Potato cutlets with cheese and spicy sauce. Potato cutlets Cutlets made from grated raw potatoes with cheese

Mashed potato cutlets can be prepared with or without filling, they are simple, very satisfying and tasty dish. 10 recipes on our website!

Potatoes 600 g
Egg 1 pc.
Butter 30 g
Flour 1-2 tbsp. spoon
Breadcrumbs 100 g

Boil the potatoes in salted water with a bay leaf until fully cooked.

Drain the water, mash the potatoes, add butter and cool to about 50*C. To make puree, it is better to use a hand press rather than a blender, because when chopping with knives the puree becomes too sticky. Beat in one raw egg and mix thoroughly.

Add one or two tablespoons of flour to the puree to give it a denser consistency. To stir thoroughly.

In a deep plate, mix breadcrumbs (without salt) with the factory-made breading mixture in a ratio of 1:1 or 2:1 - depending on how salty the puree turns out.

Heat vegetable oil in a frying pan. Place a tablespoon of puree into the breading mixture and roll in breadcrumbs on all sides, shaping into a ball.

If desired, before forming the cutlet, you can make a depression in a portion of mashed potatoes and put some kind of filling - in this case, a teaspoon of processed cheese with mushrooms. Then cover the filling with potatoes and also form a ball in breadcrumbs.

When placing the potatoes in a frying pan in hot oil, lightly press the ball down with your hand or a slotted spoon.

Fry potato cutlets for 3-5 minutes on each side. Place the finished cutlets on a napkin to remove excess fat.
Cutlets made from mashed potatoes should be served hot, with a portion of rich sour cream and herbs.

Recipe 2: mashed potato cutlets with cheese (with photo)

Potatoes - 600 g
Hard cheese – 50 g
Egg - 1 pc.
Flour - 2-3 tbsp.
Salt - to taste
Pepper, h.m. - taste
Vegetable oil - 1-2 tbsp.

To prepare potato cutlets with cheese, take the necessary ingredients. Potatoes need to be peeled and washed under running water.

Cut potatoes, pour cold water. Boil in salted water until tender.

Drain the water and mash the potatoes into a puree using a pestle or masher. Add egg and cheese, salt and pepper to taste.

Stir until smooth, add a spoonful of flour if necessary.

Form cutlets with wet hands, lightly roll them in flour, it will give them a beautiful and golden brown crust.

Heat a frying pan, add a little oil and fry the cutlets until golden brown on both sides.

Potato cutlets with cheese are ready. Serve as a side dish or as an independent dish with sour cream or kefir sauce.

Recipe 3: potato cutlets with cheese and dill

Mashed potatoes – 500 gr.,
Dill - a couple of sprigs,
Hard cheese – 100 gr.,
Sour cream – 70-100 ml.,
Eggs – 1 pc.,
Flour - half a glass,
Sunflower oil

Finely chop the washed dill with a knife.

Grate the hard cheese on a medium or fine grater.

Warm the mashed potatoes in the microwave to room temperature. Transfer the bowl in which you will prepare the dough.

Add chopped dill.

Beat in the egg.

Next, add the grated cheese to the bowl.

Add spices and salt to taste.

Now mix all the ingredients for the dough until smooth.

Add sour cream.

Stir again. It remains to add the last ingredient - wheat flour.

The dough for potato cutlets should be thick (this can be seen in the photo), but at the same time not too “clogged”.

Using hands moistened with water, roll into balls. Flatten them with your hands. You will get flat cutlets from the potato mixture. If desired, like regular minced meat cutlets, they can be breaded in flour or breadcrumbs. Place them only when the frying pan with vegetable oil is well heated.

To get a beautiful golden brown crust, you don’t need to skimp on vegetable oil.

Serve the finished cutlets hot. When ready, you can put them in a saucepan and add garlic that has been passed through a press. Cover the pan with a lid and shake. Potato cutlets are often served with sour cream, cheese sauces, Tartar sauce, and ketchup.

