The creators of this simple, satisfying and very unpretentious dish are the French, who were the first to decorate boneless meat tenderloin with round medallions. Later, the recipe of the dish was supplemented with vegetables, mushrooms, and root vegetables. This is how delicious potato balls appeared, the popularity of which even today can be envied by other elite dishes.

A simple version of your favorite dish does not require expensive ingredients or complex technological manipulations. The most inexperienced cook can prepare potato balls.

Product composition:

• chicken egg;
• crumbs of crackers;
• garlic cloves - 3 pcs.;
• sunflower or butter;
• sifted flour (preferably wheat) - 60 g;
• carrot;
• spices.

Since the main ingredient of the presented recipes is mashed potatoes, we take into account the basic conditions for obtaining a high-quality base for the dish:

• choose a variety of tubers with a high starch content;
• To ensure that root vegetables cook evenly, fill them exclusively with cold drinking water;
• We use milk/butter only in a heated/softened state, otherwise the puree will acquire a bluish tint;
• salt the potatoes immediately after the liquid begins to boil;
• Mash the boiled tubers with a whisk or masher. Using a mixer or blender will make the mass sticky (“rubbery”), but not as fluffy and airy as we would like.

Well, now let’s prepare simple meatballs:

1. Peel the potatoes and carrots, divide the tubers into quarters, and place in a saucepan. Fill the dishes with filtered water, boil the vegetables until tender. Don't forget to salt the boiled broth.
2. Drain the liquid, grind the potatoes until pureed, adding butter, finely grated carrots and flour. We get a viscous thick composition.
3. When the mass has cooled down a little until you can work with it with your hands, add the egg and crushed garlic cloves. Mix everything thoroughly.
4. Heat vegetable oil in a frying pan, form potato balls up to 2 cm thick, and bread them with breadcrumbs. Fry the products until an appetizing golden crust.

Serve the dish with homemade sour cream or pre-prepared cream sauce.

With added mushrooms

Delicious mashed potato balls are a universal food. By adding a little champignons, we get tender and aromatic mushroom balls.

List of ingredients:

• vegetable oil;
• onion;
• egg;
• breadcrumbs;
• potatoes - 7 pcs.;
• farm sour cream;
• garlic cloves - 3 pcs.;
• fresh mushrooms - 500 g;
• salt, pepper (allspice and black), nutmeg.

Preparation procedure:

1. Instead of champignons, you can use other mushrooms. If these are forest organisms, then we treat them especially carefully: we remove dirt and debris and rinse them well.
2. Boil the mushroom product in slightly salted drinking water, then drain it in a colander, finely chop it, and fry it together with chopped onion. Season the mixture with garlic squeezed through a press, a pinch of salt and pepper.
3. Cool the finished potatoes a little, knead thoroughly, combine with egg and spices.
4. We select a portion of puree and form a small flat cake. Place a spoonful of mushroom filling in the center of the circle. We connect the potato edges, pat the product in our palms, like a cutlet. In this way we use all the components of the dish.
5. Roll the meatballs in breadcrumbs, press lightly until flat, and fry in a hot frying pan in lean fat until golden brown.

When serving the dish to the table, we decorate it with chopped herbs and season with country sour cream.

How to cook with cheese

The fermented milk product not only increases the strength of the product, but also gives the dish an interesting and very pleasant taste.

Required components:

• sunflower oil;
• crumbs of breadcrumbs for breading;
• potatoes - 600 g;
• eggs - 2 pcs.;
• cheese (preferably hard varieties) - 130 g;
• salt, pepper, paprika.

Cooking process:

1. Studying numerous recipes for meatballs, we often come across references to the use of “dinner leftovers” in the form of yesterday’s puree. If this is a high-quality product, then it is better to pass it through a meat grinder so that there are no lumps in the dough.
2. In the presented recipe, boil the potatoes as usual and make puree with a dense texture. Add the egg, shavings of finely grated cheese, salt and pepper to the cooled mixture. Mix everything thoroughly. The resulting mass should keep its shape.
3. We take some of the puree and make small balls. Dip them in flour, dip them in a beaten egg, and bread them with breadcrumbs mixed with paprika. Fry the resulting pieces in hot oil until a thick crust with a bright golden tint appears.

If desired, supplement the recipe with a small amount of sautéed onion. It will be very tasty and appetizing!

With minced meat

Potato balls stuffed with meat are an extremely tender and very nutritious dish. If we can talk about the harmony of nutrition and taste of food, then this is exactly the case!

