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;
little 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

How to make delicious mashed potatoes: rules, secrets, unusual ingredients

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.

Prepare meat cutlets 🐔

10 recipes for delicious chicken cutlets

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.

Experiment 🍔

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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.

Fry fish cutlets 🐟

10 unique fish cutlet recipes

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 cutlets

A collection of potato cutlet recipes with step-by-step photos and instructions. We will tell you and show you how to make delicious cutlets from mashed potatoes quickly and easily!

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Potato cutlet recipes

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 – 3 pcs. (big size)

Peas (frozen/fresh) – 1 cup

Onions – 1 pc.

Hot pepper – 0.5 pcs. fresh or ground to taste

Garam masala or curry – 2 tsp.

Ground cumin – 1 tsp.

Ginger root – 1 tbsp.

Fresh herbs - to taste

Breadcrumbs – 2 tbsp. + for breading (optional)

Wheat flour – 3-4 tbsp.

Vegetable oil - for frying

Ingredients

Potatoes – 1 kg

Minced pork – 300 g

Onions – 1 pc.

Greens - to taste

Vegetable oil – 4 tbsp.

Dark pepper (ground) - to taste

Ingredients

Potatoes – 4 tubers

Onion – 1 head

Sunflower oil - for frying

Breadcrumbs - to taste

Ingredients

Potatoes (boiled) – 3 medium sized

Adyghe cheese – 250 g

Vegetable oil for frying carrots – 2 tbsp.

Spices - to taste

Flour - for breading

Vegetable oil - for frying

Ingredients

Buckwheat – 1 cup

Potatoes – 500 g

Spices - to taste

Vegetable oil – 3 tbsp.

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

Ready buckwheat – 1 cup

Potatoes – 1-2 pcs. / about 150 g

Fragrant herbs and garlic - optional

Vegetable oil - for frying

Ingredients

Potatoes – 1200 g

Onions – 1/2 pcs.

Salt and pepper - to taste

Vegetable oil – 4 tbsp.

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

Potatoes – 1.5 kg

Onions – 1 pc.

Greens - to taste

Breadcrumbs – 7 tbsp.

Vegetable oil - for frying

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

Boiled sausage – 100 g

Hard cheese – 100 g

Ground cardamom – 1 tsp.

For frying:

Vegetable oil – 4 tbsp.

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

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Potato cutlets: delicious recipes for potato cutlets

Potato cutlets are a common and very tasty second course. Which is often prepared for lunch or homemade dinner. Everyone understands that the fruits of this delicious vegetable can be fried raw or previously boiled.

Cutlets that are fried in a small amount of fat are especially tasty. You can also put them on a baking sheet or frying pan to put them later in the oven and fry there until golden brown.

As a side dish, potato cutlets are served with meat and fish dishes. Additionally, pickled cucumbers, fresh tomatoes or pickled butter are placed on the plate.

Potato cutlets with zucchini

Check out the usual recipe for potato cutlets with our beloved zucchini.

You will need:

Potatoes - 5 pcs.
Zucchini - 500 g
Testicles - 2 pcs.
Flour - 3 tbsp. l.
Vegetable oil, salt, pepper, herbs - to taste

Manufacturing method

Peel and boil the potatoes.
When hot, pass the boiled potatoes through a meat grinder.
Peel and grate the zucchini.
Combine the skipped potatoes, grated zucchini, raw eggs, and flour.
Add more salt, pepper and mix well.
Try to form careful cutlets from the acquired mass.
Later, roll them in flour and fry in a frying pan until cooked.

Serve potato cutlets with sour cream or butter, sprinkled with parsley or dill.

