What methods of cooking potatoes do not exist! You can even make cutlets from this versatile vegetable. If you add them with delicious filling, you will get a hearty dish for a full dinner or even an unusual hot one for a festive table. How to cook cutlets from mashed potatoes, we will understand further.

Mashed potato patties - a simple recipe

Composition of products: 7-8 medium potatoes, large egg, rock salt, 1 tbsp. l flour + some more for boning, spices.

  1. To cook potato patties, the first thing you need to cook the vegetable to softness. It is best to salt the water right away.
  2. Further, the liquid is drained and the product is kneaded with a raw egg.
  3. The mass is added to taste and a special seasoning for potatoes is poured into it.
  4. Flour is introduced into the finished puree. Its amount may have to be increased or decreased. As a result, the plate should have an elastic mass, convenient for modeling.
  5. Cutlets are formed from "minced meat", which are crumbled in the remaining flour. It’s even tastier to pan them in breadcrumbs.
  6. Workpieces are fried in heated oil.

A treat is served with any meat or fish supplement. You can just pour it with mushroom sauce.

With mushroom filling

Ingredients: 1.5 kilograms of potatoes, a pound of mushrooms (best of all, champignons), onion, small egg, 6-7 tbsp. l flour and breadcrumbs for breading, 2 small carrots, salt, seasonings.

  1. Root crops directly in the peel are boiled until soft. Next, the potatoes, along with carrots, are peeled and passed through a meat grinder. For the same purpose, you can use a blender.
  2. The mass is salted, sprinkled with flour and seasonings. After, a raw egg interferes with it. It is this ingredient that will prevent the possible "spread" of cutlets in the future.
  3. Finely chopped mushrooms and onions are fried in a pan until cooked. The filling is salted, peppered or flavored with any spices. It remains only to cool it. If the frying is too greasy, you should lay it on several layers of paper towels.
  4. Oval cutlets are molded from the vegetable puree, which are stuffed with onion-mushroom mixture and crumbled in breadcrumbs crumbs.

The billets are fried in hot oil until golden brown, and then served on the table.

Potato patties with minced meat

Ingredients: 270-290 g of minced pork or chicken, one egg yolk, a pound of potatoes, 3-4 large tablespoons of flour, onion, a slice of butter, salt, garlic to taste, vegetable oil.

  1. Pre-cooked and completely cooled potatoes are mashed with salt, flour and yolk. You can not use a blender for this.
  2. Minced meat with chopped onions and crushed garlic is fried in a mixture of butter and vegetable oil. The filling is salted.
  3. Cakes are formed from potatoes, which are stuffed with meat.

Appetizing meatballs with minced meat and mashed potatoes are fried in hot oil for 6-7 minutes on each side.

Lean cutlets

Ingredients: 4-5 potato tubers, salt, onion, crumbs.

  1. The potato is peeled and cooked until tender. To speed up the process, it is worth cutting it into slices in advance.
  2. The water from the pan is completely drained, and the contents are well kneaded with a fork and salted.
  3. Onion cubes, passaged in vegetable oil, are also laid out here.
  4. The potato is warming well again.

Cutlets are formed from the mass, crumbled in breadcrumbs and fried on both sides until golden.

Sausage filling option

Composition of products: half a glass of flour, a large egg, 330 g of finished mashed potato, garlic to taste, 70 g of sausage, pork fat for frying, a slice of butter, salt, spices.

  1. Sausage (any suitable) is cut into small cubes and lightly fried with chopped garlic.
  2. The potato warms up, oil, an egg and half of the harvested amount of flour are added to it. Mashed vegetables are once again kneading with all the ingredients.
  3. Sausage with garlic is sent to this mass, as well as salt and spices to taste.
  4. Cutlets are cooked on melted pork fat. After frying, they are laid out on paper napkins.

If desired, sausage can not be added to the "stuffing", but used as a filling for tortillas.

With cheese

Ingredients: 70 g of semi-hard or hard cheese, a little more than a pound of potatoes, salt, a small egg, 3-4 tbsp. l flour, seasoning.

