Potato cutlets with mushroom filling. Homemade cutlets with mushrooms and potatoes

As a child, I simply adored it when my mother cooked potato cutlets for us as a side dish. Although these were the simplest cutlets without any filling, nevertheless, I really liked their golden-brown, crispy crust, under which lay tender, melt-in-your-mouth mashed potatoes. Unfortunately, my mother did not often cook these cutlets at home, mainly only when she needed to make use of mashed potatoes that had lost their freshness. And I, too, rarely think about this simple but surprisingly pleasant dish. The reason is quite simple: potatoes are one of the most troublesome side dishes, and if you make cutlets out of them, then there is often no time or energy left for the main course.

However, if we consider potato cutlets as an independent dish, then it is quite possible to find time to prepare them and please your family with a favorite but long-forgotten dish. Therefore, today we will prepare hearty potato cutlets with the addition of aromatic wild mushrooms, fried onions and grated cheese, which can serve as a healthy light dinner or a second course for lunch. Preparing potato cutlets with mushrooms according to this recipe is not at all difficult, and the end result is a very tasty and nutritious vegetable dish that both adults and children will certainly enjoy. An appetizing crispy crust on the outside and tender mashed potatoes with elastic pieces of mushrooms inside - this is simply an unsurpassed combination, complemented by a wonderful mushroom aroma and the piquant taste of fried onions, cheese and spices.

INGREDIENTS:

• 700 – 800 g potatoes
• 20 – 25 g dried wild mushrooms
• 1 large onion
• 2 small eggs
• 50 g cheese
• 20 g butter
• 2 tbsp. l. flour
• 70 g vegetable oil
• greens to taste
• salt, pepper, Provençal herbs

COOKING METHOD:

1. In order to prepare potato cutlets with mushrooms, first you should soak dried wild mushrooms in cold water for 2 - 3 hours, then boil them in the same water for 10 minutes at a low boil.

2. Peel the potatoes, cut into large cubes and boil until tender in boiling water for 40 - 50 minutes.


3. Drain the water and mash the potatoes with a potato masher until pureed.


4. Peel the onion and finely chop it.


5. Heat 2 tbsp in a frying pan. l. vegetable oil and fry the onion until transparent over medium heat for 5 - 7 minutes. Dry the boiled mushrooms on a paper towel and chop as finely as possible.


6. Add the mushrooms to the onions and fry over medium heat for another 5 minutes.

Instead of dried wild mushrooms, you can use regular champignons, although they will not give such a wonderful mushroom flavor. Since the champignons are not boiled in advance, they need to be fried a little longer - about 10 minutes.

7. Add mushrooms and onions to the mashed potatoes, as well as finely grated cheese, any chopped herbs to your taste, raw eggs and melted butter.

8. Add salt and spices and mix everything thoroughly. The result is a very tender potato dough, which, however, is not at all difficult to work with.


9. Sprinkle flour onto a plate in an even layer. With wet hands, form small patties and roll them in flour. From this amount of ingredients I got 11 medium-sized cutlets.


10. Place potato cutlets with mushrooms in a frying pan with heated vegetable oil.


11. Fry for 2 – 3 minutes on each side.


Ruddy, aromatic cutlets made from mashed potatoes with mushrooms are ready! They can be served as a side dish for meat, or as an independent vegetarian dish with sour cream or other sauce to your taste. Bon appetit!

A dish that every chef can prepare is potato cutlets with mushrooms. There are many recipes for this treat; you can feed a large family and surprise guests during the feast. It is served without a side dish, accompanied by an appetizing sauce and vegetable salad.

Delicious potato cutlets stuffed with mushrooms are prepared quickly, simply without any special tricks. If there is some puree left over from the evening, it is used as a base. It can be just a potato shell, or you can make a fluffy dough with a vegetable base.

Simple potato cutlets with mushrooms and onions - a very versatile recipe. As a supplement, you can use various vegetables, not just onions. Garlic, sweet and hot peppers add piquancy to the treat; grated jacket potatoes are used as a base. The finished dish is somewhat reminiscent of Belarusian potato pancakes with filling.

