Potato cutlets with semolina recipe. Delicious mashed potato coles in the oven. Potato cutlets with chicken liver

Potatoes are perhaps the most popular vegetable in our country. You can use it to prepare many first courses, side dishes, salads and popular snacks. From our article you will learn how to make potato cutlets, and at any time you can prepare a hearty and tasty dish.

A simple recipe for potato cutlets

As a rule, this dish is made from mashed potatoes with the addition of herbs or any spices. You may encounter some difficulties as the cutlets may lose their shape during cooking. However, you will be rewarded for your efforts and will definitely not be disappointed. Mashed potato cutlets are prepared as follows:

Sort through one kilogram of potatoes, peel the tubers and boil them until tender in salted water.
When the potatoes are ready, drain the water and mash them.
Remove the peel from two onions, cut them into small cubes and fry in vegetable oil until golden brown.
Combine the prepared products with two chicken eggs, salt and pepper.
Form oval-shaped cutlets from the resulting mass, roll the pieces in flour and fry on both sides in a heated frying pan.

If you are fasting, this dish can become the main one. Serve it with a salad of fresh vegetables or homemade vegetable preparations.

Boiled potato cutlets

Here is another recipe for a dish that you can prepare during Lent. To add a special taste to this dish, you can change the recipe to your liking. For example, add chopped vegetables or spices to it. How to cook potato cutlets?

Thoroughly wash, peel and cut five large potatoes into pieces. Boil them in salted water until tender, and then mash the potatoes until pureed.
Peel, chop and fry one large onion until golden brown.
Finely chop one bunch of dill, and pass three peeled cloves of garlic through a press.
Combine the products, add a couple of tablespoons of breadcrumbs, salt and ground pepper.
Mix the ingredients, form the resulting mixture into cutlets and fry them on both sides until golden brown.

A potato cutlet goes well with fresh or sauerkraut salad. You can also serve this dish with vegetable stew.

Potato cutlets with cheese

We are sure that you will like this unusual recipe for potato cutlets. You can cook them for breakfast or serve them as a side dish. How to cook:

Steam 300 grams of potatoes in their skins, then cool, peel and grate.
Boil 30 grams of rice until half cooked, combine it with potatoes and 100 grams of grated cheese.
Boil two hard-boiled eggs, peel them and grate them. Chop a bunch of fresh parsley with a knife. Combine the prepared products, season them with salt, pepper and lemon juice.
Form cutlets from the “dough”, roll the pieces in flour, dip in beaten egg and fry in a frying pan until cooked.

A potato cutlet with cheese turns out very tasty and tender, so be sure to try preparing this wonderful dish.

Potato cutlets with crab sticks

This light dish is loved by adults and children. How to cook potato cutlets? The recipe is:

Boil 300 grams of peeled potatoes in salted water and then mash them with a fork.
Add one raw egg, salt and pepper to the puree.
Peel one small carrot and grate it.
Chop 120 grams of crab sticks with a knife.
Grate 50 grams of any hard cheese on a fine grater.
Combine all the products and mix them thoroughly.
Using your hands and a knife, form identical flat cakes, roll them in flour and fry in vegetable oil.

Serve the finished dish with a salad of fresh herbs and vegetables.

Potato cutlets with chicken liver

If you always don’t have enough time to cook, then try to cheat and combine a side dish and a main dish in one dish. Potato and liver cutlet is a hearty and tasty dish that can be served for lunch or dinner. The recipe for making it is very simple:

Boil, peel and chop two chicken eggs.
Remove the peel from one large onion and chop finely.
Prepare 500 grams of chicken liver, remove the films and ducts, and then cut it into small pieces. Place it in a heated frying pan and fry along with the onion. Finally add eggs, salt and ground pepper. After ten minutes, remove the pan from the heat, cool its contents and grind with a blender.
Prepare mashed potatoes from five large potatoes, add two tablespoons of flour, two raw eggs, ground pepper and salt.
Make a flat cake from the puree and place a spoonful of filling in the center. Do the same with the remaining amount of ingredients.

When the preparations are made, form balls and fry them in a frying pan on both sides.

