How to cook potato cutlets

Potato cutlets are becoming increasingly popular. Easy to prepare and very tasty, these cutlets are a pleasure to cook. We will tell you in detail how to cook potato cutlets, look at the basic principles of cooking, filling options for potato cutlets and give detailed instructions on how to prepare them.

After studying our simple step-by-step recipe with photos, you can easily quickly prepare a new dish and pamper your household.

If you don’t have time to mince the minced meat or don’t have meat for the cutlets at all, it doesn’t matter. Our recipe will just help you. We will tell you how to cook potato cutlets. This option is very economical; every home has potatoes, and even if not, it costs mere pennies compared to minced meat. This dish will be a real salvation for any housewife and even children love it.

Minced meat cutlets with potatoes

Among the recipes for second meat courses, all kinds of cutlets and meatballs occupy a special place. They are usually prepared using pork or mixed minced meat, although many people prefer tender chicken. Today I propose to make pork cutlets from minced meat with the addition of raw potatoes.

If desired, you can simmer the fried cutlets a little in a small amount of water - then they will turn out even more tender and juicy. Like many pork main courses, these cutlets are best served with fresh herbs, side dishes to taste, fresh vegetables and various sauces.

Ingredients:

Minced pork (600 grams)
Onion (1 piece)
Potatoes (2 pieces)
Breadcrumbs (4 tablespoons)
Table salt (0.25 teaspoon)
Dill (2 sprigs)
Garlic (1 clove)
Sunflower oil (5 tablespoons)

Cooking step by step:

Step 2

First, peel the potatoes, onions and garlic. Wash the dill. Grate everything on a fine grater, finely chop the dill with a knife.

Step 3

Place the minced meat in a bowl, add the remaining ingredients and salt.

Step 4

Mix the minced meat.

Step 5

We put it into a bag, tie it and beat the minced meat from the table about 100 times. This will make it not only homogeneous, but also very tender.

Step 6

We make cutlets from minced meat, you can have them oblong or round. I made 10 pork cutlets in total.

Step 7

Roll the cutlets in breadcrumbs.

Step 8

Heat the oil in a frying pan and fry the cutlets on one side for about 10 minutes.

Step 9

Turn the cutlets over and cook for another 10 minutes. If you want, then add some water, cover the pan with a lid and simmer for another 10 minutes.

Step 10

Minced pork cutlets with potatoes are ready.

Step 11

Serve hot with or without side dish. Enjoy your meal!

Potato balls with mushrooms and eggs

A very tasty dish is made with mushrooms and herbs. This is a recipe you will make often. For this dish, you need to boil the potatoes in advance.

Ingredients:

250 g champignons;
500 g boiled potatoes;
15 g green onions;
2 tbsp. l. starch;
10 g parsley and dill;
50 g butter;
4 things. chicken eggs;
1 PC. onion;
salt and spices to taste.

Preparation:

Prepare the mushroom filling:

The champignons are cut into small cubes and then fried in a frying pan until golden brown. Then add chopped onions, salt to taste, spices, and fry until done.

Chopped herbs, green onions, 3 pcs. are added to the mushroom filling. pre-boiled eggs, finely chopped, spices to taste.

Mix the filling well.

Preparing the puree:

The potatoes are mashed into a puree-shaped mass, salt, spices, eggs, butter, starch are added, everything is mixed well, and then cooled.

Small balls are formed from the puree, each flattened to a thickness of 1 cm. Place 1 tsp in the middle of a small cake. mushroom filling, after which the edges are sealed.

Mushroom patties are fried in a frying pan until golden and served hot with any side dish.

Minced meat cutlets with boiled potatoes: recipe in a frying pan with photo

Cooking time: 50 minutes

Number of servings: 6

Ingredients

meat – 0.5 kg;
butter – 80 g;
medium size potatoes - 11 pcs. (1.5 kg);
garlic – 2 teeth;
egg – 2 pcs.;
onions – 2 pcs.;
milk – 250 ml;
salt - to taste;
spices – 0.5 tsp;
breadcrumbs - 15 tbsp;
vegetable oil – 2-3 tbsp.

