Rediscovering Polish comfort: Potato cutlets with creamy cucumber sauce

Potato cutlets are an excellent way to use potatoes left over from the previous day. They are easy to prepare, and their taste will surely delight everyone. Here’s what you need:

Ingredients:

• 3 pounds of potatoes
• 2 onions
• 2 kaiser rolls
• 1 cup of milk
• 3 eggs
• 1 cup of all-purpose flour
• Marjoram
• Salt and pepper
• Additionally, flour and bread crumbs for coating, butter or oil for frying

Pickled cucumber sauce:

        
• 1 cup of pickled cucumbers
• 1/2 cup of sour cream
• 1 tablespoon of oil
• 1 tablespoon of chopped parsley
• Salt and pepper

Peel, wash and cook the potatoes in salted water until soft. You can also use potatoes leftover from the previous day's dinner. Peel and finely chop the onions, then fry them in butter or oil until golden. Soak the rolls in milk until soft.

Preparing the potato mixture:

Grind the cooked potatoes, onions, and soaked rolls in a meat grinder or mash them thoroughly. Add flour, eggs, marjoram, and salt and pepper to taste. Mix all the ingredients well until you get a thick mixture that is easy to form into cutlets.

Forming and frying the cutlets:

Form small, slightly flattened cutlets from the ready mixture. Coat them first in flour and then in bread crumbs. Heat butter or oil in a pan and fry the cutlets on both sides until they are golden and crispy. After frying, remove the cutlets from the pan and serve hot.

Additional tips:

    
• You can add grated cheese or fried mushrooms to the potato mixture.
• Potato cutlets can also be baked in the oven instead of fried.
• You can make the pickled cucumber sauce with mayonnaise instead of sour cream.

Potato cutlets with pickled cucumber sauce are a delicious and simple way to use leftover potatoes. Try this recipe and see that these traditional cutlets are just as tasty today as before the war!