Potato cutlets with mushrooms

The combination of “potatoes and mushrooms” has long become a classic. There are many dishes that include these components. These can be casseroles, soups, main courses, salads and various snacks. Each of the listed dishes is worthy of special attention, but today we will focus on cutlets:

Boil four potatoes until tender, peel them and chop them using a grater.
Chop 200 grams of champignons with a knife and chop the onion as desired. Fry the food until cooked, add salt and ground pepper.
Mix the prepared ingredients, form them into cutlets and fry in hot vegetable oil until cooked.

A potato cutlet with mushrooms turns out satisfying and tasty. You can prepare this dish not only from champignons, but also from fresh forest mushrooms.

Potato cutlets are a universal dish that is suitable for a Lenten or holiday table. They are prepared from the simplest ingredients, and the result exceeds all expectations. Tender and tasty cutlets can be served as a main dish or side dish, and the simple composition can be supplemented with meat, cheese, mushrooms and other products.

If you want to diversify your menu and try some unusual cutlet recipe, then make potato cutlets.

This is a very tasty, not too high-calorie dish. The finished cutlets turn out very appetizing and acquire a crispy golden crust. You can easily add a wide variety of fillings to potato cutlets - meat, sausage, mushrooms, herbs, cheese, cottage cheese, vegetables, etc.

Potato cutlets are undoubtedly the most delicious of all vegetable cutlets. They can be prepared from either raw or boiled potatoes. It doesn’t matter what recipe they were prepared according to, their taste will please you in any case.

Filling for potato cutlets

Before preparing potato cutlets, be sure to look in the refrigerator. You might find a great filling for them. It can be ham, greens, cheese, sausage, chicken, mushrooms, garlic, fried onions, etc.

Potato cutlets from boiled potatoes - recipe

Boiled potato cutlets are usually prepared when yesterday's boiled potatoes or mashed potatoes are left over. Making these cutlets is as easy as shelling pears. For this you will need mashed or boiled potatoes, frying oil, breadcrumbs or semolina.

Form cutlets from the puree and roll them in semolina or breadcrumbs. If the puree is too liquid, you can add a little flour.
If you use boiled potatoes, mash them until puree, add a little milk, an egg and also form cutlets.
Then fry them in a frying pan until golden brown.

How to cook potato cutlets from raw potatoes?

For this you will need 8-10 potatoes, 2 eggs, 1 onion, breadcrumbs or 2 tbsp. flour, dill, 3-4 tbsp. butter, salt and sour cream.

Peel and boil the potatoes in salted water. Dry it and mash it to a puree. Add raw eggs, fried onion, finely chopped herbs and mix well.
Form cutlets from the potato mixture and bread them in breadcrumbs or flour. Fry in butter until crispy on both sides. Serve with sour cream.

Potato cutlets can also be served with ketchup, mayonnaise, kefir, various sauces and unsweetened yogurt.

1. Boil potatoes in their jackets. Cool. To peel. Secret: to prevent the potatoes from boiling soggy during cooking, add cucumber pickle to the water.

2. Grate the boiled potatoes using a grater (medium or coarse).

3. Beat 2 chicken eggs into the potato mixture.

4. Add flour and salt.

5. Mix the minced meat for potato cutlets with a fork (!). Carefully.

6. Make cutlets from the resulting minced potatoes. And roll them in breading (optional).

7. Melt butter mixed with vegetable oil in a frying pan.

8. Fry the potato cutlets on both sides until golden brown over high or medium heat. Do not cover the pan with a lid.

Delicious potato cutlets are ready

Bon appetit!

Potato cutlets

You can choose any filling for potato cutlets, from standard stewed cabbage and mushrooms, liver, ham and smoked fish. And you can come up with excellent solutions for children by making potato cutlets with cottage cheese, without adding mayonnaise, or a large amount of animal fats, for example, with broccoli. Most well-known sauces are suitable for potato cutlets: mushroom, ketchup, mayonnaise, tartar, bechamel, etc.

