Potato cutlets with cheese in a frying pan. Potato cutlets. How to make potato cutlets with mushrooms

Potato cutlets with cheese are a very tasty and quick to prepare dish, especially if you have leftover mashed potatoes from lunch or dinner on hand. Moreover, any person, even those without special culinary skills, can pamper their household with this dish. So, today we invite you to learn how to prepare this dish.

photo and recipe

This dish is also known as zrazy. It is especially popular in countries such as Ukraine, Belarus, Poland and Lithuania. So, if you decide to cook potato cutlets with cheese, then you need to take care of a number of products.

Ingredients

To prepare this simple but very tasty dish we will need: a kilogram of potatoes, three chicken eggs, 150 grams of hard cheese (it is best to use the mozzarella variety), three spoons of flour, breadcrumbs (four spoons), vegetable oil and salt to taste.

Cooking process

With cheese it is quite simple. First you need to boil the potatoes and mash them until puree. It is not necessary to prepare it specially. You can easily use leftovers from lunch or dinner. So, add flour and eggs to the puree. Mix the mass thoroughly. Its consistency should be such that it is possible to form cutlets. If the chicken eggs were large, you can add a little more flour. Cut the prepared cheese into small cubes.

We make a flat cake from minced potatoes. Place a piece of cheese in its center and wrap it up. We coat our future delicious potato cutlets with cheese in breading, and then fry in heated vegetable oil until golden brown. As you can see, there is nothing complicated in preparing this dish. Its taste is excellent, and all members of your family will definitely appreciate it. Bon appetit!

Potato cutlets with cheese: recipe with an additional ingredient - sausages

Such delicious and rosy zrazy will definitely please both children and adults. In addition, this dish is very easy to prepare, and it is very cheap. Potato cutlets with cheese and sausages are perfect for a weekday lunch or dinner. So let's get started!

Products

In order to pamper your household with potato zrazy, you need to make sure you have the following ingredients in the kitchen: 1 kg of potatoes (or ready-made mashed potatoes), 150-200 grams of hard cheese and sausages, one chicken egg, a little flour, vegetable oil, salt and spices to taste.

Preparing potato zrazy

First of all, we need puree. If you already have it ready, then there is nothing to worry about. If not, then peel the potatoes, rinse and cut into large slices. Place them in a saucepan, add cold water and cook until tender. Then mash the potatoes and let them cool. At this time, grate the cheese on a coarse grater. We cut the sausages into small pieces. Break the egg into the cooled puree, and then add the cheese and sausages. Salt and pepper. Add a couple of tablespoons of flour and mix all the ingredients until a homogeneous mass is formed. Form cutlets and roll them a little in flour. Heat the vegetable oil in a frying pan and fry the zrazy until golden brown. A delicious dish is ready!

Recipe for potato cutlets with onions

In order to prepare this delicious dish, we will need the following products: medium-sized potatoes - ten pieces, butter - 50 grams, two chicken eggs, 100 ml of milk or cream, 100 grams of cheese, one onion (large), a couple of spoons of flour, breadcrumbs and salt. The cooking process as a whole is no different from previous recipes.

So, first we prepare the puree. Add eggs, butter and milk or cream to it. Finely chop the peeled onion and add it to the puree. Mix until smooth. Cut the cheese into cubes. We form flat cakes from the puree, put cheese blocks into them and make cutlets. Then roll them in breadcrumbs and flour. If your future zrazy do not hold their shape well, then you should add a couple of tablespoons of flour to the minced potatoes. Fry the cutlets in hot oil. The most delicious and easiest to prepare dish is ready!

Potato bits are a tasty and fairly easy to prepare dish. They are prepared from mashed potatoes, which can be boiled in advance. As a rule, I remember this wonderful recipe when there are potatoes left over from dinner and no one really wants to eat them anymore. But if you make meatballs or cutlets from it, they disappear instantly. Children especially like this dish, but adults also eat them with great pleasure. You can serve potato balls as a side dish for fish or meat, or on their own, adding sour cream or, for example. They are ideal for breakfast or afternoon snack, and you can simply snack on them throughout the day. The meatballs are so easy to prepare and all the products are usually always at hand that it is definitely worth trying them and diversifying your diet.

