Potato cutlets with mushrooms. Potato cutlets with mushrooms: recipe with photos step by step

Friends, today we will prepare potato cutlets - a recipe with mushrooms. They turn out to be very interesting and original, and even those who don’t like potatoes in their diet like them. In addition, they have one advantage: yesterday’s uneaten potatoes will be an excellent basis for preparing a fresh and hot dish! Well, if you don’t have yesterday’s puree, then specially boil a few potatoes and fry delicious cutlets with mushroom filling.

In general, cutlets with filling or are a national dish of Lithuanian cuisine. But over time, they spread throughout Russia, Ukraine, Belarus, and Poland, where they became very popular. Previously, the dish had nothing in common with what we eat today.

They were zrazy, inside of which mushrooms, vegetables, seafood, cheese, cereals and even fruits were placed. Modern zrazy look a little different: they are made from mashed potatoes, and minced meat or mushroom filling is hidden in the middle.

Secrets of making delicious potato cutlets with mushrooms

I am sure that this common dish will become a favorite, the main thing is to learn how to cook it correctly.

• Choose yellow varieties of potatoes: they are more starchy, sweet and crumbly.
• Always add flour to mashed potatoes, this will help the cutlets hold together better.
• To be on the safe side, you can add an additional spoonful of starch to the dough; it will hold the zrazy together better.
• Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
• Use fresh, pickled or frozen mushrooms. In this case, pre-fry any.
• The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
• When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.

And now we will look at how to cook potatoes in a step-by-step recipe with photos.

Potatoes – 7 pcs. medium size
Champignons – 300 g
Onions – 1 pc.
Flour – 2 tbsp. l. into the dough, plus for sprinkling
Salt, ground pepper - to taste
Vegetable oil - for frying

The process of preparing potato cutlets stuffed with mushrooms

1. Peel the potatoes, wash them, cut them into pieces, put them in a saucepan and add water. Add salt and after boiling, cook for about 15-20 minutes until soft. Check readiness with a fork; it should go into the tubers easily. If desired, for greater aroma and taste, you can put bay leaves and allspice peas in the pan (which are then removed).

2. Add water to the finished potatoes and pound with a masher, turning them into puree. Do not beat with a blender, otherwise the gluten will begin to separate and the potatoes will become rubbery.

3. Place the mashed potatoes in a bowl and add flour. Let's knead the dough.

4. Wash the champignons, cut them into cubes and fry in a heated frying pan in vegetable oil.

5. When all the moisture released from the mushrooms has evaporated, add finely chopped onion to the pan.

6. Season the mushrooms with salt and ground pepper and fry until tender, about 10-15 minutes.

8. Raise the edges of the cake and fasten them together to make a pie.

9. Take it in your hands and twist it, giving it a smooth oval shape. Then bread it in flour.

10. Heat a frying pan with oil and place the cutlets.

11. Over medium heat, fry them on both sides until golden brown.

12. Serve potato cutlets with mushrooms hot, although they are no less tasty when chilled.

Serve them with sour cream or white garlic sauce.

Bon appetit!

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A great idea for a delicious lunch or even dinner is lean potato cutlets with mushrooms. The dish turns out to be especially tasty if you have the opportunity to get dry mushrooms. But if there are none, don’t despair, the well-known and common champignons or oyster mushrooms will also work. I suggest taking champignons.

Since the cutlets are lean, we remove eggs from the usual list, the cutlets keep their shape perfectly without them.

As for the preparation itself, you can go two ways - cooking in the oven or on the stove, as you prefer. We also offer a more simplified version of “minced meat” for cutlets - we mix all the ingredients. But if you wish, you can make the base potato, and the filling - mushroom and herbs.

Let's prepare all the products according to the list and get started.

Let the potatoes boil in advance until tender - peel the potato tubers, rinse, dry, cut into large cubes, cook for 12-15 minutes. After draining the water, mash the potatoes themselves.

Wash the champignons and dry them a little, cut into small pieces. Peel the onions and cut them into cubes. Heat a frying pan with vegetable oil, fry the mushrooms and onions for a few minutes.