Secrets of making potato cutlets

You can prepare potato cutlets from boiled and raw potatoes. First prepare puree or grate the potatoes on a fine or medium grater, form it into a cutlet and place it in the frying pan.
When preparing a Lenten recipe for potato cutlets, you can make a mixture of flour and hot water: 2 tablespoons of flour, pour three tablespoons of cold water, stir well and add so many tablespoons of hot water so that the consistency is similar to liquid sour cream. This mixture works perfectly as a “paste” in recipes that do not involve the use of eggs.
A simple and unpretentious dish - potato cutlets, can be prepared in a unique way, for example, you can come up with an interesting filling in the form of eggs, minced meat, vegetables, mushrooms and other things. They also add crab sticks and seafood. And you can add mayonnaise, sour cream, and boiled, grated eggs to the puree.
A tasty dish can be prepared not only in a frying pan, but also deep-fried; potato cutlets are baked in the oven, making a breading of breadcrumbs, eggs or flour; it is also suggested to use a grill to cook the cutlets, wrapping them in foil.

Potato cutlet recipes

Let's start by preparing the puree: peel the potatoes, chop them finely, rinse them and put them in water and boil the pan until tender. Meanwhile, chop the green onions and put the garlic through a press. Whisk the egg yolks with salt and pepper.

The potatoes are ready, add flour, herbs and garlic, as well as yolks. Mix everything well with a spoon, no need to beat the potato mixture with a blender. Next we will form the potato cutlets simply with a spoon.

Take a mold, grease it with sunflower oil, spoon in cutlets, grease with sour cream and place in a preheated oven at 180 degrees until done.

Boil the potatoes, mash them well until pureed, let cool. When the temperature is right, grate the cheese and ham directly into the potatoes using a coarse grater.

Now you need to finely chop the onion and green feathers. Add all this to the potatoes, cheese and ham, add flour, eggs, salt and pepper, mix thoroughly until smooth. Form potato cutlets, roll in flour, or even breadcrumbs. Fry on both sides in a frying pan, first with a lid to cook the inside, then over high heat without a lid to form a crust.

Despite the lack of filling, these potato cutlets are very rich due to the selection of original seasonings and spices; milk also plays an important role; the texture is homogeneous. And the taste becomes complete.

Potatoes – 800 grams.
Egg – 3 pieces (1 for breading + 2 for the potatoes themselves).
Onions – 4 pieces.
Milk – 80 grams.
Ground allspice, black pepper, nutmeg, salt, oregano, ground coriander.
For frying you will need vegetable oil, as much as the potato cutlets will take.

Handle the potatoes: rinse and cook with their skins on to achieve a mushy texture. Turn it off and remove from the water 10 minutes before the root vegetable is fully cooked (jacket potatoes are cooked for an average of 20-25 minutes, depending on the size of the potatoes). When the potatoes have cooled a little, peel and grate them on a coarse grater. Add milk and eggs, all seasonings and salt to the potatoes. Peel the onion and finely chop it, sauté until a nice crust appears. When it cools down a little, add the onion to the potatoes and mix the whole mass thoroughly.

Now heat the oil in a frying pan and form potato cutlets from the mixture. In a separate plate, you need to beat the egg with a fork, before sending the cutlets to the frying pan, roll them in this simple egg batter. Fry until done on both sides.

Potato cutlets in batter with mushroom sauce

We wash and peel the potatoes, chop them finely and boil until tender. While the mashed potatoes for the potato cutlets are cooking, I will make the mushroom sauce.

To get amazing potato cutlets, you need to prepare a delicious sauce: peel and wash the onions and mushrooms, finely chop the onion. We cut the mushrooms into cubes, taking into account that the champignons, namely the ones used in the recipe, become small when frying, and all the water comes out of them. We sauté the onion and put the mushrooms in it, simmer everything together in a frying pan, when ready, transfer it to a small, low saucepan, or better yet, to a special one for sauce. Add cream and sour cream, simmer over low heat.

To thicken the sauce and serve the potato cutlets with aromatic gravy, you need to add flour to it: dilute the flour with cold water and add to the mushrooms and milk, simmer until tender.

The boiled potatoes are ready, mash them, add milk, and add eggs when the mashed potatoes have cooled. Mash the potatoes and form cutlets, fry in a frying pan until tender; when serving, pour the sauce over the cutlets.

