Potato cutlets make a tasty comeback with mushroom sauce

Today, when we think of cutlets, we often associate them with pork or ground meat. For our grandparents, this wasn't always the case. At one time, potato cutlets were also very popular. It's time to bring them back into our meals because they are both inexpensive and delicious.

Nowadays, we usually consider potatoes as a side dish at dinner, and sometimes we forget that an entire meal can be centered around them. This is exactly the case with potato cutlets. Just serve them with sauce and a salad, and everyone will be satisfied. There's no need to worry that such a meal will be too heavy. These vegetables have fewer calories than grains and pasta. They are also easily digestible and have alkalizing effects, which counteract the acidifying effects of eating meat.

Potato cutlets pair well with meat sauce or stew. They are also perfect for a vegetarian meal. In that case, a mushroom sauce would be a wonderful addition. These cultivated mushrooms were long underrated. Now it's often pointed out that they have plenty of vitamins, antioxidants, and minerals. They can even help lower cholesterol levels. They also improve digestion, thanks to their rich fiber content. It's beneficial to include them in a winter diet.

Ingredients:

• 2 pounds of potatoes
• 3 egg yolks
• 2 tablespoons melted butter
• 4 tablespoons flour
• 1/2 teaspoon salt
• Pepper, paprika to taste
• Oil for frying

Breading:

• 3 tablespoons flour
• 3 tablespoons breadcrumbs

Mushroom sauce:

• 7 ounces mushrooms
• 1 onion
• 3 tablespoons broth or water
• 3 tablespoons butter
• 7 ounces heavy cream (36%)
• 1 teaspoon potato starch
• Pinch of salt
• Pepper and soy sauce to taste

Instructions:

1. Peel the potatoes and cut them into smaller pieces. Boil them in salted water until tender.
2. Press the potatoes through a ricer. Add melted butter and egg yolks, then flour and spices. Knead the dough.
3. Shape the potato mixture into cutlets. Coat them in flour and breadcrumbs.
4. Heat oil in a frying pan. Fry the potato cutlets for a few minutes on each side until golden. Place them on paper towels.
5. Clean the mushrooms and slice them thinly. Peel and finely chop the onion.
6. Heat butter in a pan. Add the onion and sauté until translucent, then add mushrooms. Fry until the mushrooms are browned, then pour in the broth and sauté for a few more minutes.
7. Sprinkle the mushrooms with starch and mix, then pour in the cream. Mix and season to taste. Pour the sauce over the cutlets.