Potato cutlets with mushrooms: step-by-step recipe with photos

Mushroom filling

Instead of white ones, you can use champignons or chanterelles, as well as any seasonal mushrooms to prepare minced meat.

Cut 300-400 g of snow-white, strong champignons into large slices. Finely chop two medium onions. Fry mushrooms and onions in a frying pan in a mixture of vegetable and butter.

When the mushrooms are half cooked, sprinkle them with 1 tsp. flour and add 4 tbsp. l. cream (20% fat). And also salt, pepper to taste and 1/2 clove of grated garlic and a little dill. If the filling is thick, thin it slightly with cream.

How to cook potato cutlets with mushrooms

It doesn’t take much time to make a delicious lunch or dinner, especially if you already have ready-made purees. If not, you will have to wait until the potatoes are cooked.

How to cook potato cutlets with mushroom addition? Step-by-step instructions will help you do everything right:

Make mashed potatoes

Let's tackle the potatoes first:

1. Peel the vegetables. To make root vegetables cook faster, chop them finely and then toss them in hot water.
2. Simmer over low heat until done.
3. Then drain the liquid. Make sure it comes out completely, otherwise the cutlets will fall apart.
4. Puree the cooked root vegetables and set aside.

Mash the potatoes: YouTube/Olga Matvey

Take care of mushrooms

Prepare the filling as follows:

1. Wash the mushrooms well. As a rule, the store-bought option does not cause any trouble. But you should work hard on personally collected mushrooms: rinse and clean the caps and stems of dirt several times. Dried ones should be pre-soaked.
2. Chop the mushrooms and place them in a dry frying pan without oil.
3. Peel the top layer of onion and chop with a knife.
4. When the excess liquid is gone, add vegetable oil and butter to the pan and fry the filling a little.
5. Add the onion to the frying pan and fry until tender.
6. Drain the filling in a colander to remove excess oil.

Fry the mushrooms: YouTube/Cook! With Mila Grishkevich

Make potato dough

Add eggs, flour to slightly cooled potatoes and knead into a soft, soft dough. The main thing is that the base is not hot, otherwise the eggs will curl.

Form cutlets

Do you want to cook cutlets with filling inside? Do this:

1. Divide the dough into equal balls, roll them out with a rolling pin or flatten them with your hands. Don't forget about flour, otherwise the dough will stick to the table and your hands.
2. Place the filling inside and carefully form a cutlet.

Form the cutlets: YouTube/Cook!
With Mila Grishkevich Don't want to waste time on this? Pour mushrooms and onions into the dough and mix well. Use your hands to form identical pieces.

Bring the cutlets to readiness

A potato cutlet with a golden brown crust, but it will be soft inside if you fry it in hot oil on both sides.

Serve the potato cutlets with mushroom topping hot. A tasty addition would be sauces: sour cream with garlic, tartar, ketchup or adjika.

Potato and mushroom cutlets are an inexpensive and simple dish, but the pleasure of eating it is incomparable to anything else. Be sure to test the theory in practice.

Original article: https://www.nur.kz/food/recipes/1778718-kotlety-iz-kartoski-s-gribami/

Mashed potatoes

Now comes the mashed potatoes. Take note of the recipe. You can use it to cook cutlets without filling. Serve as a separate dish or as a side dish for meat and fish dishes.

Wash and peel 1 kg of potatoes. Boil until tender and puree in a blender with butter - 100-120 g.

Beat two eggs with a fork and add to mashed potatoes. Salt and pepper to taste, add ground nutmeg (on the tip of a knife), 1.5 tbsp. l. flour and ½ tsp. ground dry paprika. Beat the puree again for about 5-7 minutes. You will get a fluffy potato mass.

Potato cutlets with mushrooms: in the form of zraz

And now we will introduce you to another detailed step-by-step recipe with photos of potato cutlets with mushrooms. It differs in the way it is formed. We won’t mix the ingredients, but simply boil the vegetable and turn it into puree. Fry the mushrooms with onions separately and wrap them in potato mixture. Unlike the previous recipe, there is no cheese in the composition, which makes the dish more accessible to every housewife, as well as surprisingly tasty, appetizing and incredibly juicy, with a long-lasting memorable aroma.

The instructions for this recipe assume the use of fresh forest mushrooms. This does not require long soaking, which significantly speeds up the cooking process.

Cooking time: 1 hour 15 minutes

Number of servings: 8

Energy value

• calorie content – ​​132.34 kcal;
• proteins – 2.03 g;
• fats – 7.37 g;
• carbohydrates – 14.21 g.

Ingredients

• potatoes – 12 pcs.;
• fresh wild mushrooms – 350 g;
• onions – 2 pcs.;
• flour – 70 g;
• salt – 45 g;
• vegetable oil – 160 ml.

Step-by-step preparation

1. Peel and wash the potatoes, add water and add a little salt. Place on the stove with low heat. Cook until softened for about 15-20 minutes, adjusting the flame to medium.
2. Clean the mushrooms from dirt, rinse thoroughly, and cut into small strips. Place in a frying pan and add a little oil. Fry, stirring constantly, for about half an hour.
3. Peel the onion, rinse with cold water, add to the pan with the mushrooms. Continue frying for another 4-5 minutes.
4. After the potatoes are ready, drain the broth and grind into puree using a potato masher. Add flour and mix thoroughly until smooth.
5. Divide the resulting potato dough into several small parts and place them on a board. We place each piece in turn on one wet palm, slightly flatten the second, making a flat cake, and place about a teaspoon of cooled filling on top. Form an oval ball.

