Cutlets made from mashed potatoes

A selection of mashed potato cutlet recipes with step-by-step photos and instructions. We will tell you and show you how to make mashed potato cutlets deliciously and simply!

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Recipes for mashed potato cutlets

Ingredients

Potatoes – 600 g

Greens – 1 bunch

Butter – 20 g

Nutmeg – 0.25 tsp.

Black pepper - to taste

Sunflower oil - for frying

Wheat flour – 2 tbsp.

Breadcrumbs - for breading

Ingredients

Potatoes – 600 g

Hard cheese – 50 g

Pepper, h.m. - taste

Vegetable oil – 1-2 tbsp.

Ingredients

Potatoes – 500 g

Butter – 60 g (30 g for cutlets + 30 g for gravy)

Chicken egg – 1 pc.

Flour – 3 tbsp. (2 tbsp for cutlets + 1 tbsp for gravy)

Champignons – 300 g

Sour cream (cream) – 100 ml

Onions – 1 pc.

Vegetable oil – 1 tbsp.

Spices - to taste

Ingredients

Potatoes – 4 tubers

Onion – 1 head

Sunflower oil - for frying

Breadcrumbs - to taste

Ingredients

Potatoes – 800 g

Flour – 0.5 cups

Interior:

Champignons – 200 g

Onions – 1 pc.

Salt, pepper - to taste

Sunflower oil - for frying

Ingredients

Potatoes – 270 g

Champignons – 160 g

Onions – 70 g

Breadcrumbs – 60 g

Vegetable oil – 30 ml

Garlic pepper – 1 tsp.

Sea salt - to taste

Ingredients

Potatoes – 500 g

Egg yolk – 1 pc.

Minced meat – 250 g

Onions – 1 pc.

Butter – 10 g

Vegetable oil – 1 tbsp. for minced meat + 2 tbsp. for frying

Garlic – 1 clove

Salt and pepper - to taste

Ingredients

Potatoes (the weight of peeled potatoes is indicated) – 880 g

Onions – 200 g

Testicle (large) – 1 pc.

Garlic (optional) – 2 cloves or to taste

Wheat flour – 20 g

Pepper, h.m. - taste

Vegetable oil – 3 tbsp.

Breadcrumbs – 40 g

Ingredients

Mashed potatoes – 700 g

Breadcrumbs – 50 g

Parmesan (grated) – 20 g

Ingredients

Potatoes – 180 g

Celery root – 115 g

White cabbage – 150 g

Green onion – 50 g

Semolina – 6 tbsp.

Hard cheese – 70 g

Ground dark pepper - to taste

Ground coriander – 1 pinch

Ground paprika – 2 pinches

Allspice – 1 pinch

Ingredients

Dry beans – 140 g

Potatoes – 360 g

Smoked paprika – 0.5 tsp.

Asafoetida (100%) - 0.5 tsp.

Dark ground pepper - on the tip of a knife

Vegetable oil - for frying

Flour or breadcrumbs - for coating

Ingredients

Potatoes – 1 kg

Minced meat – 300 g

Onions – 1 pc.

Chicken egg – 1 pc.

Wheat flour – 2 tbsp.

Pepper - to taste

Vegetable oil - for frying

Ingredients

Potatoes – 800 g

Flour – 0.5 cups

Champignons – 300 g

Garlic – 1 clove

Refined oil – 60 ml

Salt, pepper - to taste

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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.

Amazing cutlets made from leftover mashed potatoes

Often, after dinner, one or another dish remains, which can be used in a new quality the next day. Cutlets made from yesterday's mashed potatoes are a beautiful dish for the whole family. Because the puree is ready, the time for making cutlets is significantly reduced. You can prepare dinner in a matter of minutes, it will turn out delicious and satisfying.

You can serve potato cutlets as an independent dish, adding only the freshest herbs or any sauce. Sour cream is perfect for this. In addition to yesterday's mashed potatoes, a small set of goods will be useful: egg yolk, flour and a little oil for frying. To make the cutlets tender and most tasty, prepare the puree with the addition of butter; our step-by-step recipe with photos most carefully outlines the cooking process.