Ingredients:

• champignons - 300 g;
• jacket potatoes - 6 pcs.;
• onion - 1 pc.;
• egg - 1 pc.;
• sweet pepper - ½ pcs.;
• hot pepper - 1/3 pod;
• garlic - 1 clove;
• flour - 1−2 tbsp;
• salt.

Preparation

A good way to get rid of leftover potatoes is to make mashed cutlets with mushrooms. A simple dish will be a good option for a hearty breakfast, because it is prepared quickly from basic ingredients. The ideal complement to this dish would be a light and savory sour cream sauce with herbs or a classic yogurt tartare.

Ingredients:

• puree - 500 g;
• egg - 2 pcs.;
• flour - 2-3 tbsp. l.;
• mushrooms - 400 g;
• onion - ½ pcs.;
• breadcrumbs.

Preparation

Extraordinarily tasty zrazy with mushrooms and cheese is also suitable for a festive feast. You can use any hard cheese; add it not only to the filling, but also to the breading, so the crust will be crispier. From the specified quantity, 6 medium-sized cutlets are obtained; the dish is prepared for 40 minutes, taking into account that the puree will be cooked in advance.

Ingredients:

• puree - 1 kg;
• mushrooms - 600 g;
• onion - ½ pcs.;
• cheese - 250 g;
• egg - 2 pcs.;
• crackers;
• flour - 4 tbsp. l. + 2 tbsp. l for breading;
• salt, pepper, oil for frying.

Preparation

Mushroom and potato cutlets are prepared using puree, and it is better to use champignons and minced chicken as filling. Cheese will add original taste and juiciness, and as a breading it is better to use corn flakes, which need to be mashed into coarse crumbs. A bright and original treat is served accompanied by creamy sauce or with a simple vegetable salad.

Ingredients:

• puree - 1 kg;
• mushrooms - 400 g;
• minced fillet - 300 g;
• onion - ½ pcs.;
• egg - 1 pc.;
• cheese - 150 g;
• corn flakes - 100 g;
• salt, black pepper.

Preparation

Cutlets with mushrooms and eggs are a hearty dish with a classic filling that will appeal to all lovers of original treats. In this version, eggs are hard-boiled, grated or cubed and mixed with fried mushrooms. From the specified amount of products, approximately 6-8 medium-sized cutlets are obtained.

Ingredients:

• mushrooms - 600 g;
• mashed potatoes - 1 kg;
• hard-boiled eggs - 3 pcs.;
• raw egg - 1 pc.;
• flour - 2 tbsp. l.;
• salt, oil for frying;
• dill - 20 g;
• breading

Preparation

Lenten potato cutlets with mushrooms are a simple, quick and hassle-free recipe. The products hold their shape well and without adding eggs or cheese, it is important to bread them well. As a result, the dish turns out to be very satisfying; it is served accompanied by a light vegetable salad. For piquancy, you can add a clove of garlic and chopped herbs to the filling.

Ingredients:

• mushrooms - 500 g;
• mashed potatoes without oil - 600 g;
• onion - ½ pcs.;
• garlic - 1 clove;
• dill - 1 handful;
• breading, salt, pepper, vegetable oil.

Preparation

Potato zrazy with mushrooms, the recipe for which is offered below, will appeal to all busy housewives or those who do not really like to spend a lot of time in the kitchen. In this version, the ingredients are mixed together, flat cakes are formed, breaded and fried - that’s it, an original and quick treat will be ready in just half an hour.

Ingredients:

• puree - 600 g;
• onion - ½ pcs.;
• mushrooms - 500 g;
• egg - 1 pc.;
• flour - 3-4 tbsp. l.;
• salt, pepper, breading.

Preparation

Baked cutlets with mushrooms in the oven will be appreciated by adherents of a healthy diet, due to the absence of a large amount of oil. The basic recipe is no different from the traditional one; you can add cheese, egg or meat to the filling, enriching the taste of the dish. Do not use coarse breading; it can dry out too much.

Ingredients:

• mashed potatoes - 1 kg;
• onion - ½ pcs.;
• cheese - 150 g;
• mushrooms - 600 g;
• egg - 1 pc.;
• butter - 100 g;
• flour - 2 tbsp. l.;
• breading

Preparation

Almost any recipe can be adapted for cooking in a slow cooker; potato cutlets with mushrooms are no exception. One drawback of this method is the small portions, given the small volume of the bowl. You need to prepare the puree and fry the mushrooms and onions in advance. The specified amount of ingredients is enough for 4 servings.

