Potato cutlets. Potato cutlets with filling. How to make simple mashed potato cutlets without filling

Ingredients:

ready-made puree – 500 g,
wheat flour – 4-5 tbsp. l. for minced meat + for deboning cutlets,
vegetable oil – 2 tbsp. l.,
ground black pepper - to taste.

Note. Our mashed potatoes for cutlets are prepared with the addition of eggs. Otherwise, the list of ingredients will be replenished with one more item - a chicken egg, which will need to be mixed into the minced cutlet.

Preparation:

1. Pour some flour into a flat plate. Add sifted flour and, if desired, pepper into a bowl with puree. Try to mix as thoroughly as possible.

2. Using wet hands, form the minced meat into oval patties and roll them in flour on all sides.

3. Preheat the oven to 200° C. Grease a baking sheet with half the vegetable oil. Place the cutlets on it. Using a sharp knife, make shallow cuts in the shape of diamonds on the surface of each.

4. Using a pastry brush, brush the tops of the cutlets with the remaining oil.

5. Place the baking sheet in the oven and bake for 20 minutes. After 10 minutes, carefully turn the cutlets over with a spatula. Serve the dish hot, sprinkle with sour cream and sprinkle with chopped dill or parsley.

And for a richer taste, you can prepare sour cream sauce with mushrooms, preferably wild ones. Delicious mashed potato cutlets cooked in the oven are sure to please.

Bon appetit!

A potato cutlet is a lighter and healthier lunch than a similar dish made from meat ingredients. It is also worth noting that such fried products are prepared quite easily and simply.

from potatoes: step-by-step recipe

Ingredients for the dish:

standard size chicken egg - 2 pcs.;
medium potato tubers - 6-7 pcs.;
sea salt, black pepper - add to taste;
odorless - for frying vegetable products (take at your personal discretion);
full-fat milk for puree - 1 glass;
large onion - 2 pcs.;
white wheat flour - 4-5 large spoons;
fresh butter for puree - 65 g;
crumbled crackers - 1 cup for breading.

Preparing the base

The potato cutlet is prepared in several stages. First, you should process all purchased tubers. To do this, peel the vegetables, place them in salted boiling water and cook for 30 minutes. Next, you need to drain all the broth from the dishes, and add melted butter, full-fat fresh milk, black allspice and beaten chicken eggs to the hot ingredients. As a result of kneading with a masher, you should have an airy puree without a single lump.

Preparing the dressing

To make the potato cutlet more aromatic and tasty, it is recommended to additionally add an ingredient such as onions. But before this, the vegetable must be fried in a frying pan. To do this, the component must be cleaned, chopped and placed in a saucepan along with sunflower oil. In this composition, the onion must be cooked until it is covered with an appetizing crust. At the end, add the fried vegetable to the mashed potatoes along with wheat flour and mix everything well.

Modeling of semi-finished products

The potato cutlet is formed quite easily. To do this, you need to moisten your palms in vegetable oil, and then take 2 or 3 full large spoons of puree in your hands and mold them into a neat little ball. Next, the vegetable product should be rolled in crushed breadcrumbs (if you don’t have such a breading at home, you can use wheat flour). All other cutlets are made in the same way.

from potatoes in a frying pan

After all the semi-finished products are ready, you should put the saucepan on the gas stove, pour sunflower oil into it and heat it up. Next, you need to place 5 or 6 in a frying pan and fry over low heat on both sides. When the products are well browned, they must be placed in a deep plate, using a fork or spatula.

How to properly serve vegetables for dinner

With fried onions should be served hot. It is especially worth noting that in this case such a dish acts as a side dish. That is why it is recommended to serve vegetable products with some kind of meat ingredient (fried poultry, boiled beef, sausage, sausages, etc.) or goulash with aromatic gravy.

Potatoes are one of the most common and delicious vegetables. A lot of different dishes are prepared from it: roasts, mashed potatoes, cutlets, etc. Potatoes are an inexpensive, quick and budget option. It often happens that there is leftover mashed potatoes after a holiday, and stale ones are no longer as tasty. Why immediately throw this product away?