Place the mashed potatoes into a deep bowl. Rinse a good bunch of fresh herbs under running water, then dry and finely chop, add to the potatoes.

Add a little salt and garlic pepper to your taste; you can add other herbs and spices if desired.

Now transfer the browned mushrooms and onions from the frying pan into a bowl.

Mix all ingredients, test for salt, add if necessary.

We form cutlets from potato dough and roll them in breadcrumbs. At the same time, heat the frying pan with oil.

Brown the cutlets on both sides until nicely browned. You can also put the cutlets in the oven and dry them to the desired condition. Afterwards we serve lean potato cutlets with mushrooms to the table.

Bon appetit!

Make mashed potatoes. To do this, peel, wash and cut the potatoes into cubes. Add water and cook until done. Drain the water and mash the potatoes with a press. Let cool.

Dice the champignons and onions. Fry in sunflower oil until golden brown.

Add salt, pepper and finely chopped dill to the cooled puree. Beat in the egg. Mix the mixture with your hands, add the cooled mushrooms and onions, squeeze out the garlic. Then add a couple of tablespoons of flour and mix well.

With wet hands, form cutlets with mushrooms and place them on a plate sprinkled with flour.

Dredge cutlets in flour. Heat sunflower oil in a frying pan, add cutlets and fry on one side until golden brown.

Then turn over and fry on the other side. To remove excess fat, cutlets should be placed on paper napkins.

Serve delicious cutlets with mushrooms immediately as an independent dish! When cooled, they can serve as an excellent snack.

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.

1. The basis for delicious cutlets with mushrooms is traditionally prepared from puree. It is important that the potato mass is not too fluffy; on the contrary, it should be dense and slightly loose.
2. Potato dough is prepared from mashed potatoes, eggs, flour and butter. A dense mass is kneaded, and the zrazy are molded like pies.
3. Be sure to bread the potato cutlets inside with mushrooms. These can be crackers, flour, ground flakes or cheese shavings.
4. Sometimes boiled jacket potatoes are used as a base. The dish has a slightly different taste, different from the classic one, but no less tasty.

Potato cutlets with mushrooms and onions

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 piece;
• hot pepper - 1/3 pod;
• garlic - 1 clove;
• flour - 1−2 tbsp;
• salt.

Preparation

1. Saute half the onion, add finely chopped mushrooms, sweet and bitter peppers, fry until tender. Add crushed garlic, salt.
2. Grate the potatoes and mix with the remaining finely chopped onion.
3. Beat the egg into the base, add salt and flour.
4. Form into flat cakes, add filling and bread.
5. Fry potato cutlets with onions and mushrooms until golden brown.

Cutlets from mashed potatoes with mushrooms

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

1. Sauté the onion, add finely chopped mushrooms, fry until tender, add salt and cool.
2. Beat the egg into the puree, add flour.
3. Whisk the second egg until the whites are completely released.
4. Form into flat cakes and fill with mushrooms.
5. Dip in flour, then in egg and breadcrumbs.
6. Fry the cutlets until golden brown.

Cutlets with mushrooms and cheese

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

1. Fry mushrooms with onions, add salt and cool.
2. Beat the egg into the puree and add the flour.
3. Grate the cheese on a fine grater, mix 1/3 with breadcrumbs.
4. Form into flat cakes, add a spoonful of mushrooms and a pinch of cheese, and seal the edges.
5. Dip in flour, then dip in egg and coat in bread and cheese crumbs.
6. Fry on both sides.

Potato cutlets with minced meat and mushrooms

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

1. Mix the puree with the egg.
2. Grate the cheese.
3. Saute the onion, add finely chopped mushrooms, fry until the liquid evaporates.
4. Add minced meat and fry until done. Salt and pepper.
5. Make a flatbread out of potatoes, add a spoonful of filling and a pinch of cheese, form into a ball and flatten it a little.
6. Breaded in corn crumbs, fry potato cutlets with mushrooms until golden brown.