Recipe 4: mashed potato cutlets with mushroom filling

Potato cutlets with filling - in this case with mushroom - are an excellent dish for fasting or vegetarians. An egg is added to the potatoes, which holds the “minced meat” together, but it can be safely removed from the recipe; it has been tested more than once: the potatoes hold their shape well without it and do not fall apart.

Potatoes - 800 g
Milk – 100 ml
Egg - 1 pc.
Flour - 0.5 cups
Salt - to taste
Champignons – 200 g
Onion - 1 pc.
Dill
Salt, pepper - to taste
Sunflower oil - for frying

Chop the mushrooms and fry them in sunflower oil. Add chopped onions and fry until the onions are soft. Salt and pepper to taste.

Add finely chopped dill. Mix. The filling is ready.

Peel the potatoes. Cook in salted water until done. Knead and let cool slightly. Then add milk and egg.

Add flour. Mix well. The minced meat is ready.

We form cutlets from mashed potatoes. It is convenient to use flour so that the potatoes do not stick to your hands.

Fry the potato cutlets with filling in a small amount of sunflower oil on both sides until golden brown. Serve hot as a separate dish with vegetables and salad.

Recipe 5: mashed potato cutlets with minced vegetables

Potatoes (large) – 4 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Green onions – 2 pcs.;
Bell pepper (can be frozen) – 1 pc.;
Flour – (2.5 tbsp for dough + 3 tbsp for breading);
Salt (to taste);
Ground black pepper;
Vegetable oil (for frying);

Cut the peeled potato tubers into four parts, pour boiling water over them, add salt and cook over moderate heat until soft.

While the potatoes are cooking, make the vegetable filling. Chop the peeled onion with a knife. Place it in a frying pan preheated with oil.

Wash the carrots, remove the skin and grate them on a coarse grater. Add to onions. Fry the vegetables, stirring occasionally, for five minutes.

Remove the stem, core and seeds from the sweet pepper. Cut into small squares and add to vegetables. Simmer the contents of the pan for another 5 minutes. Remove the vegetable filling from the heat, add salt and finely chopped green onions.

Drain all the water from the cooked potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Use a masher to mash the potatoes. Cool it completely. Add flour, knead the dough thoroughly.

Flatten a little dough in your palm into a thin cake, in the middle of which place the vegetable filling. Gather the edges and pinch them like patties. Shape the potato cutlets into the desired shape. To prevent the potato dough from sticking to your hands and to make it easier to form cutlets, dip your hands in water from time to time.

Dredge each cutlet well in flour or breading.

Fry in a hot frying pan with sunflower oil over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.

Potato cutlets with vegetables go well with almost any sauce. You can use any vegetables for filling these potato zrazas. White cabbage or cauliflower, zucchini, squash, broccoli.

If you don’t really like fried things, then you can bake potato balls. The oven allows you to cook a lot of them at once and use a minimum of fat. Before cooking in the oven, potato products do not need to be breaded. Baked, they keep their shape well.

Potato zrazy takes a little longer to cook in the oven, so you can add chicken or minced meat to the filling.

Recipe 6: mashed potato cutlets with garlic (step-by-step photos)

mashed potatoes— 500 gr
breadcrumbs - 3 tbsp.
fresh dill - 0.5 bunch
chicken egg - 1 pc.
Sunflower oil - 3 tbsp.
salt - 1 pinch
garlic - 2 cloves

Serve with sour cream.

Recipe 7: how to make mashed potato cutlets

potatoes - 1 kg
wheat flour - 2 tbsp.
vegetable oil - 2 tbsp.
chicken egg - 2 pcs
butter - 40 g
onions - 2 pcs
salt pepper

Rinse the required amount of potatoes of any kind from the soil under running water and peel them. Afterwards, rinse the potatoes again in water, place them on cutting board and cut into cubes with an approximate diameter of up to 3 - 4 centimeters. Place the chopped potatoes in a deep saucepan and fill with clean distilled water so that it not only completely covers the vegetable, but is also about 1 - 2 centimeters above its level.

