Potato cutlets on the best home recipes - very tasty

Potato cutlets are an excellent alternative to the classic meat kitlet recipes. The dish of potatoes is preparing very quickly, is a budget option, suitable for vegetarian food, and in combination with other ingredients there may be the most extraordinary original taste.

You can cook potato cutlets

If you wish, you can cook potato cutlets with minbird, mushrooms, buckwheat, cheese and other products. In addition, it is possible to make zrazy in a pan, in the oven, in a fryer, and how to organize the cooking process, I will tell you right now and share the best recipes of this wonderful dish.


Classic recipe on a frying pan of potato mashed potatoes

Such zrazy can be served to dinner or dinner, as a satisfying self-dish. They are obtained with a crispy golden crust, have an excellent taste and emit the finest fragrance, and I want to ease them.

Set of products:

  • Young potato - 6-7 medium in size of tubers.
  • Two eggs.
  • Overacted flour - 2 full spoons.
  • A piece of small plums. Oils - approximately 30-40 grams.
  • Salt, spices like.
  • Sunflower for frying.

Recipe of potato boiler steps:

Classic potato cakes

1. Potatoes clean, mine, cook in salted water until ready.

2. Add to a saucepan to vegetables, all ingredients, except eggs and flour, straw.

3. In a homogeneous cooled mass, which should turn out to be driven by eggs, mix, then we enter gradually flour.

In the hot puree, pour flour and knock the eggs should not. Eggs will be baked, flour gluits, and it will not be at all the structure that is needed to prepare our dish.

4. Now form the cutlets of any form. At the same time, remember your dough should not stick to fingers. If you are watching the stickiness, add more starch or flour. When modeling waters, waters.

5. Everything is almost ready, they remains to fry in the oil in a frying pan on each side. Fry about five minutes on each of the sides, as you will see a beautiful crust, you can shoot products.

Potato cakes feed with cold sour cream, classic garlic sauce and fresh vegetables or stewed vegetables.

Appetizing potato boots with onions and mushrooms

An incredibly tasty combination of ingredients in this recipe will allow you to get a full dinner for the whole family. Cutlets are made in lush, nutrient, fragrant, gentle on texture. I recommend cooking with forest fresh mushrooms, they will give the dish indequent mushroom fragrance.

Cutlets from potatoes with bow and mushrooms

Required set of products:

  • Forest mushrooms (any) - 250 gr.
  • Potato - 600-700 gr.
  • One bulb.
  • Flour - 60 gr.
  • Olive oil - 2 spoons.
  • Ground pepper, salt, to taste a little nutmeg.
  • Drain. Oil - 50 gr.

How to prepare a dish with mushrooms - step-by-step actions:

1. Cook potatoes until readiness, add to the maslice, salt, straw.

2. Onions are finely cut, my mushrooms, boil 40 minutes in salted water.

3. We connect the onions with mushrooms in a frying pan, add pepper, salt, fry, while the ones will be soft and golden.

On a note! If there are no fresh mushrooms, you can use champignons or dried forest gifts. In these cases, it is not necessary to boil them in advance, enough champignons to cut and fry, and the dried just fry.

4. When the potatoes cooled, add to it gradually on one spoon sifted flour and mix well. In the resulting mass you can add favorite seasonings.

5. Now from our mass I scratch the cutlets, adding inside the filling of mushrooms. Curlons may have a round or oval shape, as you like. On the zraz board lay down the book, we will also be baked in the oven.

6. Put the cutlets on the tray, which I recommend to sprinkle with olive oil or eliminate the parchment, and we ship it in the oven. Bake your treat at a temperature of 190 degrees half an hour.

Useful advice! These backs can also be fed in the oil in a pan. As soon as the crust starts to form, the products turn over, and then remove from the plate and send to the dish, decorated with greens. Before frying the potato boiler, they can be applied in any breading: flour, crackers, manka, lean crushed cookies.

It is very tasty to eat this dish with pickled cabbage or pickled cucumbers.

Raw potatoes with minced meat

You can make such backs, both from the puree and from potatoes, rubbed on a large, medium or small grater. Each of the options will have its own special taste. We will prepare a classic from mashed potatoes.

Potato Curls With Meat

List of ingredients:

  • Pork, beef or chicken minced meat (you can take a mixture from a different type of meat products) - 0.5 kg.
  • Potatoes (best young) - 7 pieces.
  • Garlic teeth - 4 pcs.
  • The head of the bouquet.
  • Egg one.
  • Flour sifted - 250 gr.
  • Sunflower oil.
  • SUKHARI (Panication).
  • Salt, spices.

This treat is very simple. At the same time, there are two options for cooking, mix all the ingredients and bake the backs either to put the stuffing inside. We will prepare the second way with meat inside.

For cooking, made of vegetables to make a dense mashed one, add an egg, spices and flour to it. Add ingredients in mashed potatoes only after its full cooling.

Now we will deal with pork. Crumpled to mince meat should be mixed with chopped fine garlic and onions. Just like Yves puree add salt and favorite spices.

We take a portion of mashed potatoes, lay out meat on top and cover the second portion of mashed potatoes, connect so that it was beautiful bokings.

It turned out beautiful bids

Observe the cutlets in the prepared breadcrumbs and then move to the pan in the preheated oil. Fry products from the first side of 4-5 minutes, then as much on the other.

Serve the dish with heat with heat, while the whole juxtitation of products is stored. Together with the cutlets, you can apply fresh or canned tomatoes and cucumbers, stewed cabbage, sour cream or other sauce.