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Step-by-step preparation

Peel the onion and garlic and chop it with a knife (press) or twist it using a meat grinder.
Place the prepared vegetables in a heated frying pan with vegetable oil. Fry until lightly browned.
Peel the potatoes, cut them into medium pieces and set to cook, adding salt to the water.
Add minced meat to the onions and garlic.
Season with salt and spices to taste. Stirring, fry over medium heat until cooked through.
Let's return to our potatoes. Drain the liquid and make a puree. Now you need to add butter and hot milk. When it cools slightly, add the beaten egg.
Combine the minced meat and puree, add 7 tbsp. crackers. Mix everything well and make cutlets.
Dip each one in egg and roll in breading.
Heat a frying pan with vegetable oil. Fry the cutlets over low heat until lightly browned on both sides.

This dish can be served with or without a side dish. As you can see, the step-by-step recipe for our cutlets with the addition of potatoes to the minced meat is very simple to follow.

Recipe 7: how to make mashed potato cutlets

potatoes - 1 kg
wheat flour - 2 tbsp.
vegetable oil - 2 tbsp.
chicken egg - 2 pcs
butter - 40 g
onions - 2 pcs
salt pepper

Rinse the required amount of potatoes of any kind from the soil under running water and peel them. Afterwards, rinse the potatoes again in water, place them on a cutting board and cut them into cubes with an approximate diameter of up to 3 - 4 centimeters. Place the chopped potatoes in a deep saucepan and fill with clean distilled water so that it not only completely covers the vegetable, but is also about 1 - 2 centimeters above its level.

Turn the stove on high and place a container of potatoes on it. When the water boils, turn the stove level down to a temperature between low and medium. Add salt to taste to the pan with the tubers and cook the potatoes until fully cooked, this process will take about 15 - 20 minutes, mainly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are cooking, peel the onions, rinse them under running water to remove any contaminants, and dry the vegetable with paper kitchen towels to remove excess moisture. Then place the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of approximately 1 centimeter.

Turn the stove on to medium level and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. When the fat is hot, add the chopped onion and fry, stirring with a kitchen spatula, until lightly golden brown and translucent. This process will take approximately 5 - 7 minutes, the frying time depends on the frying pan and how high you heat the oil. Transfer the fried onions to a deep plate and check the readiness of the potatoes.

Using a fork, pierce one of the potato pieces; if it crumbles or the fork fits freely into the vegetable, then your ingredient is ready for the next step. Cover the pan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without leaving any residue. Remove the lid from the pan, arm yourself with a masher and mash the boiled vegetable so that you get a mass without lumps. If suddenly there seems to be a lot of mass, then you can put some aside and cook something else from the potatoes.

Then add the required amount of chicken eggs to the puree for fluffiness, a small piece of butter for a delicate flavor, ground black pepper for aroma and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 - 3 minutes. Afterwards, let the aromatic mass cool completely to room temperature, then cover the pan with a lid and put it in the refrigerator for at least 30 - 40 minutes, during which time the mashed potatoes will become denser and it will be easier to form semi-finished products from it - cutlets. But if time is running out, just cool the mixture completely and proceed to the next step.

After the required time has passed, remove the pan of mashed potatoes from the refrigerator. Sprinkle the cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of potato mixture, place it on your hand and form a round or oval patty, whichever you prefer. Then roll the semi-finished product in flour so that its layer completely covers the cutlet, and place your product on a cutting board sprinkled with flour. Use the same method to form the remaining cutlets.

Turn the stove on to medium level and place a frying pan on it with a small amount of vegetable oil. Carefully place the first batch of cutlets into the heated fat and fry them on both sides until golden, light brown, periodically turning them on one side or the other with a kitchen spatula.

It will take you about 8 - 10 minutes to fry the cutlets on both sides over medium heat. Using a kitchen spatula, place the finished cutlets on a large flat dish. Add a little more oil to the pan and place the second batch of cutlets in it. Prepare all other potato cutlets using the same method.

Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, topped with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onions. Very often, this type of cutlet is served with different sauces, for example, mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. The aroma is pleasant vegetable. The taste is salty-sweet, with a slight taste of ground black pepper. Inexpensive and tasteful! Bon appetit!