You can make something quick and nutritious from it, for example potato balls. They are very appetizing and tasty. What if the meatballs are diluted with spices and other products? The dish will be simply unique. How to cook potato balls? From this article you will learn how many different recipes there are for this dish.

Regular potato balls: recipe

This dish is very tasty and unforgettable. For one serving you need the following products:

potatoes - 1 kg, or 6 pcs.;
onion - 100-150 g;
flour - 30-45 g;
eggs - 2 small or 3 large per serving of puree;
eggs - 2 pcs. (for enveloping);
finely breaded crackers (for enveloping the cue balls);
vegetable oil (for frying);
salt and pepper 2-3 g each (depending on taste).

Preparation

Prepare regular mashed potatoes (just thicker than for eating). Meanwhile, chop the onion into small cubes. Add it to the mixture and beat in the eggs. If you don't like raw onions, you can sauté them. Form the meatballs in the same way as the cutlets, the shape depends on your imagination. Roll them on all sides in flour, then in eggs, and then in breadcrumbs. Now you can put them in a frying pan and fry until golden brown. This way the potato balls keep their shape and do not fall apart during the procedure.

Recipe for spicy potato balls

If you have dragon lovers in your family, then this option is for you. Spicy potato balls have a piquant and unique taste, the recipe for which came to us from Belarus.

To prepare them you will need the following products:

Mashed potatoes - 600-700 g.
Eggs - 3-4 pcs.
Any fresh herbs of your choice.
Garlic (3-4 cloves for piquancy, and 1 large head for spiciness).
Salt to taste.
Breadcrumbs (for dipping the meatballs).
Vegetable oil for frying, preferably refined.

Add eggs and garlic to the thick mashed potatoes (grid on a fine grater first). Chop the greens into small pieces and add to the mixture. Salt it all. If you are afraid that the mashed potato balls will fall apart, add a little flour to thicken them. Before putting them in the pan, dip them in eggs and breadcrumbs. Fry until golden brown.

As a rule, spicy mashed potato bits fly away very quickly, so it is better to make a double portion at once.

Cheese balls: recipe

Ingredients:

potatoes - 1 kg;
hard cheese - 200 g (very tasty if you take 100 g of feta cheese and the same amount of Russian cheese);
green onions - a small bunch;
garlic - 15-20 g;
sour cream - 50 ml;
egg - 2 pcs., you can add 3 - the cutlets will hold tighter;
salt and pepper as desired and to taste;
flour as desired (for thickness);
sunflower oil.

Preparation:

Boil potatoes in their jackets. Peel off the peel.
Grate the potatoes and cheese on a coarse grater.
Chop the onion and garlic very finely.
Add all the ingredients to the potatoes along with sour cream.
Form the balls.

Dip the cutlets in the egg and place on a hot frying pan. You need to fry until golden brown. Potato balls with cheese turn out very tender and tasty. Sour cream adds lightness.

Potato sausage balls

To prepare this dish you will need the following simple ingredients:

Sour cream - 50-100 g.
Boiled potatoes in jackets - 0.5 kg or 4 pcs.
Russian cheese - 100 g.
Sausages - 150-200 g or 1-2 pcs.
A small bunch of green onions.
Salt and ground black pepper to taste.
Eggs - 2-3 pcs.
Flour for thickness as desired.
Sunflower oil - as much as needed for frying.

Grate the potatoes and Russian cheese on a coarse grater and add all the pre-cut ingredients to this mixture. Fry until golden brown over medium heat. You can add both sausage and sausage to potato balls - the recipe allows for improvisation. This will not change the taste of the finished treat. And one more nuance. It is recommended to serve potato balls with sausages with sour cream.

Recipe for potato balls with mushrooms

This dish can be made even before guests arrive. Potato balls with mushrooms look appetizing, very nutritious and tasty. They cook very quickly.

