Potato balls with meat filling. Potato cutlets with meat: recipe with photo

Prepared by: Bestpovar

12/17/2014 Cooking time: 1 hour 0 minutes

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Potato balls with minced meat - a great combination of mashed potatoes and minced meat. I could go on and on about the wonderful taste of this dish, but it’s better to try it. The recipe is in front of you!

How to cook minced meat cutlets with potatoes

Pork and beef are used to prepare homemade cutlets. Minced meat is made from these meat ingredients, which is then supplemented with raw chopped potatoes, chicken eggs, salt and spices. To fry the cutlets, you will need a frying pan with a lid. Also, to implement the recipe for homemade minced meat and potato cutlets, you should prepare a meat grinder, a bowl, a grater, a cutting board, a knife, a plate for the breading mixture, and a spatula for turning the crispy cutlets.

Ingredients

300 g Pork
300 gr Beef
1 piece Bow
2 Potato jokes
1 piece Egg
to taste Salt
to taste Mix of ground peppers
6 tbsp. spoons Breadcrumbs
40 ml Vegetable oil

Step by step recipe

So, measure out the required amount of ingredients. First cut the meat into pieces and then place it in the bowl of a meat grinder to grind it. You can also use a food processor to grind meat ingredients.
Peel the onions. Chop the onion into pieces on a cutting board. Transfer the onion slices to the mixed minced pork and beef. Wash the potato tubers and peel them. Grind the peeled potatoes using a medium-mesh grater. Transfer the resulting potato mixture to the minced meat. You can squeeze the potatoes a little before adding them.
To prevent our meat and potato cutlets from falling apart when frying in a frying pan, break one chicken egg into a bowl with the ingredients. Season the ingredients to taste with spices and salt. For spices, you can use a mixture of ground peppers.
With clean hands, thoroughly mix the ingredients. Minced pork and beef, supplemented with potatoes, are ready for further processing.
Divide the resulting minced meat into equal pieces. Pour the required amount of breadcrumbs onto a plate. Roll each piece into balls, which are then added to the breading mixture. Press the balls to form round or oval cutlets. In parallel with this process, place a frying pan on the stove into which we pour vegetable oil to fry the cutlets. Heat the oil well.
Place the formed cutlets from minced meat and potatoes into a frying pan in heated vegetable oil. Fry the cutlets until a crust forms on one side, then turn them over to the second side. During frying, it is better to cover the frying pan with a lid so that splashes do not stain nearby dishes and the stove.

Juicy minced meat cutlets are ready! Serve them to the table with your favorite side dish. Enjoy your meal!

Features and secrets of preparing meatballs

When creating meatballs, you may encounter the fact that they do not mold well, stick to your hands, or fall apart during frying.

If during the modeling process the meatballs begin to fall apart, then you can save the situation by adding 1 teaspoon of potato starch to the dough.
To initially prevent the meatballs from breaking, it is important to choose the right potatoes for cooking. Preference should be given to varieties intended for pureeing or baking. These include the common variety “Golubizna” - a yellow tuber with blue eyes, “Zekura”, “Zhuravinka”, “Vector”, “Riviera”. The high starch content and tender pulp make the puree airy and pliable, facilitating the formation of meatballs. If it is not possible to determine the potato variety, you can check it as follows. Cut the tuber into two halves and rub the slices against each other. The halves should stick together; in some cases they do not fall apart, even if you lift the tuber by the top of one of them.
To facilitate the formation of cutlets, you can use gauze: place the potato mixture on a gauze layer and carefully roll it up. Some housewives prefer to use cling film.
A guide to a successfully prepared potato mass for modeling can be the difficulty of stirring it; the spoon must be passed with force.
To avoid breaking during frying, the meatballs are placed on very hot oil so that the surface immediately forms a crust. Subsequently, reduce the heat and fry over a low flame.
When cooking, do not cover the pan with a lid, otherwise the crust may separate from the meatball pulp, or it will lose its crispy properties.
When placing cutlets in a frying pan, do not place them closely: when heated, the mashed potatoes may float slightly, and the cutlets will become more difficult to turn over.
Different spices and herbs are used - it can be dill, parsley, garlic, green onions, nutmeg, different varieties of pepper.