Ingredients:

mashed potatoes – 300 g;
egg yolk – 1 pc.;
flour – 1.5 tbsp. l. + for breading;
salt, pepper - to taste;
vegetable oil - for frying.

How to make cutlets from yesterday's mashed potatoes

Place yesterday's mashed potatoes in a bowl, beat in the egg yolk and stir until smooth. Do not add protein, otherwise the puree will turn out very rare and you will have to add more flour, the cutlets will become the hardest and most clogged. Add a little salt and pepper to taste.

Add a little flour to the potato mixture and mix the dough.

Form round cutlets and bread them in flour; shake off excess breading; flour may burn in the pan. Do not fry cutlets without flour, they may stick to the pan and you will not get a golden brown crust. Instead, you can use breadcrumbs.

Heat the oil in a frying pan, add the cutlets and start frying over a slightly lower than medium heat.

After 3-4 minutes, turn the cutlets over and fry on the other side for the same amount of time. After turning the cutlets, you can cover the pan with a lid.

Serve the finished mashed potato cutlets hot, straight from the frying pan. They are so appetizing and tasty. It's hard to come up with the most common recipe.

Enjoy everyone!

Cutlets made from yesterday's mashed potatoes

No matter what kind of housewife, she systematically faces the problem of leftover food that has to be disposed of. But it’s a shame to throw away food if it hasn’t reached its expiration date yet. This is especially true for mashed potatoes left over from the previous day. Even when heated, it slightly loses quality.

Regular version with mushroom sauce

Boiled potato cutlets, the recipe for which is given below, are quite ordinary. But despite this, such a dish will cause approval from any taster, especially if he respects mushrooms.

Number of servings: 8

Production time: 45 minutes

Energy value

calorie content – 288.4 kcal;
proteins – 7.7 g;
fats – 14.8 g;
carbohydrates – 31.2 g.

Ingredients

mashed potatoes – 700 g;
onion – 1 pc.;
garlic – 4 cloves;
chicken egg – 1-2 pcs.;
dark pepper - to taste;
fresh mushrooms – 350 g;
wheat flour – 4 tbsp;
salt - to taste;
vegetable oil – 70 ml;
butter – 25 g;
cream – 100 ml;
dark pepper – 1 pinch.

Step-by-step production

Beat the eggs into a bowl with yesterday's puree. To make the mass as flexible as possible, heat the potatoes in the microwave in advance; they should become slightly warm. Add a little flour here and stir. Don't forget to add salt to taste.
Form cutlets from yesterday's potatoes. Dredge lightly in remaining flour for extra crispiness. Place in a frying pan with perfectly heated oil and wait for a crispy crust to form.
Meanwhile, prepare the gravy in an adjacent pan. To do this, fry finely chopped mushrooms and diced onions in refined oil with added butter. Add garlic and spices. Simmer for about 10-15 minutes. Pour in the cream and leave for a short time on the stove at low burner power.
Serve the boiled potato cutlets with a generous dollop of mushroom sauce on top. If desired, you can sprinkle with fresh dill.

Tip: to get an excellent crispy crust, instead of flour when rolling the meatballs, you can use wheat breading.

Potato zrazy with meat inside

It is proposed to cook cutlets according to this recipe with a “surprise” in the form of meat. You can use minced meat for this at your own discretion - both chicken and beef are excellent. Only the duration of heat treatment of the interior will differ.

Number of servings: 7

Production time: 40 minutes

Energy value

calorie content – 376.5 kcal;
proteins – 13.5 g;
fats – 20.8 g;
carbohydrates – 33.8 g.

Ingredients

mashed potatoes – 700 g;
minced meat – 350 g;
onion – 1 pc.;
tomato paste – 2 tbsp;
vegetable oil – 70 ml;
chicken egg – 1-2 pcs.;
flour – 2 tbsp;
breading – 70 g;
salt - to taste;
Provençal herbs - to taste.