Turn the stove on high and place a container of potatoes on it. When the water boils, turn the stove level down to a temperature between low and medium. Add salt to taste to the pan with the tubers and cook the potatoes until fully cooked, this process will take about 15 - 20 minutes, mainly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are cooking, peel the onions, rinse them under running water to remove any contaminants, and dry the vegetable with paper kitchen towels to remove excess moisture. Then place the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of approximately 1 centimeter.

Turn the stove on average level and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. When the fat is hot, add the chopped onion and fry, stirring with a kitchen spatula, until lightly golden brown and translucent. This process will take approximately 5 - 7 minutes, the frying time depends on the frying pan and how high you heat the oil. Transfer the fried onions to a deep plate and check the readiness of the potatoes.

Using a fork, pierce one of the potato pieces; if it crumbles or the fork fits freely into the vegetable, then your ingredient is ready for the next step. Cover the pan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without leaving any residue. Remove the lid from the pan, arm yourself with a masher and mash the boiled vegetable so that you get a mass without lumps. If suddenly there seems to be a lot of mass, then you can put some aside and cook something else from the potatoes.

Then add the required amount of chicken eggs to the puree for fluffiness, a small piece of butter for a delicate flavor, ground black pepper for aroma and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 - 3 minutes. Afterwards, let the aromatic mass cool completely to room temperature, then cover the pan with a lid and put it in the refrigerator for at least 30 - 40 minutes, during which time the mashed potatoes will become denser and it will be easier to form semi-finished products from it - cutlets. But if time is running out, just cool the mixture completely and proceed to the next step.

After the required time has passed, remove the pan of mashed potatoes from the refrigerator. Sprinkle the cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of potato mixture, place it on your hand and form a round or oval patty, whichever you prefer. Then roll the semi-finished product in flour so that its layer completely covers the cutlet, and place your product on a cutting board sprinkled with flour. Use the same method to form the remaining cutlets.

Turn the stove on to medium level and place a frying pan on it with a small amount of vegetable oil. Carefully place the first batch of cutlets into the heated fat and fry them on both sides until golden, light brown, periodically turning them on one side or the other with a kitchen spatula.

It will take you about 8 - 10 minutes to fry the cutlets on both sides over medium heat. Using a kitchen spatula, place the finished cutlets on a large flat dish. Add a little more oil to the pan and place the second batch of cutlets in it. Prepare all other potato cutlets using the same method.

Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, topped with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onions. Very often, this type of cutlet is served with different sauces, for example, mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. The aroma is pleasant vegetable. The taste is salty-sweet, with a slight taste of ground black pepper. Inexpensive and tasteful! Bon appetit!

Recipe 8: Mushroom cutlets made from mashed potatoes with sour cream sauce

potatoes - 1 kg
mushrooms - 300 g
onion - 1 head
milk - 100 ml
butter - 25 g
egg - 1 piece
salt, pepper to taste

sour cream - 250 g
pickled cucumbers - 50 g
greens - half a bunch

Boil the peeled potatoes (although it is believed that it is better to do this in their skins, since more nutrients are retained - in this case, of course, we peel them immediately after boiling). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add the chopped mushrooms and fry for about 15 minutes.

Immediately add the hot butter to the boiled potatoes, pound them, then gradually pour in the heated milk and turn the mixture into mashed potatoes, which we add salt and pepper to taste.

Stir the mushrooms and onions into the mashed potatoes; you can also add herbs at this stage.

We form cutlets from the potato and mushroom mixture.

Beat the egg with a whisk, dip the cutlets in it, then roll in breadcrumbs.

Place the mashed potato cutlets in a fireproof form, greased with oil (or on a baking sheet) and place in an oven preheated to 190C for 30-40 minutes.

During this time, we will make the sauce: finely chop the pickled cucumbers, add a lot of chopped dill and beat it all with sour cream.

Such cutlets can be served not only as a side dish, but also as a completely independent dish.

Recipe 9: Simple Mashed Potato Cutlets

potatoes - 1 kg
flour - 35 g
chicken egg - 2 pcs
vegetable oil - 30 ml
butter - 40 g
salt - 1 tsp.

First of all, we will put the potatoes to boil. First, we peel each root vegetable and cut it into four parts (this is necessary so that the vegetable cooks faster).