How to cook potato cutlets with onions

You will need:

Potatoes - 10 pcs.
Testicles - 2 pcs.
Butter - 2 tbsp. l.
Flour (or breadcrumbs) - 2 tbsp. l.
Onion - 2 pcs.
Sour cream - 4 tbsp. l.
Salt, herbs - to taste

Manufacturing

Peel, wash and cook the potatoes.
Then drain the broth to dry the potatoes and rub them with a roast.
Peel the onion and fry until golden brown.
Add raw eggs and fried onions to the mixture, slightly cooled to 60 degrees C.
Divide the well-mixed mixture into cutlets.
Later, bread them in flour or breadcrumbs to fry on both sides until cooked.

When serving, drizzle with sour cream and sprinkle with chopped herbs.

Savory herring and potato cutlets

Required products:

Potatoes - 10 pcs.
Butter - 1 tbsp. l.
Testicles - 3 pcs.
Milk – 100 g
Herring - 1 pc.
Flour - 2 tbsp. l.
Breadcrumbs - 3 tbsp. l.
Margarine - 4 tbsp. l.
Salt, herbs - to taste

Manufacturing

Boil the potatoes, grate them and add salt.
Peel the salted herring and soak in milk.
Later, remove the seeds and chop finely.
Add butter, eggs, flour, minced herring and mix well.
Form cutlets from the prepared mixture.
Then bread the potato cutlets with herring in breadcrumbs and fry on both sides.

When serving, pour melted butter and sprinkle with parsley or dill.

Potato and cabbage cutlets

Products for the recipe:

Potatoes - 500 g
Sauerkraut – 400 g
Onion 3 pcs.
Egg - 1 pc.
Breadcrumbs - 2 tbsp. l.
Vegetable oil, pepper, salt - to taste

Manufacturing

Boil the potatoes in their jackets.
When hot, peel the skins from the vegetables and pass them through a meat grinder while still hot.
Then rub through a sieve into a bowl.
Add squeezed sauerkraut here.
Peel the onions, chop finely and also place in a container with the cabbage and potatoes.
Also break a raw egg into the cooked vegetables, add salt and pepper. Stir everything well.
Form cutlets from the prepared mixture.
Later, roll them in breadcrumbs and fry in a frying pan in heated vegetable oil until golden brown.

Perfectly decorate the dish with chopped herbs.

Recipe for potato cutlets with eggs

You will need:

Eggs - 10 pcs.
Potatoes - 4 pcs.
Sour cream - 4 tbsp. l.
Butter - 20 g
Breadcrumbs
Greens, pepper, salt - to taste

Manufacturing

Boil all the eggs and peeled potatoes.
Boiled eggs in the amount of 10 pcs. Peel and mince into a bowl.
Grate the boiled potatoes and add to the eggs.
Chop 2 eggs and mix with sour cream, chopped herbs, salt and pepper. Fill the potato mixture with the purchased consistency to mix everything.
Form potato cutlets from the acquired mass.
Later roll them in breadcrumbs.
Next, fry in a frying pan with hot butter.

Before serving, drizzle with oil from the pan.

Chicken cutlets with potatoes in a frying pan

You will need:

Chicken leg - 1 pc.
Raw potatoes - 3 pcs.
Raw carrots - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Egg - 2 pcs.
Flour - 3 tbsp. l.
Chicken broth cube - 1 pc.

Manufacturing

Boil the leg and chop finely.
Using a medium grater, grate the raw potatoes and drain off excess liquid.
Finely chop the carrots, onions and garlic.
Mix everything and add a cube of chicken broth to taste, so that it gives off flavor and salt. Stir everything.
Add the beaten eggs and stir again. Add flour here.
Fry the potato cutlets in very hot vegetable oil until crispy.

How to cook potato cutlets with mushroom sauce

Manufacturing process:

Potatoes - 500 g
Wheat flour - 100 g
Vegetable oil - 50 g
Breadcrumbs

For the sauce:

Dry mushrooms - 60 g
Flour - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Onion - 2 pcs.
Salt - to taste

Manufacturing

Boil the peeled potatoes and pass them through a meat grinder while hot.
Add flour and a little mushroom broth to the skipped potatoes. Stir everything.
Make cutlets from the resulting mass, roll them in flour or breadcrumbs.
Later fry on both sides in vegetable oil.
And later, put it in the oven for another 10-15 minutes.

