Cutlets from the remaining mashed potatoes. Potato cutlets - the best recipes. How to properly cook potato cutlets. Potato cutlets with fish: recipe with photos step by step

Today we will cook something very simple, but very tasty and filling! These are potato cutlets that we will fill with a variety of fillings.

More than five interesting recipes await you, each of which is a must-try. By the way, you can do this at the same time. To do this, you will need a sufficient number of zrazas and different types of fillings. As a result, you will get a platter for lunch or dinner.

To prepare zraz from potatoes, it is not at all necessary to use boiled potatoes. It can also be raw, grated potatoes. But in the second case, the cutlets will have to be cooked a little longer and over low heat, preferably under a lid.

Remember that you will need quite a lot of oil, especially if you are cooking a large number of cutlets. If you have a non-stick frying pan, you can fry without using oil.

Classic mashed potato cutlets

Cooking time

calorie content per 100 grams

You know that classics are always in fashion? Then let's prepare classic potato zrazy together from ready-made mashed potatoes, it will be delicious!

How to cook:

Tip: Be careful with the salt and remember that feta is also salty.

Potato balls with your favorite filling

For lovers of traditional recipes, we offer potato cutlets with the classic filling - green onions and eggs.

What is the calorie content - 159 calories.

How to cook:

1. Wash the potato tubers and place in a saucepan.
2. Fill them with water, put them on the stove, turn on the heat and add salt.
3. Let it boil, cook until fully cooked.
4. Once the root vegetables are cooked, drain them and cool.
5. Peel, cut into small pieces, mash into puree.
6. When the mixture has cooled almost completely, add flour.
7. Add salt and mix by hand until an elastic dough is obtained.
8. Place the eggs in a saucepan, add water and put everything on the fire.
9. As soon as it boils, set aside for fifteen minutes.
10. Boil the eggs until fully cooked, then pour cold water over them to cool quickly.
11. Peel the shells and cut into small cubes.
12. For greens, choose anything you like. This could be dill, green onions, parsley, cilantro, arugula, sorrel, spinach, etc.
13. Rinse, chop and mix with eggs, add spices to taste.
14. Divide the dough into several parts, and from them, in turn, make flat cakes.
15. Place the filling in the center and wrap it inside.
16. Roll the resulting meatballs in breadcrumbs on both sides.
17. Pour oil into a frying pan, heat it and fry the zrazy until golden brown.

Tip: It is important to choose the right potato variety. For example, the Granada variety is suitable.

Full-fledged zrazy with meat and crispy crust

If you want to get a complete dish, we suggest trying zrazy according to the following recipe. There will be not only puree, but also minced meat as a filling, as well as a crispy crust.

How much time - 55 minutes.

What is the calorie content - 176 calories.

How to cook:

1. Peel the potatoes and wash under running water.
2. Rinse the tubers, put them in a saucepan, add water.
3. Peel, rinse and place one onion with the potatoes.
4. Place on the stove, turn on the heat and cook the potatoes until tender.
5. Don't forget that you need to salt the potatoes as soon as the water boils.
6. Drain the water from the finished tubers, mash the potatoes into puree with a potato masher, and remove the onion.
7. Cool, add flour and eggs, mix the ingredients well.
8. Peel the onion, rinse off any juice and cut into small cubes.
9. Pour some oil into a frying pan, heat it and add the onion.
10. Fry it until soft and add minced meat.
11. Cook, stirring, for fifteen minutes.
12. Five minutes before the end, add your favorite spices to taste.
13. Place the crackers on a plate and set aside.
14. With wet hands, pinch off a little potato dough and form it into a flatbread.
15. Place some filling in the center, wrap and shape into a cutlet.
16. Roll each finished cutlet in breadcrumbs.
17. Repeat the process with all the dough and all the filling.
18. Pour the remaining oil into a frying pan and heat.
19. Fry the zrazy until golden brown on all sides.

Tip: to make the filling tastier, prepare the minced meat yourself.

Potato cutlets with mushrooms

Do you like mushrooms? Read on to find out what ingredients you need to buy and how to prepare these crazy potato zrazy with “forest” filling, and then get started.

How much time - 50 minutes.

What is the calorie content - 87 calories.

