Potato cutlets: A delicious way to revive last night’s spuds

Do you have leftover potatoes from dinner, or are you looking for inspiration for a simple meatless dish? This recipe will work perfectly. The devil is in the details, and here it’s hidden in the coating. It's not classic breadcrumbs or the increasingly popular Japanese panko, but a tasty mixture of nuts and Parmesan cheese. This simple dish will impress your household but is also suitable for special occasions.

Crispy on the outside and soft on the inside - potato cutlets are a dish that everyone will love. Combined with aromatic mushrooms and nuts, they create a real feast for the palate.

They are filling, tasty, and easy to prepare. Besides mushrooms, you can add other vegetables to the stuffing, such as onions, bell peppers, or zucchini. They can be served with garlic sauce or your favourite salad.

Ingredients:

                  
• 900 grams of potatoes,
• 1 egg,
• 160 millilitres of all-purpose flour,
• a few leaves of fresh mint,
• salt and pepper to taste,
• 450 grams of mushrooms,
• 1 onion,
• 125 millilitres of ground walnuts or almonds,
• 4 tablespoons of Parmesan cheese,
• oil for frying.

Preparation method:

1. Cook the potatoes in salted water with a bay leaf. After cooling, grind them, pass through a ricer or mash into purée. You can also use potatoes left over from the previous day's dinner.
2. Grate the mushrooms on a grater or cut them into cubes. Sauté with the onion in oil.
3. To the cooled mushrooms, add chopped mint, salt, and pepper. You can also season them with a pinch of nutmeg and thyme.
4. Add the egg and flour to the potatoes. Knead into an elastic dough.
5. Form balls, flatten them, add the stuffing, and form cutlets again.
6. Coat the cutlets in a mixture of nuts and Parmesan cheese.
7. Fry the cutlets in hot oil until golden.

Serve with your favourite sides, preferably warm. You will love the combination of tender potatoes, aromatic mushrooms, and crispy coating from the first bite. Enjoy!