Revive the tradition: Potato cutlets make delicious comeback
This dish is simple, hearty, and extremely tasty, while also surprisingly versatile. It can be served for lunch, dinner, or even as a snack. If you're looking for a quick and delicious meal idea, the recipe for potato cutlets is just for you.
Potato cutlets evoke memories of family dinners and the warmth of home. Thanks to the simplicity of ingredients and ease of preparation, potato cutlets are making a comeback as an affordable yet incredibly tasty dish. Discover how to prepare them according to a recipe that guarantees a crispy crust and delicate interior.
Potato cutlets – a taste that has survived generations
Potatoes have long been a staple of our cuisine, and their versatility allows for countless dishes to be prepared. Potato cutlets are one of them – a simple yet extremely satisfying way to use up leftover potatoes from the previous day.
Today, we can return to this classic recipe to create an inexpensive yet flavorful dish that will impress everyone.
How to prepare perfect potato cutlets?
Ingredients for Potato Cutlets:
- 3 lbs of cooked potatoes
- 2 onions
- 2 bread rolls
- 1 cup of milk
- 3 eggs
- 1 cup of all-purpose flour
- Salt, pepper, marjoram to taste
- Flour and breadcrumbs for coating
- Butter or oil for frying
Dill Pickle Sauce:
- 1 cup of finely chopped dill pickles
- 1/2 cup of sour cream
- 1 tablespoon of oil
- 1 tablespoon of chopped parsley
- Salt and pepper to taste
Step by Step:
- Peel the potatoes, cook them until tender in salted water, then drain and set aside to cool. You can also use leftover potatoes from dinner. Chop the onion into small pieces and sauté in butter or oil. Soak the bread rolls in milk until soft.
- Pass the cooked potatoes through a ricer or mash them well. Add the onions, soaked bread rolls, eggs, flour, and spices. Mix everything thoroughly until a smooth mass is formed.
- Form small, flattened cutlets from the potato mixture. Coat each in flour, then in breadcrumbs. Heat butter or oil in a pan and fry the cutlets on both sides until golden and crispy.
- Mix the chopped dill pickles with sour cream, oil, and parsley. Season with salt and pepper. Serve the sauce cold as an accompaniment to the hot cutlets.
Potato cutlets – ideas for variety
Potato cutlets are an excellent base that can be enriched according to personal preferences. It's worth adding grated cheese, sautéed mushrooms, or finely chopped bell pepper to the potato mixture. If you want to avoid frying, the cutlets can be baked in the oven; they will be just as tasty and lighter.
The dill pickle sauce can be replaced with garlic sauce, dill sauce, or even classic ketchup. This is an ideal dish for both lunch and a quick snack.