How to cook:

1. Peel the potatoes, wash and chop a little.
2. Place in a saucepan and rinse the slices to remove any starch.
3. Pour in water, put on the stove, and boil until fully cooked.
4. During this time, remove the skins from the onion, wash it from the juice at the cut and chop it into cubes.
5. Peel the mushroom caps and stems and cut into cubes.
6. Pour oil into a frying pan, heat it and add onions.
7. Fry it until soft, add mushrooms.
8. Stirring, simmer until the moisture evaporates, then another ten minutes.
9. Drain the water from the potatoes, mash the pieces into a puree, and let it cool slightly.
10. Then add flour, egg, a little salt and black pepper.
11. Stir until smooth and divide into twelve parts.
12. Turn each part into a flat cake, place about ten grams of filling in the center.
13. Wrap it inside, turn the ball into a cutlet and roll in flour.
14. Heat the pan again and fry all the meatballs in oil until golden brown.

Tip: you can use porcini mushrooms, chanterelles, russula, boletus, champignons and so on as mushrooms.

Potato balls with mushroom sauce

This dish can already be served to guests. Potato zrazy with aromatic cheese, which, when served, is poured with a rich mushroom sauce.

How much time - 45 minutes.

What is the calorie content - 142 calories.

How to cook:

1. Peel the potatoes, cut into cubes and place in a saucepan.
2. Pour water and rinse the slices to remove starch.
3. Next, pour in enough water for cooking and put on fire.
4. Bring to a boil, cook until soft, then drain.
5. Mash the tubers into puree and cool slightly.
6. Beat in the egg and add spices to your taste.
7. Grate the cheese and add it to the rest of the ingredients.
8. Stir and add flour, mix with hands until smooth.
9. Next, start cleaning the mushrooms for the sauce. Both the caps and the legs need to be cleaned.
10. After this, cut the mushrooms into slices or small cubes.
11. Pour oil for the sauce into a frying pan and heat it.
12. At this time, peel the onion, wash it and finely chop it.
13. Place in a frying pan and fry until soft, add mushrooms and fry.
14. Add spices and a spoonful of flour, stir.
15. Add cream and broth, simmer, stirring, for 3-4 minutes.
16. At this time, rinse and finely chop the greens, add them to the sauce.
17. Stir and remove the pan from the heat.
18. Pour oil into a nearby frying pan and heat it.
19. Form cakes from the potato mixture.
20. Roll each of them in breadcrumbs and fry in a frying pan until golden brown.
21. Serve the potato cutlets hot with hot mushroom sauce.

Tip: You can use plain water instead of broth.

"Marine" option

For lovers of seafood cuisine, we can offer a budget alternative to an expensive dish - potato cutlets stuffed with crab sticks. It's worth a try!

How much time - 40 minutes.

What is the calorie content - 129 calories.

How to cook:

1. Peel the potatoes, thoroughly wash the tubers from dirt and grate them.
2. Peel the onion, wash with running water and finely chop.
3. Pour a third of the oil into the pan and add the onion.
4. Fry it until soft and golden brown, mix with potatoes.
5. Rinse the greens and finely chop with a sharp knife.
6. Beat in the egg, add spices to taste, herbs and mix well by hand.
7. Divide the resulting dough into twelve parts and roll each of them into a ball.
8. Pre-defrost crab sticks and chop finely.
9. Make cakes from potato balls.
10. Fill them with crab mixture, wrap and form into cutlets.
11. Roll each one at a time in breadcrumbs and fry in a heated frying pan.
12. By the way, you first need to pour the remaining oil into it and fry the meatballs until golden brown.

Tip: You can use absolutely anything you like as greens. It can be tarragon, parsley, tarragon, dill, mint, rosemary and more.

If you have trouble gathering the potato dough into patties, wet your palms. It will be much easier to do this with wet hands. Next, wet your hands before each meal.

You can roll zrazy not only in breadcrumbs and flour. You can also use sesame seeds or crushed corn flakes for this purpose. It will be very original and tasty!

Potato cutlets are a new, original way to serve potatoes to the table. You can supplement it with mushroom sauce according to our recipes or cook something meat, fish, or simply make sliced ​​fresh vegetables or salad.

