Great idea for have a delicious lunch or even dinner - lean potato cutlets with mushrooms. Especially delicious dish It works if you have the opportunity to get dry mushrooms. But if there are none, don’t despair, the well-known and common champignons or oyster mushrooms will also work. I suggest taking champignons.
Since the cutlets are lean, we remove eggs from the usual list, the cutlets keep their shape perfectly without them.
As for the preparation itself, you can go two ways - cooking in the oven or on the stove, as you prefer. We also offer a more simplified version of “minced meat” for cutlets - we mix all the ingredients. But if you wish, you can make the base potato, and the filling - mushroom and herbs.
Let's prepare all the products according to the list and get started.
Let the potatoes boil in advance until tender - peel the potato tubers, rinse, dry, cut into large cubes, cook for 12-15 minutes. After draining the water, mash the potatoes themselves.
Wash the champignons and dry them a little, cut into small pieces. Peel the onions and cut them into cubes. Heat the frying pan with vegetable oil, fry the mushrooms and onions for a few minutes.
Place the mashed potatoes into a deep bowl. Rinse a good bunch of fresh herbs under running water, then dry and finely chop, add to the potatoes.
Add a little salt and garlic pepper to your taste; you can add other herbs and spices if desired.
Now transfer the browned mushrooms and onions from the frying pan into a bowl.
Mix all ingredients, test for salt, add if necessary.
From potato dough form cutlets, roll them in breadcrumbs. At the same time, heat the frying pan with oil.
Brown the cutlets on both sides until nicely browned. You can also put the cutlets in the oven and dry them to the desired condition. Afterwards we serve lean potato cutlets with mushrooms to the table.
Bon appetit!
Incredible delicious cutlets, cooked with an interesting mushroom filling! It should be noted that the combination of potatoes and mushrooms has long been considered a classic. So in this dish their symbiosis can rightfully be called ideal!
Light and fairly quick to prepare, they will undoubtedly decorate your dinner table and thus diversify your boring everyday menu.
To prepare potato cutlets with mushroom filling, you will need:
potatoes – 1 kg
mushrooms – 500 g
butter– 30 g
onions – 2 pcs.
chicken eggs – 1 pc.
flour - 3 tbsp.
sour cream – 1/2 tbsp.
garlic – 1-2 teeth.
parsley
ground black pepper
vegetable oil
flour - for dredging
How to cook cutlets with mushroom filling:
1. So, peel the onions and chop them finely. Then heat a little vegetable oil in a frying pan and then fry our chopped onion in it until golden brown. Don't forget to stir the onion periodically.
2. Meanwhile, clean and then rinse the mushrooms thoroughly under running water. Then we cut them into small pieces and add it to the frying pan with the onions. Salt and pepper the mushrooms to taste, simmer with onions until the mushrooms are completely cooked and browned.
Peel the garlic and grate it on a fine grater (or put it through a garlic press). Add it to the mushrooms 2-3 minutes before they are ready. Note that garlic is added to the dish as desired.
3. Peel the potatoes and cut them into large pieces. Then we send it to boil in salted water (until fully cooked). It should be noted that large pieces will not boil as much as smaller ones.
Now drain all the water and put the pan with the potatoes back on low heat to evaporate all the liquid (be careful not to fry the potatoes, much less burn them). Remove it from the heat and add butter, as well as ground black pepper (add salt if necessary). Then we make a homogeneous puree from the boiled potatoes.
4. Cool the finished puree slightly and add an egg to it, as well as 3 tbsp. l. flour, mix everything thoroughly again. After this, pour about 1/2 cup of flour onto a plate or cutting board (whichever is convenient for you), in which we will roll the cutlets. Now we begin to form our cutlets.
Scoop with a wet tablespoon potato dough and place it on a flour mound. Then with a wet hand we make a small cake from the dough, and place it in the center mushroom filling(don’t put too much so it doesn’t fall out of the cutlets).
Next, carefully connect the edges of the cutlets (seal them well), and then roll the cutlets in flour.
5. Heat vegetable oil in a frying pan and fry the shaped cutlets in it (fry them over medium heat on each side until a beautiful golden brown crust forms).