Make mushroom sauce

To do this, soak dry mushrooms in 3 glasses of cool water for 2-3 hours. Then cook them without salt in the same water.
Later fry 2 tbsp. l. flour in the same amount of butter until light brown. And then dilute with 2 cups of strained mushroom broth.
Cook the purchased sauce at a low simmer for 15-20 minutes.
Peel the onion and chop finely. Next, fry it with chopped mushrooms.
Then add the mushrooms and onions to the sauce, add salt and boil.

Serve potato cutlets with mushroom sauce.

Video on how to cook potato cutlets with meat inside

Watch a video about tasty and satisfying meat cutlets made from potatoes.

The most popular vegetable among almost all nations is our beloved potato. Many favorite dishes are prepared from it. From time to time, making recipes come close to the meaning of cooking. For example, potato balls and potato cutlets. Synonymously they are identical.

Cook with pleasure and eat for health.

Potato cutlets with entrails

Potato dishes are very diverse. Are you familiar with potato cutlets? Surprised? In fact, these are well-known potato pancakes. They are especially tasty with the insides in sauce. Here is a selection of the most exciting recipes.

Secrets of making potato cutlets

First you need to learn all the intricacies of how to cook potato cutlets with sauce . The taste of the upcoming dish depends on this.

There are two ways to cook cutlets. 1st – introduction of ready-made mashed potatoes. 2nd - from raw tubers, which must be peeled in advance, grated, given an oval shape and fried in a frying pan.
If you are preparing lean homemade cutlets with potatoes that do not involve the introduction of eggs, you can use the following mixture of cool water and flour in the amount of 3 and 2 tbsp as a “binding” material. respectively. Then hot water is added to the homogeneous mass. There should be so much of it that the mixture is like watery sour cream.
You can use various combinations of goods as entrails: eggs, minced meat, mushrooms, vegetables, seafood.
Cheese, sour cream, mayonnaise, and grated eggs are added to the potato dough for piquancy.
Roasting can also be done using several methods. For example, in a frying pan, in the oven, in deep frying. With all this, the cutlets can be coated with flour or breadcrumbs. Some housewives even completely wrap them in foil.
As for the gravy, it is most often recommended to pour mushroom sauce over the potato cutlets. But there are good options for sour cream, garlic or cucumber sauce. It all depends on your preferences.

Recipe for making regular potato cutlets

We have already mentioned that potato cutlets can be prepared without using eggs. Here is a detailed step-by-step description of juicy and tender cutlets. We will use greens and Adyghe cheese as the inside.

So, for production we will need: 1 kg of potato tubers, 0.3 kg of Adyghe cheese, 0.25 kg of flour. In addition, you should prepare a bunch of parsley with dill (more is possible) and spices, for example, asafoetida, turmeric, 1/2 tsp dark pepper. each, salt. We will fry the potato cutlets in vegetable oil.

Wash the potatoes, peel them and boil in salted water until tender.
The finished tubers are turned into puree. Add salt, turmeric and mix thoroughly.
And now about how to create the filling. To do this, grate the cheese. Wash the greens, chop finely and add to the cheese along with salt and spices. Mix the entire mass for uniform distribution of goods.
Sprinkle flour on the table. Take a portion of mashed potatoes and use your fingers to create a flat cake out of it right on the table.
Create another cake in the same way.
Place a little of the inside on the first one. Place the second potato pancake on top and join the edges together. Then take the cutlet in your hands, shape it, roll in flour and fry in a frying pan in hot oil until golden brown.

The cutlets turn out very tasty and tender . Sour cream goes perfectly with them.

Potato cutlets with cheese

Here's the most delicious recipe for those who don't eat meat. This is a vegetarian variation. But, despite this, the dish is very satisfying, tender and has a pleasant taste due to the cheese, and a subtle aroma. Sour cream or yogurt sauce with added herbs will help create the most catchy and expressive taste.