Recipe of potato boiler in the home oven

You wish to prepare an appetizing and unusual lunch, then these potatoes will be just by the way. It is very simple, it does not require serious financial costs, it is served as an independent dish with fresh vegetables and sour cream sauce.

Recipe Potato Cotlet

We take:

  • 1 kg. Best of all young potatoes.
  • 2 bulbs.
  • 100 or a little more gram of solid cheese.
  • 100 ml. Fresh milk.
  • 30 gr. butter creamy.
  • 1 egg.
  • Favorite spices, salt.
  • A little flour or mankey (breading).

For the preparation of garlic sauce:

  • Sour cream - 3-4 spoons.
  • Garlic - 2 teeth.
  • Dill - a few twigs.
  • A pinch of salt.
  • 1 pickled cucumber.

Preparation process for steps:

1. Cut the potatoes, make a puree from it, adding oil, milk, salt and favorite spices. When the mixture was cooled, drive the egg and mix thoroughly, there should be no lumps in this mass.

2. Cheese three on a grater with large divisions.

3. The onions are crushed, pass to the golden color in the pan.

4. Mix the cooled bow with cheese, it will be our filling.

5. We form cakes from the resulting composition by adding inside the filling of the bow and cheese.

6. Calculate zrazy in the flour, lay out into the form for baking, eliminating parchment on its bottom. Before displaying, it is necessary to lubricate the paper with vegetable or butter, as you like.

7. We send products to prepare in the oven for about 30 minutes (the time depends on the size of the blind zraz). We prepare at a temperature not higher than 200 degrees.

8. While the dish is prepared, we will take care of the sauce. To do this, grind garlic, cucumber and greens. With cucumber, it is best to remove the peel before grinding. Mix all these products with sour cream, satisfy the taste.

9. Ready cutlets feed with hot with the specified sauce, any greens and fresh vegetables.

Potato zrazy (cutlets) with buckwheat

Unusual, but very cool option for the preparation of treats from potatoes. A budget dish that can deliver a lot of pleasure to those who will try it. Great lunch and dinner for the whole family, including children.

treats from potato

List of essential products:

  • 5 potatoes.
  • 200 grams of welded buckwheat.
  • 1 bulbs.
  • 2 spoons of mankey.
  • To taste spices.
  • Any vegetable oil (fry zrazy).

How to cook - sequence of actions:

Potatoes are drunk in advance, clean, three on a grater with large divisions, snatch into the container to boiled buckwheat. The porridge should be boiled in salt water and then completely remove the liquid from it, if so is there (evaporate, merge).

Grinding onions. If you wish, you can take some more garlic, it should also be crushed. We send the product to the pan and pass a few minutes, about seven minutes.

We fold all the ingredients in one bowl, add spices, we succeed, mix. If the mixture turned out thick and crumbles, you can merge a pair of milk spoons.

On a note! If you wish to get a cashaty consistency, all products can be pulled in a blender or kitchen combine, meat grinder.

From the resulting composition remains to blind cakes, cut them into a semoline and fry in a frying ground to a pleasant golden color.

Hot products to remove on a plate, which can be easily eliminated by the leaves of green fresh salad or other greens.

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

Spiky Cutlets from potatoes and pork

Fold and useful lunch that you can pamper not only yourself, but also all members of your family, as well as the guests. Curls are obtained not just delicious, but also appetizing and beautiful.

Spiky Cutlets from Potatoes

Prepare the following products:

  • Pork chopped stuffing (can be purchased, you can domestic) - 500 grams.
  • Potato tubers - 6-7 pcs.
  • To taste salt, sweet paprika and ground pepper.
  • Mayonnaise - 2 spoons.

Spiky potatoes with minced meat are prepared very quickly and easily

Wash vegetables, clean, pull on a large grater, and one vegetable like carrots in Korean. Connect mince with grated potatoes, form a form, put them on your baking sheet either in the shape, lubricated with sunflower. At the top, sprinkle the products with potatoes, sculpting in Korean and we turn a little by mayonnaise. Send all this beauty in the oven and binge 35 minutes at 180 degrees.

Finished products lay out on a plate, optionally can be sprinkled with a chopped dill and pour sour cream or garlic sauce.

Making potato homemade cakes made of mashed potatoes and quickly (video)

Potato mashed potatoes will delight your relatives and loved ones, it is tasty, satisfying and fastened. And these cutlets are preparing at times, two, three.

Useful tips to make salary from potatoes

  1. The success of such a dish, as potato cutlets, largely depends on the density of the mass, from which the products will be baked. If this mass is too liquid, do not be afraid to add a little more flour into it, making or starch.
  2. Do not forget to add an egg in puree, it makes it more sticky and convenient for cooking zraz. If you make a lean dish, replace the egg with a mixture of 3 spoons of water and 1.5-2 spoons of flour. Mix from the ingredients of the adhesive toss and mix it with a potato mashed potatoes.

Dish from potato

  1. Experiment with fillings and ingredients. You can cook potatoes from potatoes with fish canned, vegetables, with the addition of cheese, cottage cheese, zucchini, chicken, greenery and other ingredients, because the potatoes are perfectly combined with the most various meat, fish and other products.
  2. Except to bake bakes in the oven and fry in a pan, you can also prepare a dish in deep fryer.
  3. As a breadroom of products, you can choose a cruck, a lean crushed liver, a semolina, flour or fresh chicken eggs, whipped in a bowl with a spoonful of water and a pinch of salt.

Boldly prepare according to the recipes and pleasant appetite!

