Mushroom-Stuffed Potato Cutlets

Delicious, rosy, appetizing, aromatic! Potato cutlets with mushrooms are a dish with a classic combination of potato and fried mushroom flavors. In this recipe, mushrooms are not served separately as a sauce, but are added directly to the minced potatoes.
cook time: 1h
Isla Thatcher
Mushroom-Stuffed Potato Cutlets

Nutrition Facts (per serving)

131
Calories
5g
Fat
18g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Wheat flour 0.5 cup
Butter 30 g
Potato 1 kg
Breadcrumbs 5 tbsp
Bulb onions 1 pc
Vegetable oil (for frying) 50 ml
Champignon 200 g
Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make potato cutlets with mushrooms? Prepare your food. The fastest and most convenient way to use mushrooms is champignons. But in general, any mushrooms will do, both wild and store-bought.

Step 2

Step 2
First, wash and peel the potatoes well. Cut it into small pieces and fill with cold, clean water. Place the saucepan with the potatoes over low heat to simmer.

Step 3

Step 3
Meanwhile, make the mushroom filling. First, peel the onion and cut it into small cubes.

Step 4

Step 4
Wipe the mushrooms with a damp sponge, removing dirt from the caps. This will be quite enough, since champignons are quite clean mushrooms. If you wash them under running water, they will absorb a lot of moisture and become watery and tasteless. Cut the champignons into small cubes.

Step 5

Step 5
Meanwhile, the water in which the potatoes are cooked will boil. Add salt, turn the heat to low and leave the potatoes to cook for 20-30 minutes, depending on the quantity, type and size of the pieces.

Step 6

Step 6
At the same time, heat the vegetable oil in a frying pan and place the onion on it. Fry it over low heat until translucent, about 5 minutes. Then add the mushrooms to the onion and stir. Add salt. Fry the mushrooms and onions, stirring, for about 10 minutes, until golden brown.

Step 7

Step 7
Meanwhile, the potatoes will be ready. You can determine readiness with a sharp knife — it will easily pierce the tubers. Drain the potatoes and mash them into a puree, adding butter.

Step 8

Step 8
Then add flour to the puree and mash it again. The amount of flour may differ from that stated in the recipe; check the consistency of the puree — it should not become too stiff. Add fried mushrooms and onions to it and mix well. Let the puree cool slightly and then beat in the egg. And knead well again.

Step 9

Step 9
Form oblong-shaped cutlets from minced potatoes and roll them in breadcrumbs. If they are difficult to sculpt due to the stickiness of the minced meat, add more flour.

Step 10

Step 10
Heat a frying pan, pour vegetable oil into it. Place breaded cutlets in oil. I got 8 pieces.

Step 11

Step 11
Fry them on both sides until golden brown. Remove the finished cutlets; you can place them immediately on a paper towel, it will absorb excess fat.

Step 12

Step 12
Serve the cutlets hot; they are very tasty with fresh vegetables and sour cream. Bon appetit!

Additional rubrics

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