6. Place the potato cutlets with mushrooms in a frying pan with oil, heating it well in advance, and fry for 2-3 minutes over low heat.
7. Turn over using a metal spatula and fry on the other side for the same amount of time. Before serving, keep on paper napkins to absorb excess oil.

On the plates next to the cutlets, if desired, place fried or stewed meat (any kind) and decorate with sprigs of herbs.

Important: the mushrooms should be cooked until cooked, as if they are undercooked, the dish may have a bad effect on digestion.

It is permissible to change the recipe slightly, for example, prepare mushroom cutlets with potatoes rather than potato cutlets. This is not difficult to do. You just need to boil fresh mushrooms, grind them through a meat grinder, add a small amount of flour to bind them together, form the flatbreads in the same way, add the puree, and wrap the cutlets. They will turn out unusual and incredibly appetizing.

Potato cutlets or zrazy with mushrooms are dietary. These are prepared in the oven or in a slow cooker using the “steam” mode. Using this technique, the products will be light, suitable even for people who often follow different diets. So cook, experiment, surprise your family and guests with your culinary masterpieces.

Mushroom lean cutlets with potatoes

One day I was terribly hungry for delicious ruddy cutlets, but, as luck would have it, there was no minced meat in the refrigerator, and I really didn’t want to get ready and go to the store to get it... But then I remembered how once, while visiting a friend, I had the opportunity to try wonderful meatless meatballs. mushroom cutlets with potatoes! The decision to prepare this dish was not subject to appeal, I got down to business right away! Try this delicious dish too!

To prepare lean mushroom cutlets with potatoes, you will need:

mushrooms – 500 g potatoes – 500 g egg – 1 pc. wheat flour – 100 g breadcrumbs – 200 g ground black pepper – to taste salt – to taste sunflower oil for frying

How to cook lean mushroom cutlets with potatoes:

1. Peel the potatoes, wash them, cut them into small pieces and place them in a saucepan. Pour hot water over the potatoes, add a little salt and cook until tender. 2. While the potatoes are cooking, you should start preparing the mushrooms. Sort fresh mushrooms, remove debris, rinse and boil in salted water until tender. 3. Place the finished mushrooms on a sieve and set aside for a while to remove excess liquid. Alternatively, you can simply squeeze the mushrooms lightly with your hands. 4. When the mushrooms have cooled, you should finely chop them with a knife, pass them through a meat grinder or chop them using a blender (optionally, a food processor). 5. When the potatoes become soft enough, drain the water, prepare mashed potatoes and cool them. 6. Add chopped mushrooms, egg, wheat flour, ground black pepper and salt to taste to the cooled mashed potatoes. Mix all ingredients thoroughly. 7. Form neat cutlets from the minced meat and roll them in breadcrumbs. 8. Place the pieces in a frying pan with preheated sunflower oil and fry over medium heat on both sides until an appetizing golden brown crust forms. 9. Place the finished cutlets into portioned plates and serve hot. Help yourself!

To prepare cutlets according to this recipe, you can use not only fresh, but also frozen or dried mushrooms. It’s up to you to decide which mushrooms to add to the minced meat, but you should know and remember that different types of these wonderful gifts of nature require different pre-processing. In addition, dried mushrooms will need to be pre-soaked, and frozen mushrooms will need to be fried in a frying pan until the liquid has completely evaporated. A great addition to mushroom cutlets with potatoes would be sliced ​​fresh vegetables or a salad of fresh tomatoes and cucumbers.

Cook with pleasure and bon appetit!

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Description of preparation:

Potato cutlets with mushrooms are very easy to prepare at home.
If you have some mashed potatoes left and there is clearly not enough for all family members, make these cutlets and you will have a hearty and tasty dinner. These cutlets can be served with sour cream, salad and any sauces. This simple recipe for potato cutlets with mushrooms will help you out more than once when you need to quickly and tasty feed your family. The ingredients necessary for cooking are easily accessible and cheap, and the taste of the finished product will undoubtedly delight Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Potatoes Dish: Hot dishes / Cutlets Geography of cuisine: Russian cuisine Diet: Vegetarian food

Potato zrazy (cutlets) with buckwheat

An unusual, but very cool option for preparing a potato treat. A budget dish that can bring a lot of pleasure to those who try it. Great lunch and dinner for the whole family, including children.

List of required products:

• 5 potato tubers.
• 200 grams of cooked buckwheat.
• 1 onion.
• 2 spoons of semolina.
• Spices to taste.
• Any vegetable oil (fry zrazy).

How to cook - sequence of actions:

Boil the potatoes in advance, peel them, grate them with large divisions, and add them to the container with the boiled buckwheat. The porridge should be boiled in salted water and then completely remove any liquid from it, if any (evaporate, drain).

Chop the onion. If desired, you can take a little more garlic, it should also be chopped. Place the product in the frying pan and sauté for a few minutes, about seven minutes.

Place all ingredients in one bowl, add spices, add salt, and mix. If the mixture turns out thick and crumbles, you can drain a couple of spoons of milk.

On a note! If you want to get a porridge-like consistency, all products can be ground in a blender or food processor or meat grinder.

From the resulting mixture, all that remains is to form cutlets, roll them in semolina and fry in a frying pan until they are nicely golden brown.

Remove the hot products to a plate, which can be covered with fresh green lettuce leaves or other herbs for a beautiful presentation.

All is ready! Serve potato-buckwheat zrazy with tomato paste, sour cream, adjika, horseradish, mustard, or any other sauce.