Ingredients:

500 grams of boiled potatoes or mashed potatoes.
120 grams of hard cheese.
2 chicken eggs.
2-3 tbsp. spoons of wheat flour.
vegetable oil for frying.
breadcrumbs for breading.
paprika - to taste.
salt - to taste.

How to make mashed potato balls with cheese:

So, we need mashed potatoes. You can use leftovers from last night's dinner or make fresh. Alternatively, you can also boil the potatoes in their skins and then grate them. This time I had the usual “yesterday’s” mashed potatoes.

Add two eggs and grated cheese to the mashed potatoes. Cheese not only gives the dish a more interesting taste, but also protects you from such troubles, for example, as the meatballs falling apart in a frying pan when turning them over. If the puree is not very salty, you can add salt to taste.

Then add wheat flour in parts, stirring the potato mixture each time.

It should be thick enough and hold its shape well.

Now we form round cutlets with our hands, approximately the same size. Combine breadcrumbs and paprika and roll the meatballs in this mixture.

Fry them in vegetable oil on both sides until golden brown.

This amount of ingredients yields an average of 15 pieces, which is enough to feed a family heartily and tasty. When preparing the meatballs, you can add fresh herbs, fried onions or mushrooms. Some people fill them with minced meat or vegetables according to the zraz cooking principle.

I served potato balls with sour cream for breakfast. It turned out very tasty and nutritious!

Bon appetit!!!

Best regards, Oksana Chaban.

Mashed potato cutlets can be prepared with or without filling; this is a simple, very satisfying and tasty dish. 10 recipes on our website!

Potatoes 600 g
Egg 1 pc.
Butter 30 g
Flour 1-2 tbsp. spoon
Breadcrumbs 100 g

Boil the potatoes in salted water with a bay leaf until fully cooked.

Drain the water, crush the potatoes, add butter and cool to about 50*C. To make puree, it is better to use a hand press rather than a blender, because when chopping with knives the puree becomes too sticky. Beat in one raw egg and mix thoroughly.

Add one or two tablespoons of flour to the puree to give it a denser consistency. To stir thoroughly.

In a deep plate, mix breadcrumbs (without salt) with the factory-made breading mixture in a ratio of 1:1 or 2:1 - depending on how salty the puree turns out.

Heat vegetable oil in a frying pan. Place a tablespoon of puree into the breading mixture and roll in breadcrumbs on all sides, shaping into a ball.

If desired, before forming the cutlet, you can make a depression in a portion of mashed potatoes and put some kind of filling - in this case, a teaspoon of processed cheese with mushrooms. Then cover the filling with potatoes and also form a ball in breadcrumbs.

When placing the potatoes in a frying pan in hot oil, lightly press the ball down with your hand or a slotted spoon.

Fry potato cutlets for 3-5 minutes on each side. Place the finished cutlets on a napkin to remove excess fat.
Cutlets made from mashed potatoes should be served hot, with a portion of rich sour cream and herbs.

Recipe 2: mashed potato cutlets with cheese (with photo)

Potatoes - 600 g
Hard cheese – 50 g
Egg - 1 pc.
Flour - 2-3 tbsp.
Salt - to taste
Pepper, h.m. - taste
Vegetable oil - 1-2 tbsp.

To prepare potato cutlets with cheese, take the necessary ingredients. Potatoes need to be peeled and washed under running water.

Chop the potatoes and cover with cold water. Boil in salted water until tender.

Drain the water and mash the potatoes into a puree using a pestle or masher. Add egg and cheese, salt and pepper to taste.

Stir until smooth, add a spoonful of flour if necessary.

Form cutlets with wet hands, lightly roll them in flour, it will give them a beautiful and golden brown crust.

Heat a frying pan, add a little oil and fry the cutlets until golden brown on both sides.