List of products:

• vegetable oil;
• whole milk - ½ cup;
• bulb onions;
• potatoes - up to 8 medium-sized tubers;
• flour - 120 g;
• egg;
• breadcrumbs;
• minced meat (composition of beef and lamb) - 500 g;
• spices, seasonings.

Step-by-step preparation:

1. Boil the potatoes in their skins, cool, and remove the skins. Turn the tubers into puree, add an egg, add portions of heated milk, salt, pepper and seasonings. Constantly mix the mixture until a homogeneous mass is formed.
2. Place chopped onion in a frying pan, fry in oil, then add minced meat, continue the process until the food is ready.
3. We moisten our palms, select portions of the puree, make small flat circles from them, and place a spoonful of the meat mixture in the middle. We connect the potato edges, form meatballs, fry them in hot oil until golden brown.

Serve the resulting dish with a pre-prepared fragrant sauce. Just use a blender to blend sour cream, chopped garlic and chopped dill.

With ham

We start the morning with pleasant emotions received from a delicious and appetizing breakfast of ruddy meatballs with ham.

Set of components:

• egg;
• oil (sunflower and butter);
• flour - 120 g;
• bow feather - 6 arrows;
• ham - 200 g;
• potato tubers - 600 g;
• salt pepper.

Cooking method:

1. Quickly peel the root vegetables and cut them into small pieces to quickly boil the product. The egg and a piece of butter are already heating up on the table. While we were going about our morning business, the tubers were cooked until soft. Drain the liquid and mash the potatoes into a soft puree.
2. After a few minutes, when the mass has cooled down a little, add butter, egg, flour and ham, chopped into small cubes. We also chop the green onions here, add a little pepper to the mixture (no need to add salt, as we did this while preparing the tubers), and mix well.
3. We heat the frying pan with vegetable oil ahead of time so that it is ready to receive the meatballs. Scoop up some of the potato mixture with a spoon and place in a thick-bottomed bowl. We form several more products, placing them a little further from each other. Fry the required number of servings.

The appetizing appearance of potato balls with ham appears from the first seconds, when bubbles of boiling oil form a wonderful pink crust on the dough. A pile of sour cream on a plate will complement this “delicious” still life.

Recipe for those who are fasting

Appetizing “cutlets,” as cute potato products are often called, are not ignored by admirers of lean, but no less tasty and nutritious food.

Ingredients:

• tomato paste - 25 g;
• potatoes - 2 tubers;
• crab meat - 300 g;
• carrot;
• lean mayonnaise - 50 g;
• flour - 200 g;
• dill;
• vegetable oil

Cooking technology:

1. Boil the peeled potatoes until soft. Don't forget to salt the water.
2. We pass the cooled tubers through a meat grinder along with the previously defrosted crab product (sticks). Add chopped herbs to the resulting mass: dill, parsley, and other plants that are on hand.
3. Add tomato paste, finely grated carrots, thoroughly mix the mixture until smooth. There is no need for salt here, as there is enough of it in the crab and tomato product.
4. Heat the oil in a frying pan, form identical meatballs, fry on both sides until a pink crust appears.

For a piquant shade of the dish, flavor it with a sauce made from lean mayonnaise, tomato paste and finely chopped dill.

crumbs of breadcrumbs or flour for breading.

Preparation procedure:

1. Boil the peeled and cut into pieces tubers, then drain the liquid, cool the product, and grind it in a home processor. We always make the base for potato dough immediately after preparing the root vegetables.
2. Add eggs and finely chopped onion to the resulting mass, sauteed until transparent. Mix everything thoroughly. If the composition turns out to be a little liquid, add a handful of flour or semolina.
3. Using a spoon, select portions of mashed potatoes, form into flat round balls, thickly bread them with breadcrumbs, and fry in preheated sunflower oil. Serve the dish with meat stew, as was done in school or public catering canteens.

Delicious products from distant childhood turned out to be just as lush and attractively appetizing. As we see, time has no power over our culinary preferences.

large root vegetables - 3 pcs.;

sour cream - 40 g;

eggs - 3 pcs.;

spices.

Cooking:

1. Boil peeled, diced potatoes. Drain the water, cool the soft tubers a little, mash them to a puree along with softened butter.
2. Peel the hard-boiled eggs, finely chop them, and add to the potato mixture. Pepper the mixture a little for flavor, not forgetting who the food is intended for. Mix everything thoroughly.
3. We form small balls from the resulting mixture and fry until golden brown.

Serve the golden “washers” with aromatic sour cream or cream sauce. Kids gobble up this dish with great pleasure!

Potato balls, popular in the last century, have not lost their potential in modern cooking, having successfully stepped into the gastronomic future. They say that such “long-lived dishes” were once created according to the so-called recipe for happiness.

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.