1. Simple potato cutlets

Potato cakes from mashed potatoes
qwartm / depositphotos.com


  • 5-6 medium potatoes;
  • some milk;
  • 1 tablespoon of butter;
  • 1 egg;
  • several twigs of dill;
  • salt to taste;
  • Ground black pepper - to taste;
  • ¼ teaspoon of ground nutmeg;
  • 2 tablespoons of flour;
  • breadcrumbs or flour - for breading;
  • Vegetable oil - for frying.


Boil the purified potatoes until soft. Add milk and butter and pürish purrices.

Put the egg, chopped dill, salt, pepper, nutmeg and mix thoroughly. Patch 2 tablespoons of flour and stir again.

Form the cutlets from the puree and cut them in crackers or flour. Preheat vegetable oil in a pan and lay out the blanks. Fry them on medium-high heat until golden crust on both sides.

2. Potato Cutlets with Cheese

How to cook potatoes with cheese
YouTube Channel Appetitno.tv


  • 1 kg of potatoes;
  • 1 small bulbs;
  • 4 eggs;
  • 100 g of solid cheese;
  • salt to taste;
  • Ground black pepper - to taste;
  • flour - for breading;
  • breadcrumbs - for breading;
  • Vegetable oil - for frying.


Boil the cleaned potatoes until soft and cool. Frick it for a fork or soda on medium grade.

Add a finely chopped onion, 2 eggs, finely powdered cheese, salt and pepper. Mix thoroughly and form the cutlets.

Observe every workpiece in the remaining whipped eggs, then in the flour, and at the end - in breadcrumbs. Put on the pan with preheated oil. Fry on medium heat until golden color from all sides.

Try another option 😋

3. Potato cutlets with mushrooms

Recipe of potato boiler with mushrooms
CDMPrimorsko / Depositphotos.com.


  • 4-5 medium potatoes;
  • 1 egg;
  • 2-3 tablespoons flour + for breading;
  • salt to taste;
  • Ground black pepper - to taste;
  • 200 g champignons;
  • Vegetable oil - for frying;
  • Several branches of dill.


Boil the cleaned potatoes until soft, puriose the puskushka and cool down. Add egg, flour, salt, pepper and mix to homogeneous consistency.

Cut the champignons with small plates. Put in the pan with preheated oil and fry until the fluid evaporates.

Add mushrooms in puree and chopped dill and mix. Form the cutlets, cut in flour and put on the pan with preheated oil. Immediate billets on medium-high fire on both sides.

4. Potato cutlets with lemon zest and soy sauce

Potato cutlets with lemon zest and soy sauce


  • 4 medium potatoes;
  • 1 tablespoon of olive oil;
  • 1 tablespoon of soy sauce;
  • 1 garlic clove;
  • 2-3 branches of green onions;
  • ½ teaspoon finely powdered lemon zest;
  • breadcrumbs - for breading;
  • Vegetable oil - for frying.


Boil the potatoes in the uniform until soft. Clause, clean and apply arbitrary pieces. Add olive oil and soy sauce and pürish blender.

Add grinding garlic, finely chopped onion and lemon zest. Mix thoroughly and place in the refrigerator for half an hour.

Wet hand to form meat cutlets and cut in crackers. Put the blanks on the pan with preheated vegetable oil. Fry on medium-high heat to ruddy crust on both sides.

5. Potato cutlets with minced meat

Potato cutlets with minced meat
Rawlik / Depositphotos.com


  • 4-5 medium potatoes;
  • 1 egg yolk;
  • 3 tablespoons of flour;
  • salt to taste;
  • Ground black pepper - to taste;
  • ½ tablespoon of butter;
  • Vegetable oil - for frying;
  • 1 average bulb;
  • 250 g of any meat minced meat;
  • 1 clove of garlic.


Boil the cleaned potatoes until soft, cool down and pureed the brush. Add yolk, flour, salt, pepper and mix thoroughly.

Heat the creamy and some vegetable oil in the pan. Lay out the finely chopped onions and fry it until soft.

Add mince and crumpled garlic to the bow. Season with salt and pepper and stirring, fry 10-12 minutes until the fluid evaporates.

Put small cakes with wet hands, put in the center of the mince and form the cutlets so that the filling was inside.

Preheat vegetable oil in a pan and lay out the blanks. Fry them on medium-high heat to ruddy crust on both sides.

Prepare meat cutlets 🐔

6. Potato cutlets with beans

Recipe Potato Boiler With Beans
Zoryanchik / Depositphotos.com


  • 140 g dry white beans;
  • 2-3 medium potatoes;
  • ½ shallow bulbs;
  • Vegetable oil - for frying;
  • ½ teaspoon of smoked paprika;
  • salt to taste;
  • Ground black pepper - to taste;
  • 60-80 g of flour;
  • Bread crushers - for breading.


Soak the beans for the night, then rinse and boil until readiness. Clean potatoes lean until soft, cut and add to the beans. Purise cooled legumes and vegetables blender.

Cut onion with small cubes and fry on the heated oil until soft. Add bow, paprika, salt, pepper, flour and thoroughly.

Wet hand shape from the mass of the cutlets and cut break in breadcrumbs. Put on the pan with preheated oil and fry on medium-high heat until golden color on both sides.

7. Potato Cutlets with Canned Fish

How to make potato cutlets with fish canned
YouTube Channel Sana Channel


  • 3 medium potatoes;
  • 230 g of any canned fish;
  • ½ shallow bulbs;
  • 1 egg yolk;
  • 1 tablespoon of semolina;
  • salt to taste;
  • Ground black pepper - to taste;
  • flour - for breading;
  • Vegetable oil - for frying.


Boil the potatoes in the uniform until soft, clean and cool. Drain from canned fish liquid. Pretty froline potatoes and fish fork.