Friends, today we will prepare potato cutlets - a recipe with mushrooms. They turn out to be very interesting and original, and even those who don’t like potatoes in their diet like them. In addition, they have one advantage: yesterday’s uneaten potatoes will be an excellent basis for preparing a fresh and hot dish! Well, if you don’t have yesterday’s mashed potatoes, then specially boil a few potatoes and fry them delicious cutlets with mushroom filling.
In general, cutlets with filling or - National dish Lithuanian cuisine. But over time, they spread throughout Russia, Ukraine, Belarus, and Poland, where they became very popular. Previously, the dish had nothing in common with what we eat today.
They were zrazy, inside of which mushrooms, vegetables, seafood, cheese, cereals and even fruits were placed. Modern zrazy look a little different: they are prepared from mashed potatoes, and they hide it in the middle chopped meat or mushroom filling.
Secrets of making delicious potato cutlets with mushroomsI am sure that this common dish will become a favorite, the main thing is to learn how to cook it correctly.
- Choose potatoes yellow varieties: They are more starchy, sweet and crumbly.
- Always add flour to mashed potatoes, this will help the cutlets hold together better.
- To be on the safe side, you can add an additional spoonful of starch to the dough; it will hold the zrazy together better.
- Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
- Use fresh, pickled or frozen mushrooms. In this case, pre-fry any.
- The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
- When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.
And now we will look at how to cook potatoes in a step-by-step recipe with photos.
Potatoes – 7 pcs. medium size
Champignons – 300 g
Onions – 1 pc.
Flour – 2 tbsp. l. into the dough, plus for sprinkling
Salt, ground pepper - to taste
Vegetable oil - for frying
1. Peel the potatoes, wash them, cut them into pieces, put them in a saucepan and add water. Add salt and after boiling, cook for about 15-20 minutes until soft. Check readiness with a fork; it should easily enter the tubers. If desired, you can put it in the pan for greater aroma and taste. Bay leaf and allspice peas (which are then removed).
2. Add water to the finished potatoes and pound with a masher, turning them into puree. Do not beat with a blender, otherwise the gluten will begin to separate and the potatoes will become rubbery.
3. Place the mashed potatoes in a bowl and add flour. Let's knead the dough.
4. Wash the champignons, cut them into cubes and fry in a heated frying pan in vegetable oil.
5. When all the moisture released from the mushrooms has evaporated, add finely chopped onion to the pan.
6. Season the mushrooms with salt, ground pepper and fry until done for about 10-15 minutes.
8. Raise the edges of the cake and fasten them together to make a pie.
9. Take it in your hands and twist it, giving it a smooth oval shape. Then bread it in flour. 
10. Heat a frying pan with oil and place the cutlets.
11. Over medium heat, fry them on both sides until golden brown.
12. Serve potato cutlets with mushrooms hot, although they are no less tasty when chilled.
Serve them with sour cream or white garlic sauce.
Bon appetit!
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The noisy and cheerful Maslenitsa holiday with openwork the thinnest pancakes And fluffy pancakes. The time of Great Lent has come and we, as true Christians, are moving to Lenten menu, excluding lean foods from your diet, that is, meat, milk, eggs, etc. To diversify your menu, prepare more cereals and dried fruits. Vegetables rich in minerals and fiber will have a beneficial effect on digestion and your appearance.
An excellent recipe, both for strict fasting and on ordinary days, can be a recipe lean cutlets with fresh mushrooms.
Recipe for classic Lenten cutletsScroll necessary products for lean cutlets
- Potatoes - 500 grams
- Fresh mushrooms (can be champignons) - 200-250 grams
- Carrots -1-2 pieces
- Onion -1 piece
- Pepper mixture
- Flour or breadcrumbs - for breading
- Refined sunflower oil - for frying
These meatless cutlets are very easy to prepare. And for variety, you can change the cooking order.
For the first option, prepare lean minced meat from all products.
Next time - from mashed potatoes, and use mushrooms and carrots as a filling. You can also fry the cutlets in a frying pan, or bake them in the oven.
