Mashed potato cutlets - 8 step-by-step recipes

People loved potatoes so much that they came up with a huge number of options for cooking it. One of the ideas for using potatoes is cutlets from it. There are also many varieties of them, and a dish prepared according to any of these recipes can be a great breakfast.

How to cook delicious mashed potato cutlets in a frying pan?

If you do not have the strength to cook for a long time, but the desire to eat does not recede, then mashed potato cutlets are an excellent option. They are easy to prepare and will take very little time: you need to cook in a pan. The energy value of the dish will allow you not to meet with the feeling of hunger until lunch.

Cooking time: 55 min.

Cooking time: 25 min.

Servings - 10.

• 
  Peel the potatoes and cut them into 5 equal pieces. Place the potatoes in a saucepan and pour water into it: you want the water to completely envelop the potatoes. We put the pan on high heat. We wait for the water to boil and reduce the heat. Then remove the foam, add salt and cover again. Leave the potatoes to cook for 15-20 minutes.
• 
  After the potatoes are cooked, gently drain the water, remove the potatoes and crush them into mashed potatoes. For greater tenderness and softness of the puree, add warm milk during the kneading process. You can quickly heat milk in the microwave.
• 
  Melt the butter in a skillet. Peel, wash and finely chop the onion. Fry it in a skillet until it turns golden orange.
• 
  Mix mashed potatoes and onions together until we get a relatively homogeneous mass in color and composition. You can add spices if you like.
• 
  The puree should cool down, so leave it for 30 minutes at room temperature. Then form the cutlets from the mashed potatoes. They need to be rolled in flour. Flour a chopping board or other container and wrap the flour on both sides.
• 
  Fry the resulting cutlets in a pan greased with butter. Better to cook over medium heat. The potatoes are already boiled, so now the cutlets only need to be given a golden blush. This will take about 2 minutes to brown each side. Bon Appetit!

How to deliciously bake mashed potato cutlets in the oven?

Mashed potato cutlets are a real salvation for those who are tired of meat or other heavy food. Light, soft and delicious mashed cutlets are suitable for both adults and children. Cooking them in the oven is quick and easy, so this dish has a chance to become your favorite breakfast or dinner.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - 12.

Ingredients:

• Potatoes - 1 kg.
• Hard cheese - 200 gr.
• Chicken eggs - 2 pcs.
• Wheat flour of the highest grade - 100 gr.
• Butter - 40 gr.
• Water - 500 ml.
• Refined olive oil - 50 ml.
• Salt - 1 pinch
• Ground black pepper - to taste.

Cooking process:

1. Peel potatoes: it is better to use a special knife.Rinse under running water and cut into small pieces: the shape does not matter. Next, boil the potatoes: put it in a saucepan, fill it with water and add a little salt. We put on medium heat for 20-25 minutes.
2. After the potatoes are cooked, drain the water, transfer the potatoes to a deep saucepan and crush with a special kitchen appliance until you get a homogeneous puree. Then leave the puree to stand for a while to cool. This is important because you cannot add eggs and flour to the hot mashed potatoes later: this will ruin the dish, because the eggs will bake, and the flour will stick together - the whole structure will be disturbed.
3. At this time, you need to do onions. We remove the husk from it, wash it and finely chop it. After that, the crushed meadow must be spassed: it is more convenient to do this in a preheated frying pan greased with vegetable oil. We wait until the onion turns golden-ruddy color.
4. Add fried onions and eggs to a bowl of potatoes. We pass the garlic cloves through the press. We pass the wheat flour through a sieve. Pour all the ingredients together and mix well. You can also add salt and pepper if you like. Knead until it becomes uniform in texture. Then form the potato cutlets from the resulting mass. It is better to do this with wet growls to avoid stickiness. Roll each cutlet separately in breadcrumbs. We grease the platform with olive oil and put the prepared cutlets on it.
5. We set the temperature in the oven to 190 degrees and leave the dish to cook for 25-30 minutes. After that, the dish can be served to the table: sour cream and vegetables are a frequent addition. Bon Appetit!

Step-by-step recipe for making potato cutlets with cheese

Fragrant and tender potato cutlets boast another delicious ingredient - cheese. It will add even more softness and richness to the dish, give it a special aroma and taste when the cheese melts. This dish will undoubtedly become the most interesting and mysterious on your table.

Cooking time: 40 min.

Cooking time: 30 min.

Servings - 12.