Put the finely chopped onions and the gun to them and mix thoroughly. Add yolk, salt, pepper and stir the mass again.

Form the cutlets and cut them into flour. Heat the oil in the pan and lay out the workpiece there. Fry them on medium heat to ruddy crust on both sides.

Foref fish cutlets 🐟

8. Potato cutlets with bow and green peas

How to cook potato cutlets with green peas
YouTube Channel "Culinary Mix with Christina Tinnikovy"


  • 1 kg of potatoes;
  • 3 mid-bulbs;
  • Vegetable oil - for frying;
  • ½-1 teaspoon turmeric;
  • several twigs of dill;
  • Several twigs of parsley;
  • salt to taste;
  • a mixture of peppers - to taste;
  • 130 g of preserved green peas;
  • Bread crushers - for breading.


Boil the cleaned potatoes until soft and cool. Purty vegetables with a brush.

Cut onions in small cubes and fry on the heated oil until golden color. Add to the potato onions, turmeric, chopped greens, salt and mixture of peppers and thoroughly mix.

Pickup or fork, break peas. Form small cakes from potato mass, put a little peas in the center and stick the cutlets so that the filling is inside.

Obravel the blanks in the breadcrumbs and lay out on the pan with preheated oil. Immediately cutlets on medium-high fire on both sides.

The potatoes loved to people so much that they came up with a huge number of options for its preparation. One of the ideas of the use of potatoes is the cutlets of it. They also have a lot of varieties, and the dish cooked according to any of these recipes can be a beautiful breakfast.

How to cook delicious potatoes from a puree in a frying pan?

If there is no strength to cook for a long time, but the desire to eat does not retreat, then potato puree cutlets are a great option. They are easy to prepare and take quite a bit of time: it is necessary to cook in a frying pan. The energy value of the dish will allow you not to meet with a feeling of hunger up to lunch.

Cooking time: 55 min.

Cooking time: 25 min.

Portions - 10.

  • Clean the potatoes and cut it into 5 equal parts. Put potatoes in the pan and pour water there: you need the water completely unfastened potatoes. We put a saucepan on a strong fire. We wait until the water begins to boil, and reduce the fire. After that, we remove the foam, fall asleep salt and cover the lid again. We leave potatoes to boil 15-20 minutes.

  • After the potatoes do it, carefully drain the water, remove the potatoes and grind it in the puree. For greater tenderness and soft puree in the process of kneading, it is necessary to add warm milk. It is possible to heat the milk quickly in the microwave.

  • Melt the creamy oil in a frying pan. Clean, wash and finely cut down onions. Finger it in a pan so that it becomes golden orange.

  • Mix your puree and onions with each other until we get a relatively homogeneous mass in color and composition. If you want, you can add spices.

  • Mashed must cool, so leave it for 30 minutes at room temperature. After that, form meat cutlets from mashed potatoes. They need to be cut into flour. Sprinkle with flour board for cutting or other capacity and overtake the billet in flour on both sides.

  • The resulting cutlets fry in a frying pan, lubricated with butter. It is better to cook on medium fire. Potatoes are already boiled, so now the cutlets need only to give a golden blush. This will take about 2 minutes to roast each side. Bon Appetit!

How to bake potato potatoes from mashed potatoes in the oven?

Potato cakes from mashed potatoes - a real salvation for those who are tired of meat or other heavy food. Lightweight, soft and tasty puree cutlets will suit both adults and children. You can cook them in the oven quickly and easily, so this dish has chances to become your favorite breakfast or dinner.

Cooking time: 1 hour

Cooking time: 30 min.

Portions - 12.


  • Potatoes - 1 kg.
  • Cheese solid - 200 gr.
  • Chicken eggs - 2 pcs.
  • Wheat flour of top grade - 100 gr.
  • Creamy butter - 40 gr.
  • Water - 500 ml.
  • Olive refined oil - 50 ml.
  • Salt - 1 pinch.
  • Pepper black ground - to taste.

Cooking process:

  1. Clean the potatoes from the peel: it is better to use a special knife. We rinse under running water and cut into small pieces: the form does not matter. Next, potatoes need to be welded: put it in a saucepan, fill it with water and melted a little. We put on the middle fire for 20-25 minutes.
  2. After the potatoes speak, drain the water, shift potatoes into a deep saucepan and use the special kitchen appliance until it turns out a homogeneous puree. Then leave the puree to stand a little so that it is cooled. It is important because it is impossible to add eggs and flour in a hot puree: it will spoil the dish, because the eggs will be baked, and the flour gluits - the whole structure will break.
  3. At this time you need to play onions. We remove the husks from him, wash and finely crumbling. After that, the crushed meadow needs to be spastered: it is more convenient to do this on a preheated pan, lubricated with vegetable oil. We are waiting until the bow becomes golden-ruddy color.
  4. In a bowl with potatoes, add roasted onions and eggs. Garlic teeth skip through the press. Wheat flour spend through a sieve. We refer to all the ingredients together and mix well. If you want, you can also add salt and pepper. We mix until it becomes homogeneous by structure. Then from the resulting mass form potato cutlets. Do it better by wet rods to avoid stickiness. Every cutlet is separately collapsed in breadcrumbs. Lubricate the platform with olive oil and lay out the booty cutlets on it.
  5. I exhibit the temperature of 190 degrees in the oven and leave the dish to prepare for 25-30 minutes. After that, the dish can be served to the table: sour cream and vegetables become a frequent supplement. Bon Appetit!

