Potato cutlets recipe. Potato cutlets - a favorite time-tested recipe Potato cutlets without flour

Potatoes are perhaps the most popular vegetable in our country. You can use it to prepare many first courses, side dishes, salads and popular snacks. From our article you will learn how to make potato cutlets, and at any time you can prepare a hearty and tasty dish.

A simple recipe for potato cutlets

As a rule, this dish is made from mashed potatoes with the addition of herbs or any spices. You may encounter some difficulties as the cutlets may lose their shape during cooking. However, you will be rewarded for your efforts and will definitely not be disappointed. Mashed potato cutlets are prepared as follows:

Sort through one kilogram of potatoes, peel the tubers and boil them until tender in salted water.
When the potatoes are ready, drain the water and mash them.
Remove the peel from two onions, cut them into small cubes and fry in vegetable oil until golden brown.
Combine the prepared products with two chicken eggs, salt and pepper.
Form oval-shaped cutlets from the resulting mass, roll the pieces in flour and fry on both sides in a heated frying pan.

If you are fasting, this dish can become the main one. Serve it with a salad of fresh vegetables or homemade vegetable preparations.

Boiled potato cutlets

Here is another recipe for a dish that you can prepare during Lent. To add a special taste to this dish, you can change the recipe to your liking. For example, add chopped vegetables or spices to it. How to cook potato cutlets?

Thoroughly wash, peel and cut five large potatoes into pieces. Boil them in salted water until tender, and then mash the potatoes until pureed.
Peel, chop and fry one large onion until golden brown.
Finely chop one bunch of dill, and pass three peeled cloves of garlic through a press.
Combine the products, add a couple of tablespoons of breadcrumbs, salt and ground pepper.
Mix the ingredients, form the resulting mixture into cutlets and fry them on both sides until golden brown.

A potato cutlet goes well with fresh or sauerkraut salad. You can also serve this dish with vegetable stew.

Potato cutlets with cheese

We are sure that you will like this unusual recipe for potato cutlets. You can cook them for breakfast or serve them as a side dish. How to cook:

Steam 300 grams of potatoes in their skins, then cool, peel and grate.
Boil 30 grams of rice until half cooked, combine it with potatoes and 100 grams of grated cheese.
Boil two hard-boiled eggs, peel them and grate them. Chop a bunch of fresh parsley with a knife. Combine the prepared products, season them with salt, pepper and lemon juice.
Form cutlets from the “dough”, roll the pieces in flour, dip in beaten egg and fry in a frying pan until cooked.

A potato cutlet with cheese turns out very tasty and tender, so be sure to try preparing this wonderful dish.

Potato cutlets with crab sticks

This light dish is loved by adults and children. How to cook potato cutlets? The recipe is:

Boil 300 grams of peeled potatoes in salted water and then mash them with a fork.
Add one raw egg, salt and pepper to the puree.
Peel one small carrot and grate it.
Chop 120 grams of crab sticks with a knife.
Grate 50 grams of any hard cheese on a fine grater.
Combine all the products and mix them thoroughly.
Using your hands and a knife, form identical flat cakes, roll them in flour and fry in vegetable oil.

Serve the finished dish with a salad of fresh herbs and vegetables.

Potato cutlets with chicken liver

If you always don’t have enough time to cook, then try to cheat and combine a side dish and a main dish in one dish. Potato and liver cutlet is a hearty and tasty dish that can be served for lunch or dinner. The recipe for making it is very simple:

Boil, peel and chop two chicken eggs.
Remove the peel from one large onion and chop finely.
Prepare 500 grams of chicken liver, remove the films and ducts, and then cut it into small pieces. Place it in a heated frying pan and fry along with the onion. Finally add eggs, salt and ground pepper. After ten minutes, remove the pan from the heat, cool its contents and grind with a blender.
Prepare mashed potatoes from five large potatoes, add two tablespoons of flour, two raw eggs, ground pepper and salt.
Make a flat cake from the puree and place a spoonful of filling in the center. Do the same with the remaining amount of ingredients.

When the preparations are made, form balls and fry them in a frying pan on both sides.

Potato cutlets with mushrooms

The combination of “potatoes and mushrooms” has long become a classic. There are many dishes that include these components. These can be casseroles, soups, main courses, salads and various snacks. Each of the listed dishes is worthy of special attention, but today we will focus on cutlets:

Boil four potatoes until tender, peel them and chop them using a grater.
Chop 200 grams of champignons with a knife and chop the onion as desired. Fry the food until cooked, add salt and ground pepper.
Mix the prepared ingredients, form them into cutlets and fry in hot vegetable oil until cooked.

