Potato cutlets: The vegetarian classic revived

Potatoes are one of the favourite vegetables, valued for their versatility and ability to be prepared in various ways. Although there are many methods to prepare them, one of the lesser-known but delicious ones is potato cutlets. Unfortunately, this dish was trendy before the war and is a bit forgotten today. The recipe for these delightful potato cutlets comes from the 1930 book "Potato Dishes" by Elżbieta Kiewnarska. Preparing these tasty and inexpensive cutlets is easy and perfect for lunch or a snack.

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

Ingredients:               

• 1.4 kilograms of potatoes,
• 2 onions,
• 2 kaiser rolls,
• 250 millilitres of milk,
• 3 eggs,
• 250 millilitres of all-purpose flour,
• marjoram,
• salt and pepper,
• Additionally, flour and bread crumbs for coating, and butter or oil for frying.

Pickled cucumber sauce:

• 250 millilitres of pickled cucumbers,
• 125 millilitres of sour cream,
• 1 tablespoon of oil,
• 1 tablespoon of chopped parsley,
• salt and pepper.

Peel, wash, and cook the potatoes until soft in salted water. You can also use leftover potatoes 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 mixture. Coat them first in flour, 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!