Traditionally, cutlets are prepared from minced meat: pork, beef, chicken, turkey or assorted meat. Sometimes fish, seafood, offal and even vegetables are used for this dish. Recipes for cutlets based on mushroom, cabbage, carrot, onion or potato mince become especially relevant during the period of church fasting. By the way, the taste of such products is excellent. In our article we will tell you how to make cutlets from mashed potatoes. For housewives to choose from, we will present several options for fillings for this delicious dish.

Cooking features and reviews

According to housewives, making cutlets from mashed potatoes at home is not at all difficult. But they always turn out delicious, especially if you use bread crumbs or crackers as a breading. Then the crust will be crispy and golden brown.

1. Before forming the cutlets, you need to make sure that the puree has cooled well. If it is still warm, the minced vegetables will stick to your hands and be difficult to handle.
2. You should not add too much filling to the cutlets. Otherwise, the product will be difficult to sculpt.
3. Spices and herbs will give minced potatoes a more interesting taste, and turmeric will make the products more beautiful and appetizing in appearance.

Classic potato cutlets in crispy breading

The recipe presented below is direct confirmation that vegetable dishes can also be tasty. Products made with boiled potatoes do not need to be served as a side dish. Sour cream or any other sauce will be enough.

The step-by-step recipe for the dish is as follows:

1. Peeled potatoes (5 pcs.) are boiled until tender in boiling water with salt. As soon as it is ready, the broth should be completely drained and the tubers should be cooled.
2. The potatoes are transferred to a bowl. 1 raw egg, flour (2 tbsp) and spices are added to it. You can take a special seasoning for potato dishes, turmeric, a mixture of peppers, etc.
3. Using a potato masher, all ingredients are turned into a thick and smooth puree.
4. Round or oval-shaped cutlets are formed by hand and rolled in a breading mixture of crackers, oatmeal, and bread crumbs.
5. In a frying pan, mashed potato cutlets are fried for literally a minute on each side. As soon as the products are browned, they can be removed from the heat.

Diet cutlets made from mashed potatoes in the oven

Products prepared according to the following recipe definitely cannot be called fatty or high-calorie. In the oven, cutlets made from mashed potatoes with the addition of cottage cheese and herbs practically do not brown, but this does not make them any less tasty. By the way, using this recipe, you can prepare an excellent breakfast or lunch while on a diet.

The sequence of actions for this dish will be as follows:

1. Potato tubers (200 g) are washed, peeled and boiled in salted water. The finished potatoes are transferred to a separate bowl and crushed to puree in any convenient way.
2. Cottage cheese of any fat content (200 g) is mixed with a fork with an egg, chopped dill, and spices.
3. The curd part of the minced meat is combined with the potato part. If necessary, add flour. This will need to be done if the cottage cheese is wet.
4. The oven is heated to 180°C.
5. The minced meat is formed into products and laid out on a baking sheet lined with parchment.
6. The cutlets are baked in the oven for 25 minutes. 10 minutes before the end of cooking they can be transferred to the opposite side.

Recipe for mashed potato cutlets stuffed with mushrooms

The following dish tastes great with sour cream. But without sauce, the product can be served on a fast day. Mashed potato cutlets with filling are very easy to prepare:

1. Potatoes (1.5 kg) together with carrots (2 pcs.) are thoroughly washed using a steel wool.
2. Place the vegetables in a pan, add cool water and cook after boiling for 40 minutes.
3. Cooled potatoes and carrots are peeled, placed in a clean pan and pureed.
4. Egg, salt and spices are added to the minced meat.
5. First, onions are fried in a frying pan with vegetable oil, and then finely chopped mushrooms (500 g).
6. After the filling has cooled, you can make cutlets. To do this, form a flat cake from the puree in the palm of your hand, put a little mushroom mince in the center, and then pinch the edges of the potato mass like a pie.
7. Fry in a hot frying pan.

How to cook cutlets from mashed potatoes with carrots?

The following dish is suitable for both a vegetarian table and an everyday one. Cutlets from mashed potatoes with carrots are prepared as follows:

1. Approximately 6 medium potatoes should be peeled, placed in a saucepan, filled with water and boiled. The finished potatoes need to be pureed. To taste, you can add pepper, herbs, milk and butter (optional). Add semolina (¼ cup) to the cooled puree, mix and leave covered for 15 minutes.
2. Additionally, raw potatoes (2 pieces) and carrots are grated on a medium grater, and the onion is chopped with a knife.
3. Raw vegetables are added to the puree.
4. Products of round or other shapes are shaped by hand and fried in vegetable oil in a frying pan.