Everyone knows how mashed potatoes are made. You just need to cook it thicker so that you can easily form cutlets. The filling is at your discretion. Mushrooms and potatoes are a great combination. Try it, you won't regret it. For the mushroom filling you will need mushrooms, onions and, if desired, garlic. We cut all these products into small cubes. First, fry the onion, when it becomes soft, add mushrooms to it. When the liquid has evaporated, keep it in the pan for another 10-15 minutes, stirring occasionally. At the end of frying, add garlic (if you don’t want the meatballs to be spicy, then add it in the middle of frying). Cool this filling and add to the puree. All. Now you can form the cutlets. Fry until golden brown on both sides.

Minced beef balls

The meat cutlets are very tasty, but you can barely taste the potatoes. It turns out a lot and satisfying at the same time. This dish is filled with minced meat. It is best to use equal parts pork and beef. This will make the filling juicier. Fry 200-300 g of minced meat in butter (butter). Saute the onion separately. Then mix it with minced meat.

Form a patty from mashed potatoes, put the filling into it with a teaspoon and seal it like a dumpling. Dip in flour and place on a hot frying pan. Fry until golden brown. Additionally, you can serve sour cream or cream sauce.

Recipe for potato balls with canned fish

It is believed that the most economical version of this dish is stuffed with canned fish. To prepare the meatballs you will need:

Potatoes - 800-1000 g.
Fish (sprats, sardines, etc.) - 150-200 g.
A small bunch of green onions.
Butter - 15-20 g.
Vegetable oil - 70-80 ml.
Raw egg - 1-2 pcs.
Carrots - 100 g.
Flour for thickness.
Salt and pepper to taste and your desire.

Boil peeled potatoes and carrots until completely soft. Squeeze the fish from the oil and mash it well. Finely chop the onion and add to the sprats. Make a thick puree from carrots and potatoes, to which eggs and butter are then added. Form the mixture into small balls, make a hole in them and add the filling there. Cover with potatoes on top, roll in flour and place in a well-heated frying pan. Fry until golden brown. Can be served. A pleasant combination will be with cream, sour cream or herbs.

How to bake potato balls?

Potato cutlets can not only be fried, but also baked. This way the food will be more healthy. We make potato balls according to any recipe provided in this article. Just don't fry them in a frying pan. There is also no need to stand and wait until a golden crust appears. Potato balls cook much faster in the oven. After all, more of them will fit on a baking sheet than in a frying pan. So let's get started.

Place the formed potato balls on a baking sheet. Now make the sauce: mix flour (2-3 tbsp), 100-150 g of sour cream, 50 ml of water, spices to taste. Pour the products and place in an oven preheated to 180 degrees. After 30-40 minutes you can take it out.

The meatballs with any filling will be baked during this time. Try it, experiment. You may need to use more sauce. Don't be afraid, the taste of your cutlets will not spoil.

Potato balls for babies in a slow cooker

This dish is prepared for children. The dish turns out to be very nutritious, completely harmless and soft. For children, it is better to prepare potato balls from minced beef, turkey or liver. It is better to exclude sausages, pork, and onions. First, boil the meat until fully cooked and then pass it through a meat grinder 2-3 times. We make cutlets or balls from the pre-prepared puree, and put the minced meat into it.

We set the “steam” function in the multicooker and set the optimal time. If you have a pressure cooker, then you can set it for 10 minutes, but if not, 25-30 minutes. Important! Do not add pepper or garlic to baby mince. You only need to add a little salt. If the child is about 1 year old, then you can add a little boiled egg to the minced meat. These cutlets are easy to prepare. The baby will eat them with pleasure.

As you already understand, to prepare potato balls you need very few ingredients - eggs, potatoes, a couple of tablespoons of vegetable or butter and crackers. All other ingredients are added according to your taste and desire. You can experiment with sauces. Tomato sauce is suitable for a dish with any filling. The main thing is that the preparation is simple, and you can quickly and tasty feed your family.

As it was said in one of the popular Soviet films: “ You can prepare many different dishes from potatoes, including cutlets" This can be attributed to lean dishes that will replace the already boring puree. In addition, there are a lot of recipes for potato cutlets and you can make them with different fillings, which means the dish will satisfy the wishes of all family members.

It will help you out when you don’t have a variety of products, but you want to cook something original and tasty.

