Gravy for cutlets and mashed potatoes

Minced meat cutlets with potatoes

Among the recipes for second meat courses, all kinds of cutlets and meatballs occupy a special place. They are usually prepared using pork or mixed minced meat, although many people prefer tender chicken. Today I propose to make pork cutlets from minced meat with the addition of raw potatoes.

If desired, you can simmer the fried cutlets a little in a small amount of water - then they will turn out even more tender and juicy. Like many pork main courses, these cutlets are best served with fresh herbs, side dishes to taste, fresh vegetables and various sauces.

Ingredients:

Minced pork (600 grams)
Onion (1 piece)
Potatoes (2 pieces)
Breadcrumbs (4 tablespoons)
Table salt (0.25 teaspoon)
Dill (2 sprigs)
Garlic (1 clove)
Sunflower oil (5 tablespoons)

Cooking step by step:

Step 2

First, peel the potatoes, onions and garlic. Wash the dill. Grate everything on a fine grater, finely chop the dill with a knife.

Step 3

Place the minced meat in a bowl, add the remaining ingredients and salt.

Step 4

Mix the minced meat.

Step 5

We put it into a bag, tie it and beat the minced meat from the table about 100 times. This will make it not only homogeneous, but also very tender.

Step 6

We make cutlets from minced meat, you can have them oblong or round. I made 10 pork cutlets in total.

Step 7

Roll the cutlets in breadcrumbs.

Step 8

Heat the oil in a frying pan and fry the cutlets on one side for about 10 minutes.

Step 9

Turn the cutlets over and cook for another 10 minutes. If you want, then add some water, cover the pan with a lid and simmer for another 10 minutes.

Step 10

Minced pork cutlets with potatoes are ready.

Step 11

Serve hot with or without side dish. Enjoy your meal!

Minced meat cutlets with boiled potatoes: recipe in a frying pan with photo

Cooking time: 50 minutes

Ingredients

meat – 0.5 kg;
butter – 80 g;
medium size potatoes - 11 pcs. (1.5 kg);
garlic – 2 teeth;
egg – 2 pcs.;
onions – 2 pcs.;
milk – 250 ml;
salt - to taste;
spices – 0.5 tsp;
breadcrumbs - 15 tbsp;
vegetable oil – 2-3 tbsp.

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Step-by-step preparation

Peel the onion and garlic and chop it with a knife (press) or twist it using a meat grinder.
Place the prepared vegetables in a heated frying pan with vegetable oil. Fry until lightly browned.
Peel the potatoes, cut them into medium pieces and set to cook, adding salt to the water.
Add minced meat to the onions and garlic.
Season with salt and spices to taste. Stirring, fry over medium heat until cooked through.
Let's return to our potatoes. Drain the liquid and make a puree. Now you need to add butter and hot milk. When it cools slightly, add the beaten egg.
Combine the minced meat and puree, add 7 tbsp. crackers. Mix everything well and make cutlets.
Dip each one in egg and roll in breading.
Heat a frying pan with vegetable oil. Fry the cutlets over low heat until lightly browned on both sides.

This dish can be served with or without a side dish. As you can see, the step-by-step recipe for our cutlets with the addition of potatoes to the minced meat is very simple to follow.

How to cook “Mashed Potato Cutlets”

So, we peel the potatoes, cut them into small pieces and set them to boil in salted water. When the potatoes are ready, drain the water and add a piece of butter, then mash the potatoes until smooth.

Let's wait until the puree cools down a little, and then add eggs, flour, salt and ground pepper to it, mix all the ingredients thoroughly.

From the resulting mass we form small cutlets (it is better to do this with wet hands) and place them in a frying pan with heated vegetable oil.

Fry the cutlets over medium heat until golden brown on both sides.

You can serve these cutlets with anything: sour cream, sauce, vegetables, salad, meat or fish. Bon appetit everyone!

Chicken-potato cutlets – Step-by-step recipe with photos

If you are already tired of ordinary classic cutlets fried in a frying pan, we advise you to try our new recipe - chicken and potato cutlets. They are fundamentally different from the usual homemade cutlets: firstly, we will bake them in the oven, and not fry them in a large amount of oil, secondly, dietary chicken fillet will be used as minced meat, and not fatty pork or beef, and - thirdly, instead of a bun soaked in milk, we will add mashed potatoes and onions to the cutlet mass. Intrigued? Then look below at the detailed photo recipe!

Ingredients for making chicken and potato cutlets:

chicken fillet – 3-4 pcs.
potatoes – 4 pcs.
onions – 2 pcs.
garlic – 3-5 pcs.
egg – 1 pc.
butter – 30-50 g
fresh herbs - a couple of sprigs
flour – 3-4 tbsp.
sour cream – 50-80 g
sweet ground paprika – 1-2 tsp.
salt, pepper - to taste

Recipe for chicken and potato cutlets:

Wash and dry the chicken fillet, grind in a blender bowl.

