Potato cutlets: The timeless taste of vegetarian classic
This dish is simple, hearty, and incredibly delicious, while also being surprisingly versatile. They can be served for both lunch and dinner or even as a snack. If you're in search of a quick and tasty meal idea, the recipe for potato cutlets is perfect for you.
Potato cutlets are among those flavours that evoke fond memories of family meals and the warmth of home. Thanks to their simple ingredients and easy preparation, potato cutlets are making a comeback as an inexpensive yet delicious dish. Discover how to prepare them following a pre-war recipe that guarantees a crispy crust and tender interior.
Potato cutlets – a taste that has survived generations
Potatoes have long been a cornerstone of vegetarian cuisine, and their versatility allows for the creation of countless dishes. Potato cutlets are one such dish – a simple yet immensely satisfying way to use up leftover potatoes from the previous day.
How to prepare perfect potato cutlets?
Ingredients for potato cutlets:
- 1.5 kg of boiled potatoes,
- 2 onions,
- 2 bread rolls,
- 250 ml of milk,
- 3 eggs,
- 200 g of plain flour,
- Salt, pepper, and marjoram to taste,
- Flour and breadcrumbs for coating,
- Butter or oil for frying.
Pickle sauce:
- 250 g of finely chopped pickled gherkins,
- 125 ml of cream,
- 1 tablespoon of oil,
- 1 tablespoon of parsley,
- Salt and pepper to taste.
Step by step:
- Peel the potatoes, boil them in salted water until soft, then drain and leave to cool. You can also use leftover potatoes. Finely dice the onion and sauté it in butter or oil. Soak the bread rolls in milk until they soften.
- Press the boiled potatoes through a ricer or mash thoroughly. Add the onion, soaked bread rolls, eggs, flour, and seasonings. Mix everything well until a smooth mixture forms.
- Shape the potato mixture into small, flattened cutlets. Coat each one in flour, then breadcrumbs. Heat the butter or oil in a pan and fry the cutlets on both sides until they are golden and crispy.
- Mix the chopped gherkins with cream, oil, and parsley. Season with salt and pepper. Serve the sauce cold as an accompaniment to the hot cutlets.
Potato cutlets – ideas for variation
Potato cutlets are an excellent base that can be customised according to personal preference. The potato mixture can be enhanced with grated cheese, sautéed mushrooms, or finely chopped bell pepper. If you prefer to avoid frying, the cutlets can be baked in the oven – they will be just as tasty and lighter.
The pickle sauce can be replaced with garlic sauce, dill sauce, or even classic ketchup. It's an ideal dish for both lunch and a quick snack.