Chicken-potato cutlets – Step-by-step recipe with photos

If you are already tired of ordinary classic cutlets fried in a frying pan, we advise you to try our new recipe - chicken and potato cutlets. They are fundamentally different from the usual homemade cutlets: firstly, we will bake them in the oven, and not fry them in a large amount of oil, secondly, dietary chicken fillet will be used as minced meat, and not fatty pork or beef, and - thirdly, instead of a bun soaked in milk, we will add mashed potatoes and onions to the cutlet mass. Intrigued? Then look below at the detailed photo recipe!

Ingredients for making chicken and potato cutlets:

chicken fillet – 3-4 pcs.
potatoes – 4 pcs.
onions – 2 pcs.
garlic – 3-5 pcs.
egg – 1 pc.
butter – 30-50 g
fresh herbs - a couple of sprigs
flour – 3-4 tbsp.
sour cream – 50-80 g
sweet ground paprika – 1-2 tsp.
salt, pepper - to taste

Recipe for chicken and potato cutlets:

Wash and dry the chicken fillet, grind in a blender bowl.

Peel and rinse vegetables: potatoes, onions and garlic. For convenience, cut into halves or quarters.

Grind the potatoes, onions and garlic into a puree in a blender.

Add mashed potatoes, finely chopped herbs, softened butter to the minced chicken, and beat in an egg.

Mix the minced chicken and potatoes thoroughly with your hands, add salt and pepper to taste.

Using hands dipped in water, form small oval patties. Roll them on all sides in flour, and then place them on a baking sheet lined with parchment paper (grease the parchment with vegetable oil).

Combine and mix sour cream and sweet paprika well.

Brush the top of the cutlets with sour cream using a pastry brush.

Place chicken and potato cutlets in an oven preheated to 180 degrees and bake for about 40 minutes until golden brown on top.

Serve the cutlets hot with any side dish of your choice.

Chicken and potato cutlets are ready!

Bon appetit!

Recipe 5 mashed potato cutlets with minced vegetables

Potatoes (large) – 4 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Green onions – 2 pcs.;
Bell pepper (can be frozen) – 1 pc.;
Flour – (2.5 tbsp for dough + 3 tbsp for breading);
Salt (to taste);
Ground black pepper;
Vegetable oil (for frying);

Cut the peeled potato tubers into four parts, pour boiling water over them, add salt and cook over moderate heat until soft.

While the potatoes are cooking, make the vegetable filling. Chop the peeled onion with a knife. Place it in a frying pan preheated with oil.

Wash the carrots, remove the skin and grate them on a coarse grater. Add to onions. Fry the vegetables, stirring occasionally, for five minutes.

Remove the stem, core and seeds from the sweet pepper. Cut into small squares and add to vegetables. Simmer the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions.

Drain all the water from the cooked potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Use a masher to mash the potatoes. Cool it completely. Add flour, knead the dough thoroughly.

Flatten a little dough in your palm into a thin cake, in the middle of which place the vegetable filling. Gather the edges and pinch them like patties. Shape the potato cutlets into the desired shape. To prevent the potato dough from sticking to your hands and to make it easier to form cutlets, dip your hands in water from time to time.

Dredge each cutlet well in flour or breading.

Fry in a hot frying pan with sunflower oil over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.

Potato cutlets with vegetables go well with almost any sauce. You can use any vegetables for filling these potato zrazas. White or cauliflower cabbage, zucchini, squash, and broccoli are suitable.

If you don’t really like fried things, then you can bake potato balls. The oven allows you to cook a lot of them at once and use a minimum of fat. Before cooking in the oven, potato products do not need to be breaded. Baked, they keep their shape well.

Potato zrazy takes a little longer to cook in the oven, so you can add chicken or minced meat to the filling.

Classic recipe for making potato cutlets in a frying pan

Astonishment. What are you thinking about when you experience this feeling? I love to be surprised and surprise my friends with delicious dishes. But what can we do today to amaze the imagination of spoiled tastes? Here's what:

The delicacy is made from delicate puree, seasoned with aromatic curry. The top is strewn with seductive breading. Juicy fried in a frying pan. Until crispy. The imagination draws delicious pictures, isn’t it? Let it become a delicious reality.