Potato cutlets with cheese are ready. Serve as a side dish or as an independent dish with sour cream or kefir sauce.

Recipe 3: potato cutlets with cheese and dill

Mashed potatoes – 500 gr.,
Dill - a couple of sprigs,
Hard cheese – 100 gr.,
Sour cream – 70-100 ml.,
Eggs – 1 pc.,
Flour - half a glass,
Sunflower oil

Finely chop the washed dill with a knife.

Grate the hard cheese on a medium or fine grater.

Warm the mashed potatoes in the microwave to room temperature. Transfer the bowl in which you will prepare the dough.

Add chopped dill.

Beat in the egg.

Next, add the grated cheese to the bowl.

Add spices and salt to taste.

Now mix all the ingredients for the dough until smooth.

Add sour cream.

Stir again. It remains to add the last ingredient - wheat flour.

The dough for potato cutlets should be thick (this can be seen in the photo), but at the same time not too “clogged”.

Using hands moistened with water, roll into balls. Flatten them with your hands. You will get flat cutlets from the potato mixture. If desired, like regular minced meat cutlets, they can be breaded in flour or breadcrumbs. Place them only when the frying pan with vegetable oil is well heated.

To get a beautiful golden brown crust, you don’t need to skimp on vegetable oil.

Serve the finished cutlets hot. When ready, you can put them in a saucepan and add garlic that has been passed through a press. Cover the pan with a lid and shake. Potato cutlets are often served with sour cream, cheese sauces, Tartar sauce, and ketchup.

Recipe 4: mashed potato cutlets with mushroom filling

Potato cutlets with filling - in this case with mushroom - are an excellent dish for fasting or vegetarians. An egg is added to the potatoes, which holds the “minced meat” together, but it can be safely removed from the recipe; it has been tested more than once: the potatoes hold their shape well without it and do not fall apart.

Potatoes - 800 g
Milk – 100 ml
Egg - 1 pc.
Flour - 0.5 cups
Salt - to taste
Champignons – 200 g
Onion - 1 pc.
Dill
Salt, pepper - to taste
Sunflower oil - for frying

Chop the mushrooms and fry them in sunflower oil. Add chopped onions and fry until the onions are soft. Salt and pepper to taste.

Add finely chopped dill. Mix. The filling is ready.

Peel the potatoes. Cook in salted water until done. Knead and let cool slightly. Then add milk and egg.

Add flour. Mix well. The minced meat is ready.

We form cutlets from mashed potatoes. It is convenient to use flour so that the potatoes do not stick to your hands.

Fry the potato cutlets with filling in a small amount of sunflower oil on both sides until golden brown. Serve hot as a separate dish with vegetables and salad.

Recipe 5: mashed potato cutlets with minced vegetables

Potatoes (large) – 4 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Green onions – 2 pcs.;
Bell pepper (can be frozen) – 1 pc.;
Flour – (2.5 tbsp for dough + 3 tbsp for breading);
Salt (to taste);
Ground black pepper;
Vegetable oil (for frying);

Cut the peeled potato tubers into four parts, pour boiling water over them, add salt and cook over moderate heat until soft.

While the potatoes are cooking, make the vegetable filling. Chop the peeled onion with a knife. Place it in a frying pan preheated with oil.

Wash the carrots, remove the skin and grate them on a coarse grater. Add to onions. Fry the vegetables, stirring occasionally, for five minutes.

Remove the stem, core and seeds from the sweet pepper. Cut into small squares and add to vegetables. Simmer the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions.

Drain all the water from the cooked potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Use a masher to mash the potatoes. Cool it completely. Add flour, knead the dough thoroughly.

Flatten a little dough in your palm into a thin cake, in the middle of which place the vegetable filling. Gather the edges and pinch them like patties. Shape the potato cutlets into the desired shape. To prevent the potato dough from sticking to your hands and to make it easier to form cutlets, dip your hands in water from time to time.

Dredge each cutlet well in flour or breading.

