Reviving tradition: Potato cutlets bring comfort and flavor
Recipes with potatoes as the main ingredient can be quite surprising because of their simplicity. A few ingredients, easy preparation, and minimal spices... That's how it seems, as they are often rooted in tradition. Such dishes were well-known to our ancestors.
Today, when we think of cutlets, we generally associate them with pork or ground meat. For our grandparents, this wasn’t always the case. At one time, potato cutlets were very popular. It's worth revisiting them today because they are economical and delicious.
Potatoes are perfect for cutlets
Today, we often regard potatoes as a side dish for dinner and sometimes forget that an entire meal can be based on them. This is exactly the case with potato cutlets. Just serve them with a sauce and a salad, and no one will complain. There's no need to worry about such a meal being too heavy. Potatoes have fewer calories than grains and pasta. They are also easily digestible and have alkalizing properties, which counteract the acidifying effects of eating meat.
What to serve with potato cutlets
Potato cutlets pair well with meat sauce or stew. They are also perfect for a vegetarian meal, in which case, a mushroom sauce would be a good choice. Mushrooms were once underrated. Nowadays, they are often emphasized as being rich in vitamins, antioxidants, and minerals. Due to their high fiber content, they can even help lower cholesterol levels and improve digestion. Therefore, it’s beneficial to include them in a winter diet.
Potato cutlets with mushroom sauce
Ingredients:
- 900 grams of potatoes,
- 3 egg yolks,
- 2 tablespoons melted butter,
- 4 tablespoons flour,
- 1/2 teaspoon salt,
- pepper, paprika to taste,
- oil for frying.
Breading:
- 3 tablespoons flour,
- 3 tablespoons breadcrumbs.
Mushroom sauce:
- 200 grams mushrooms,
- 1 onion,
- 3 tablespoons broth or water,
- 3 tablespoons butter,
- 200 ml heavy cream (36%),
- 1 teaspoon potato starch,
- pinch of salt,
- pepper and soy sauce to taste.
Instructions:
- Peel the potatoes and cut them into smaller pieces. Boil them in salted water until tender.
- Press the potatoes through a ricer. Add melted butter and egg yolks, then flour and spices. Knead the dough.
- Shape the potato mixture into cutlets. Coat them in flour and breadcrumbs.
- Heat oil in a frying pan. Fry the potato cutlets for a few minutes on each side until golden. Place them on paper towels.
- Clean the mushrooms and slice them thinly. Peel and finely chop the onion.
- Heat butter in a pan. Add the onion and sauté until translucent, then add mushrooms. Fry until the mushrooms are browned, then pour in the broth and sauté for a few more minutes.
- Sprinkle the mushrooms with starch and mix, then pour in the cream. Mix and season to taste. Pour the sauce over the cutlets.