How to make cutlets from mashed potatoes?

First, let's figure out how to prepare the simplest version of this dish with a minimum amount of ingredients.

To do this you need to take the following ingredients:

About 1 kg of potatoes, and a couple of eggs and onions;
Vegetable oil, about 4 tbsp. spoons and 2 tbsp. spoons of flour and salt to taste.

It’s worth starting with processing root crops. They need to be thoroughly washed, peeled and boiled until tender. Then the water should be drained and everything should be left on the stove for another 5 minutes. Then you need to prepare the puree and leave it to cool slightly.

At this time, cut the onion into small cubes and fry it in oil until golden brown. Then add it to the puree, add the eggs there and mix everything well. All that remains is to form the cutlets, roll them in flour and fry on both sides until golden brown.

One little secret - to prevent the mixture from sticking to your hands when forming the cutlets, you can wet them in water. Lenten potato cutlets are an ideal option for those who want to lose weight. They should be served hot, and different sauces are suitable to vary the taste.

How to cook potato cutlets from raw potatoes?

To prepare this dish, it is not necessary to boil the tubers; they can be used raw.

In this case, the following products are needed:

About 7 medium-sized potatoes and a couple of onions;
Take another egg, 1 tbsp. flour and 0.5 tbsp. milk and salt to taste.

You should start by processing the tubers. They must first be washed, cleaned, and then grated on a fine grater. Squeeze the resulting mass thoroughly from the juice and pour in pre-boiled milk, which will help the potatoes not to turn dark. Add a little salt, a beaten egg and flour there.

Mix everything well to make a homogeneous dough. It is best to form the cutlets with a large spoon, place them in boiling salted water and cook for 7 minutes. until ready.

How to cook potato cutlets with minced meat?

This recipe is intended exclusively for meat lovers. The dish combines both a side dish and meat, which makes it full. They can be served both for a regular home dinner and for a holiday table.

For this dish you need the following ingredients:

About 6 potato tubers, 100 ml of milk, about 60 g of butter, egg and salt. You will need to make a puree from these products;
You will also need about 400 g of minced beef, but you can use it to your taste. Also take a couple of onions, salt, pepper, spices, 1/4 of the loaf, milk to soak the bread, vegetable oil and breadcrumbs.

The first thing to do is prepare the puree. To do this, cool the tubers and boil them in lightly salted water. Immediately after this, mash everything, add butter, egg and milk. The result should be a thick puree. Then we move on to the filling. To do this, finely chop the onion and mix it with the minced meat.

Take the pulp of the loaf and soak it for a while in a small amount of milk. Send the resulting mass to the minced meat. Put salt, pepper and spices there. In heated oil, fry the minced meat until half cooked. If this is not done, the filling will remain raw in the final dish.

Now take a small amount of puree, about 1 tbsp. spoon and form a flat cake, in the center of which place 1 teaspoon of filling and distribute it over the entire surface. Place another 1 tbsp on top. spoon puree and form cutlets. All that remains is to roll them in breadcrumbs and fry them on both sides. The dish is best served with sauce and vegetables.

How to cook potato cutlets with cheese?

This dish can be served separately or as a side dish for meat. You can use different sauces to vary the taste.

To prepare this dish you need to take the following products:

Approximately 550 g of potatoes and 85 g of hard cheese;
You will also need an egg, 1 tbsp. spoonful of flour, butter, salt, pepper, breadcrumbs and butter.

To prepare potato cutlets, you must first peel and boil the tubers. Then they should be mashed into puree and cooled slightly. Grind the cheese on a fine grater and add it to the puree. Add the egg and spices there and mix everything well until the consistency becomes homogeneous.

All that remains is to form the cutlets, roll them in breadcrumbs and fry until golden brown, and then leave for another 10 minutes. under the lid.

How to make potato cutlets with mushrooms?

This dish can easily end up on a restaurant menu, as it is very tasty and original. An unusual sauce will be used to prepare it. We suggest breaking the cooking process into several stages. The first thing to do is the mushroom filling. For it you will need 350 g of champignons or chanterelles, a couple of medium-sized onions, vegetable and butter, 1 teaspoon of flour, 4 tbsp. spoons of low-fat cream, salt, pepper and a clove of garlic.