Peel and rinse vegetables: potatoes, onions and garlic. For convenience, cut into halves or quarters.

Grind the potatoes, onions and garlic into a puree in a blender.

Add mashed potatoes, finely chopped herbs, softened butter to the minced chicken, and beat in an egg.

Mix the minced chicken and potatoes thoroughly with your hands, add salt and pepper to taste.

Using hands dipped in water, form small oval patties. Roll them on all sides in flour, and then place them on a baking sheet lined with parchment paper (grease the parchment with vegetable oil).

Combine and mix sour cream and sweet paprika well.

Brush the top of the cutlets with sour cream using a pastry brush.

Place chicken and potato cutlets in an oven preheated to 180 degrees and bake for about 40 minutes until golden brown on top.

Serve the cutlets hot with any side dish of your choice.

Chicken and potato cutlets are ready!

Bon appetit!

Classic recipe for making potato cutlets in a frying pan

Astonishment. What are you thinking about when you experience this feeling? I love to be surprised and surprise my friends with delicious dishes. But what can we do today to amaze the imagination of spoiled tastes? Here's what:

The delicacy is made from delicate puree, seasoned with aromatic curry. The top is strewn with seductive breading. Juicy fried in a frying pan. Until crispy. The imagination draws delicious pictures, isn’t it? Let it become a delicious reality.

Ingredients:

5 pieces. potatoes;
1 egg;
4 tbsp. l. flour;
0.5 cups of milk or boiled water;
4 tbsp. l. breadcrumbs;
sunflower oil by eye;
salt and curry to taste.

Preparation:

1. Let's start cooking the tubers. Place them in a bowl and rinse thoroughly. Then take a knife and peel the vegetables. Then divide them into several parts. This way the bulb will cook faster. Now place the vegetable in the pan.

2. Then place the bowl with the tubers over medium heat. Cook them under a closed lid until boiling. As soon as the water begins to gurgle, add salt to it, stir and reduce the gas on the burner to low.

3. Once the potatoes are ready, drain them of water. Place the vegetable in a deep bowl and pour in 0.25 cups of milk or boiled water.

Milk or water must be warm before pureeing.

4. Now take a masher. Remember the tubers well with it. The main thing is that there are no lumps left of them!

5. Then add egg, flour, curry and salt to the puree. Mix everything thoroughly with your hands until it has a homogeneous consistency.

Curry can be replaced with another favorite seasoning.

6. Next, take the breading and pour it into a separate bowl.

7. Then prepare a non-stick frying pan and add sunflower oil to it. Place the pan over medium heat to heat the oil.

8. Now let’s form the puree into oval pieces 7-9 cm long. And carefully roll them on all sides in breading. Then place the dish in a heated frying pan. Turn up the heat and fry the delicacy on all sides until golden brown.

Serve the dish with herbs, mayonnaise, ketchup or other favorite sauce.

How appetizingly the butter murmurs in the frying pan. You have made your wish come true. Enjoy classic, delicate products and surprise the whole family with them. And enjoy the delicious moment.

Potato cutlets with carrots

When someone says that they don’t like vegetable cutlets, they simply don’t know how to cook them. We simply recommend preparing potato cutlets for this person according to this recipe, and he will change his mind.

Required Ingredients

The products you will need are quite simple:

Potatoes – 900 grams;
Fresh carrots (small size) – 1 piece;
Wheat flour - 4 tablespoons;
Semolina – 50 grams;
Sunflower oil (for dressing the puree) – 2 tablespoons;
Salt and spices - to your taste.

You can use regular ground pepper or just your favorite seasonings. The main thing is not to add too many of them.

Cooking process

The main time when preparing such potato cutlets is taken by boiling the potatoes and subsequent frying:

We peel all the potatoes and cut two thirds (about 600 grams) into 4-6 pieces and send them to cook. In about 25–30 minutes the potatoes will be ready, after which we turn them into puree.
Grate the remaining raw potatoes on a coarse grater and mix with carrots, which we also first pass through a grater. Add the resulting mixture to the main puree and mix.
Next, add semolina and flour, mix thoroughly again and set aside for a quarter of an hour.
After this time, add sunflower oil (2 tablespoons), salt and pepper (season with spices) at your discretion and mix one last time.
From the resulting mass we make cutlets and place them on a baking sheet. We pre-lubricate it with sunflower oil and preheat the oven at 190 degrees.
Bake for half an hour at the same temperature - the cutlets should be covered with an appetizing golden crust.

What to serve with is up to you. Mashed potato cutlets with the addition of carrots according to this recipe go well not only with sour cream, but also with various sauces, as well as chopped herbs.

Potato cutlets with minced meat

If you find that there is not enough minced meat for the cutlets, then add potatoes to it. You will get delicious cutlets for lunch.

Required ingredients:

two garlic cloves;
minced meat - 0.2 kg;
three eggs;
butter - 20 g;
potatoes - 0.3 kg;
one onion;
breadcrumbs - 100 g;
salt to taste;
vegetable oil for frying;
ground pepper to taste;
greenery;
a handful of wheat flour.