Cutlets stuffed with mushrooms and eggs

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

1. Finely chop the mushrooms, fry until tender, add salt and cool.
2. Add chopped eggs and dill.
3. Beat an egg into the puree, add flour, form into flat cakes, and fill with filling.
4. Bread potato cutlets with egg and mushrooms in breadcrumbs.
5. Fry on both sides.

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

1. Saute the onions, add mushrooms, fry until tender.
2. Throw in the crushed garlic and chopped herbs, add salt, stir, and cool.
3. Form the puree into flat cakes, add a spoonful of filling, form into a ball and flatten.
4. Breaded, fry on both sides.

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

1. Saute the onion, add mushrooms, fry until tender.
2. Mix the puree with the roast, add the egg, flour, salt and pepper.
3. Form into balls and roll in breadcrumbs.
4. Fry lazy potato cutlets with mushrooms until golden brown.

Potato cutlets with mushrooms in the oven

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

1. Fry mushrooms with onions. Add salt.
2. Add egg, butter, flour to the puree, mix, form into flat cakes.
3. Fill with roast, seal the edges, flatten.
4. Breaded in breadcrumbs, place on an oiled baking sheet.
5. Bake for 30 minutes at 190.

Cutlets with mushrooms in a slow cooker

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

1. Fry mushrooms with onions, add salt and cool.
2. Mix the puree with butter and flour, form into flat cakes and fill with mushrooms.
3. Dip in egg, coat in breadcrumbs.
4. Cook on “Fry” on both sides.

Incredibly delicious cutlets cooked with an interesting mushroom filling! It should be noted that the combination of potatoes and mushrooms has long been considered a classic. So in this dish their symbiosis can rightfully be called ideal!

Light and fairly quick to prepare, they will undoubtedly decorate your dinner table and thus diversify your boring everyday menu.

To prepare potato cutlets with mushroom filling, you will need:

potatoes – 1 kg
mushrooms – 500 g
butter – 30 g
onions – 2 pcs.
chicken eggs – 1 pc.
flour - 3 tbsp.
sour cream – 1/2 tbsp.
garlic – 1-2 teeth.
parsley
ground black pepper
vegetable oil
flour - for dredging

How to cook cutlets with mushroom filling:

1. So, peel the onions and chop them finely. Then heat a little vegetable oil in a frying pan and then fry our chopped onion in it until golden brown. Don't forget to stir the onion periodically.
2. Meanwhile, clean and then rinse the mushrooms thoroughly under running water. Then cut them into small pieces and add them to the frying pan with the onions. Salt and pepper the mushrooms to taste, simmer with onions until the mushrooms are completely cooked and browned.
Peel the garlic and grate it on a fine grater (or put it through a garlic press). Add it to the mushrooms 2-3 minutes before they are ready. Note that garlic is added to the dish as desired.
3. Peel the potatoes and cut them into large pieces. Then we send it to boil in salted water (until fully cooked). It should be noted that large pieces will not boil as much as small ones.
Now drain all the water and put the pan with the potatoes back on low heat to evaporate all the liquid (be careful not to fry the potatoes, much less burn them). Remove it from the heat and add butter, as well as ground black pepper (add salt if necessary). Then we make a homogeneous puree from the boiled potatoes.
4. Cool the finished puree slightly and add an egg to it, as well as 3 tbsp. l. flour, mix everything thoroughly again. After this, pour about 1/2 cup of flour onto a plate or cutting board (whichever is convenient for you), in which we will roll the cutlets. Now we begin to form our cutlets.
Scoop up the potato dough with a wet tablespoon and place it on a flour mound. Then, with a wet hand, make a small cake from the dough, and put the mushroom filling in its center (do not put a lot so that it does not fall out of the cutlets).
Next, carefully connect the edges of the cutlets (seal them well), and then roll the cutlets in flour.
5. Heat vegetable oil in a frying pan and fry the shaped cutlets in it (fry them over medium heat on each side until a beautiful golden brown crust forms).