Mushrooms need to be cut into pieces, and onions into small cubes. Melt some butter in a frying pan, add vegetable oil, and fry the food until golden brown. When the mushrooms are half cooked, add the remaining ingredients and mix well.

To prepare mashed potatoes, you need to take 1 kg of potatoes, 110 g of butter, a couple of eggs, salt, pepper, a pinch of ground nutmeg, 1.5 tbsp. a spoonful of flour and 0.5 teaspoons of dry paprika. Peel the tubers and boil until tender.

Using a blender, puree them together with the butter. Beat the eggs separately and add them to the puree. Add the rest of the ingredients there and beat again with a blender for 5 minutes. The result will be a fluffy mass.

Now you need to prepare the sauce that will be used for frying the cutlets, it is called lezon. To do this, take 0.5 tbsp. milk, 3 eggs, 1 tbsp. a spoonful of soy sauce, salt and pepper. Mix all ingredients and beat into a homogeneous mass. Make a cake from the puree, put the mushroom filling inside and close it.

Dip the cutlet in the sauce, roll in breadcrumbs and fry until golden brown. Mushroom sauce is ideal for this dish, which will make the taste even more delicate and original.

You can make delicious cutlets from mashed potatoes.

This is especially true when after dinner there is puree left over, which no one wants to eat the next day.

There are many recipes for making mashed potato cutlets.

They are prepared with or without breading, as well as with a wide variety of fillings.

Mashed potato cutlets - basic cooking principles

Potato cutlets are made from boiled and mashed potatoes. In this case, depending on the recipe, the potatoes are boiled peeled or in their jackets. Jacket potatoes are peeled and rubbed through a sieve or mashed into a puree using a masher.

The main difficulty in preparing such cutlets is that they do not hold their shape well and can fall apart during frying. To prevent this from happening, add flour and eggs to the puree and mix well.

To prevent the cutlets from being bland, spices, herbs and chopped herbs are added to the puree. Mix everything well and with wet hands form cutlets from the potato mass. Then they are breaded in flour or breadcrumbs and fried on both sides until golden brown.

Cutlets from mashed potatoes with filling are formed as follows: take a little potato mass, make a flat cake and put the filling in the middle. The edges are then sealed, breaded and fried. At the same time, I would like to note that the filling should not be raw.

It will be delicious if you prepare and serve the sauce with potato cutlets.

Recipe 1. Mashed potato cutlets

half a kilogram of potatoes;
salt;
100 ml cream or milk;
80 g butter;
a handful of flour;
vegetable oil;
white and black pepper;
breadcrumbs.

1. Cut the peeled potatoes into medium-sized pieces and boil until half cooked. Then add salt to the water and continue cooking until the potatoes become crumbly. Drain the water from the potatoes, return the pan to the heat and dry slightly.

2. Add chopped butter to the potatoes, pour in boiling milk and season with pepper. Thoroughly mash the potatoes with a potato masher until smooth. Add enough flour to form a thick, elastic potato mass. Mix well.

3. Form cutlets from the potato mixture and roll each in flour or breadcrumbs. Pour oil into a heated frying pan and fry the cutlets in it until crispy. Serve with sour cream.

Recipe 2. Mashed potato cutlets with sorrel sauce

Cutlets

five potato tubers;

vegetable oil;

a small bunch of sorrel;

allspice;

breadcrumbs

Sauce

vegetable oil;

150 ml cream;

allspice;

a small bunch of sorrel;

onion head

1. Boil the peeled potatoes until soft, cool them a little and mash them into a puree with a masher.

2. We sort out the sorrel and rinse it under running water. Then dry it on a napkin. Place half of the bunch into a blender bowl and grind. Transfer the sorrel to the puree, add salt, pepper and mix.

3. Wet your hands in water, take a little puree and form cutlets. Roll them in breadcrumbs and place them in well-heated oil. Fry until crispy on both sides.