Ingredients:

5 pieces. potatoes;
1 egg;
4 tbsp. l. flour;
0.5 cups of milk or boiled water;
4 tbsp. l. breadcrumbs;
sunflower oil by eye;
salt and curry to taste.

Preparation:

1. Let's start cooking the tubers. Place them in a bowl and rinse thoroughly. Then take a knife and peel the vegetables. Then divide them into several parts. This way the bulb will cook faster. Now place the vegetable in the pan.

2. Then place the bowl with the tubers over medium heat. Cook them under a closed lid until boiling. As soon as the water begins to gurgle, add salt to it, stir and reduce the gas on the burner to low.

3. Once the potatoes are ready, drain them of water. Place the vegetable in a deep bowl and pour in 0.25 cups of milk or boiled water.

Milk or water must be warm before pureeing.

4. Now take a masher. Remember the tubers well with it. The main thing is that there are no lumps left of them!

5. Then add egg, flour, curry and salt to the puree. Mix everything thoroughly with your hands until it has a homogeneous consistency.

Curry can be replaced with another favorite seasoning.

6. Next, take the breading and pour it into a separate bowl.

7. Then prepare a non-stick frying pan and add sunflower oil to it. Place the pan over medium heat to heat the oil.

8. Now let’s form the puree into oval pieces 7-9 cm long. And carefully roll them on all sides in breading. Then place the dish in a heated frying pan. Turn up the heat and fry the delicacy on all sides until golden brown.

Serve the dish with herbs, mayonnaise, ketchup or other favorite sauce.

How appetizingly the butter murmurs in the frying pan. You have made your wish come true. Enjoy classic, delicate products and surprise the whole family with them. And enjoy the delicious moment.

Recipe for Potato and Mushroom Cutlets:

We peel the potatoes. Posted net weight 800 grams

Chop it and set it to cook puree

When the potatoes are cooked, drain all the liquid and mash. Leave to cool completely.

Wash the champignons and peel the onions.

Pass it through a meat grinder. Pour 1 spoon of sunflower oil into the frying pan. Place the pan on high heat and add the champignons and onions. Stir constantly. Our goal is to evaporate the moisture. No need to fry

Add mushrooms to the puree. Salt, pepper and add starch.

Stir the minced meat until smooth.

We form small cutlets (we wet our hands in water), roll them in breadcrumbs and fry them in a frying pan in sunflower oil. We do not close the lid. Fry on both sides until golden brown

As a result, we get cutlets like this:

Next we do the frying. Clean the onions and peppers. Chop the onion not very finely. Cut the pepper into squares. Simmer the onion in a frying pan with vegetable oil. When the onion becomes soft, add pepper

Simmer everything under the lid until the pepper softens

Add tomato juice (I have homemade one. My recipes include it), spices, salt and turn on the stove at full power. evaporate excess moisture. We get...

We form the dish. Bon appetit. Thank you

Potato cutlets with carrots

When someone says that they don’t like vegetable cutlets, they simply don’t know how to cook them. We simply recommend preparing potato cutlets for this person according to this recipe, and he will change his mind.

Required Ingredients

The products you will need are quite simple:

Potatoes – 900 grams;
Fresh carrots (small size) – 1 piece;
Wheat flour - 4 tablespoons;
Semolina – 50 grams;
Sunflower oil (for dressing the puree) – 2 tablespoons;
Salt and spices - to your taste.

You can use regular ground pepper or just your favorite seasonings. The main thing is not to add too many of them.

Cooking process

The main time when preparing such potato cutlets is taken by boiling the potatoes and subsequent frying:

We peel all the potatoes and cut two thirds (about 600 grams) into 4-6 pieces and send them to cook. In about 25–30 minutes the potatoes will be ready, after which we turn them into puree.
Grate the remaining raw potatoes on a coarse grater and mix with carrots, which we also first pass through a grater. Add the resulting mixture to the main puree and mix.
Next, add semolina and flour, mix thoroughly again and set aside for a quarter of an hour.
After this time, add sunflower oil (2 tablespoons), salt and pepper (season with spices) at your discretion and mix one last time.
From the resulting mass we make cutlets and place them on a baking sheet. We pre-lubricate it with sunflower oil and preheat the oven at 190 degrees.
Bake for half an hour at the same temperature - the cutlets should be covered with an appetizing golden crust.