Step-by-step production

Fry the minced meat in a frying pan in a small amount of oil until the color changes. At this time, stir the product intensively with a spatula to break it down into small grains.
After 10 minutes, add onions to the meat component. When the vegetable softens, add tomato paste, season with spices and salt. Leave to simmer for another 10 minutes.
Lightly heat the potatoes, beat in the egg and add flour. Knead a fairly thick but plastic mass. Divide into similar parts, form into balls and flatten. As a result, you should get even flat cakes, in the center of which you should place the slightly cooled insides and pinch them.
Dip any piece of bread into the beaten egg, and then into breadcrumbs. Place in a frying pan with hot oil until a crust forms.

Special cutlets made from yesterday's mashed potatoes

The base of the dish is not just mashed potatoes. Additional ingredients include zucchini and cheese. The last one gives the cutlets a slight piquancy. You can use leftovers from the dish, or boil the potatoes in their jackets in advance, and then grate them using a grater. Prepare noteworthy cutlets from ordinary boiled potatoes, and be sure to save the recipe and keep it at hand.

Number of servings: 5

Production time: 30 minutes

Energy value

calorie content – 308.5 kcal;
proteins – 6.6 g;
fats – 15.8 g;
carbohydrates – 35.1 g.

Ingredients

mashed potatoes – 500 g;
hard cheese – 70 g;
zucchini – 200 g;
onion – 1 pc.;
testicle – 1 pc.;
flour – 100 g;
salt - to taste;
refined oil – 100 ml.

Step-by-step production

Cut the skin off the zucchini and remove the fibers and seeds from inside. Grate and squeeze out excess juice. Transfer the zucchini mixture to the bowl with the mashed potatoes.
Grate the onion head - this way the taste will be the most tender. If desired, it can be chopped into cubes, but in this case it will stand out very much in the overall taste of the dish.
Combine the prepared ingredients, add grated cheese and beat in the egg. Stir until smooth. Sprinkle with salt and any spices. Additionally, sift the flour into a bowl through a fine strainer. Adjust the quantity so that the mass is thick enough and holds its shape. Blind the bits. If desired, cutlets made from mashed potatoes and zucchini can be rolled either in a breading of wheat breadcrumbs, or simply in flour.
Fry in very hot oil until cooked through, about 7-8 minutes on each side.

Tip: Form the cutlets with your hands soaked in water so that the mixture does not stick to your fingers.

Recipe with sausage

A unique option, the manufacturing process of which produces a tasty and satisfying dish from goods that everyone has in their refrigerator. You can use any kind of sausage - smoked, boiled or regular sausages. Such cutlets made from leftover mashed potatoes can also be supplemented at your own discretion with any fragrant herbs or tomato sauce inside, it all depends only on your imagination.

Number of servings: 10

Production time: 40 minutes

Energy value

calorie content – 346.5 kcal;
proteins – 10.3 g;
fats – 41.9 g;
carbohydrates – 33.7 g.

Ingredients

potatoes – 1 kg;
sausage – 300 g;
greenish feather onion – 15 g;
testicle – 4 pcs.;
wheat flour – 1 cup;
onions – 2 pcs.;
refined oil – 70 ml;
sour cream - to taste;
salt - to taste.

Step-by-step production

Boil the potatoes in lightly salted water until the root vegetables are fully cooked. Peel and mash with a masher. Beat one egg and add sifted flour. Add salt as needed. Knead thick potato mince.
Saute finely chopped onion in the form of cubes until golden in a small amount of refined oil. Next, add small slices of sausage. Fry until lightly browned.
When the mass has cooled, add chopped eggs to it, previously hard-boiled for 10-12 minutes.
Form round cakes from potatoes, put the filling inside, and make balls. Then fry until crispy in vegetable oil over medium heat. Serve with sour cream, sprinkled with finely chopped green onions on top.

Now you understand that you can make cutlets from potatoes, and they will not be much inferior to meat ones. This is a good candidate for both a democratic lunch and a vegetarian diet. And even with a vegetable salad, the dish will go perfectly together, despite the fact that {itself} in most versions does not contain a meat component.

Cook with imagination and enthusiasm, adding your soul as well. Then you will always have unique and delicious dishes on your table. Bon appetit!