Rediscovering potato cutlets: A classic dish with a modern twist

Potato cutlets were once very well-known. This dish was cheap and easy to make, often utilizing leftover potatoes from dinner. Today, you can revisit this dish with a modern twist.

Your first association with cutlets? They're still the meat ones, breaded or minced. However, it must be admitted that their vegetarian versions are becoming increasingly popular because they are very easy to prepare without adding meat. This does not mean immediately reaching for unusual ingredients and vegan substitutes but simply using potatoes. When you serve potato-based cutlets with a delicious mushroom sauce, the dish will be complete and surely delight the whole family.

Worried that potatoes are fattening? Potatoes are not as caloric as we might think. They have significantly fewer calories than rice and pasta. Early potatoes contain only 69 kcal per 100 grams, and late potatoes 85 kcal per 100 grams (a little over 3 ounces each). They are also suitable for diets because they are easily digestible and have negligible fat content. They also have alkaline-forming properties, thus counteracting the acid-forming effects after eating meat.

Ingredients:          

• 1 kg (2.2 lbs) of potatoes
• 60 g (2 oz) of all-purpose flour
• 1 small onion
• half a teaspoon of salt
• pepper, paprika to taste
• oil for frying

Mushroom sauce:              

• 200 g (7 oz) mushrooms
• 1 onion
• 50 ml (2 fl oz) white wine
• 40 g (1.5 oz) butter
• 200 ml (7 fl oz) 36% cream
• 1 teaspoon of potato starch
• a pinch of salt
• pepper and soy sauce to taste

Preparation method:            

1. Peel the potatoes and cut them into smaller pieces. Cook them in salted water until tender. Carefully drain the water, leaving about 1 cm (0.4 inches) at the bottom.
2. Crush the potatoes with added flour and spices. Set aside to cool completely. Mix thoroughly.
3. Form cutlets from the potato mixture.
4. Heat the oil in a frying pan and fry the potato cutlets on each side for 3-4 minutes until golden. Place the cooked cutlets on paper towels.
5. Clean the mushrooms and cut them into thin slices. Peel and finely chop the onion.
6. Heat the butter in a frying pan. Add the onion sauté until translucent. Then add the mushrooms. Fry until the mushrooms are browned, then pour in the white wine and sauté for a few more minutes.
7. Sprinkle the mushrooms with potato starch and mix, then pour in the cream. Mix and season to taste. Pour the sauce over the cutlets.