Meatballs made from mashed potatoes can be either a separate dish, served with sauce, or serve as a side dish for meat.

If the meatballs are served as a main course, then they are placed on a large common dish and decorated with fresh vegetables and herbs. When serving portioned, the meatballs are placed on plates and complemented with vegetables and sauce. In addition, they can be used as a side dish and combined with meat.

Potato zrazy with meat inside - first recipe

The national cuisine of Lithuania, Poland, Belarus and Ukraine includes zrazy - essentially potato cutlets with meat inside.

Cooking time : 60 minutes

Number of servings: 6

Energy value

calorie content – 384.1 kcal;
proteins – 10.8 g;
fats – 31.6 g;
carbohydrates – 16.1 g.

Ingredients

medium-sized potatoes – 8-10 pcs.;
large onion – 1 pc.:
small carrots – 1 pc.;
refined vegetable oil – 200 g;
wheat flour – 3 tbsp;
breadcrumbs - 5 tbsp;
minced pork – 350 g;
chicken egg – 1 pc.;
salt and pepper - to taste.

Step-by-step preparation

For meat cutlets with potatoes (zraz), the first thing you need to do is prepare the vegetables. Peel them, rinse with running water and finely chop. You can grate the carrots and cut the onions with a knife or even mince them.
Place a frying pan on the stove, pour in 2-3 tablespoons of sunflower oil and wait until it heats up. Then put 350 g of raw, but not boiled, minced meat there and fry until light in color
While the meat is cooking, add finely chopped onions and carrots, and then add salt and pepper to your preference.
When the vegetables are added, the minced meat must be cooked until it is cooked so that it is not raw. It's easy to tell by taste.
While the minced meat is cooling, peel the prepared potatoes and boil them either simply in a saucepan on the stove or in a slow cooker, but in any case, the water needs to be salted
Drain the liquid from the finished potatoes, let them cool for 5-6 minutes and beat in a raw chicken egg. Make a puree (you can add a little salt), preferably without lumps - the mass should be homogeneous. Add 3 tablespoons of wheat flour there and mix thoroughly again.
The quality of potato dough can be determined this way: scoop the puree into a spoon, turn it over and hold it for a few seconds. If the contents remain on the device, then you did everything correctly.
Now you can form potato cakes, calculating them according to the number of servings - in this case you should get 6 or 12 pieces (choose the size yourself). Distribute all the available minced meat over them, placing it in the middle.
Now cover the filling with the flatbread dough - you should end up with something like a large pie. Roll all six ready-made meals in breadcrumbs.
Pour sunflower oil into a hot frying pan and fry all the cutlets until golden brown on both sides. They are best served hot or warm with the addition of sauce or herbs.

Tip : at the last stage of cooking (frying), do not pour all the oil into the pan, as you will not be able to put all 6 large or 12 small cutlets there.
It is better to add oil gradually, before adding a new batch to the pan.

Options for preparing meatballs

The ease of preparation and availability of most of the products used in the recipe allow you to experiment with the taste of the dish by adding various ingredients to it.

Mashed potato balls with cheese and bacon

To prepare the cutlets you will need:

5-7 large potatoes;
mozzarella cheese 100 gr;
any hard cheese 200 g (it is better to use 1-3 different types, mixing them);
bacon 100 gr;
parsley or dill as desired.

For breading you will need:

chicken egg - 3 pcs.;
wheat flour - 30-40 g;
breadcrumbs – 30-40 g;
ground black pepper - 1/4 tsp;
salt to taste, approximately 1/4 tsp.