Probably no one will dispute the culinary opinion that the most popular side dish for meat, vegetable, mushroom or fish dishes is potatoes. This product, in demand in the culinary field, can be prepared in a variety of ways: boiled, fried, baked, stewed. And what variations of serving potato dishes exist! You might lose count.

Well, our offer is simple but tasty mashed potato cutlets without filling. The cutlets come out with a crispy crust, appetizing and tasty. Any dish with such an original side dish will look great! Previously, we told you how to cook in a slow cooker and with various additives and fillings.

Ingredients

• Potatoes – 6-7 pieces;
• Chicken egg – 1 piece;
• Wheat flour – 1 tablespoon (+ 2 tablespoons for dusting);
• Salt - to taste;
• Seasoning for potatoes - to taste;
• Vegetable oil – 50 ml.

How to make simple mashed potato cutlets without filling

To prepare the proposed dish, you will need mashed potatoes. It is possible that you already have it in stock, then the culinary task will be greatly simplified. We propose to consider the variation of preparing cutlets from mashed potatoes from the very beginning, i.e. directly from boiling the tubers. So, pour the required amount of peeled and halved potato tubers with water and cook until fully cooked. Season the potatoes with salt as you go, depending on your taste. Check potato tubers for doneness with a fork. Drain the water from the cooked potatoes.

Add one chicken egg to the tubers.

Add a special seasoning intended for potato dishes to the ingredients. If there is none at the time of preparing mashed potato cutlets, replace it with regular ground pepper or dried herbs.

For further culinary procedures, take a “masher”. Make puree from boiled potato tubers. To simplify the process, you can also use an immersion blender (whichever is more convenient and familiar to you).

Add wheat flour to the resulting mashed potatoes. The amount of this ingredient may vary. You may need more or less flour. Stir the mashed potatoes again. The output should be an elastic potato mass from which you can make cutlets.

So, the potato base for the cutlets is ready. Using clean hands, form round or oval patties. Dip potato preparations in flour. By the way, you can also use breadcrumbs.

Pour vegetable oil into a frying pan for frying potato cutlets. Warm it up. Place the potato cutlets for frying in a frying pan.

Once the mashed potato patties are browned on one side, flip them over.

The delicious potato side dish is ready! Enjoy your meal!

Potato cutlets are a budget option for preparing a vegetable dish that will appeal not only to vegetarians, but to children and adults. These cutlets are incredibly tasty; they can be prepared not only using classical technology, but also by adding mushrooms, cheese, cabbage, spinach, and saury. The dish can be prepared in the oven or with a delicate and at the same time spicy sour cream and tomato sauce. The article presents 10 cooking options, each of which can diversify your diet.

You can prepare potato cutlets very quickly. This food does not require a lot of time or money, and it will also amaze you with its incredible taste. No matter how many interpretations there are of the preparation of a particular dish, the classic version is always relevant.

Components:

• 0.5 kg potatoes;
• 2 tbsp. spoons of flour;
• breadcrumbs;
• spices.

Preparation:

1. Boil pre-peeled potatoes and strain off the boiling water.
2. Add vegetable oil, flour, spices, knead thoroughly.
3. Form cutlets, roll in breading, fry both sides.
4. Done, you can serve.

With added mushrooms

Potato cutlets with added mushrooms will surprise you with their unusual taste. Due to the absence of meat products, the dish is very popular among vegetarians, but lovers of meat products will also rightly appreciate it.

Components:

• 0.5 kg potatoes;
• 0.2 kg champignons;
• 1 tbsp. spoon of flour;
• sunflower oil;
• spices.

Preparation:

1. Peel the potatoes, boil, drain, knead, add flour.
2. Fry slices of peeled mushrooms and season with spices.
3. We take a spoonful of puree in our hand, form a circle, add mushrooms, and seal it. Fry the formed flatbread on both sides.

Cooking from mashed potatoes in the oven

Cutlets with potatoes in the oven are very aromatic and dietary, due to the lack of fat.

Components:

• 1 kg of potatoes;
• 1 onion;
• 1 tbsp. spoon of butter;
• 0.1 l milk;
• 1 egg;
• 1 glass of sour cream;
• 2 pickled cucumbers;
• 2 tbsp. spoons of flour;
• 2 tbsp. spoons of sunflower oil;
• breadcrumbs;
• spices.

Preparation:

1. Boil the potatoes, mash them, add oil and spices.
2. Sauté the chopped onion, add potatoes, hot milk, and flour.
3. Form cutlets, roll in beaten egg and breadcrumbs alternately. Place on a baking sheet.
4. Bake for half an hour at 180 C.
5. Finely chop the cucumbers, add to the sour cream, mix.
6. Before serving, pour over the sauce.