Ingredients:

• Potatoes - 1 kg;
• Chicken eggs - 3 pcs.
• Cheese - 150-200 gr.
• Wheat flour - 3 tbsp. l.
• Water - 500 ml.
• Milk to taste.
• Breadcrumbs - 4 tbsp. l.
• Vegetable oil - 60 ml.
• Salt - 1 tsp
• Greens to taste.

Cooking process:

1. We peel the potatoes and rinse with tap water. Choose a deep pot, fill it with water and cook the potatoes for 20-25 minutes. Add some salt. Next, we need to get mashed potatoes: we drain the water and mash the potatoes using a special crush. Do it well so that there are no lumps left. You can add some milk if you like. Then the mashed potatoes will be softer, and it will be easier to crush it.
2. After the puree has cooled down properly, add the eggs to it. We pass the flour through a sieve and also pour it into the potato mass. Also, if you want, you can add greens: they will add flavor to the finished dish. Mix everything well until there is a uniform structure and color. In terms of consistency, the mass should not be liquid, otherwise it will be difficult to mold the cutlets: they will fall apart. You can add sifted flour in several steps to be able to adjust the consistency during cooking.
3. Cut the cheese into cubes or an oblong shape. The best cheeses are Gouda, Holland and Smetankovy cheeses. These cheeses are not bland: they have a slight sourness and aroma of spices, so they will go well with potatoes and complement the finished dish.
4. Roll a circle out of the potato mass with wet hands or with a spoon, put it on the table surface, sprinkled with flour, or with a hand and press down on top so that the mass crumbles and turns out a cake. Put a piece of cheese on top and cover it with the edges of the cake. It is important to cover the cheese on all sides so that it does not leak out when frying. Then roll each cutlet in breading.
5. Cooking potato cutlets in a preheated pan with vegetable oil.Fry on one side until golden brown, then turn over and fry on the other side. It only takes a couple of minutes to fry each side.

Hearty and delicious mashed potato cutlets with minced meat

If the classic potatoes seem rather boring and of the same type to you, then you will definitely like this recipe: its distinctive ingredient is minced meat. Mashed potatoes with minced meat have a high calorie content, but they have a higher energy value, saturation and nutritional value.

Cooking time: 40 min.

Cooking time: 25 min.

Servings - 10.

Ingredients:

• Potatoes - 500 gr.
• Hard cheese - 100 gr.
• Minced meat - 250 gr.
• Chicken egg - 1 pc.
• Bulb onions - 1 pc.
• Tomato paste - 2 tablespoons
• Sunflower oil - 50 ml;
• Bread crumbs - 100 gr.
• Dill - 10 gr.
• Wheat flour - 2 tablespoons
• Salt to taste.
• Pepper to taste.

Cooking process:

1. We collect half a pot of water, put it on the fire and add some salt to it. Boil potatoes in it. After that, drain the water and crush the potatoes to make mashed potatoes. We pass flour through a sieve. We rub the cheese. Add sifted flour, chopped cheese, egg and, if you like, salt to the puree. Mix all the ingredients well. Finely chop the onion separately.
2. Heat a frying pan greased with a little oil over high heat. Fry minced meat on it. So that the minced meat does not look like one big lump, but is crumbly, periodically straighten it with a wooden spoon or spatula. After 5-7 minutes. add finely chopped onion. After it becomes translucent, you can add dill and tomato paste. Leave it on the stove for another 5 minutes.
3. The potato dough should be elastic. We divide it into equal portions, and from them we form equal balls. Put one ball on a floured board to prevent the dough from sticking, and press it with your palm to make a flat cake. Put the minced meat inside each flatbread and close it with the edges of the flatbread. We make the same balls from the whole dough.
4. Roll the prepared cutlets in breadcrumbs on both sides. Crushed cornflakes can also be used as breading instead of breadcrumbs. We send the meatballs to a skillet with butter and fry until a golden crust appears: about 5 minutes on each side.
5. Mashed potato cutlets with minced meat are ready. As an option to complement the cutlets, you can use sour cream sauce with herbs. He will refresh the dish and complement it with a variety of flavors. Vegetable salad or just vegetables as a side dish is also good. Bon Appetit!

A simple and quick recipe for potato cutlets stuffed with mushrooms

Mushrooms are often used as a side dish, but in our recipe they play a much more significant role: they are filling. Potato cutlets with mushrooms will surely attract the attention of all guests at the table, because the name alone makes it clear that the dish promises an unusual and interesting taste.

Cooking time: 45 min.

Cooking time: 20 min.

Servings - 10.