Step-by-step recipe for cooking potato cake with cheese

Fragrant and gentle potatoes can boast another delicious ingredient - cheese. It will give even greater softness and saturation of the dish, it takes it a special aroma and taste when the cheese is melted. This dish will undoubtedly become the most interesting and mysterious on your desk.

Cooking time: 40 min.

Cooking time: 30 min.

Portions - 12.


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

Cooking process:

  1. We clean the potatoes from the peel and rinsed with water from under the tap. We choose a deep saucepan, fill it with water and cook potatoes for 20-25 minutes. We sat down. Further we need to get mashed potatoes: we drain the water and the many potatoes with a special interpretation. Do it qualitatively so that no lumps remain. If you want, you can add some milk. Then the puree will be more tender, and it will be easier for him.
  2. After the puree does it cool, add eggs to it. I skip flour through the sieve and also suck in potato mass. Also, if you want, you can add greens: it will give a finished fragrance. All mix well until there is a homogeneous structure and color. By consistency, the mass should not be liquid, otherwise it will be difficult to blind cutlets: they will fall apart. You can add sainted flour into several steps to be able to adjust the consistency in the cooking process.
  3. Cheese cut in mind cubes or oblong shape. Better than the rest will suit the Cheeses of Guad, Dutch and Smetanek. These cheeses are not fresh: they have a small acidic and aroma of spices, so they will be well combined with potatoes and complement the finished dish.
  4. From potato mass with wet hands or spoon rolling the circle, put on the surface of the table, piled up with flour, or hand and put it from above, so that the mass is tortured and the cake turned out. Top put a piece of cheese and close it with the edges of the pellet. It is important to close the cheese from all sides so that it does not flow when frying. Then each cutlet is chipped in breading.
  5. We are preparing potato cutlets on a preheated frying pan with vegetable oil. Fry on one side until the golden crust appears, then turn over and fry on the other side. A couple of minutes will go to the roast of each side.

Raw and delicious mashed potatoes with minced meat

If the classic potatoes seem to you quite boring and the same type, then this recipe you will definitely like it: its distinctive ingredient is minced. Cutlets made of minced meat with a large calorieness, but they have greater energy value, saturation and nutrition.

Cooking time: 40 min.

Cooking time: 25 min.

Portions - 10.


  • Potatoes - 500 gr.
  • Solid cheese - 100 gr.
  • Minced meat - 250 gr.
  • Egg chicken - 1 pc.
  • Onion - 1 pc.
  • Tomato paste - 2 tbsp.
  • Sunflower oil - 50 ml;
  • Sukhari breading - 100 gr.
  • Dill - 10 gr.
  • Wheat flour - 2 tbsp.
  • Salt to taste.
  • Pepper - to taste.

Cooking process:

  1. We recruit the collapsive water, put on fire and simulate it. I boil potatoes in it. After that, we drain the water and the potatoes so that it turned out to be mashed. Through the sieve we carry out flour. We rub the cheese. We add sifted flour, crushed cheese, egg and, if you want, salt. Mix all the ingredients well. Separately chop down onions.
  2. We warm up a frying pan, lubricated with a small amount of oil, on high heat. Fry the mince on it. So that the minced meat does not look like one large com, it was crumbly, periodically straighten it with a wooden spoon or a spatula. In 5-7 minutes. Add a finely chopped onion. After it becomes translucent, you can add dill and tomato paste. We leave on the stove for another 5 minutes.
  3. Potato dough should be elastic. We divide it on the same portions, and of them form equal balls. We put one ball on the board, piled up to the dough, so that the dough does not stick, and press it with his palm to get a pellet. Inside each cake laying the minced meat and close it with the edges of the pellet. We make the same backs from the entire test.
  4. Prepared cutlets we collapse in breadcrumbs on both sides. Instead of crackers as breaded, you can also use crushed cornflakes. We send bugs into a frying pan with butter and fry until the crust of golden color appears: on each side about 5 minutes.
  5. Mashed potatoes made of minced meat. As an option add-on to cutlets, you can use sour cream sauce with greens. It will refresh the dish and complement it with taste diversity. Vegetable salad or just vegetables are well suitable as a side dish. Bon Appetit!

Simple and fast recipe potato boiler with mushroom stuffing

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 already by the name it is clear that the dish promises an unusual and interesting taste.

Time cooking: 45 min.

Cooking time: 20 min.

Portions - 10.


  • Potatoes - 0.9 kg.
  • Creamy butter - 2 tbsp.
  • Egg - 1 pc.
  • Champignons - 500 gr.
  • Flour - 4 tbsp.
  • Carrots - 1pc.
  • Bulb - 1 pc.
  • Salt to taste.
  • Pepper - to taste.
  • Such for breading - 100 gr.
  • Vegetable oil - 4 tbsp.

For sauce:

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

Cooking process:

  1. Clean and wash potatoes. Cut it into arbitrary pieces. Fill the pan with water half and put potatoes there, boil until readiness. Then drain the water, take a special puree for mashed potatoes and remember potatoes. Add creamy oil into it. Leave for 20 minutes so that the puree is completely cooled. This is an important condition, because it provides the correct structure of the content. If adding the ingredients in hot puree, then the eggs will be baked, and flour gluits. Only after complete cooling, leak into the potato mass of the egg. Sketch flour through a sieve into a separate container and gradually pour it into a total mass. Gradually, to be able to regulate the structure of the workpiece. The resulting mass should be thick enough.
  2. Clean and slip onions, put it finely. Clean and wash the carrots and wear it on a shallow grater. Cut the champignons. Onions and carrots need to be spastered: it is necessary to do it in a frying pan, smeared with oil and heated, on medium heat for 7 minutes. After that, add champignons and extinguish another 7 minutes: until the water evaporation. If you want, you can salute and pepper.
  3. Place the ingredients in the container so that they are cooled. Let you not scare a large number of fillings: some part it is useful for the sauce.
  4. Divide the puree into several equal portions. Moisten the hands with water. Take one of the pieces of potato dough and roll a bun.
  5. Press the knife with palm to get a pellet. Top Put about 1 tbsp. filling. Raise and lower the edges of the test so that it completely covers the stuffing, and it did not fall into the cooking process.
  6. Each billet is cut in breadcrumbs. In case you have no such suckers, they can be replaced with flour.
  7. Cut the oil on a strong heat, and then remove the fire slightly. Fry the cutlets in the pan until readiness: the indicator of this will be a rosy crust on both sides.
  8. For sauce on another frying pan, melted butter, pour flour and pass about 1 min. Purf, pour cream. When boils, add the remaining mushrooms with vegetables. If you want, pour salt and pepper. Watching you need a couple of minutes on weak fire. Potato cutlets with mushroom stuffing can be served to the table. Bon Appetit!

Incredibly tasty and simple potato puree cutlets with sausage

The sausage is also eating adults and children, but the last one adores it. And if you could not bother with classic potato potatoes, then offer them the same dish, but with a secret ingredient. By adding a sausage to puree cutlets, you can feed children without difficulty and high time costs.

Cooking time: 40 min.

Cooking time: 20 min.

Portions - 6.


  • Potatoes - 4 pcs.
  • Chicken eggs - 2 pcs.
  • Flour - 1 tbsp.
  • Sausage - 200 gr.
  • Dill - 10 gr.
  • Solid cheese - 100 gr
  • Vegetable oil - 60 ml.
  • Salt - 1 tsp.
  • Pepper black ground - 1 pinch.

Cooking process:

  1. Clean potatoes from the peel, wash. Take a plunder plump and half fill it with water. Cook potatoes. You can pre-cut it into arbitrary pieces: the smaller the piece in size, the faster it is welded. Put one third of Ch.L. Salt. To the end, the welded potatoes should be soft: you can check this with a fork or toothpicks. After the potatoes are ready, drain the water.
  2. Give the potato coal: leave a saucepan at room temperature for 20 minutes. It is impossible to neglect this action, otherwise the risk appears to spoil the structure and consistency of the future potato test. If you add an egg in hot puree, then the protein will come. If potatoes are very dry, then you can fix it with a small piece of cream oil or milk. Estroll potatoes using the kitchen tool intended for this tool to the state of the puree. Make sure that no lumps are left, otherwise the cutlets can freeze in the process of roasted. Try to salt and add a little more if the potatoes will seem fresh to you.
  3. Cut the sausage with cubes. Instead of sausages, you can also use sausages or sausages: in this case, the recipe is not fundamental. Grind cheese on a large grater. Wash and finely cut down dill.
  4. Add dill in puree. If it is too liquid, then pour a little sifted flour to correct the situation. Pull it up portion to be able to adjust the consistency of potato mashed potatoes and not make it too crumbly. It must be modeled thick and suitable for modeling.
  5. Moisten your hands with water and divide the potato dough on equal parts. Take one of the parts and blind the kitlet. Press it with your palm to get a pellet. Inside, put the sausage and cheese, maintain the edges of the cakes so that they are completely covered with the filling, otherwise sausage risks falling in the cooking process, and cheese flow. Do not make the cutlets too large, otherwise they can fall apart with frying.
  6. Heat the butter in the pan, lay out the potato mashed potatoes with sausage and roast them on medium heat. In general, all products are ready, therefore, it will take about 3 minutes on the roast of one side. After that, the dish can be served on the table. As a side dish, sauce or cutting from vegetables is suitable. Bon Appetit!

How to fry potato cakes from a puree in breading?

This dish will not require any special skills from you: everyone will cope with its preparation. But it does not mean that it will not please you with his taste. On the contrary, mashed potatoes from puree in breading - a great start of the day. Moreover, cooking does not take you a lot of time.

Cooking time: 40 min.

Cooking time: 20 min.

Portions - 8.


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

Cooking process:

  1. Clean the potatoes from the peel: it is better to use a special knife. We rinse under running water and cut into small pieces: the form does not matter. Next, potatoes need to be welded: put it in a saucepan, fill it with water. We put on the middle fire for 20 minutes. If your goal is not a small-calorie fresh dish, add salt into the water. After that, we drain the water and leave potatoes to cool. This is important because it is impossible to add eggs and flour in a hot puree: it will spoil the dish, because the eggs will be baked, and flour gluits.
  2. So that the cutlets do not fall asleep during the cooking process, we must add binders ingredients. First, drive the egg. Secondly, we skip wheat flour through a sieve and add it to potatoes. If you want, you can also pour seasoning. For example, black ground pepper, but you are focusing on your taste preferences.
  3. Now you need to get puree. Good potatoes, so that it turned out a puree without lumps. You can use a brush or other special adaptation. Consistency of potato mashed potatoes should be dense and thick. If you see that the mass is obtained by a liquid, it is possible to correct the position with flour. Gradually, pour it into small portions to control the thickening of the test.
  4. Painting breadcrumbs are pouring on a separate plate. From the potato test, grind the sausage and cut it into equal parts. We take one part and form a cutlet from it. Each cutlet put on a plate with breading and looser in it from two sides.
  5. Fry potato blanks on a preheated pan, lubricated vegetable oil. On the roast of the one hand will need about 3 minutes. After that, potato cakes from the puree in breading will be ready. You can feed them with vegetables or porridge. Bon Appetit!