A potato cutlet with mushrooms turns out satisfying and tasty. You can prepare this dish not only from champignons, but also from fresh forest mushrooms.

Potato cutlets are a universal dish that is suitable for a Lenten or holiday table. They are prepared from the simplest ingredients, and the result exceeds all expectations. Tender and tasty cutlets can be served as a main dish or side dish, and the simple composition can be supplemented with meat, cheese, mushrooms and other products.

If you want to diversify your menu and try some unusual cutlet recipe, then make potato cutlets.

This is a very tasty, not too high-calorie dish. The finished cutlets turn out very appetizing and acquire a crispy golden crust. You can easily add a wide variety of fillings to potato cutlets - meat, sausage, mushrooms, herbs, cheese, cottage cheese, vegetables, etc.

Potato cutlets are undoubtedly the most delicious of all vegetable cutlets. They can be prepared from either raw or boiled potatoes. It doesn’t matter what recipe they were prepared according to, their taste will please you in any case.

Filling for potato cutlets

Before preparing potato cutlets, be sure to look in the refrigerator. You might find a great filling for them. It can be ham, greens, cheese, sausage, chicken, mushrooms, garlic, fried onions, etc.

Potato cutlets from boiled potatoes - recipe

Boiled potato cutlets are usually prepared when yesterday's boiled potatoes or mashed potatoes are left over. Making these cutlets is as easy as shelling pears. For this you will need mashed or boiled potatoes, oil for frying, breadcrumbs or semolina.

Form cutlets from the puree and roll them in semolina or breadcrumbs. If the puree is too liquid, you can add a little flour.
If you use boiled potatoes, mash them until puree, add a little milk, an egg and also form cutlets.
Then fry them in a frying pan until golden brown.

How to cook potato cutlets from raw potatoes?

For this you will need 8-10 potatoes, 2 eggs, 1 onion, breadcrumbs or 2 tbsp. flour, dill, 3-4 tbsp. butter, salt and sour cream.

Peel and boil the potatoes in salted water. Dry it and mash it to a puree. Add raw eggs, fried onion, finely chopped herbs and mix well.
Form cutlets from the potato mixture and bread them in breadcrumbs or flour. Fry in butter until crispy on both sides. Serve with sour cream.

Potato cutlets can also be served with ketchup, mayonnaise, kefir, various sauces and unsweetened yogurt.

Hello, dear friends! Who among us does not dream of good health, a slim figure and good health? And everyone knows what an important role proper nutrition plays in achieving this goal. Hundreds of books have been written about the benefits of dietary foods; however, most prefer hearty, high-calorie meat and flour dishes. Often with age, for health reasons or for other reasons, we have to give up such a diet. How to find the golden mean so that it is tasty and healthy? It’s very simple to prepare lean potato cutlets.

- This is not only low-calorie, but also appetizing food, the preparation of which you do not need to spend a lot of time, effort and money. Potatoes themselves are a very healthy product. It is a source of amino acids, a large amount of minerals and is able to saturate our body well. In addition to the main ingredient, you can add any vegetables you want to potato cutlets and the result will always be excellent.

Lenten potato cutlets

How to cook lean potato cutlets? As easy as pie. I will tell you step by step several simple recipes with which you can please your loved ones with delicious, and most importantly healthy food.

Lenten mashed potato cutlets

Since we are preparing a lenten dish, we will have to give up eggs and milk. However, I will share with you a secret with which your cutlets will keep their shape even without binding protein.

To prepare lean mashed potato cutlets you will need:

kilo of potatoes;
one medium onion;
a couple of cloves of garlic;
3 table. spoons of flour;
breadcrumbs;
dill, parsley;
vegetable oil for frying

Step 1. Boil coarsely chopped potatoes in salted water. You don't need to use too much water, just cover the potato layer with it.

Step 2. Drain all the liquid and immediately, while the potatoes are still hot, puree them without adding oil. It is better to use a regular hand masher for this process, since after using a blender or mixer, the mass will become too viscous and it will be more difficult to make cutlets from it.

Step 3. Cut and fry the onions and garlic in vegetable oil.

Step 4. Add the contents of the frying pan to the slightly cooled puree.

Step 5. Finely chop the clean and dry greens and add them to the potato mixture. Stir, add salt or pepper to taste.

And now the promised secret - to prevent the cutlets from falling apart when frying, add 3 tablespoons of flour to the puree, knead a stiff elastic dough, wrap with cling film and leave in the refrigerator for at least half an hour. After this procedure, the potato mixture will “set” and frying it will be much easier.

Step 6: Wet your hands with cold water and form into medium-sized patties. Roll them in breadcrumbs and fry in a hot frying pan on both sides until cooked.

