Potato cutlets

1 serving


Peel, cook, dry and wipe hot potatoes as for mashed potatoes. Add egg yolks or egg to slightly cooled (up to 60 °) potatoes, you can also put finely chopped sautéed onions and stir well. Shape cutlets thicker than meat cutlets (about 2 cm), plan them in flour or ground crumbs. When breading, make sure that the breading does not roll into cutlets, otherwise they will fall apart during frying. Cook the mealed cutlets in flour on both sides immediately, and the breaded cutlets in breadcrumbs can be stored, but for no more than 1/2 hour. Release cutlets on a platter or plate, watering with butter or margarine. Cutlets can be served with sour cream or sauces (tomato, white, cancer, sour cream, mushroom, onion). Serve sour cream or sauces separately or add to the dish