8 potatoes (large)
500 g mushrooms
2 PCs. onion (large)
3 tbsp flour
1 piece chicken eggs

sunflower oil (for frying) to taste
salt to taste
black pepper (ground)


1. Clean the potatoes and boil it until tender. Finely chop the onion and mushrooms.
2. In vegetable oil fry the onion until soft and add the mushrooms.
The Council. In the process of roasting the mushrooms and onions, you can add crushed garlic.
3. In a bowl put the boiled potatoes and mash until creamy. Add 3 tablespoons flour and the egg. Add salt and pepper and stir until smooth.
The Council. For a meatless version of the potato mass instead of eggs you can add a little starch — zrazy in the roasting process of collapse will not. However, if you cook with good starchy potato zrazy «stay in shape» and without assistance.
4. From the resulting mass to form 12 equal parts and roll out tortillas. In the center of each cake put approximately 2 teaspoons of filling (fried with onions mushrooms).
5. Wrap the edges of the cakes and to form cutlets. To form cutlets easier with wet hand potato so the mass does not stick and is easier modeling.
6. Roll the cutlets in flour both sides and place in a preheated with oil pan.
The Council. If you want the cutlets turned out crispy, before roasting, they should roll in bread crumbs.
7. Fry on both sides until Golden brown.
8. Ready cutlets served with sour cream.
In the lean version potato cutlets can be served with mushroom sauce and herbs.

Bon appetit!


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