Fry in a hot frying pan with sunflower oil over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.

Potato cutlets with vegetables go well with almost any sauce. You can use any vegetables for filling these potato zrazas. White or cauliflower cabbage, zucchini, squash, and broccoli are suitable.

If you don’t really like fried things, then you can bake potato balls. The oven allows you to cook a lot of them at once and use a minimum of fat. Before cooking in the oven, potato products do not need to be breaded. Baked, they keep their shape well.

Potato zrazy takes a little longer to cook in the oven, so you can add chicken or minced meat to the filling.

Recipe 6: mashed potato cutlets with garlic (step-by-step photos)

mashed potatoes - 500 gr
breadcrumbs - 3 tbsp.
fresh dill - 0.5 bunch
chicken egg - 1 pc.
Sunflower oil - 3 tbsp.
salt - 1 pinch
garlic - 2 cloves

Serve with sour cream.

Recipe 7: how to make mashed potato cutlets

potatoes - 1 kg
wheat flour - 2 tbsp.
vegetable oil - 2 tbsp.
chicken egg - 2 pcs
butter - 40 g
onions - 2 pcs
salt pepper

Rinse the required amount of potatoes of any kind from the soil under running water and peel them. Afterwards, rinse the potatoes again in water, place them on a cutting board and cut them into cubes with an approximate diameter of up to 3 - 4 centimeters. Place the chopped potatoes in a deep saucepan and fill with clean distilled water so that it not only completely covers the vegetable, but is also about 1 - 2 centimeters above its level.

Turn the stove on high and place a container of potatoes on it. When the water boils, turn the stove level down to a temperature between low and medium. Add salt to taste to the pan with the tubers and cook the potatoes until fully cooked, this process will take about 15 - 20 minutes, mainly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are cooking, peel the onions, rinse them under running water to remove any contaminants, and dry the vegetable with paper kitchen towels to remove excess moisture. Then place the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of approximately 1 centimeter.

Turn the stove on to medium level and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. When the fat is hot, add the chopped onion and fry, stirring with a kitchen spatula, until lightly golden brown and translucent. This process will take approximately 5 - 7 minutes, the frying time depends on the frying pan and how high you heat the oil. Transfer the fried onions to a deep plate and check the readiness of the potatoes.

Using a fork, pierce one of the potato pieces; if it crumbles or the fork fits freely into the vegetable, then your ingredient is ready for the next step. Cover the pan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without leaving any residue. Remove the lid from the pan, arm yourself with a masher and mash the boiled vegetable so that you get a mass without lumps. If suddenly there seems to be a lot of mass, then you can put some aside and cook something else from the potatoes.

Then add the required amount of chicken eggs to the puree for fluffiness, a small piece of butter for a delicate flavor, ground black pepper for aroma and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 - 3 minutes. Afterwards, let the aromatic mass cool completely to room temperature, then cover the pan with a lid and put it in the refrigerator for at least 30 - 40 minutes, during which time the mashed potatoes will become denser and it will be easier to form semi-finished products from it - cutlets. But if time is running out, just cool the mixture completely and proceed to the next step.

After the required time has passed, remove the pan of mashed potatoes from the refrigerator. Sprinkle the cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of potato mixture, place it on your hand and form a round or oval patty, whichever you prefer. Then roll the semi-finished product in flour so that its layer completely covers the cutlet, and place your product on a cutting board sprinkled with flour. Use the same method to form the remaining cutlets.

Turn the stove on to medium level and place a frying pan on it with a small amount of vegetable oil. Carefully place the first batch of cutlets into the heated fat and fry them on both sides until golden, light brown, periodically turning them on one side or the other with a kitchen spatula.

It will take you about 8 - 10 minutes to fry the cutlets on both sides over medium heat. Using a kitchen spatula, place the finished cutlets on a large flat dish. Add a little more oil to the pan and place the second batch of cutlets in it. Prepare all other potato cutlets using the same method.

Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, topped with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onions. Very often, this type of cutlet is served with different sauces, for example, mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. The aroma is pleasant vegetable. The taste is salty-sweet, with a slight taste of ground black pepper. Inexpensive and tasteful! Bon appetit!

Recipe 8: Mushroom cutlets made from mashed potatoes with sour cream sauce

potatoes - 1 kg
mushrooms - 300 g
onion - 1 head
milk - 100 ml
butter - 25 g
egg - 1 piece
salt, pepper to taste

sour cream - 250 g
pickled cucumbers - 50 g
greens - half a bunch

Boil the peeled potatoes (although it is believed that it is better to do this in their skins, since more nutrients are retained - in this case, of course, we peel them immediately after boiling). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add the chopped mushrooms and fry for about 15 minutes.

Immediately add the hot butter to the boiled potatoes, pound them, then gradually pour in the heated milk and turn the mixture into mashed potatoes, which we add salt and pepper to taste.

Stir the mushrooms and onions into the mashed potatoes; you can also add herbs at this stage.

We form cutlets from the potato and mushroom mixture.

Beat the egg with a whisk, dip the cutlets in it, then roll in breadcrumbs.

Place the mashed potato cutlets in a fireproof form, greased with oil (or on a baking sheet) and place in an oven preheated to 190C for 30-40 minutes.

During this time, we will make the sauce: finely chop the pickled cucumbers, add a lot of chopped dill and beat it all with sour cream.

Such cutlets can be served not only as a side dish, but also as a completely independent dish.

Recipe 9: Simple Mashed Potato Cutlets

potatoes - 1 kg
flour - 35 g
chicken egg - 2 pcs
vegetable oil - 30 ml
butter - 40 g
salt - 1 tsp.

First of all, we will put the potatoes to boil. First, we peel each root vegetable and cut it into four parts (this is necessary so that the vegetable cooks faster).

Boil the potatoes in salted water until they become soft. Then the water should be drained and a little butter should be added to the boiled vegetable.

If you've never made potato cutlets from raw or mashed potatoes, then you're missing out on the art of cooking. This dish is simple, but very tasty and satisfying. Choose new fillings for the meatballs each time: with meat, mushrooms, cheese, cottage cheese and even vegetables. Freeze the cutlets and you'll always have a treat that can be fried in five minutes.

How to cook potato cutlets

To create potato balls, you can use recipes with photos, but it is not necessary, because the process is very easy. The main thing is to know the tricks that will help make the treat even better:

For the dough, peel and wash the potatoes (boil if necessary). Then grate on a coarse grater, grind in a meat grinder or puree with a masher (blender).
If you want to make a meatless treat, skip the eggs.
To reduce calories, cooks make a breading only from breadcrumbs and bake potato balls in the oven or on the grill. Those who don’t count calories fry the treat in a frying pan, deep-frying it.
When forming products, wet your hands in water so that the mass does not stick to them.
Experiment, try putting something unusual in the cutlets: stuffing with fish, boiled eggs, peas, corn, serve the dish with different sauces.

Potato cutlet recipes

Many housewives prepare the simplest potato cutlets, but the filling opens up new facets of the dish, making the taste unusual. You can give free rein to your imagination by inventing your own recipes. If you don’t know how to cook meatballs, use step-by-step master classes with photos. The main thing is to remember that the amount of calories is suggested per 100 g, so do not overindulge in treats if you are watching your figure.

Cutlets made from mashed potatoes

Time: 60 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 154 kcal.
Cuisine: Russian.
Difficulty: easy.

If you want to diversify your daily menu, make breaded mashed potato balls. They are not a lenten dish, since the ingredients include chicken eggs. The process of creating such cutlets does not take much time, and all the products are accessible and inexpensive. Serve the meatballs with dill, green onions or mushroom sauce.

Ingredients:

potatoes – 6 pcs.;
onion – 1 pc.;
egg – 1 pc.;
breadcrumbs – 100 g;
garlic – 4 teeth;
herbs, spices - to taste;
vegetable oil - for frying;
flour – 1-2 tbsp. l.