To fry the meatballs you will need vegetable oil. Its amount depends on the type of frying pan used: cookware with a non-stick coating will use less oil.

Potato balls from mashed potatoes are prepared according to the following steps:

Peel the potatoes, place them in boiling water, and cook until tender.
When the potatoes are cooked, mash them with a pestle to make a puree, then leave to cool.
While the potatoes are cooling, cut the bacon into cubes, about 0.5 cm on a side. Finely chop the greens; the cheese is grated.
Add chopped ingredients, salt and pepper to the mashed potatoes. Mix them thoroughly into a homogeneous mass.
Balls with a diameter of 4-5 cm are molded from the resulting mass. Then, gently pressing on the top of the ball, they are formed into little balls.

To prepare the breading, follow these steps:

Break chicken eggs into a bowl and stir them with a fork or whisk until they have a uniform yellow consistency.
Pour flour and breadcrumbs separately into plates with low sides. The size of the plate should be sufficient to easily turn the meatball in it.

Frying the meatballs:

Heat a frying pan and add vegetable oil to it.
Take a meatball, roll it in flour, then dip it in a chicken egg, then roll it in breadcrumbs.
Repeat these steps with other meatballs, and having prepared the required amount, place them in a frying pan.
Fry for 5-7 minutes. on one side, then turn it over and leave for another 5 minutes. over medium heat.

Potato balls made from mashed potatoes are recommended to be served hot, with sour cream or hot and sour sauce.

Potato balls with mushrooms

For preparation you will need the following products:

potatoes - 1 kg;
fresh champignons - 300 g (you can use other mushrooms, but in this case the frying time must be selected based on the chosen option);
onion - 150 gr;
milk - 50-100 ml;
butter - 2 tbsp.
chicken egg - 1 pc.;
breadcrumbs;
salt, pepper - to taste;
vegetable oil.

Preparation:

Finely chop the onion.
Mushrooms are cut into cubes or cubes, no more than 0.5 cm thick.
Heat a frying pan, add vegetable oil, fry the chopped onion for 2-3 minutes.
Add mushrooms to the onions, fry them for 5-7 minutes, then turn off.
While the mushrooms are frying, peel the potatoes and let them cook, pouring boiling water over them.
When the potatoes are cooked, drain the water, add butter, and pound with a pestle.
Milk is poured in small portions while mixing the puree. It should not have a liquid consistency. Then the mass is salted and peppered to taste.
Add fried mushrooms to the potatoes and stir.
Break the chicken eggs into a shallow plate and stir with a fork, beating lightly.
Pour the breadcrumbs onto a flat, wide plate: this will make it easier to coat the cakes.
Small balls are formed from the potato-mushroom mass.
Dip them in egg, then roll in breadcrumbs.
Heat a frying pan, grease it with oil, lay out the resulting flat cakes, and fry them until golden brown.

Sour cream sauce is suitable for mushroom balls.

To prepare it you will need:

sour cream - 250 gr;
fresh garlic - 3 cloves;
dill;
salt.

Finely chop the garlic and herbs, mix with sour cream, salt and pepper to taste. The finished meatballs are served hot with sour cream sauce.

Potato balls with minced chicken

To prepare you will need:

potatoes - 1 kg;
chicken leg - 1 pc. (it is recommended to take the leg, not the breast, otherwise the meat may be a little dry);
onion - 1 pc.
salt, pepper - to taste;
butter - 40-50 g;
wheat flour - 4-5 tbsp;
chicken eggs - 2 pcs.;
vegetable oil - 60 ml.