Ingredients:

• Potatoes - 0.9 kg.
• Butter - 2 tablespoons
• Egg - 1 pc.
• Champignons - 500 gr.
• Flour - 4 tablespoons
• Carrots - 1pc.
• Onion - 1 pc.
• Salt to taste.
• Pepper to taste.
• Breadcrumbs - 100 gr.
• Vegetable oil - 4 tablespoons

For the sauce:

• Cream (20%) - 200 ml.
• Flour - 1 tablespoon
• Butter - 80 gr.

Cooking process:

1. Peel and wash the potatoes. Cut it into random pieces. Fill a saucepan halfway with water and put the potatoes in there, cook until tender. Then drain the water, take a special mashed potatoes and remember the potatoes. Add butter to it. Leave for 20 minutes to cool completely. This is important because it provides the correct structure for the content. If you add the ingredients to the hot puree, the eggs will bake and the flour will stick together. Only after it has cooled completely, beat the egg into the potato mass.Sift the flour through a sieve into a separate container and gradually add it to the total mass. Gradually, in order to be able to adjust the structure of the workpiece. The resulting mass should be thick enough.
2. Peel and rinse the onion, chop it finely. Peel and wash the carrots and grate them on a fine grater. Slice the mushrooms. Spread onions and carrots: this should be done in a frying pan, oiled and heated, over medium heat for 7 minutes. Then add the mushrooms and simmer for another 7 minutes: until the water evaporates. You can add salt and pepper if you like.
3. Transfer the ingredients to a container to cool. Don't be intimidated by the large amount of filling: some of it will come in handy for the sauce.
4. Divide the puree into several equal portions. Wet your hands with water. Take one of the pieces of potato dough and roll it into a bun.
5. Press the bun with your palm to make a cake. Put about 1 tablespoon on top. fillings. Lift and fold the edges of the dough so that it completely covers the filling so that it does not fall out into the cooking process.
6. Roll each piece in breadcrumbs. If you do not have such rusks, you can replace them with flour.
7. Add butter over high heat, then remove heat slightly. Fry the cutlets in a frying pan until cooked: a brown crust on both sides will be an indicator of this.
8. For the sauce, melt the butter in another skillet, add the flour and sauté for about 1 minute. Stir in the cream. When it boils, add the remaining mushrooms and vegetables. Add salt and pepper if desired. You need to steam for a couple of minutes on low heat. Potato cutlets stuffed with mushrooms can be served. Bon Appetit!

Incredibly tasty and simple cutlets from mashed potatoes with sausage

Both adults and children eat sausage, but the latter adore it. And if you failed to lure the children with classic potato cutlets, then offer them the same dish, but with a secret ingredient. By adding sausage to mashed potatoes, you can feed children without difficulty and time-consuming.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Potatoes - 4 pcs.
• Chicken eggs - 2 pcs.
• Flour - 1 tablespoon
• Sausage - 200 gr.
• Dill - 10 gr.
• Hard cheese - 100 gr
• Vegetable oil - 60 ml.
• Salt - 1 tsp
• Ground black pepper - 1 pinch.

Cooking process:

1. Peel the potatoes, wash. Take a deep pot and fill it halfway with water. Boil potatoes. You can pre-cut it into arbitrary pieces: the smaller the piece is in size, the faster it will cook. Add one third tsp. salt. Cooked potatoes until the end should be soft: you can check this with a fork or a toothpick. After the potatoes are ready, drain off the water.
2. Let the potatoes cool: Leave the pot at room temperature for 20 minutes. This action cannot be neglected, otherwise there is a risk of spoiling the structure and consistency of the future potato dough. If you add an egg to a hot puree, the protein curls up. If the potatoes are very dry, you can fix it with a small piece of butter or milk. Crush the potatoes with a suitable kitchen tool until puree. Make sure that there are no lumps left, otherwise the cutlets may disintegrate during the frying process. Taste with salt and add a little more if the potatoes seem bland.
3. Dice the sausage. Instead of sausage, you can also use sausages or wieners: in this case, the recipe is not essential. Grind the cheese on a coarse grater. Wash and chop the dill finely.
4. Add the dill to the puree. If it is too runny, add a little sifted flour to remedy the situation. Add it in portions to be able to adjust the consistency of the mashed potatoes and not make them too crumbly. It should be moderately thick and suitable for sculpting.
5. Wet your hands with water and divide the potato dough into equal parts.Take one of the pieces and mold the cutlet. Press it down with the palm of your hand to make a cake. Put the sausage and cheese inside, fold the edges of the cake so that they completely cover the filling, otherwise the sausage runs the risk of falling out during the cooking process and the cheese dripping. Do not make the patties too large, or they may fall apart when frying.
6. Heat the butter in a skillet, place the mashed potato cutlets with sausage and fry them over medium heat. In general, all the products are ready, so it will take about 3 minutes to fry one side. After that, the dish can be served. Sauce or cut vegetables are suitable as a side dish. Bon Appetit!