What to serve with is up to you. Mashed potato cutlets with the addition of carrots according to this recipe go well not only with sour cream, but also with various sauces, as well as chopped herbs.

Recipe for “Potato bits with homemade stew”:

Boil the potatoes in salted water, then puree, add boiled milk and butter.

Beat the stew with a blender until it has a smooth, creamy structure.

Combine mashed potatoes, stewed meat in a blender in a bowl, add an egg (1 pc.)

Add 2 tbsp. spoons of breadcrumbs. Mix the minced meat well. If necessary, add salt and ground black pepper. This recipe used homemade stew ready for use, i.e. salt and black peppercorns were initially in it.

Form the resulting mass into round balls. Sprinkle the meatballs with breadcrumbs. I got 8 medium-sized meatballs.

Add 2 tbsp to the pan. spoons of melted butter, add 3 tbsp. spoons of vegetable oil. Fry the meatballs on both sides over medium heat.

Pour melted butter over the finished meatballs. As a side dish, you can prepare a salad of fresh vegetables. Bon appetit!

Classic mushroom potato cutlets: recipe in a frying pan

A delicious version of vegetarian cutlets without meat. It differs from potato zrazas with mushrooms in that the latter are not inside, like a filling, but are distributed throughout the dough, along with the main ingredient.

Important: when using champignons, there is no need for pre-frying or other heat treatment of the product.

Cooking time: 40 minutes

Number of servings: 10

Ingredients

potatoes - 1.5 kg;
mushrooms - 500 g;
onions - 1 pc.;
green onion - 20 g;
salt - 3 tsp;
vegetable oil - 150 ml;
butter - 20 g;
wheat flour - 200 g;
chicken eggs - 1 pc.;
breadcrumbs - 200 g;
fresh dill - 20 g.

Step-by-step preparation

Peel and wash onions, potatoes, mushrooms.
Pour water over the tuber pieces and add 1 tsp. salt. Cook until done - the product will become soft. Decant the liquid. Grind until pureed, adding butter.
Add flour and stir until smooth.
Finely chop the onion. Heat sunflower oil in a frying pan and add 0.5 tsp to it. salt. Fry the onion in it until golden brown, stirring occasionally.
Wash and chop the green onion feathers. Add it to the onion at the end of frying and cook together for another 2 minutes. Pour into puree. Add more salt. Mix.
Wash and chop the dill. Add to the total mass.
Finely chop the champignons.
Beat eggs into cooled mashed potatoes. If you do this earlier, the protein will coagulate. Pour the chopped mushrooms into the container with the “minced meat” and mix.
Form cutlets with wet hands and roll in breadcrumbs.
Carefully place in a frying pan on heated sunflower oil. First cook over high heat until a crust appears. Then turn over, reduce the flame to medium and fry until browned. Serve as a complete hot dish with your favorite sauce.

Tip: if you use a grill pan rather than a regular one in the process, the meatballs will turn out more attractive in appearance and less greasy.

Sources

https://finecooking.ru/recipe/kotlety-iz-farsha-s-kartoshkoj
https://kotletki.online/veggie/potato/kotlety-iz-farsha-i-kartofelya-na-skovorode.html
https://profter.ru/vtoroe/kotlety-s-kartoshkoj-i-farshem.html
https://sekreti-domovodstva.ru/kartofelnye-kotlety-iz-pyure.html
https://www.chefmarket.ru/blog/kartofelnye-kotlety-ljubimye-recepty/
https://kotletki.online/veggie/potato/kartofelnye-kotlety-recept-s-foto-posagovo-na-skovorode.html

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Roasting

The most difficult thing about potato cutlets with minced meat is not to spoil their structure during frying. Nobody wants to get porridge instead of cutlets. Therefore, here are the following recommendations for you:

Heat a frying pan with oil over high heat;
Fry the cutlets for no more than 30 seconds on both sides. Just for crust formation. This is why we do not add minced meat raw;
Ready!

Place potato cutlets with minced meat on a plate and serve with sour cream and fresh herbs. In general, serve with what you personally like; this dish does not require any special combinations. Bon appetit!