These potato cutlets can be served with vegetables, sauce, tomato, mushroom, herb sauce; exotic sauces, such as avocado, are also suitable.

Potatoes – 10 pieces.
Egg – 2 pieces, we will use only yolks.
Chicken fillet – 400 grams.
Carrots – 2 pieces.
Broccoli – 200 grams.
Cheese – 200 grams.
Sunflower oil - for greasing the baking sheet.
Salt, black pepper, cardamom, maybe a little paprika.

In a separate pan, boil the potatoes until tender (peel, cut, and finally mash). You also need to boil the carrots and broccoli - not for long, about 15 minutes. After boiling, grind them with a blender or meat grinder. Add the fillet minced through a meat grinder to the not yet ready potato cutlets. Mix everything together well (potatoes, minced meat, vegetable filling), add pepper and salt. When it cools down, beat in the egg yolks and grate the cheese on a coarse grater.

Knead the potato dough, grease the baking paper with oil, lay out the potato cutlets at a temperature of 180 degrees, bake until done, about 30-40 minutes.

As it was said in one of the popular Soviet films: “ You can prepare many different dishes from potatoes, including cutlets" This can be attributed to lean dishes that will replace the already boring puree. In addition, there are a lot of recipes for potato cutlets and you can make them with different fillings, which means the dish will satisfy the wishes of all family members.

It will help you out when you don’t have a variety of products, but you want to cook something original and tasty.

How to make cutlets from mashed potatoes?

First, let's figure out how to prepare the simplest version of this dish with a minimum amount of ingredients.

To do this you need to take the following ingredients:

About 1 kg of potatoes, and a couple of eggs and onions;
Vegetable oil, about 4 tbsp. spoons and 2 tbsp. spoons of flour and salt to taste.

It’s worth starting with processing root crops. They need to be thoroughly washed, peeled and boiled until tender. Then the water should be drained and everything should be left on the stove for another 5 minutes. Then you need to prepare the puree and leave it to cool slightly.

At this time, cut the onion into small cubes and fry it in oil until golden brown. Then add it to the puree, add the eggs there and mix everything well. All that remains is to form the cutlets, roll them in flour and fry on both sides until golden brown.

One little secret - to prevent the mixture from sticking to your hands when forming the cutlets, you can wet them in water. Lenten potato cutlets are an ideal option for those who want to lose weight. They should be served hot, and different sauces are suitable to vary the taste.

How to cook potato cutlets from raw potatoes?

To prepare this dish, it is not necessary to boil the tubers; they can be used raw.

In this case, the following products are needed:

About 7 medium-sized potatoes and a couple of onions;
Take another egg, 1 tbsp. flour and 0.5 tbsp. milk and salt to taste.

You should start by processing the tubers. They must first be washed, cleaned, and then grated on a fine grater. Squeeze the resulting mass thoroughly from the juice and pour in pre-boiled milk, which will help the potatoes not to turn dark. Add a little salt, a beaten egg and flour there.

Mix everything well to make a homogeneous dough. It is best to form the cutlets with a large spoon, place them in boiling salted water and boil for 7 minutes. until ready.

How to cook potato cutlets with minced meat?

This recipe is intended exclusively for meat lovers. The dish combines both a side dish and meat, which makes it full. They can be served both for a regular home dinner and for a holiday table.

For this dish you need the following ingredients:

About 6 potato tubers, 100 ml of milk, about 60 g of butter, egg and salt. You will need to make a puree from these products;
You will also need about 400 g of minced beef, but you can use it to your taste. Also take a couple of onions, salt, pepper, spices, 1/4 of the loaf, milk to soak the bread, vegetable oil and breadcrumbs.

The first thing to do is prepare the puree. To do this, cool the tubers and boil them in lightly salted water. Immediately after this, mash everything, add butter, egg and milk. The result should be a thick puree. Then we move on to the filling. To do this, finely chop the onion and mix it with the minced meat.

Take the pulp of the loaf and soak it for a while in a small amount of milk. Send the resulting mass to the minced meat. Put salt, pepper and spices there. In heated oil, fry the minced meat until half cooked. If this is not done, the filling will remain raw in the final dish.