Algorithm of actions:

Salt the water in the pan, add the peeled potatoes and boil them.
Mash the tubers into a puree without lumps.
Sprinkle pepper into it.
Separate the yolks from the whites, transfer the yolks to the potatoes.
Mix everything and cool.
To prepare the meat filling, place a piece of butter in a frying pan and pour in the sunflower oil.
Add chopped onion, crushed garlic, fry the vegetables until golden brown. Add flour.
Transfer the minced meat, add minced meat and some fresh or dried herbs.
In a separate bowl, combine the raw egg, remaining whites and a little flour. We will dip our cutlets in the resulting batter.
From the cooled puree we form a cutlet with our hands, make a depression in its center and fill it with fried minced meat.
Fill the hole with potatoes, dip in batter, sprinkle breadcrumbs on top and transfer to hot oil in a frying pan.
Continue the process until you run out of puree or minced meat.

Watch this video on YouTube

Classic mushroom potato cutlets: recipe in a frying pan

A delicious version of vegetarian cutlets without meat. It differs from potato zrazas with mushrooms in that the latter are not inside, like a filling, but are distributed throughout the dough, along with the main ingredient.

Important: when using champignons, there is no need for pre-frying or other heat treatment of the product.

Cooking time: 40 minutes

Number of servings: 10

Ingredients

potatoes - 1.5 kg;
mushrooms - 500 g;
onions - 1 pc.;
green onion - 20 g;
salt - 3 tsp;
vegetable oil - 150 ml;
butter - 20 g;
wheat flour - 200 g;
chicken eggs - 1 pc.;
breadcrumbs - 200 g;
fresh dill - 20 g.

Step-by-step preparation

Peel and wash onions, potatoes, mushrooms.
Pour water over the tuber pieces and add 1 tsp. salt. Cook until done - the product will become soft. Decant the liquid. Grind until pureed, adding butter.
Add flour and stir until smooth.
Finely chop the onion. Heat sunflower oil in a frying pan and add 0.5 tsp to it. salt. Fry the onion in it until golden brown, stirring occasionally.
Wash and chop the green onion feathers. Add it to the onion at the end of frying and cook together for another 2 minutes. Pour into puree. Add more salt. Mix.
Wash and chop the dill. Add to the total mass.
Finely chop the champignons.
Beat eggs into cooled mashed potatoes. If you do this earlier, the protein will coagulate. Pour the chopped mushrooms into the container with the “minced meat” and mix.
Form cutlets with wet hands and roll in breadcrumbs.
Carefully place in a frying pan on heated sunflower oil. First cook over high heat until a crust appears. Then turn over, reduce the flame to medium and fry until browned. Serve as a complete hot dish with your favorite sauce.

Tip: if you use a grill pan rather than a regular one in the process, the meatballs will turn out more attractive in appearance and less greasy.

Sources

https://finecooking.ru/recipe/kotlety-iz-farsha-s-kartoshkoj
https://kotletki.online/veggie/potato/kotlety-iz-farsha-i-kartofelya-na-skovorode.html
https://profter.ru/vtoroe/kotlety-s-kartoshkoj-i-farshem.html
https://sekreti-domovodstva.ru/kartofelnye-kotlety-iz-pyure.html
https://www.chefmarket.ru/blog/kartofelnye-kotlety-ljubimye-recepty/
https://kotletki.online/veggie/potato/kartofelnye-kotlety-recept-s-foto-posagovo-na-skovorode.html

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Preparation

Preparing mint for cutlets is slightly different from classic puree. More milk is added to regular puree; we don’t need such liquid milk for cutlets. Also, eggs are not usually added to regular purees. Therefore, be careful not to miss anything.

You need to peel the potatoes. By the way, we have an article on how to properly peel potatoes;
Pour enough water into the pan to completely cover the potatoes;
Add salt and ground pepper;
Boil it until tender and drain the water;
Add butter, eggs and milk. Then you need to knead it all thoroughly.

So, there is a preparation. Now you need to let it cool a little and set with the help of egg white. Leave the potatoes on the stove for about 30 minutes until they reach room temperature.

Frying in a pan

Mashed potato cutlets are easy to prepare, but special attention should be paid to frying.

Wet your hands with water to prevent the puree from sticking to them;
Form into small patties;
Heat a frying pan with sunflower oil;
Carefully place the cutlets in the pan so that they do not touch each other. There must be free space so that they can be easily turned over;
Fry the cutlets over high heat until a golden crust forms immediately. There is no need to fry for a long time, since the puree itself is already ready. As soon as the crust has formed, remove it.

Additionally

You can add many different ingredients to the puree itself if desired. And we’re not talking about minced meat or mushrooms - that will be a completely different dish. We're talking about what can be mixed directly into puree: cheese, sausages, bacon and anything else that comes to your mind. If only it was already prepared from the beginning, since frying is quick.