Potato cutlets stuffed with cheese

A very tasty dish can be prepared according to the following recipe. Products with a crispy crust perfectly combine tenderness. Cutlets are prepared in literally 40 minutes:

1. Peel potatoes (500 g), boil until tender with salt and cool.
2. Cheese (100 g) is cut into cubes 5 cm long and 1 cm wide.
3. The cooled potatoes are grated or crushed using a potato masher.
4. Finely chopped herbs and spices are added to the prepared puree, and a clove of garlic is squeezed through a press.
5. Place a tablespoon or two of puree on your palm. A flat cake is formed from this mass, and a block of cheese is placed in the center. The edges of the flatbread are joined to form a pie.
6. To obtain a crispy breading, the formed cutlets are dipped first in an egg beaten with a fork, and then in breadcrumbs.
7. Fry the products in hot oil for 3 minutes on one side and the other.

Potato cutlets with minced meat

An interesting recipe for delicious cutlets is offered in the following step-by-step instructions:

1. To prepare mashed potato cutlets with filling, you will need minced pork (500 g). It needs to be fried together with finely chopped onion in a frying pan until the juice has completely evaporated.
2. At this time, boil the potatoes (700 g) until tender, cool and turn them into puree, adding a raw egg and flour (200 g). The result will be dense minced vegetables.
3. After the mashed potatoes for potato cutlets have cooled, according to the recipe, you can begin to form the products, placing the meat filling in the center of each cake and tightly sealing the minced meat inside.
4. Before frying the products in a frying pan, they are breaded.
5. If desired, the cutlets can be baked. To do this, place them on a baking sheet, brush the top with yolk and place them in a preheated oven for a few minutes.

Recipe for delicious potato cutlets with sausages

The next dish will definitely delight the children. Potato cutlets are very tasty. And you can easily see this for yourself using the following recipe:

1. Boiled and slightly cooled potatoes (600 g) are grated.
2. Add 2 eggs, spices, and onions fried in a small amount of oil to the minced vegetables.
3. When the puree has cooled well, cutlets are formed. To do this, place a sausage in the center of the flatbread and wrap it up.
4. The formed products are breaded and fried on all sides.

For this dish, it is advisable to take small and thin sausages. Then wrapping them in minced vegetables will be easy.

Potato and cabbage cutlets with egg

The following dish can be served for breakfast or taken to work as a snack for lunch. And the recipe itself for mashed potato cutlets stuffed with stewed cabbage and a boiled egg is as follows:

1. It is advisable to prepare minced meat for the next dish from yesterday’s puree (200 g). You will need to first remove it from the refrigerator and mash it well with a fork.
2. Add a glass of flour and a raw egg to the minced meat. It should turn out homogeneous and not stick to your hands.
3. It is also advisable to prepare stewed cabbage in advance. It is recommended to add a finely chopped boiled egg to taste. In total you should get 200 g of finished filling.
4. Cutlets are formed from potato cakes, inside of which the cabbage filling is laid out.
5. The prepared products are breaded and fried in a frying pan.

Lenten potato cutlets

The following dish is ideal for a church fast. It will help diversify your diet well. In addition, these lean potato cutlets made from mashed potatoes turn out to be quite healthy, since they are cooked in the oven. By the way, this dish has its own secrets that should be taken into account when preparing. The step-by-step recipe for lean cutlets is as follows:

1. Approximately 1 kg of peeled and cut into small pieces of potatoes is boiled in boiling water with the addition of salt.
2. The boiled potatoes are cooled and pureed. This can be done using a meat grinder, grater, immersion blender, etc.
3. Place breadcrumbs on a shallow plate. Place a spoonful of puree on top and, using a wide knife, turn it into a flat cutlet 1-1.5 cm thick. The product is also sprinkled with breadcrumbs on top.
4. The prepared semi-finished products are laid out on a baking sheet, greased with oil, and sent to a preheated oven (180 ° C). As soon as the bottom side is browned, remove the pan with cutlets and place on a cutting board to cool for 15 minutes.
5. After a while, the product needs to be turned over to the other side, and the baking sheet should be returned to the oven.