Cooking steps:

Wash the chicken leg thoroughly, place it in a saucepan and add water. Bring to a boil, reduce heat, leave to simmer until tender, approximately 35-40 minutes.
Peel the potatoes, cut them into small pieces, place them in a saucepan, and pour boiling water over them. Cook until tender, about 20 minutes.
Drain the water from the finished potatoes, add butter, and knead into a homogeneous mass.
Add chicken eggs to the potatoes, pepper and mix, then pour in the flour and mix thoroughly again. The potato mixture for the meatballs is ready.
The finished leg is removed from the pan, cooled, skin removed and bones removed.
Chicken meat is passed through a meat grinder and set aside.
Peel the onions and chop finely.
After heating the oil in a frying pan, transfer the onion to it and fry for 2-3 minutes. until golden brown.
Add minced chicken to the onion, salt and pepper, and fry over medium heat, stirring occasionally, for another 4 - 5 minutes.
For quick cooking, you can mix puree and fried minced meat, having previously removed excess oil from it, and form the resulting mass into meatballs.
But for a more aesthetically pleasing appearance of the meatballs, the filling is placed in the middle of the flatbread and the edges are pinched up, like pies. Or form two thinner cakes, put the filling between them, and pinch the edges.
The resulting meatballs are fried in a heated frying pan, greased with vegetable oil, for 5 minutes. for each side.

Potato balls made from mashed potatoes and minced chicken, served with hot and sour sauce or ketchup. Similarly, you can use minced meat in the recipe; the average cooking time for beef is 2 - 4 hours, for veal 1.5 hours, for pork 1.5 - 2 hours.

Canned fish balls

To prepare you will need:

4 medium potatoes;
230-250 grams of any canned fish;
1 small onion;
1 chicken egg yolk;
1 tbsp. l. semolina;
salt, pepper to taste;
wheat flour for breading;
vegetable oil for frying the meatballs.

Cooking steps:

Boil the potatoes in their skins until tender, peel and cool slightly.
Excess liquid is drained from canned fish, added to the potatoes, and thoroughly kneading with a fork, mixing them into one mass.
Finely chop the onion and add it to the potato-fish mixture; Add semolina there and mix well.
Add the yolk to the resulting mass, salt and pepper to taste, then mix everything again.
Form balls and roll them in flour.
Heat a frying pan, grease it with vegetable oil, then place the cutlets on it.
Fry until golden brown for 5-7 minutes, then turn over and fry for another 5 minutes.

Potato balls made from mashed potatoes and crab sticks

The following products are used in the recipe:

mashed potatoes - 500-600 g;
crab sticks - 150 g;
wheat flour - 2-3 tbsp;
chicken egg - 1 pc.;
parsley leaves - 1 small bunch;
pepper and salt are added to taste;
breadcrumbs - 3-5 tbsp. l.;
vegetable oil for frying.

Preparation:

Finely chop the crab sticks and mix them with mashed potatoes.
Add egg and flour, mix thoroughly.
Wash the greens, chop them finely, and mix with the potato mixture. Salt and pepper to your taste.
Wet your hands in water and form cakes about 2 cm thick.
Roll them in breadcrumbs, then fry in a heated frying pan on both sides until golden brown.

Sausage balls

Mashed potato balls with sausage are a convenient snack option and an opportunity to recycle leftover potatoes from dinner.

To prepare you will need:

mashed potatoes - 300 g;
boiled sausage - 70-100 g;
wheat flour - 200 gr;
chicken egg - 1 pc.;
garlic - 1-2 cloves;
vegetable oil - 100 ml;
butter - 50 g;
salt, pepper, seasonings, herbs are added to taste.

Cooking steps:

The sausage is cut into slices and fried in a frying pan on both sides. Then remove to a plate and leave to cool.
Add 1 spoon of water to the puree and heat slightly in the microwave.
The fried sausage is cut into small pieces.
Peel the garlic and press it through a press. If desired, you can add finely chopped herbs.
Add an egg, butter and 2 tbsp to the heated potatoes. l. flour. Mix with a fork or pestle; A blender or mixer cannot be used, otherwise the mixture will become too liquid.
Sausage, garlic, herbs, salt and spices are added to the potato mass; then mix thoroughly.
The puree is formed into small balls of a convenient size and rolled in breading mixture or flour.
Heat a frying pan with oil poured onto it.
They take the balls, carefully squeeze them, turning them into flat cakes, and place them in the frying pan.
Fry on both sides for 5-7 minutes.