Cooking method:

Boil the potatoes and puree.
Chop the onion and fry. Finely chop the greens and squeeze out the garlic.
Combine puree with all ingredients. Stir thoroughly. If you see that the dough is a little liquid, add another spoonful of flour.
Form oval cutlets, roll in breading, fry until golden brown.

From raw potatoes

Time: 1 hour 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you don’t have time to wait for the potatoes to cook, prepare cutlets from raw tubers. The taste of such meatballs will be different, but all your loved ones and guests will appreciate it. The crispy crust of these delicious potato cutlets will not leave anyone indifferent. Serve them with an amazing sour cream sauce with herbs, garlic and fresh vegetables.

Ingredients:

potatoes (large) – 2 pcs.;
onion – 1 pc.;
egg – 1 pc.;
garlic – 1 tooth;
semolina – ½ tbsp. l.;
spices - to taste;
oil - for frying.

Cooking method:

Add all ingredients except oil to grated potatoes. Let stand for about half an hour for the cereal to swell.
Spoon the mixture into a frying pan and fry until golden brown.

Potato cutlets with filling

Time: 1.5 hours.
Number of servings: 14 persons.
Calorie content of the dish: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with filling are also called zrazy. They're delicious hot, fresh from the oven, so freeze them if you don't eat them all at once. Use items you have in the refrigerator for the filling, such as sausage and eggs. Even children will enjoy these potato zrazy. And also This is a great way to give a “second life” to the puree left over from last night’s dinner.

Ingredients:

potatoes – 700 g;
eggs – 6 pcs.;
sausage (boiled) – 150 g;
onion – 1 pc.;
crackers (for breading) – 100 g;
herbs, spices - to taste;
Sunflower oil - for frying.

Cooking method:

Boil the tubers and puree. Add spices, 2 eggs, herbs, stir.
Prepare the filling: boil 4 eggs, chop, mix with diced sausage and sautéed onions.
Form zrazy from potato mixture with filling, sprinkle with breading, and fry.

With minced meat

Time: 1 hour 30 minutes.
Number of servings: 14 persons.
Calorie content of the dish: 164 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty: medium.

Meat lovers should try this recipe for potato cutlets with minced meat. To prepare, you can take raw tubers and boil them or use ready-made puree left over from dinner. It is very tasty to eat such zrazy with various creamy sauces, and fresh or stewed vegetables - peppers, broccoli, tomatoes - are perfect as a side dish.

Ingredients:

potatoes – 10 pcs.;
minced meat (any) – 300 g;
onions – 2 pcs.;
egg – 2 pcs.;
flour – ½ cup;
butter – 50 g;
salt - to taste;
oil - for frying.

Cooking method:

We boil the tubers, puree them, mix them with butter, eggs, flour, and salt. Mix well.
Chop the onion, sauté, add minced meat and fry until tender, add salt.
We make flat cakes from the dough, add the filling and form round cutlets.
Place on a baking sheet lined with parchment paper and bake in the oven for 15-20 minutes.

With cheese

Time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 199 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with cheese turn out tasty and juicy. This can be seen even in the photo if you use step-by-step recipes, but the picture will not convey their amazing aroma. This potato and cheese treat can be eaten both hot and cold. Serve it with mayonnaise and herbs, and please your household with excellent cutlets with cheese.

Ingredients:

boiled potatoes – 5 pcs.;
egg – 1 pc.;
hard cheese – 100 g;
flour - 3 tbsp. l.;
spices - to taste;
oil - for frying.

Cooking method:

Puree the potatoes and let cool.
Then add the remaining components. Mix thoroughly.
We form cutlets from the dough, place them in a frying pan with hot oil, and fry until golden brown.

With mushrooms

Time: 2 hours.
Number of servings: 18 persons.
Calorie content of the dish: 129 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with mushrooms will be an excellent dish even for a holiday table, as they look, smell and taste very appetizing. You can also make vegetarian cutlets by omitting the egg from the recipe. Without it, the dough will turn out just as good and tasty, and the cutlets will be easy to mold and will not fall apart during frying.