Since ready-made products are used for minced vegetables, there is no need to subject the mashed cutlets to long-term heat treatment. It is enough to fry them until an appetizing crust and, if desired, simmer under the lid for several minutes. Look at the photo to see how fluffy the cutlets are as a result of this simple process!

To make the dish even tastier, I recommend that you prepare a lean sauce for potato cutlets.

Lenten sauce, a la “bechamel”

Sift half a glass of flour and heat it for a few seconds in a dry, hot frying pan. Add a couple of tablespoons of boiled water and let it boil. Carefully pour in 200 grams of prepared vegetable broth and, stirring constantly, boil the mixture over medium heat until thickened. Add salt, nutmeg, finely chopped herbs and a tablespoon of lemon juice to taste. Let the finished sauce cool and you can serve it with vegetable cutlets or other dishes.

Tomato sauce

Scald a kilogram of fresh tomatoes with boiling water and remove the skin. Remove the stems and chop by hand or using a blender. Place the tomatoes in a thick-walled bowl, add garlic, peppercorns, salt to taste and a teaspoon of sugar. Let it boil and reduce until it becomes a sauce. A few minutes before cooking, add chopped garlic and fresh basil. If you come across watery tomatoes that give a lot of juice and do not boil well, thicken the liquid with flour. This homemade ketchup goes well with any vegetable dish, as well as pasta.

Lean potato cutlets - recipe

Potatoes are a very popular product and dishes made from them are included in the menu of many peoples of the European part of the world. There is a wide variety of recipes for lean potato cutlets - these are Ukrainian potato-mushroom zrazy, and Belarusian pancakes, and Lithuanian zeppelins, in which stewed vegetables can be added instead of traditional minced meat. Vegetarian cabbage-potato and potato-carrot cutlets are no less tasty and nutritious.

Here are some simple examples of how to make it without eggs.

Raw potato cutlets

Pancakes or cutlets made from raw potatoes are one of the ancient national Belarusian dishes. According to the method of preparation in which the tubers are “pulled”, that is, tinder on a grater, they got their name - potato pancakes or potato pancakes.

For tasty and satisfying potato pancakes you will need:

a kilo of raw potatoes - it is better to take varieties with a high starch content;
onion;
flour or semolina;
salt, spices - to taste

Peel the potatoes, wash and grate. What size of cells to choose for this depends on your own preferences - some people recognize potato pancakes made exclusively on a “beet” grater, while for others the most delicious is considered to be the mass shredded on a grater for preparing Korean carrots.

Leave the potatoes to sit in a deep bowl and, after a while, remove any juice that appears. Add finely chopped onion, salt and pepper. Traditional pancakes are prepared without adding thickeners, but if you see that the mass is too liquid, add a couple of tablespoons of flour or semolina to the desired consistency.

If you choose the option with semolina, you need to set the bowl aside again for 10 - 15 minutes so that the cereal swells. Form small balls with a spoon and deep fry. If you prefer a flat shape or are afraid that the mixture may not be cooked well, place the grated potatoes on the frying pan in the form of pancakes. This delicious dish can be served with sour cream, soy sauce, tomato ketchup or lean mayonnaise.

Potato cutlets with cabbage

This version of vegetarian cutlets will be especially appreciated by adherents of natural healing, since one of their components is healing flax seeds.

For delicious cutlets with cabbage, take:

half a kilo of potatoes, boiled “in their jackets”;
400 grams of finely chopped fresh cabbage (can be replaced with sauerkraut);
one tablespoon of flaxseeds;
large onion;
vegetable oil;
salt, pepper, herbs.

First, we’ll make flaxseed jelly, which will serve as a connecting element and replace the eggs missing in the recipe. Pour three tablespoons of hot boiled water into flax seeds ground into flour (this can be done using a coffee grinder or a manual spice grinder). Let it brew under the lid until mushy.

Peel the potatoes and thoroughly mash or grind using a food processor. Finely chop the onion and fry in oil together with the cabbage.

Mix all the ingredients - crushed potatoes, fried onions, cabbage and swollen flax seeds. Salt, pepper, add herbs and seasonings, mix, form cutlets and fry in hot oil until cooked.

Potato cutlets with carrots

If you have never tried airy and juicy potato cutlets with carrots, I will be happy to tell you how to prepare this healthy dish. The uniqueness of the recipe is that it simultaneously uses two types of potatoes - boiled and raw.