  1. The potato is boiled in boiling water with salt until soft, after which the mulberry turns into mashed potatoes.
  2. It is flavored with seasonings, sprinkled with salt and grated cheese.
  3. Flour and egg are also added here.
  4. After the next stirring, cutlets are formed from the potato-cheese mass.
  5. They need to be fried to a beautiful crust on both sides.

Deliciously serve ready-made cutlets of mashed potatoes with cheese and garlic sauce.

With minced meat

Ingredients: 4 large potatoes, rock salt, carrots, 3 feathers of green onions, 1 onion, a mixture of peppers, 5 large tablespoons of flour, sweet bell pepper.

  1. The potato goes to boil until soft.
  2. While preparing the base, you can do the filling. To do this, chopped onions and carrots are fried together in preheated fat. Shredded greens and small cubes of sweet pepper are added to them.
  3. The contents of the pan are salted, seasoned with a mixture of ground peppers and simmer over a fire until all the components are softened.
  4. Ready potatoes are salted, supplemented with half the volume of the harvested flour and mashed in a crush.
  5. Flat cakes are formed from the resulting mass, which begin with a vegetable mixture from a frying pan.

Cutlet blanks are crushed in the remaining flour and fried in a hot skillet with butter until cooked.

Chicken minced meatballs

Ingredients: large onion, 12 medium potatoes, a pound of ground chicken, salt, 14 large tablespoons of crumbs, 80 g butter, a full glass of fat milk, 2 small eggs, garlic to taste, Provence herbs.

  1. The potato is peeled, filled with water and sent to cook. After boiling in a liquid, you can send a couple of bay leaves.
  2. When the vegetable softens, it needs to be mashed with an egg and half a crumb crumbs (lavrushka is thrown out). Milk is also poured into the potatoes, butter and salt are added.
  3. Onion cubes are fried in oil until golden brown. Then they add minced meat, chopped garlic, herbs and salt.
  4. When the filling is completely ready, you can sculpt the cutlets, laying on a potato base on about a large spoon of minced meat and tightly fastening the edges.

The blanks are dipped in a beaten egg and breaded in breadcrumbs, and then fried until golden brown.

Potato zrazy with cabbage

Ingredients: large egg, 6-7 medium potatoes, salt, a pound of white cabbage, 6-7 tbsp. l flour, onion.

  1. Boiled to softness and still warm potatoes mashed with salt, flour and egg.
  2. Stuffed cabbage with onion cubes and salt is stewed for the filling.
  3. Cutlets are made from potato “dough”, which are stuffed with vegetable filling. Then you can roll them in flour or crumbs from crackers.

Cutlets are fried with filling for 3-4 minutes on each side, after which they are laid out on paper napkins.

Potato-curd zrazy with egg and onion

Ingredients: 170 g of pre-cooked potatoes, salt, 230 g of cottage cheese, 40 g of butter, boiled egg, a large spoon of semolina, 3-4 feathers of green onions, 1 tsp. starch, breadcrumbs.

  1. The potato is kneaded by a crush, salted and mixed with cottage cheese. Semolina, starch and half the oil are sent here. The mass is kneaded by hands.
  2. Coarsely boiled egg. Chives are finely chopped. The remaining melted butter is poured into this mixture.
  3. From potato-curd dough, zrazy are formed, which are stuffed with egg and onion filling.

Billets are breaded in breadcrumbs and fried in hot oil until cooked.

How to form?

To make potato patties easy to sculpt, it is necessary to properly prepare the base by adding fastening components to it. Usually this is an egg or only yolk, as well as flour or breadcrumbs. The amount of dry ingredient can be adjusted by eye, trying to mold the resulting mass into a tight cutlet.

Any zrazy is always made from hot potatoes. The cooled mass loses its ability to adhere well. It also facilitates sculpting by wetting hands in cold water.

First, a rather thick vegetable cake is rolled right in the palm of your hand. Then the filling is laid out on its middle. The edges of the cakes are tightly pinched, and the center is crushed to make an even beautiful cutlet.

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