Ingredients:

• puree - 300 g;
• mushrooms - 300 g;
• onion - ¼ pcs.;
• butter - 50 g;
• flour - 1 tbsp. l.;
• breading;
• egg - 1 pc.;
• salt, oil for frying.

Preparation

In order not to feel too deprived during Lent, start making potato cutlets - a wonderful alternative to meat cutlets. Moreover, if there is yesterday’s puree in the refrigerator, turn it into tender cutlets with a juicy mushroom filling. And believe me, you won’t have to invite your family to the table a second time. However, convinced meat eaters can add a little ham or fried minced meat to the filling. The good thing about potato cutlets is that they can be prepared to suit every taste.

Ingredients:

• potatoes – 1.5 kg;
• mushrooms (fresh) – 200 g;
• onions – 2 pcs.;
• breadcrumbs - 4 tbsp. spoons;
• salt – 1 teaspoon;
• ground black pepper - to taste;
• vegetable oil - for frying.

Preparation

Peel the potatoes, boil in salted water, drain and mash into a puree. In a frying pan, fry finely chopped onion until golden brown, add mushrooms chopped into small pieces. Salt, pepper and fry until cooked for 10-15 minutes.

Divide the still warm puree into 10 parts. We wet our hands with cold water so that the potatoes do not stick to our palms, and make cakes from the puree. Place fried mushrooms on half of each and cover with the other half.

Tip: the tortillas will not fall apart if you place them on cling film and wrap the filling with it. Afterwards, remove the film and finally form potato cutlets with mushroom filling.

Roll the cutlets in breadcrumbs and place on a greased baking sheet. Send to brown for 20 minutes in the oven preheated to 200 degrees.

Ingredients:

• potatoes – 4 pcs.;
• mushrooms (dried) – 70 g;
• onion – 1 pc.;
• egg – 1 pc.;
• milk – 1 tbsp.;
• breadcrumbs - 4 tbsp. spoons
• vegetable oil - for frying;
• salt, ground black pepper - to taste.

Preparation

Pour milk over the dried mushrooms (or just water) and soak for several hours, or better yet, overnight. Peel the potatoes (the crumbly variety is more suitable), boil them in salted water, drain them and place them on a paper towel - we don’t need any extra moisture at all!

In a frying pan heated with oil, fry finely chopped mushrooms, separately fry finely chopped onion. Mash the potatoes, add the egg, onion and mushrooms, salt and pepper. Mix everything well and form cutlets. Roll each one in breadcrumbs and fry on both sides until crispy.

Ingredients:

Preparation

Fry finely chopped onions with mushrooms, add chopped hard and juicy parts of Chinese cabbage, finely chopped garlic. Simmer for 3 minutes over low heat. Remove the pan from the stove, add sour cream and grated cheese. Mix everything well.

Boil the potatoes in their jackets, cool, peel and grate. Beat an egg into it and add chopped dill. Salt and pepper. Add flour and knead potato dough.

Prepare batter from the second egg and milk. Lubricate your hands with vegetable oil, make potato cakes, put the filling on top and form cutlets. First dip them in batter, then roll them in breadcrumbs. Fry the cutlets in a heated frying pan on both sides until golden brown. Place the finished dish on paper napkins to remove excess oil. Serve potato and mushroom cutlets with sour cream, sprinkled with dill.

Potato cutlets with mushrooms are just like the perfect addition to a Lenten table. Potato cutlets with mushrooms, the step-by-step recipe of which I want to offer you today, are very similar in recipe and cooking technology to lazy potato zrazy. In contrast, these potato cutlets will be cooked with a loaf, and if you use flour instead of a loaf, you will get real lazy potato zrazy.

The recipe for these potato cutlets with mushrooms in a frying pan will use champignons, but you can use boiled wild mushrooms or oyster mushrooms instead.

Ingredients:

• Champignons - 200 gr.,
• Mashed potatoes - 500 gr.,
• Eggs - 1 pc.,
• Onions - 1 pc.,
• Loaf - 100 gr.,
• Milk - 1 glass,
• Salt and spices - to taste,
• Sunflower oil.