So, prepare:

thick mashed potatoes from 5 - 6 medium-sized potatoes;
1 – 2 raw potatoes;
two large carrots;
one medium-sized onion;
5 tablespoons of flour or crackers;
50 grams of semolina;
salt, spices;
frying oil

Stir semolina into the prepared warm puree and leave to swell for 15 minutes. Peel raw vegetables (potatoes and carrots), grate, squeeze and drain the liquid. Fry the onion in oil. Mix everything, remember well, form cutlets, roll in flour or breadcrumbs and fry in butter until crust forms on both sides. After this, you need to add a little water, close the lid and simmer over low heat for 15 - 20 minutes. An excellent side dish for this dish would be steamed vegetables, herbs or salad.

Lenten potato cutlets with mushrooms

If you strictly monitor the calories you absorb, an option is suitable for you, in which lean potato cutlets with mushrooms are prepared without frying in oil, but baked in the oven:

ready-made puree from a kilogram of potatoes;
200 - 300 grams of fresh champignons;
a couple of tablespoons of flour or other breading;
salt, pepper, herbs.

Form round cakes from the finished pound. Place finely chopped mushrooms and herbs in the middle. If you first fry the champignons with onions in a frying pan, the dish will be tastier and more satisfying, but you can also prepare a more dietary version by adding raw mushrooms. In any case, they will be thermally processed and cooked in the oven.

Use your hands to form a potato cutlet with filling, roll it in flour or breadcrumbs, place it on a baking sheet lined with parchment and place it in a hot oven for about half an hour at a temperature of 180 - 190 degrees. If you want, you can turn the cutlets over with a spatula in the middle of the process - then they will fry more evenly and will be well baked on each side. But be careful not to burn your hands. Take out the finished cutlets, let them cool slightly and start eating!

This dish goes well with mushroom gravy, the recipe for which I will tell you now.

To prepare the gravy, any mushrooms you have on hand are suitable - fresh, frozen or dried. Of course, the strongest natural aroma and taste is felt in dried wild mushrooms, but they come to our table less and less often, so we will focus on the option with available champignons.

500 grams of fresh champignons;
one onion, two cloves of garlic;
one carrot;
vegetable oil;
mushroom seasoning, salt, pepper.

Peel and chop the onion and garlic, grate the carrots into small pieces. Fry the vegetables in oil until golden brown, add the mushrooms and simmer without a lid until the moisture released from them evaporates. If you want to enhance the mushroom flavor and add special seasoning, do this at the very beginning of the process, as the spongy structure of the mushroom quickly absorbs all the flavors.

If desired, you can add a couple of spoons of homemade sour cream or heavy cream to the gravy. If this is unacceptable for you, simply thicken the gravy with flour. Cool, sprinkle with herbs and serve with potato and mushroom cutlets.

You can easily and quickly prepare mushroom sauce in a slow cooker - just put all the ingredients in a bowl, add a little butter or vegetable oil, fry for 10 minutes, add two glasses of water and cook in the “stew” mode for about half an hour. Sour cream can be added to the prepared sauce in portions.

As you have seen, preparing lean potato cutlets is quite easy and quick, and their benefits for our health are quite tangible. You can make vegetable cutlets even more dietary and easily digestible if you steam them. This diet is indicated for many gastrointestinal diseases, diabetes, high cholesterol, gastritis, hypertension and excess weight.

Prepare healthy food, enjoy its taste and at the same time help your body not accumulate harmful substances and extra pounds - after all, it is quite possible to give up unhealthy foods and enjoy food!

Prepare lean potato cutlets with different fillings, treat them to your family and share our recipes on social media. networks. After all, the more healthy and well-fed people around, the better our life! See you again and bon appetit!

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. Place some flour in 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!

If you want to diversify your menu and try some unusual cutlet recipe, then make potato cutlets.

Filling for potato cutlets

Before preparing potato cutlets, be sure to look in the refrigerator. You might find a great filling for them. It can be ham, greens, cheese, sausage, chicken, mushrooms, garlic, fried onions, etc.

Potato cutlets from boiled potatoes - recipe

Form cutlets from the puree and roll them in semolina or breadcrumbs. If the puree is too liquid, you can add a little flour.
If you use boiled potatoes, mash them until puree, add a little milk, an egg and also form cutlets.
Then fry them in a frying pan until golden brown.

How to cook potato cutlets from raw potatoes?

For this you will need 8-10 potatoes, 2 eggs, 1 onion, breadcrumbs or 2 tbsp. flour, dill, 3-4 tbsp. butter, salt and sour cream.

Peel and boil the potatoes in salted water. Dry it and mash it to a puree. Add raw eggs, fried onion, finely chopped herbs and mix well.
Form cutlets from the potato mixture and bread them in breadcrumbs or flour. Fry in butter until crispy on both sides. Serve with sour cream.

Potato cutlets can also be served with ketchup, mayonnaise, kefir, various sauces and unsweetened yogurt.