4. Finely chop the remaining sorrel and peeled onion. Heat the oil in a saucepan and fry the onion in it until golden brown. Pour in the cream and keep it on the fire until it evaporates slightly. Season with pepper and salt. Add sorrel to the sauce, stir and cook for another three minutes.

5. Place the cutlets on a plate and pour the sauce over them.

Recipe 3. Potato cutlets made from mashed potatoes with minced meat

sea salt;
1 kg of potatoes;
vegetable oil;
egg;
a handful of flour;
300 g minced meat;
onion head

1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes on low heat so that the remaining liquid evaporates. Add butter to the potatoes and puree them. Cool slightly.

2. Peel and chop the onion head. Add onion, salt and egg to the minced meat and mix. Fry the minced meat in a frying pan until the meat turns light.

3. With wet hands, take a little potato mixture and make a flat cake out of it. Place a spoonful of filling in the middle. Cover the top with another flatbread and seal the edges. Form a patty and roll it in breadcrumbs or flour.

4. Heat oil in a frying pan and fry the cutlets in it until golden brown on both sides. Serve the mashed potatoes with sour cream.

Recipe 4. Mashed potato cutlets with smoked herring

mustard;
80 g flour;
50 g cheese;
mayonnaise;
egg;
green onions;
350 g smoked herring;
1 kg of potatoes.

1. Peeled and boiled potatoes until soft, mash them.

2. Clean the herring, cut off the tail, fins and head. We gut, remove the skin and fillet the fish. Remove small bones and cut the fillet into small pieces.

3. Finely grate the cheese. Add herring, grated cheese, flour and egg to the puree. Salt and pepper. Mix well.

4. With wet hands, take a little potato mixture and form cutlets from it. Place them in hot oil and fry until golden brown on both sides.

5. Chop the green onions. Mix mustard with mayonnaise, add onion and stir. Place the cutlets on plates and serve with sauce.

Recipe 5. Mashed potato cutlets with sausage

300 g potatoes;
fresh herbs;
50 g smoked sausage;
tomato;
200 g flour;
egg;
seasoning;
garlic;
black pepper;
100 ml vegetable oil;
salt;
a piece of butter.

1. Peel the potatoes and boil until soft. Drain the water and lightly dry the potatoes over low heat.

2. Finely chop the smoked sausage and fry. Peel the garlic clove and pass it through a garlic press. Rinse and dry a bunch of parsley and tomatoes. Grind.

3. Add two tablespoons of flour, a piece of butter and an egg to the mashed potatoes. Mix well with a mixer. Add chopped garlic, tomato, sausage and herbs to the puree. Season with spices and mix again.

4. Make cutlets from mashed potatoes, bread them in flour and fry over low heat until golden brown. Transfer the finished cutlets to a paper napkin so that it absorbs all the fat. Place the cutlets on plates and serve with sour cream sauce.

Recipe 6. Mashed potato cutlets with mushrooms

vegetable oil;
1 kg of potatoes;
sea salt and pepper;
200 g champignons;
50 g flour.

1. Boil peeled potatoes until soft. Drain the water and place the pan with the potatoes over low heat to dry slightly. Then puree the vegetable, cool slightly and season with salt and pepper.

2. Wipe the mushrooms with a damp cloth, chop them finely and fry in hot vegetable oil, stirring constantly, until golden brown. At the end add pepper and salt. Stir and remove the pan from the heat.

3. Preheat the oven. With wet hands, form the potato mixture into a flat cake. Place a spoonful of mushroom filling in the center and seal the edges. Shape into cutlets, roll in breadcrumbs and place on a baking tray lined with baking paper.

4. Place the cutlets in the oven for 20 minutes. They should be covered with a golden brown crust. Serve with sour cream or sauce.

If the mashed potatoes turn out liquid, add a little flour to it and stir.

You can add cheese or herbs to the filling.

To prevent the potato mixture from sticking to your hands, moisten them with water.

Add egg and flour to the puree, so your cutlets will not fall apart and will keep their shape.

Serve the cutlets with a sauce based on sour cream or tomato paste.