Now take a small amount of puree, about 1 tbsp. spoon and form a flat cake, in the center of which place 1 teaspoon of filling and distribute it over the entire surface. Place another 1 tbsp on top. spoon puree and form cutlets. All that remains is to roll them in breadcrumbs and fry them on both sides. The dish is best served with sauce and vegetables.

How to cook potato cutlets with cheese?

This dish can be served separately or as a side dish for meat. You can use different sauces to vary the taste.

To prepare this dish you need to take the following products:

Approximately 550 g of potatoes and 85 g of hard cheese;
You will also need an egg, 1 tbsp. spoonful of flour, butter, salt, pepper, breadcrumbs and butter.

To prepare potato cutlets, you must first peel and boil the tubers. Then they should be mashed into puree and cooled slightly. Grind the cheese on a fine grater and add it to the puree. Add the egg and spices there and mix everything well until the consistency becomes homogeneous.

All that remains is to form the cutlets, roll them in breadcrumbs and fry until golden brown, and then leave for another 10 minutes. under the lid.

How to make potato cutlets with mushrooms?

This dish can easily end up on a restaurant menu because it is very tasty and original. An unusual sauce will be used to prepare it. We suggest breaking the cooking process into several stages. The first thing to do is the mushroom filling. For it you will need 350 g of champignons or chanterelles, a couple of medium-sized onions, vegetable and butter, 1 teaspoon of flour, 4 tbsp. spoons of low-fat cream, salt, pepper and a clove of garlic.

Mushrooms need to be cut into pieces, and onions into small cubes. Melt some butter in a frying pan, add vegetable oil, and fry the food until golden brown. When the mushrooms are half cooked, add the remaining ingredients and mix well.

To prepare mashed potatoes, you need to take 1 kg of potatoes, 110 g of butter, a couple of eggs, salt, pepper, a pinch of ground nutmeg, 1.5 tbsp. a spoonful of flour and 0.5 teaspoons of dry paprika. Peel the tubers and boil until tender.

Using a blender, puree them together with the butter. Beat the eggs separately and add them to the puree. Add the rest of the ingredients there and beat again with a blender for 5 minutes. The result will be a fluffy mass.

Now you need to prepare the sauce that will be used for frying the cutlets, it is called lezon. To do this, take 0.5 tbsp. milk, 3 eggs, 1 tbsp. a spoonful of soy sauce, salt and pepper. Mix all ingredients and beat into a homogeneous mass. Make a flat cake from the puree, put the mushroom filling inside and close it.

Dip the cutlet in the sauce, roll in breadcrumbs and fry until golden brown. Mushroom sauce is ideal for this dish, which will make the taste even more delicate and original.

Many people call potatoes “second bread”. After all, this vegetable is a staple product consumed in almost every family. Potatoes are used in first courses, side dishes are prepared from them, and added to salads.
Potatoes are prepared in a variety of ways. It is fried, baked, boiled, pounded into puree. Based on the already prepared root vegetable, you can make potato cutlets or zrazy. They can be either lean or lean with meat and fish.
To make vegetable cutlets from mashed potatoes, you need to have some skill. Below are recipes with photos that clearly show the nuances of forming the meatballs. Do as indicated in the images and you will easily diversify your diet.

Taste Info Main potato dishes

Ingredients

Potatoes (large) – 3 pcs.;
Flour – 2 -3 tbsp;
Onion – 1 pc.;
Garlic – 2 cloves;
Green onions, dill, parsley;
Sunflower oil;
Salt;
Spices (optional).

How to cook potato cutlets with herbs

Dip pre-peeled potatoes into boiling water, add salt and cook the tubers for 15-20 minutes until soft. When the potatoes are cooked, drain all the liquid from the pan. Mash the vegetables into a puree and cool it.

Place two tablespoons of flour into the cooled potatoes. It is important that the potato mixture is not liquid, otherwise the cutlets will spread during the cooking process. The potato dough should be of such a consistency that it can be easily formed into cutlets.

Wash and dry green onions, parsley, dill. Chop the herbs as finely as possible using a sharp knife. Combine with dough. Add salt and spices to suit your taste.