Fast and tasty recipe potato puree with egg

We are accustomed that the egg is an independent product for breakfast, but the egg as a filling also has an interesting taste and useful properties. Try the egg in the new status in the potato puree cutlets. With this recipe, anyone will cope without spending a lot of time.

Cooking time: 40 min.

Cooking time: 20 min.

Portions - 12.


  • Potatoes - 8 pcs.
  • Chicken eggs - 4 pcs.
  • Sour cream - 2 tbsp.
  • Flour - 1 tbsp.
  • Bread Sukhari - 50 gr.
  • Butter cream - 30 grams.
  • Bulb - 1 pc.
  • Vegetable oil - 70 ml.
  • Salt - 1 tsp.
  • Pepper black ground - 1 pinch.

Cooking process:

  1. First, they will deal with potatoes. Clean and wash it. Cut on arbitrary pieces. Fill a deep pan with water half and put potatoes there. Space. Boil it until readiness, and then drain the water, take a special pin for mashed potatoes and remember potatoes. Add creamy oil into it. Leave for 20 minutes so that the puree is completely cooled. This is a mandatory step, because it provides the correct structure of the content. If adding the ingredients in hot puree, then the eggs will be baked, and flour gluits.
  2. After a complete cooling, take one egg into the potato mass. Three remaining eggs boil. It will be necessary for about 20 minutes. Skip flour through a sieve and add to potatoes. Wash and clean the onions, finely cut it out and pour out to the puree. Add sour cream and pepper.
  3. Cook three cooked eggs. Roll off the sausage from potato dough, cut it into equal parts. Alternately take each part and make a cake from it, pressing the palm dough. Inside the tortillas put the filling: sliced ​​eggs. Lift the edges of the cakes and generate them so that the filling is completely covered and does not fall out in the cooking process.
  4. Bread crushers pour on a separate plate. Out in them potato cutlets on both sides. If you have no breadcrumbs at home, then instead you can also use crushed cornflakes: better than savory.
  5. Heat the pan with vegetable oil and put the cutlets on it. Fry on each of the sides as a couple of minutes before the appearance of a golden crust. On average, the roasting of each part will take about 3-5 minutes. After that, the cutlets will be ready. Bon Appetit!

Good afternoon, lovers of simple and delicious recipes.

Today I want to show you how from simple puree to cook very unusual and very tasty dishes. These will be potato cutlets. I myself first tried them in an ordinary dining room when I was on a business trip at one of the plants. I was surprised that the puree can be served in this form. I thought that the top of originality is a potato casserole.

Later, I went to the network how to prepare such cutlets, and found a few simple options. I liked that they can be made in different ways. It can be potato pancakes with cheese for breakfast and bonds with stuffing as a main meal, and can be just a cutlet without a stuffing as an original side dish.

Taking about two dozen recipes in your own kitchen, I offer you 6 options that, in my opinion, is best balanced by taste.

As you can see, it is possible to prepare the cutlets both in the pan and in the oven. And so tasty, here everyone chooses that it seems more useful.

Potato puree cutlets - a recipe for cooking in a frying pan

Let's start with a classic recipe with a minimum set of ingredients.

The author took it from the culinary book of 1892, so we can safely say that this option has successfully passed the time check.



  • 10 medium-sized potatoes
  • 30-50 ml of milk
  • 1 big bulb
  • Flour for breading
  • Creamy oil for frying


1. Clean potatoes, cut on 4-5 parts and fold into the pan. In the pan, we pour water so that it completely closed potatoes and put on a strong fire. When water boils, we reduce the fire to the middle, remove the foam, salt with a tablespoon of salt, cover with a lid and leave to cook until readiness. It will take about 15-20 minutes.

When the potatoes are welded, drain the water and the pusher knead it in the puree. So that it is elastic, add hot milk into the process. Antiquity of the recipe neglect and warm up the milk in the microwave.

2. In the pan melts the creamy oil and on medium fire fry the finely chopped bow for 5-7 minutes to a beautiful golden color.

3. Onions and puree thoroughly mix. Then you need to try what happened and, if necessary, to be sealing and pepper.

4. We wait until the puree cools up to an acceptable temperature, we form the cutlets from it, which then collapse from two sides in flour.

5. Formed cutlets fry on a frying pan with creamy oil on medium heat. Since the potato is already boiled, then at this stage we only need to give a beautiful ruddy shade to the cutlets. For this, a sufficiently two-minute roaster on each side.

Bon Appetit!

How to cook lush potato puree cutlets with sour cream

The secret of puffs the puree kitlet lies, of course, in the preparation of the puree itself and adding various "secret" ingredients into it. I like that pomp, which is obtained by adding sour cream.



  • Potatoes - 1 kg
  • Egg - 1-2 pieces
  • Butter cream - 30-40 g
  • Sour cream - 1 tbsp. l.
  • Wheat flour - 40 g (2 art. L. With a slide)
  • Salt, pepper - to taste
  • Vegetable oil for frying


1. Boil potatoes. For this, we clean it, cut into several parts and put it in a saucepan with boiling salted water. Then we reduce the fire to a minimum, cover the saucepan with a lid and leave minutes to 20. Ready.

2. Now we will make mashed potatoes. The process is quite cunning, passes in the 2 stages. Drain from potatoes Water and while it is still hot, add butter to it and smear the puree to the state of the puree. We try to salt and, if necessary, do it.

Then we wait until the puree cools up to an acceptable temperature and it will be possible to take it with your hands without fear of burning. And add sour cream, flour, eggs and black peppers to taste. Mix carefully so that there are no lumps.