What to do when there is nothing tasty to cook from in the house? If you have at least potatoes, onions and an egg, cook simple mashed potato cutlets recipe with photos step by step in a frying pan. Although they are not meat, the fried crust makes them taste quite appetizing. And if you have a few yesterday’s jacket potatoes left in the refrigerator, they will also work for this dish. Of course, you can add finely chopped mushrooms, shrimp, feta cheese to potatoes, but if we are talking about the simplest cutlets, then you need nothing but onions, and sometimes you can even cook without them and you don’t even need eggs. IN potato cutlets I add a little butter if you have it, but you can do without it. It is best to serve cutlets with various or simply sour cream.

Ingredients for making potato cutlets

Step-by-step preparation with photos of potato cutlets

Serve the potato cutlets hot with mushroom sauce or sour cream. Bon appetit!

There is leftover yesterday's mashed potatoes - prepare delicious potato cutlets!

Ingredients:

• 600 gr. thick mashed potatoes
• 2 eggs
• 3 tbsp. flour - into the dough; 5 tbsp. - for breading
• salt, ground black pepper - to taste
• sunflower oil - for frying

Preparation:
1. Beat an egg into the potatoes and mix. Salt. Let's pepper it.

2. Add flour and mix everything again.


3. Place the resulting dough by the tablespoon onto a plate with flour. Roll in flour. Shape into cutlets.


4. Place in a frying pan with heated sunflower oil, fry over medium heat under the lid (to “set” better) until golden brown. Carefully, so that the potato cutlets do not fall apart, turn them over and fry them on the other side in the same way. Attention! Before frying each new portion, you need to pour fresh sunflower oil into the frying pan.


5. Serve the mashed potato cutlets hot with sour cream.

BON APPETIT!

Advice!

• Replace the eggs 2 tbsp. l. starch and you will get lean potato cutlets.
• Instead of sour cream, you can serve potato cutlets with mayonnaise, mushroom or meat gravy, fresh vegetables, and herbs.
• If desired, you can add finely chopped onion and fried in sunflower oil to the puree.
• You can make potato cutlets from potatoes boiled in their jackets. Moreover, since more starch remains in jacket potatoes, it will be easier to turn the pancakes when frying.

Simple mashed potato cutlets- This is an amazingly tasty side dish, and with mushroom or they can be eaten as an independent dish. They are incredibly easy to prepare. And if you have leftovers from yesterday, then you can also prepare a similar dish from it and you will get a new, mouth-watering side dish, rather than reheated mashed potatoes, which your loved ones will like much more.

How to cook Lenten

Take 6 potatoes, peel them, wash them and cook in salted water until tender. Salt the water and mash the potatoes using a potato masher. You can grind it into a puree, mixer or any other kitchen gadget.

Add a piece of butter, 1/4 cup of hot milk to the crushed potatoes, mix everything well and let the finished puree cool.

Let's take the cooled puree, or take out from the refrigerator the one that was left over from yesterday's dinner, add 2 chicken eggs, 3 tablespoons and knead everything thoroughly.

Yesterday's puree needs to be kneaded more thoroughly, otherwise lumps may remain in it, but fresh puree is easier to knead; there are practically no lumps in it.

The potato mixture will stick to your hands, so we wet them with cold water and begin to form the cutlets. With wet hands, roll the potato mixture into balls, roll them in flour, then form them into cutlets.

We will lay the cutlets loosely, leaving space between them, since they will increase in size during frying.

At this time, put a frying pan on the stove, pour it into it, add a piece of butter, heat the frying pan well with oil and start putting the preparations into it as soon as we make them.

We will fry the cutlets over low heat on both sides until golden brown. They turn out very tasty and beautiful, with a golden crispy crust and the aroma of fried potatoes. We will serve the fully prepared cutlets hot, with or with meat and fish dishes. I also recommend putting a bowl of freshly prepared food on the table. Bon appetit!

Ingredients for the recipe with photos

• Potatoes – 6 pieces;
• Chicken egg – 2 pieces;
• Butter – 50 grams;
• Milk – ¼ cup;
• Wheat flour – 3 tablespoons;
• Salt to taste.

For instant frying

• Olive oil – 50 milliliters;
• Butter – 30 grams.