How to fry breaded mashed potato cutlets?

This dish does not require any special skills from you: everyone can handle it. But this does not mean at all that it will not delight you with its taste. On the contrary, breaded mashed potato cutlets are a great start to the day. Moreover, the preparation will not take much of your time.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Potatoes - 5 pcs.
• Salt to taste.
• Egg - 1 pc.
• Flour –2 tbsp. l.
• Seasoning - to taste
• Bread crumbs - 3 tablespoons
• Vegetable oil - 40 ml.

Cooking process:

1. Peel potatoes: it is better to use a special knife. Rinse under running water and cut into small pieces: the shape does not matter. Next, boil the potatoes: put them in a saucepan, fill it with water. We put on medium heat for 20 minutes. If your goal is not a low-calorie, unleavened dish, then add salt to the water. After that, drain the water and leave the potatoes to cool. This is important because you cannot add eggs and flour to the hot mashed potatoes later: this will ruin the dish, because the eggs will bake and the flour will stick together.
2. To prevent the patties from falling apart during the cooking process, we must add binding ingredients. First, we drive in the egg. Secondly, we pass the wheat flour through a sieve and also add it to the potatoes. You can also add seasoning now if you like. For example, ground black pepper, but you should be guided by your taste preferences.
3. Now you need to get mashed potatoes. Pound the potatoes well to make a lump-free puree. You can use a crush or other special device. The consistency of the mashed potatoes should be firm and thick. If you see that the mass turns out to be liquidish, then you can correct the situation with the help of flour. Add small portions gradually to control the thickening of the dough.
4. Pour the bread crumbs onto a separate plate. Twist the sausage from the potato dough and cut it into equal parts. We take one part and form a cutlet from it. Put each cutlet on a plate with breading and dip in it on both sides.
5. Fry potato blanks in a preheated pan greased with vegetable oil. It takes about 3 minutes to fry one side. Then the breaded mashed potato cutlets are ready. They can be served with vegetables or cereals. Bon Appetit!

A quick and delicious recipe for mashed potato cutlets with egg

We are accustomed to the fact that an egg is a separate product for breakfast, but an egg as a filling also has an interesting taste and useful properties. You can try an egg in the new status in mashed potato cutlets. Anyone can handle this recipe without spending a lot of time.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 12.

Ingredients:

• Potatoes - 8 pcs.
• Chicken eggs - 4 pcs.
• Sour cream - 2 tablespoons
• Flour - 1 tablespoon
• Bread crumbs - 50 gr.
• Butter - 30 gr.
• Onion - 1 pc.
• Vegetable oil - 70 ml.
• Salt - 1 tsp
• Ground black pepper - 1 pinch.

Cooking process:

1. Let's start with potatoes. Clean and wash it. Cut into random pieces. Fill a deep saucepan halfway with water and add the potatoes. Salt.Boil it until tender, and then drain the water, take a special mashed potatoes and remember the potatoes. Add butter to it. Leave for 20 minutes to cool completely. This step is required because it provides the correct structure for your content. If you add the ingredients to the hot puree, the eggs will bake and the flour will stick together.
2. After cooling completely, beat one egg into the potato mass. Boil the remaining three eggs. This will take about 20 minutes. Pass the flour through a sieve and add to the potatoes. Wash and peel the onion, chop it finely and add to the puree. Add sour cream and pepper.
3. Chop three boiled eggs. Roll the potato dough sausage, cut it into equal parts. Take each piece in turn and make a cake out of it, pressing the dough with your palm. Put the filling inside the tortilla: sliced ​​eggs. Lift the edges of the flatbread and fold them up so that the filling is completely covered and does not fall out during cooking.
4. Pour the breadcrumbs onto a separate plate. Dip the potato patties in them on both sides. If you don't have bread crumbs at home, you can also use crushed cornflakes instead: unsweetened ones are better.
5. Heat a skillet with vegetable oil and place the cutlets on top of it. Fry on each side for a couple of minutes until golden brown. On average, roasting each side will take about 3-5 minutes. After that, the patties will be ready. Bon Appetit!