Before serving, mashed potato balls are decorated with fresh herbs; chopped fresh tomatoes or other vegetables to taste can be placed on a plate. The sauce used is a sour cream-garlic mixture, sweet and sour sauce, ketchup, and mustard.

Potato zrazy with minced meat - recipe two

Cooking time : 70-80 minutes

Number of servings: 8

Energy value

calorie content – 396.5 kcal;
proteins – 11.3 g;
fats – 28.3 g;
carbohydrates – 24.3 g.

Ingredients

raw potatoes – 12 pcs.;
chicken eggs – 2 pcs.;
wheat flour – 5 tbsp;
breadcrumbs - 1 cup;
medium-sized onions – 2 pcs.;
minced pork (can be chicken) – 500 g;
Refined sunflower oil – 200 g;
bay leaf – 1-2 pcs.;
salt and pepper - to taste.

Step-by-step preparation

For meat cutlets with potatoes according to this recipe, you need to peel 12 medium-sized potatoes, rinse and put on the stove to cook.
While the water is boiling, peel one onion, and after boiling, send it there whole to improve the taste of potato cakes. At the same time, add 1-2 bay leaves and salt, following your own taste.
When the potatoes are ready, drain the water, remove the bay leaves and onions and leave to cool for 5-6 minutes.
Pour 5 tablespoons of flour into the potatoes (almost a full glass), beat in 2 eggs and mash until pureed. Some at this stage prefer to add additional salt to the mass. Make flat cakes from potato-flour dough, taking into account the number of servings.
Now let's start filling. Peel the onion, chop it finely and place the frying pan on the stove to heat up. If you work quickly, then this can be done at the same time.
Pour 5-6 tablespoons of oil into a hot frying pan and saute the onion, but only until transparent. Add the minced meat there and fry it until fully cooked - this will take about 15-17 minutes. About 5 minutes before the end, add salt and pepper to the filling.
When the minced meat has cooled a little, spread it over the flatbreads in equal portions and close so that the products turn out like pies.
Place a frying pan on the stove, pour 50-70 g of sunflower oil into it (depending on the area) and wait until it heats up.
Place the zrazy in a hot frying pan, having previously rolled it in breading, and fry on all sides until golden brown. They should be turned over carefully, as the potato dough is very delicate and may fall apart. Add vegetable oil as needed.

Important : for those on a diet, fried foods are often contraindicated, and they can try to steam such cutlets. But if this is suitable for meat filling, then for potato dough this method of heat treatment is practically unacceptable.

Not all people can eat fried foods due to the high content of carcinogens in such foods. Therefore, zrazy can be prepared in the oven by lightly greasing the baking sheet with vegetable oil.

Potato and meat cutlets will be especially tasty when served hot or warm. In addition, they can be served with sour cream, ketchup, garlic seasonings, fresh salads and other spices. Bon appetit!

Classic recipe

To prepare potato balls you will need:

fresh potatoes	1 kg
chicken egg	2 pcs.
butter	40 gr
Wheat flour	40 gr
sunflower oil for frying	30-40 ml
ground black pepper, salt	taste

To prepare the meatballs, you can use ready-made mashed potatoes left over from yesterday. In this case, it will need to be slightly heated in the microwave, otherwise the cooled mass will crumble during modeling.