Ingredients for “Potato bits with homemade stew”:

Potato
(medium potatoes) - 3 pcs
Stew
(0.5 l jar) - 1/2 jar.
Ghee
(For frying meatballs) - 2 tbsp. l.
Butter
(for making mashed potatoes.) - 50 g
Vegetable oil
- 3 tbsp. l.
Milk
(for making mashed potatoes.) - 50 ml
Salt
(for making mashed potatoes) - to taste
Breadcrumbs
/
Breading
(additionally required for breading the meatballs) - 2 tbsp. l.
Water
(For boiling potatoes)

Cooking time: 60 minutes

Chopped potato balls with cheese and sausage

Any sausage with cheese will work for this recipe. In this recipe we used boiled milk. They can be called lazy, because... They are formed like regular cutlets, but the taste of the ingredients is not lost.

Compound:

5 pieces. boiled peeled potatoes;
200 g boiled sausage;
110 g hard cheese;
2 chicken eggs;
2 tbsp. l. flour;
12 g green onions;
1 tsp. salt;
1/3 tsp. ground black pepper;
breadcrumbs for breading.

Preparation:

Potatoes with sausage and cheese are chopped on a coarse grater. Then add chicken eggs, chopped herbs, salt and pepper. Mix everything thoroughly, then add flour, mixing again.

Then small cakes are formed, breaded in breadcrumbs and fried in a frying pan on both sides until golden brown.

The meatballs are served with any side dish or vegetable salad.

Recipe for “Potato bits with homemade stew”:

Boil the potatoes in salted water, then puree, add boiled milk and butter.

Beat the stew with a blender until it has a smooth, creamy structure.

Combine mashed potatoes, stewed meat in a blender in a bowl, add an egg (1 pc.)

Form the resulting mass into round balls. Sprinkle the meatballs with breadcrumbs. I got 8 medium-sized meatballs.

Add 2 tbsp to the pan. spoons of melted butter, add 3 tbsp. spoons of vegetable oil. Fry the meatballs on both sides over medium heat.

Pour melted butter over the finished meatballs. As a side dish, you can prepare a salad of fresh vegetables. Bon appetit!

Recipe for “Potato bits with creamy mushroom sauce”:

Boil the potatoes and mash them. At the same time, fry the finely chopped onion. mix potatoes and onions, add salt, pepper, spices - to your taste.

We make minced meat balls and give them shape. then roll in flour, dip in egg and quickly into breadcrumbs. We put it on the board. We do this with all minced meat. Place the meatballs in the freezer for 15 minutes. To get caught.

Prepare the sauce. cut the mushrooms and fry them in a mixture of butter and vegetable oil for about 15 minutes until tender. then add a couple of tbsp. l. flour without a slide, mix quickly, fry for 2-3 minutes and begin to gradually add milk, stirring constantly. bring the sauce to the consistency we need. Don't forget that the sauce will thicken as it cools.

We take our meatballs out of the freezer and fry them in a frying pan over medium heat until golden brown. place on a plate, pour over the sauce, and serve. Bon appetit.

Potato balls with mushrooms and eggs

A very tasty dish is made with mushrooms and herbs. This is a recipe you will make often. For this dish, you need to boil the potatoes in advance.

Ingredients:

250 g champignons;
500 g boiled potatoes;
15 g green onions;
2 tbsp. l. starch;
10 g parsley and dill;
50 g butter;
4 things. chicken eggs;
1 PC. onion;
salt and spices to taste.

Preparation:

Prepare the mushroom filling:

The champignons are cut into small cubes and then fried in a frying pan until golden brown. Then add chopped onions, salt to taste, spices, and fry until done.

Chopped herbs, green onions, 3 pcs. are added to the mushroom filling. pre-boiled eggs, finely chopped, spices to taste.

Mix the filling well.

Preparing the puree:

The potatoes are mashed into a puree-shaped mass, salt, spices, eggs, butter, starch are added, everything is mixed well, and then cooled.

Small balls are formed from the puree, each flattened to a thickness of 1 cm. Place 1 tsp in the middle of a small cake. mushroom filling, after which the edges are sealed.

Mushroom patties are fried in a frying pan until golden and served hot with any side dish.