Peel the onion and cut it into cubes.

Wash, dry and finely chop.

Soak the loaf slices in milk. Place the chopped onion in a frying pan with vegetable oil. Stirring, fry it until milky. Place the chopped ones in a frying pan. Salt and add spices as desired.

Stir mushrooms and onions. Stirring occasionally, fry the mushrooms for 7 minutes over low heat.

Place mashed potatoes in the bowl in which you will prepare the minced meat for potato cutlets with mushrooms.

Add mushrooms fried with onions to it.

Beat in the egg to make the minced meat viscosity.

Squeeze the loaf pieces from the milk. Finely crumble them into a bowl with the mashed potatoes and mushrooms. You can pass the loaf through a meat grinder or grind it in a blender.

Add salt and spices to the cutlet mixture to taste.

Mix the mixture for mashed potato cutlets with mushrooms well with your hands.

Form oval-shaped cutlets from the prepared minced meat. To prevent the viscous potato mass from sticking to your hands while making cutlets, it is recommended to wet your hands with cold water. If desired, the finished potato cutlets can be rolled in flour or breadcrumbs.

Place the finished potatoes with mushrooms in a hot frying pan with oil. Fry them until cooked (until golden brown) on both sides.

Serve potato cutlets with mushrooms, the step-by-step recipe for which we have reviewed, immediately after cooking, before they have cooled, pouring sour cream over them or serving the sour cream separately in a sauce boat. Tartar sauce or sour cream sauce with garlic and dill goes well with this kind of potato cutlets and zrazas. Cooled potato cutlets can be quickly revived by placing them in the microwave for 3-5 minutes. Enjoy your meal.

Ingredients:

• Mashed potatoes - 600 gr.,
• Champignons - 200 gr.,
• Hard cheese - 100 gr.,
• Flour - 5 tbsp. spoons,
• Eggs - 2 pcs. (1 for cutlets, 1 for leison),
• Salt - to taste
• Black pepper - a pinch
• Breadcrumbs - 100 gr.,
• Sunflower oil.

Wash and finely chop the champignon mushrooms. Grate hard cheese on a fine grater. Chop the onion into cubes. Fry the onion in vegetable oil. Add mushrooms to the fried onions. Fry the mushrooms for 10 minutes.

Place fried mushrooms in a bowl with mashed potatoes. Beat in the egg. Add grated cheese. Add wheat flour, salt and spices. Mix the mixture for potato and mushroom cutlets.

Beat the egg in a bowl. Add 4 tablespoons of water, a pinch of salt and pepper to it. Stir. Place breadcrumbs in another bowl. Form oval-shaped cutlets from the potato mixture. Dip the cutlet into the egg leison. Roll in breading.

Make the rest of the cutlets using the same principle. Fry the potato cutlets in a frying pan on both sides. Place the finished cutlets in a saucepan. Sprinkle with chopped dill or parsley. Squeeze the garlic onto them. Cover the pan with cutlets with a lid. Shake several times. Let it steam and soak in the garlic aroma for a few minutes.

You can also cook delicious potato cutlets with mushrooms and minced meat in the oven.

Ingredients:

• Mashed potatoes - 800 gr.,
• Champignons - 300 gr.,
• Minced meat - 200 gr.,
• Eggs - 2 pcs.,
• Onion - 1 pc.,
• Salt and sspices - to taste,
• Flour - 80 gr.,
• Vegetable oil

Finely chop the onion with a knife. Heat a little vegetable oil in a frying pan. Lay out the minced meat. Salt and pepper it. Stirring to prevent large lumps from forming, fry the minced meat for 10 minutes. As in previous recipes, fry the champignons with onions in vegetable oil. Mix minced meat and mushrooms. The filling for potato cutlets is ready.

To prepare the potato base, place mashed potatoes in a bowl, add egg and flour. Salt and pepper it to taste. Mix the mixture. Grease a baking tray with sunflower oil. Roll the potato mixture into a flat cake. Place mushrooms with minced meat in the center of the flatbread. Roll into a cutlet. Place mashed potato cutlets on a baking sheet. Bake them for 30 minutes at 180C.