To make the dish even more flavorful, sprinkle it with chopped herbs.

Cutlets with potatoes and minced meat

Cutlets with potatoes and minced meat are more filling than in the classic version of preparation; they will certainly appeal to meat lovers.

Components:

• 1 kg of potatoes;
• 0.5 kg pork;
• 2 onions;
• 1 tbsp. spoons of flour;
• 2 eggs;
• spices.

Preparation:

1. Boil potatoes and meat separately from each other. Then mash the potatoes and grind the pork.
2. Chop the onion and fry.
3. Combine potatoes with onions, eggs, flour, spices.
4. We form cutlets in the middle with minced meat, fry both sides and serve.

In sour cream and tomato sauce

Cutlets in sour cream and tomato sauce not only sound appetizing, but their slightly spicy taste will charm everyone who tries this incredible dish.

Components:

• 0.5 kg potatoes;
• 2 tbsp. spoons of flour;
• 2 tbsp. spoons of sunflower oil;
• 0.1 l sour cream;
• 0.1 liters of tomato paste;
• spices.

Preparation:

1. Season the mashed potatoes with spices and add flour if necessary.
2. Fry both sides in a heated frying pan until a crust appears.
3. Mix sour cream and tomato paste, pour in sauce and simmer for 15 minutes. Serve hot.

With cheese filling

Potato cutlets stuffed with cheese are amazing. Melted cheese when served in cutlets makes the dish delicious.

Components:

• 0.5 kg potatoes;
• 1 egg;
• 0.2 kg hard cheese;
• 1 tbsp. spoon of flour;
• sunflower oil;
• spices.

Preparation:

Mozzarella is perfect for this dish; it is a noble cheese that will make the dish special.

1. Peel the potatoes, cook, mash, add flour, egg and spices. Knead.
2. Cut the cheese into cubes.
3. We form cutlets from mashed potatoes, inside which we place a block of cheese.
4. Fry on both sides. Serve exclusively hot.

Potato and cabbage cutlets

Tender stewed cabbage will highlight the taste of potatoes. This dish will certainly be a highlight on your table.

Components:

• 1 kg of potatoes;
• ½ cabbage;
• 1 onion;
• 1 tbsp. spoon of flour;
• 1 egg;
• spices.

Preparation:

1. Boil the potatoes and mash them using a pestle.
2. Chop the onion and fry.
3. Finely chop the cabbage, add to the onion, season with spices, and simmer for 20 minutes. After this, drain off the excess liquid.
4. Mix potatoes with eggs, flour, spices.
5. We form cutlets, place a little cabbage in the middle, fry on both sides, and serve.

Raw Potato Recipe

This recipe takes a little longer: firstly, raw potatoes are more difficult to chop, and secondly, they take longer to cook.

Components:

• 0.5 kg potatoes;
• 3 tbsp. spoons of flour;
• 2 eggs;
• breadcrumbs;
• spices.

Preparation:

1. Grate the peeled potatoes on a fine grater or chop them using a kitchen machine.
2. Strain off the liquid, add spices, eggs and flour.
3. Roll the potato cutlets in breadcrumbs and fry until done.

With cheese, spinach and garlic

This recipe is special and extremely healthy. Spinach and garlic contain many vitamins that strengthen the immune system and improve the general condition of the body.

Components:

• 0.3 kg potatoes;
• 1 jar of canned saury;
• 1 onion;
• 0.1 l milk;
• 4 slices of white bread;
• 1 egg;
• 0.1 kg boiled rice;
• breadcrumbs;
• spices.

Preparation:

1. Soak the bread in milk, grate the potatoes.
2. Drain the juice from the saury, mash with a fork, add to the rice, mix with potatoes and chopped onions.
3. Season with spices, add bread and egg. Forming flat cakes.
4. Roll the cutlets in breadcrumbs and fry. Can be served.

All recipes presented are unique. Each of the prepared dishes surprises with a special taste. The classic recipe is always easy to prepare, and the version with fillings will spoil you with deliciousness. Cutlets in the oven are dietary, rich in vitamins, and served with sour cream and tomato sauce, they amaze with a slight piquancy.

All interpretations of cooking are special, so a good housewife will find exactly the option that she likes.

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.

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:

1. Sour cream with garlic - mix a glass of sour cream, a little salt and a chopped clove of garlic, you can add herbs;
2. Mayonnaise is a classic cold sauce that goes great with vegetables;
3. Mushroom - simmer minced mushrooms in a saucepan with a little flour and water, add a little salt and pour it over the zrazy;
4. 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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