Potato cutlets: A vegetarian dinner takes our tables by storm
This dish is simple, hearty, and incredibly tasty, while also being surprisingly versatile. They can be served for both lunch and dinner, or even as a snack. If you're looking for an idea for a quick and delicious meal, the recipe for potato cutlets is perfect for you.
Potato cutlets are one of those flavours that evoke memories of family meals and the warmth of home. Thanks to the simplicity of the ingredients and ease of preparation, potato cutlets are making a comeback as an inexpensive yet delicious dish. See how to prepare them according to a pre-war 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 the preparation of countless dishes. Potato cutlets are one of them – a simple yet immensely satisfying way to use up leftover potatoes from the previous day.
How to prepare perfect potato cutlets?
Ingredients for potato cutlets:
- 1.4 kilograms of boiled potatoes,
- 2 onions,
- 2 bread rolls,
- 250 millilitres of milk,
- 3 eggs,
- 250 millilitres of plain flour,
- Salt, pepper, marjoram to taste,
- Flour and breadcrumbs for coating,
- Butter or oil for frying.
Pickle Sauce:
- 250 millilitres of finely chopped pickled gherkins,
- 125 millilitres of cream,
- 1 tablespoon of oil,
- 1 tablespoon of parsley,
- Salt and pepper to taste.
Step-by-step:
- Peel the potatoes, boil them until soft in salted water, then drain and leave to cool. You can also use potatoes left over from a meal. Finely dice the onion and sauté in butter or oil. Soak the bread rolls in milk until they become soft.
- Press the boiled potatoes through a ricer or mash thoroughly. Add the onion, soaked bread rolls, eggs, flour, and seasonings. Mix everything well until a smooth mass forms.
- Form the potato mixture into small, flattened cutlets. Coat each one in flour, then in breadcrumbs. Heat the butter or oil in a pan and fry the cutlets on both sides until they are golden and crispy.
- Mix the chopped gherkins with cream, oil, and parsley. Season with salt and pepper. Serve the sauce cold as an accompaniment to the hot cutlets.
Potato cutlets – ideas for variation
Potato cutlets are an excellent base that can be enriched according to personal preference. The potato mixture can be enhanced with grated cheese, sautéed mushrooms, or finely chopped bell pepper. If you want to avoid frying, the cutlets can be baked in the oven – they will be just as tasty and lighter.
The pickle sauce can be replaced with garlic sauce, dill sauce, or even classic ketchup. It is an ideal dish for both lunch and a quick snack.