Ingredients:

potatoes – 1.5 kg;
champignons – 0.5 kg;
carrots – 2 pcs.;
onion – 1 pc.;
egg (optional) – 1 pc.;
flour – 6 tbsp. l.;
breadcrumbs – 200 g;
oil - for frying;
spices - to taste.

Cooking method:

Boil the potatoes and carrots, cool, peel and mash.
When the mixture has cooled, add spices, flour and egg (optional).
Saute the onion, add chopped mushrooms, fry until tender.
Form the dough into flat cakes, put the filling inside, and make cutlets.
Fry in a frying pan with vegetable oil until golden brown.

With onion

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 178 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

For variety, try another recipe for vegetable cutlets - with onions. These ingredients are available in every home; it doesn’t take long to prepare the treat, but you are guaranteed a delicious, hearty breakfast, lunch or dinner. Serve the finished cutlets with tomato sauce or vegetables as a side dish.

Ingredients:

For the cutlets:

potatoes – 0.5 kg;
egg – 2 pcs.;
milk – 50 ml;
onion – 1 pc.;
garlic – 1 tooth;
flour - 3 tbsp. l.;
oil - for frying;
spices - to taste.

For the batter:

egg – 1 pc.;
mayonnaise (sour cream) – 1 tbsp. l.;
salt.

Cooking method:

Boil the tubers in their skins, cool, peel and grate.
Mix with fried onions and other ingredients.
Make the batter by mixing all the ingredients.
Make balls from the dough, dip in batter, sprinkle with breading and fry on both sides.

In breadcrumbs

Time: 1 hour 50 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 157 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Lovers of light dishes and those who fast should try the recipe for breaded lean potato zrazas. The process of preparing them will not take much time, and as a result you will get an independent dish for the dinner table. Add fresh herbs to the potato dough to give the zrazy an amazing aroma and additional vitamins.

Ingredients:

potato tubers – 4 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
bell pepper – 1 pc.;
flour - 3 tbsp. l.;
crackers - for breading;
spices - to taste;
oil - for frying.

Cooking method:

1. Boil the potatoes, mash, cool. Then add flour and stir.

Saute the chopped onion, add grated carrots, fry until soft.
Remove the seeds and stalk from the pepper, chop it, and add it to the onions and carrots. Simmer for 10 minutes.
Make a flat cake from the potato dough, put the filling, and form zrazy.
Sprinkle with breading and fry on both sides. Serve fluffy meatballs with your favorite sauce.

No eggs

Time: 60 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 172 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you don't know how to make potato cutlets, try this simple recipe using canned sardines. An ordinary lunch or dinner of potatoes and fish will turn into a festive meal. Any sauce that harmonizes with fish dishes will suit these meatballs. As a side dish, give preference to fresh or pickled vegetables.

Ingredients:

potatoes – 5 pcs.;
sardines (canned) or other canned fish – 180 g;
butter – 40 g;
flour – 60 g;
vegetable oil - for frying;
salt, green onions.

Cooking method:

Boil the vegetables, add butter, puree, and add salt.
Mash the canned food and combine with chopped onion.
Make a flat cake from potato dough, put canned food inside, and make zrazy.
Roll in flour and fry.

In the oven

Time: 1 hour.
Number of servings: 12 persons.
Calorie content of the dish: 219 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Cutlets made from boiled potatoes in the oven will appeal to those who cannot live a day without them. Thanks to baking, you get an appetizing, crispy crust on top, while the inside of the potato dough remains tender and soft. Try pouring a sauce made from sour cream, herbs and garlic over these meatballs – the aromas will spread throughout the kitchen and will attract all your loved ones.

Ingredients:

mashed potatoes – 500 g;
egg – 1 pc.;
flour – 5 tbsp. l.;
crackers - for breading;
vegetable oil – 2 tbsp. l.;
spices - to taste.