Potato balls made from mashed potatoes

In the absence of ready-made puree, the meatballs are prepared according to the following steps:

Peel the potatoes, cut each tuber into halves or quarters - this will cook the vegetables faster. To preserve nutrients, it is recommended to immerse potatoes in already boiling water. Salt the water to taste and set it to boil. Potatoes are boiled in a small amount of water, it should be 2-3 cm above the surface of the tubers.
When the potatoes are cooked, drain the water and add butter. Mash the potatoes, trying to achieve a homogeneous mass without lumps. Leave it to cool a little, to about 40-50º.
Add eggs, flour, salt and pepper to taste to the warm puree. Mix all the ingredients of the dish thoroughly. It is recommended to stir eggs into warm puree; if you add them to a hot mixture, the protein may curdle due to high temperature.
Small cutlets are made from the resulting mixture. It is better to do this with your hands soaked in water so that the puree does not stick to the skin. Another option to prevent sticking is to lubricate your hands with sunflower oil. As you sculpt, the layer of oil on your hands needs to be renewed.
Heat a frying pan, pour vegetable oil onto it, then carefully lay out the meatballs. Fry over medium heat for 5-7 minutes, then turn over and fry for another 5 minutes. on the other side.

You can make mashed potato balls more crispy by adding breading to this recipe. Breadcrumbs are used for these purposes: after the cutlet is formed, it is rolled in breadcrumbs, and only then fried in a frying pan. If breadcrumbs are not available, you can use semolina or wheat flour instead.

In the oven

The first step is to deal with the potatoes, cut off the skins and wash them, then cut them into large cubes and boil them. Crush the potatoes and mix with the egg, flour, add salt and pepper. Mix the ingredients.

Pour vegetable oil into a frying pan and fry the ground meat. Peel and rinse the onion, cut into cubes. Combine with minced meat and continue frying.

Divide the potato mixture into equal balls and form into flat cakes. Place a tablespoon of filling in the middle of the products and connect the edges to form cutlets.

Prepare the pan and grease with vegetable oil, carefully arrange the cutlets and place them in an oven preheated to 180° for baking. Bake for 10 minutes, turn over to the other side and leave for another 10 minutes.

In a slow cooker

Peel the potatoes and carrots and cook them whole in the “Steam” mode.

Fry the ground meat with onions.

Crush the prepared carrots and potatoes (you can chop them on a coarse grater) and combine with the minced meat, add the egg, salt and sprinkle with pepper. Stir, form into cutlets and sprinkle with breadcrumbs.

In the multicooker, set the “Frying” or “Baking” mode and fry the products on both sides in heated oil. Before serving, sprinkle the dish with chopped herbs, serve the cutlets with sour cream, or ketchup.

Features of cooking meatballs in the oven, slow cooker, grill

To prepare meatballs, you can use an oven, slow cooker or grill.

Any of the following recipes is suitable for them, taking into account some features:

When grilling, the average time for frying a meatball on each side is on average 4-6 minutes, depending on the characteristics of the equipment. This option is convenient for people who exclude food cooked in oil from their menu.
When using the oven, place the meatballs on a baking sheet, greased with oil, or covered with parchment. Alternatively, use a silicone baking mat. The cooking temperature is 220-250 degrees, the cooking time takes from 30 to 40 minutes. There is no need to turn the cutlets over in the oven.
When using a multicooker, select the “Frying” mode and fry the meatballs on both sides, after pouring oil into the bottom of the bowl. The “Baking” or “Multi-cook” mode will help you cook the dish under the lid, but in this case the potato cakes may spread a little. Therefore, it is recommended to choose recipes that contain flour or egg. The average duration of the “Baking” mode is 40 minutes; To monitor the condition of the cutlets, in the middle of the program, you can open the lid to evaluate their shape. The average cooking temperature in a multicooker is from 180 to 220 °C.

Zrazy with minced meat

The dish miraculously combines great taste, nutrition and financial savings. You can cook these cutlets with potatoes in a frying pan or in the oven.

Cooking time: 50 minutes

Number of servings: 12

Energy value

calorie content – 240 kcal;
proteins – 9 g;
fats – 10.5 g;
carbohydrates – 27 g.