To make the potato cutlets themselves, we will need: 1 kg of potato tubers, 2 tbsp. milk powder, one huge egg, 0.3 kg of feta cheese, 0.2 kg of flour, 5 garlic cloves and a bunch of herbs. For spices you will need freshly ground dark pepper, sweet paprika, salt, nutmeg (only on the tip of a knife), dried sweet paprika in pieces and salt. We will fry the cutlets in vegetable oil.

To make the sauce, you should stock up on: 1 piece of canned saury in a jar, 0.15 kg of Hochland cheese (curd with herbs), 2 tbsp. sour cream, 1 tsp. mustard, one small onion turnip, 3 small pickled cucumbers (gherkins), dried herbs and dark ground pepper.

Manufacturing

Carefully wash the potato tubers, peel them, put them in a saucepan, add water, add salt and boil until tender.
Drain the water from the potatoes and put the pan on the fire for a short time so that the potatoes dry out a little.
Next, start making the puree: crush the potatoes with a masher, beat a raw egg into the still hot puree and mix well. With all this, the testicles should “brew.”
Add flour and dry milk in portions. As a result, you should get a dense but soft dough. Leave it to cool until warm.
Meanwhile, they begin to work on the insides. To do this, the cheese is crushed. You can create this using a fork. Add peeled and pressed garlic, spices, herbs, washed and chopped herbs, and dried pieces of paprika to the cheese. You can add some other favorite spices. Mix everything thoroughly.
Pour enough flour into a flat plate.
Wet your hands, take a portion of potato dough, and turn it into a flat cake right on your hand. Put a little inside and, folding the dough into a “pie”, form a cutlet. Bread in flour and place on a plate.
Set the frying pan over medium heat, heat the vegetable oil and fry the cutlets. With all this, make sure that there is not a lot of oil, otherwise the dish will be very greasy.
The sauce is now being prepared. To do this, finely chop the onions and cucumbers. In a separate container, chop and carefully combine canned fish (remove liquid) and curd cheese. Add dried herbs, spices, chopped onions and cucumbers, spices. Using fish water and sour cream, give the sauce a suitable thickness.

Place all the finished cutlets on a dish and serve.

Potato cutlets with entrails

We recommend serving potato cutlets with either mushroom sauce or sour cream. But the delicious recipes don’t end there. There is an equally tasty variation - mashed potato cutlets with mushroom entrails. Grated cheese is added to the dough itself for piquancy. The sauce also differs - cucumber instead of regular sour cream or mayonnaise. Well, shall we try?

So, to make potato cutlets you need to have: 0.3-0.4 kg of potato tubers, 0.2 kg of hard cheese, one egg, 20-30 g of butter, 0.1-0.2 kg champignons, chopped dill to taste, 3 tbsp. sour cream and a little flour.

Wash, peel, and boil potato tubers in salted water. Then turn them into puree, not forgetting to add a little butter.
Grate the cheese on a medium grater.
Wash dill and other greens thoroughly under running water, dry on a towel and chop finely.
Add grated cheese, chopped herbs and flour to mashed potatoes. There should be enough of it so that the dough is thick. The mass is thoroughly mixed. They do this quickly so that the potatoes are warm, but not hot, when the cutlets are formed.
As for the inside, it is prepared from champignons. It is better to pickle mushrooms, which need to be cut into thin slices or small cubes. But you can change it with the freshest ones. Only in advance they need to be washed, cut into pieces and fried in vegetable oil with onions until golden brown.
They take a portion of ready-made mashed potatoes with wet hands, form it into round flat cakes, put a little of the inside in the middle and connect the edges, thereby getting such a cutlet, which then needs to be rolled in flour.
All cutlets made from mashed potato cheese formed in this way are fried in a heated frying pan in vegetable oil.

Well, how do you like a selection of our recipes? We have high hopes that some of them will be included in your cookbook and become frequent guests on your table.