contrary, it is also true.

Required products:

potatoes - 3 pcs.
carrots - 2 pcs.
green peas - 150 g
boiled rice - 2 tbsp. l.
flour - 2 tbsp. l.
vegetable oil, herbs, salt

Manufacturing

Boil the carrots in salted water, cool and chop.
Combine chopped carrots with green peas and add more boiled rice.
Grate the potatoes on a small grater and add to all the other vegetables with rice, stir.
Form the acquired mass into balls and roll them in flour.
Fry all the preparations in the form of cutlets (balls) in vegetable oil.
Sprinkle the finished dish with herbs and serve.

How to cook meatballs with cottage cheese and potatoes

The recipe amazes with its simplicity and usefulness.

Potato balls - making recipes

Two successful recipes for making potato balls. One of them is lean, they don't even have eggs. The second one is suitable for those who do not strictly observe fasting, but only abstain from meat, because the ingredients contain eggs. But the indisputable advantage of the second recipe is that the meatballs are dietary. Well, for some, both options can become a side dish or an addition to the main dish. Let's look at them carefully, step by step and with photos.

Potato balls - recipe with photos step by step

Ingredients:

boiled potatoes – 4 pcs;
raw potatoes – 2 pcs;
onion – 0.5 pcs;
salt - to taste;
dark ground pepper - to taste;
flour – 2-3 tbsp;
vegetable oil for frying.

How to create potato balls

You can specially boil potatoes in their jackets for this dish in their jackets, or you can use the leftover boiled potatoes. It does not matter.
We grate it on a large grater (if you are wearing a uniform, you need to remove it). Put it in a bowl.
We peel the onion and also grate it. To protect your eyes, you can grind it perfectly in a blender. Add onions to potatoes.
Three raw potatoes on a small grater on the outermost side so that they do not have time to darken. Mix with the whole mass.
Salt and pepper to your own taste. If desired, you can add chopped fresh herbs.
Now knead with your hands.
We form round or oblong cutlets. Roll in flour.
Heat vegetable oil in a frying pan and lay out the potato balls.
Fry over moderate heat for 5 minutes on one side. Turn over and spend another 5 minutes on the 2nd side.

Serve the finished hot potato balls to the table. If desired, you can serve them with sour cream, mayonnaise or melted butter.

The balls can also be made from minced meat. See recipe with photo.

Mashed potato balls

List of goods:

potatoes – 5 pcs;
eggs – 2 pcs;
butter – 80g;
flour – 1/2 cup*;
salt and pepper - to taste;
vegetable oil – 1 tbsp.

How to create potato balls from mashed potatoes

Potatoes must be boiled until tender. By any method - even in uniform, even cleaned in water.
Pound the boiled, slightly cooled potatoes to a puree.
Break two eggs into the potato mixture.
We need softened butter, we also add it to the potatoes and eggs and mix. Salt and pepper. Instead of regular pepper, you can grind aromatic pepper, then the meatballs will have a brighter smell.
Add flour.
Mix again and the potato mixture for the meatballs is ready.
We won't fry the balls, we'll boil them instead. And so that the mass does not fall apart during cooking and keeps its shape, wrap it in foil. To do this, we divide the mass into two parts, put each on a sheet of foil, take a cylindrical shape and wrap it like a huge round candy. To be sure, you can create two layers of foil.
Pour water into a saucepan and bring it to a boil. Dip both “sweets” into it and cook for 30 minutes.
Remove, cool, and unwrap foil. We cut the purchased cylinder crosswise into washers.

Serve with fresh herbs and vegetables. You can prepare any kind of topping, for example with mushrooms.

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