Ingredients

potatoes – 1500 g;
chicken egg – 2 pcs.;
flour – 5 tbsp;
onions – 2 pcs.;
salt - to taste;
ground black pepper - to taste;
bay leaf – 1-2 pcs.;
meat (pork or veal) – 500 g;
vegetable oil – 6 tbsp;
breadcrumbs - 10 tbsp.

Step-by-step preparation

Peel the potatoes and cook. To improve the taste, add a whole onion and a couple of bay leaves. Add salt after boiling.
Drain the water, cool a little and make puree. Then add eggs, wheat flour and mix everything well.
Let's prepare the filling. The onion needs to be peeled and chopped in a meat grinder, and then fried in a heated frying pan until translucent.
Add finely twisted pork fillet, and after 15 minutes. - salt and pepper. Fry for another 2-3 minutes.
Take the required amount of puree for 1 cutlet.
We form a flat cake and put the filling inside, folding the edges to make a zraza.
Roll each cutlet in breadcrumbs.
Fry on both sides until cooked.

Tip: the products are very delicate, they need to be laid out loosely so that they can be easily turned over.

This dish is universal because there are many fillings. Almost anything in the refrigerator will do:

mushrooms;
boiled eggs with green onions or fried onions;
meat and cheese.

Now you know what potato cutlets stuffed with minced meat are called, and you can imagine how tasty they are. Bon appetit!

Chicken cutlets with potatoes and zucchini

From vegetables and chicken meat you can prepare a dish that will satisfy both adult men and small children. Tender, but at the same time satisfying chicken cutlets with potatoes and zucchini have a fabulous taste and pleasant aroma. One of the main advantages of such cutlets is the simple ingredients in the composition, which are quite inexpensive.

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Ingredients:

four potatoes;
chicken breast;
medium sized zucchini;
one or two chicken eggs;
five tablespoons of breadcrumbs;
a couple of tablespoons of olive oil (or vegetable);
salt;
ground black pepper (or a mixture of peppers).

Step by step recipe

Step 1:

Separate the chicken breast fillet from the bone, cut off the skin, fat and membranes. Finely chop the meat with a knife or using a blender.

Step 2:

Wash the potatoes from the soil, boil them in their skins and remove the skins. Finely chop the root vegetables with a knife. If the skin of the zucchini is hard, then cut it off and chop the vegetable itself on a coarse grater.

Step 3:

In one cup, combine potatoes, fillet, grated zucchini, raw eggs, salt and ground pepper to taste. Using a tablespoon, knead the minced meat until smooth.

Step 4:

Pour breadcrumbs into the minced meat and mix. Rusks can be replaced with semolina, but in this case you will need to wait 15-20 minutes for it to absorb moisture and swell.

Step 5:

Wet your hands in cool water and form small cutlets. Heat oil in a frying pan, reduce heat to medium and add cutlets. Fry on both sides until golden brown. It is not necessary to cover with a lid. If you don’t want to fry the cutlets too much, then a couple of minutes after frying, you can pour a little water on the second side and cover with a lid so that they simmer until cooked.

Frying mushrooms or meat and a sauce made from sour cream with garlic or sour cream and tomato juice go well with these cutlets. You can also add pumpkin or bread soaked in milk to the cutlets for a more delicate taste.

Simple potato cutlets

Ingredients

5–6 medium potatoes;
some milk;
1 tablespoon butter;
1 egg;
several sprigs of dill;
salt - to taste;
ground black pepper - to taste;
¼ teaspoon ground nutmeg;
2 tablespoons flour;
bread crumbs or flour - for breading;
vegetable oil - for frying.

Preparation

Boil peeled potatoes until soft. Add milk and butter and puree with a masher.
Add egg, chopped dill, salt, pepper, nutmeg to the cooled puree and mix thoroughly. Add 2 tablespoons of flour and stir again.
Form the puree into cutlets and roll them in breadcrumbs or flour. Heat vegetable oil in a frying pan and lay out the preparations. Fry them over medium-high heat until golden brown on both sides.