Peel the garlic cloves and press through a press. Send after the greens.

Wetting your hands in clean water, mold the potato dough into cutlets 7-8 cm long. Roll them thoroughly in flour so that when frying the products do not stick to the surface of the frying pan.

Heat a frying pan with sunflower oil over moderate heat until the fat begins to bubble. Carefully place the cutlets in the pan and fry them until golden brown.

Potato cutlets with herbs are best served hot, generously sprinkled with sour cream.

Potato cutlets with vegetable filling

In our country, potatoes are the most beloved and respected vegetable. And this is understandable. A huge number of tasty, satisfying, and most importantly completely inexpensive dishes can be prepared from potatoes.
Potato cutlets are one of the best side dishes for fish or meat. It is not difficult to prepare such a dish. Cutlets are formed from mashed potatoes and filled with fried vegetables. To give the finished products a crispy crust, breadcrumbs are used, then fried on both sides.

Teaser network

The amount of ingredients specified in the recipe will yield two servings of potato cutlets, and preparing this lean dish will take only 40 minutes.

Ingredients:

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).

Cooking with step by step photos

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.

Cutlets from mashed potatoes in a slow cooker

There are situations when it is not possible to use the stove, but you need to feed your family a delicious lunch. For example, in a summer cottage, during renovation or moving. Then a multicooker will come to the rescue. In this wonderful kitchen unit, you can not only stew and bake, but also fry.
The principle of preparing potato cutlets in a slow cooker is no different from frying in a frying pan. Make meatballs according to any recipe and cook them in the “fry” mode.
In addition, in any multicooker it is possible to steam the same cutlets. Then they will turn out not only tasty, but also healthy.

Baked potato cutlets

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.

In this recipe we talked about

Options for preparing potato cutlets and zraz

Potato dough goes well with almost all vegetables and meat. There are two main types of additives:

For example, grate cheese directly into the puree itself, or add bacon fried with onions;
Prepare zrazy - the filling is wrapped inside a potato cake. Thus, you can combine the dishes left over from two meals, for example, stuff zrazy with buckwheat, onions and carrots.

The following can be used as a filling or additional ingredient in mashed cutlets:

Fried vegetables - carrots, onions, celery, zucchini, cabbage;
By-products - liver, heart, kidneys - are pre-boiled and crushed;
Cereal porridges - buckwheat, rice, millet, corn - porridges are usually seasoned with fried onions;
Fish - choose fresh, they cook quite quickly, so all you need to do is fillet and chop finely;
Meat or chicken - usually used in ready-made form; a very tasty filling is obtained from fried minced meat;
Cheese - most often it is added directly to potato dough. Unripe cheeses such as Adyghe can be wrapped in a small piece inside without chopping;
Mushrooms or minced mushrooms;
Greens – add flavor and look very beautiful in the finished dish.

In this recipe we talked about.

Sauces for potato cutlets:

Sour cream with garlic - mix a glass of sour cream, a little salt and a chopped clove of garlic, you can add herbs;
Mayonnaise is a classic cold sauce that goes great with vegetables;
Mushroom - simmer minced mushrooms in a saucepan with a little flour and water, add a little salt and pour it over the zrazy;
Vegetable - vegetables are stewed in a small amount of water and flour, then chopped with a blender. Salt and pepper will make it even tastier.

In this recipe we told you how to cook.

General Tips

Potato dough is quite sticky, if you don’t want to constantly wet your hands in water, grease them with vegetable oil. In this case, you need to add minimal fat to the pan.
Potato balls can be made with or without the addition of eggs. Remember that eggs make any dough “heavier”. The optimal quantity is 1 piece. If you want to get tender cutlets, use only egg whites, after beating them first.
Carrots, onions, pumpkin and other vegetables can be finely grated and used for breading. The finished products turn out very elegant.
You can also make zrazy from raw potatoes. It must be grated on a fine grater, squeezed out of the juice and be sure to add an egg.
To prepare puree, do not use a mixer or blender. A regular masher with round holes will work well.

Potato cutlets add variety to any table. They look quite elegant, so they can be served for a holiday.
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