Cooking method:

Add all ingredients to mashed potatoes. Stir.
Form into balls and roll in breading.
Grease a baking sheet with oil, place potato cutlets, bake for 20 minutes at 200 degrees. Then flip and bake for another 10 minutes.

Video

How to quickly and easily prepare delicious cutlets from mashed potatoes with cheese inside - a step-by-step recipe with photos. Delicious potato cutlets with cheese and ham - an original version of the basic recipe.

Tasty and quick to prepare, potato cutlets with cheese are always popular among those who have tried them at least once. It’s not surprising, because an appetizing and inexpensive dish can be made from leftover puree, as well as with the addition of other available products available in any kitchen. The basic recipe can be easily modified depending on the preferences of the cook.

Learn how to prepare a hearty and budget-friendly dinner, step by step, without much effort!

Cutlets made from mashed potatoes with cheese

This option can be classified as zrazy, because the cheese is inside.

Which cheese is better to choose

Initially, the recipe calls for the use of young Italian brined Mozzarella cheese made from whole milk. It has a delicate texture and specific taste. But due to bitterness or any other reasons, most housewives prefer their favorite varieties of hard cheese.

Advice: Gouda, Hollandaise or Sour Cream cheese are best. Their taste goes well with potatoes, adding sour notes or spices to the blend that can dilute the blandness of the main product.

Cooking time: 40 minutes

Number of servings: 4

Energy and nutritional value

calorie content – 248.9 kcal;
proteins – 10.9 g;
fats – 6.5 g;
carbohydrates – 36.8 g.

Ingredients

potatoes – 1 kg;
chicken eggs – 3 pcs.;
cheese – 150-200 g;
flour - 3 tbsp. l.;
vegetable oil – 60 ml;
salt – 1 tsp.

Step-by-step preparation

Peel and wash the potatoes. Cook in salted water until fully cooked - the root vegetable will become soft. Pound with a special tool. If you wish, you can add a little milk and stir with it, and simply drain the broth completely. If the dish is prepared from leftover puree, skip this point.
Add flour, eggs, salt. There is no need to add salt to the finished puree. You should taste it before adding the additive.
Stir the minced vegetables until smooth. The consistency should not be liquid. Otherwise, you won’t be able to form cutlets and they will become blurry. To achieve the required viscosity, it is better to add flour in small portions.
Cut the cheese into cubes of equal size.
Form a small cake from the minced potatoes. Wrap the cheese in it and carefully “seal” all the places through which it can leak, melting during frying.
Roll in breading and cook on both sides in heated vegetable oil. When a golden brown crust appears, you need to turn the cutlet over.

Can be served hot, as a side dish for salad or with your favorite sauce.

Advice: It is not necessary to cook in a frying pan. An oven is also suitable for these purposes. You can place baking paper on a baking sheet or grease it with sunflower oil. In order to bake well until browned, 30 minutes is enough. at a temperature of 180-190°C.

Potato cutlets with cheese and ham

A more satisfying option that includes all the same ingredients, but with the addition of a meat product. It doesn't have to be ham. It can be replaced with boiled sausage or sausages.

Cooking time: 45 minutes

Number of servings: 4

Energy value

calorie content – 252.8 kcal;
proteins – 11.4 g;
fats – 6.9 g;
carbohydrates – 36.5 g.

Ingredients

potatoes – 1 kg;
chicken eggs – 2 pcs.;
ham / sausages / boiled sausage – 100 g;
cheese – 100 g;
flour - 3 tbsp. l.;
breadcrumbs - 4 tbsp. l.;
vegetable oil – 60 ml;
salt - to taste.

Step-by-step preparation

Serve as a separate dish hot and with any sauce to taste.

Advice: You can add fried onions to potato-cheese cutlets. It will make their taste more unusual and rich.

A good housewife can always prepare an original and satisfying dinner literally “out of nothing.” Take these recipes into your culinary treasury, and they will help you out more than once when you need to quickly and tasty feed your family using simple ingredients from the refrigerator.