There should be a plastic, sticky, not disadvantaged puree.

3. Of the resulting mass we form a cutlets of the desired size and collapse from in flour.

4. And fry the cutlets on medium heat in a frying pan with vegetable oil from two sides to a golden crust.

Bon Appetit!

Potato zrazy in a frying pan with mushrooms

The combination of potatoes and mushrooms is probably the most popular way when frying. But in this case, you can diversify the traditional dish, preparing mushrooms inside potato cutlets. Usually, if the cutleter is put in a stuffing, it is already called zrai, so this recipe is correct to call potato zrazami.



  • Potatoes - 1 kg
  • Carrot - 200 g
  • Wheat flour - 6-7 tbsp.
  • Champignons - 500 g
  • Onions - 200 g
  • Salt, pepper - to taste
  • Vegetable oil for frying


1. My potatoes, clean and cut into rings with a thickness of about 1.5-2 centimeters. Carrots clean and cut the rings of the same thickness. We fold vegetables into a saucepan, fill with water (so that it poured vegetables to a couple of centimeters) and cook on medium heat until complete readiness.

After the vegetables are welded, as you can thoroughly merge water from the pan.

This is important, since the remaining water can lead to a cracking of the kitlet at the frying stage.

2. Now add salt and pepper to vegetables to the vegetables to taste and knead them to the state of the puree with a tool or fork. We try the resulting mass on the salt and, if necessary, we dress. We leave the puree to cool.

3. While it cools, prepare the filling. For this, finely cut the onions and almost as smallntly cut fresh champignons. Pour them on a heated frying pan with vegetable oil and fry on medium heat until readiness.

The fact that mushrooms are willing to understand very easy. They will greatly decrease in the amount, the whole liquid that came out of them will pop up, and the mushrooms themselves will begin to be covered with a golden crust.

4. By this time, the puree is already cold enough and it can be added to it to flour and knead it to the state of an elastic dough without lumps.

5. After that, I am sculpting from the dough of cakes in the center of which we put 1.5-2 teaspoons of the mushroom filling.

6. We take the edges, smoothing and it turns out a chatlet with a filling, which is called Zraza.

7. Fry Zraza in a frying pan with vegetable oil on medium heat for 2-3 minutes on each side.

Bon Appetit!

From the specified number of initial ingredients, 18-20 wonderful potato potatoes are obtained.

Potato mashed potatoes with minced filling

Here is an excellent option to prepare a full-fledged dining dish from vegetables and meat. As vegetables, we will have potato mashed potatoes, and from meat - minced meat.



  • Potato mashed potatoes - 400 g
  • Flour - 6 tbsp + 2 tbsp for slaughter
  • Farm - 200 g
  • Onions - 1 pc
  • Egg - 1 pc
  • Salt, pepper - to taste


If, as you read, I was interested in the question: "Is it possible to prepare such cutlets from yesterday's mashed potatoes?", I hurry to delight you. Yes, it is one of those methods that allows you to give a ready-made dish "second life".

And if a puree remained in the refrigerator yesterday, which no one wants to eat today, then making cutlets from it, you and the family of something new surprise and on the products save.

1. We take yesterday's puree, divide 1 egg to it, add flour and mix thoroughly to the state of a homogeneous test.

The dough should be soft and a little sticky.

2. Onions are finely chop and fry with minced meat to complete readiness. It will take about 15 minutes of frying on medium heat with frequent stirring.

3. Then pinch small pieces from the test, we take pain in the flour and smear them in the cakes. To the center put on the tablespoon of minced meat, we will cover the edges and give mecking the shape of the kitlet.

4. Fry the cutlets on medium heat in a pan with a heated vegetable oil in a pair of minutes on each side.

Bon Appetit!

Recipe for lush potato boiler with filling in the oven

For those who prefer when cooking does not use a frying pan, but an oven to reduce calorie dishes, potato cutlets will become a pleasant addition to the usual diet. You can safely take all of the above methods and not fry, but bake.

But in order not to repeat, I suggest you simply awesome way to baked meat with smoked meat.



  • Potatoes - 1 kg
  • Solid cheese - 200 g
  • Children's cheese (smoked) - 200 g
  • Carbonate (smoked breast) - 150 g
  • Eggs - 2 pcs
  • Salt, pepper - to taste
  • Breadcrumbs


1. Potatoes are drunk in salted water, then we drain the water and smear its place with solid cheese and egg. And first add and smear the cheese (while the potatoes hot and cheese quickly melts), then we try the mashed potatoes and, if you need, do it, pepper, and then, in a slightly cooled mass, we divide and knead the eggs.

It turns out a plastic mass that does not fall apart and keeps the form well.

2. From this mass we tear away small pieces and give them the form of the cakes, inside which we put a few pieces of chopped carbonate and smoked cheese cubes.

3. We connect the edges of the pellets to close the filling, slightly appreciate to hide the seams, catch the resulting cakes in breadcrumbs and lay out on a baking sheet, covered with parchment paper.

Bake at 180 degrees for 20 minutes.

Bon Appetit!

Video on how to make cheese puree cutlets

Well, as a dessert, I suggest you such a simple, but very, very delicious option of potato fouls with cheese. Super breakfast from yesterday's purels. He is so simple that the video lasts just a couple of minutes. Do not take this time, guaranteeing, you will like it.

As I said at the beginning, these are my favorite recipes for cooking potato meat. They like me and simplicity, and taste, and the ability to use yesterday's products. Such economical recipes for which you can not say that they are the most budget.

And what stuffings do you use? I propose to discuss in the comments.

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