Procedure for preparing lean potato cutlets with mushrooms
To prepare this dish, choose potatoes with a low starch content, then the absence of eggs in lean cutlets will not adversely affect them, because the potato mass will be more viscous.
Take six to seven medium-sized potatoes, one or two carrots (preferably bright orange, such carrots are more tender and juicier) and rinse thoroughly under running water.
If you want to add a twist, prepare the cutlets a little differently.
Lenten potato cutlets with a twist
Appetizing potato cutlets with golden crust and ready with a surprise inside!
Serve Lenten dish With leaf lettuce and mushroom sauce.
Making mushroom sauce
Lenten cutlets will turn out especially tasty if you cook them in a good mood and with great love for your loved ones. And they, in turn, appreciate your work and care.
Bon appetit!
As a child, I simply adored it when my mother cooked potato cutlets for us as a side dish. Although these were the simplest cutlets without any filling, nevertheless, I really liked their golden-brown, crispy crust, under which lay tender, melt-in-your-mouth mashed potatoes. Unfortunately, my mother did not often cook these cutlets at home, mainly only when she needed to make use of mashed potatoes that had lost their freshness. And I, too, rarely think about this simple but surprisingly pleasant dish. The reason is quite simple: potatoes are one of the most troublesome side dishes, and if you make cutlets out of them, then there is often no time or energy left for the main course.
However, if we consider potato cutlets as independent dish, then it’s quite possible to find time to prepare them and please your family with a favorite but long-forgotten dish. So today we will cook hearty cutlets from potatoes with the addition of aromatic forest mushrooms, fried onions and grated cheese, which may well serve useful lungs dinner or main course for lunch. Preparing potato cutlets with mushrooms according to this recipe is not at all difficult, and the end result is very tasty and nutritious. vegetable dish, which will certainly appeal to both adults and children. An appetizing crispy crust on the outside and tender mashed potatoes with elastic pieces of mushrooms inside - this is simply an unsurpassed combination, complemented by a wonderful mushroom aroma and spicy taste fried onions, cheese and spices.
Useful information How to cook potato cutlets with mushrooms - recipe vegetarian dish with dried mushrooms with step-by-step photosINGREDIENTS:
- 700 – 800 g potatoes
- 20 – 25 g dried wild mushrooms
- 1 large onion
- 2 small eggs
- 50 g cheese
- 20 g butter
- 2 tbsp. l. flour
- 70 g vegetable oil
- greens to taste
- salt, pepper, Provençal herbs
COOKING METHOD:
1. In order to prepare potato cutlets with mushrooms, first you should soak dried wild mushrooms in cold water for 2 - 3 hours, then boil them in the same water for 10 minutes at a low boil.
2. Peel the potatoes, cut into large cubes and boil until tender in boiling water for 40 - 50 minutes. 
3. Drain the water and mash the potatoes with a potato masher until pureed. 
4. Peel the onion and finely chop it. 
5. Heat 2 tbsp in a frying pan. l. vegetable oil and fry the onion until transparent over medium heat for 5 - 7 minutes. Dry the boiled mushrooms on a paper towel and chop as finely as possible. 
6. Add the mushrooms to the onions and fry over medium heat for another 5 minutes.
Instead of dried wild mushrooms, you can use regular champignons, although they will not give such wonderful results. mushroom aroma. Since the champignons are not boiled in advance, they need to be fried a little longer - about 10 minutes.
7. Add mushrooms and onions to the mashed potatoes, as well as finely grated cheese, any chopped herbs to your taste, raw eggs and melted butter. 
8. Add salt and spices and mix everything thoroughly. The result is a very tender potato dough, which, however, is not at all difficult to work with. 
9. Sprinkle flour onto a plate in an even layer. With wet hands, form small patties and roll them in flour. From this amount of ingredients I got 11 medium-sized cutlets. 
10. Potato cutlets Place with mushrooms in a frying pan with heated vegetable oil. 
11. Fry for 2 – 3 minutes on each side. 
Rosy flavored cutlets mashed potatoes with mushrooms are ready! They can be served as a side dish for meat, or as an independent vegetarian dish with sour cream or other sauce to your taste. Bon appetit! 