Boil the potatoes in salted water until they become soft. Then the water should be drained and a little butter should be added to the boiled vegetable.

Step 1: Prepare the potatoes.

Rinse the raw potatoes thoroughly with strong water, peel the skins, remove all the eyes if necessary, and then grate the vegetables. It is better to use a coarse or medium grater to make the texture of the cutlets more interesting.
Grated potatoes need to be squeezed to remove all excess moisture. For convenience, you can use a strainer for this procedure.

Step 2: Prepare the mixture for potato cutlets.

Mix grated raw potatoes with mashed potatoes, add salt and pepper to taste. If this “to taste” confuses you, then, approximately, you need to add 1 teaspoon salt and 1/2 teaspoon ground pepper.

Step 3: Prepare the filling.

In another bowl, mix all the ingredients for the filling, which is all the cheese, chopped green onions, also a little salt and pepper and a couple of tablespoons of heavy cream. Mix everything thoroughly to obtain an almost homogeneous mass.

Step 4: Make potato cutlets with cheese.

With slightly damp hands, form cutlets. To do this, first take a little potato mixture, knead it in your hands and place it in the middle approximately 1.5 teaspoon fillings.

Seal the free edges on top and adjust the shape with your hands to form an oval cutlet. Blind all the blanks in this way, putting them aside, separately from each other, so as not to stick together.

Step 5: Fry potato cutlets with cheese.

Heat about two tablespoons of oil in a frying pan, place potato cutlets in it and fry them over medium heat for 5-7 minutes from each side. During this time, the sides of the cutlets will be covered with a golden brown, crispy crust.

After frying, be sure to set the cutlets aside for a while on napkins to remove excess oil. And after that you can serve the finished dish to the table.

Step 6: Serve potato cutlets with cheese.

Serve potato cutlets with cheese hot as a main course. You can decorate them with fresh herbs or a salad of your favorite vegetables. You can also serve these cutlets as a side dish to soup or borscht, for example, they go well together.
Bon appetit!

You can also add caramelized onions and potato seasonings to the cutlet mixture to make the cutlets more flavorful.

How to quickly and easily prepare delicious cutlets from mashed potatoes with cheese inside - step by step recipe with photo. Delicious potato cutlets with cheese and ham - an original version of the basic recipe.

Tasty and quick to prepare, potato cutlets with cheese are always popular among those who have tried them at least once. It’s not surprising, because an appetizing and inexpensive dish can be made from leftover puree, as well as with the addition of other available products available in any kitchen. The basic recipe can be easily modified depending on the preferences of the cook.

Learn how to prepare a hearty and budget-friendly dinner, step by step, without much effort!

Cutlets made from mashed potatoes with cheese

This option can be classified as zrazy, because the cheese is inside.

Which cheese is better to choose

Initially, the recipe calls for the use of young Italian brined Mozzarella cheese made from whole milk. It has a delicate texture and specific taste. But due to bitterness or any other reasons, most housewives prefer their favorite varieties of hard cheese.

Advice: Gouda, Hollandaise or Sour Cream cheese are best. Their taste qualities go well with potatoes, adding sour notes or spices to the blend that can dilute the blandness of the main product.

Cooking time: 40 minutes

Number of servings: 4

Energy and nutritional value

calorie content – 248.9 kcal;
proteins – 10.9 g;
fats – 6.5 g;
carbohydrates – 36.8 g.

Ingredients

potatoes – 1 kg;
chicken eggs – 3 pcs.;
cheese – 150-200 g;
flour - 3 tbsp. l.;
vegetable oil – 60 ml;
salt – 1 tsp.

Step-by-step preparation

Peel and wash the potatoes. Cook in salted water until fully cooked - the root vegetable will become soft. Pound with a special tool. If you wish, you can add a little milk and stir with it, and simply drain the broth completely. If the dish is prepared from leftover puree, skip this point.
Add flour, eggs, salt. There is no need to add salt to the finished puree. You should taste it before adding the additive.
Stir the minced vegetables until smooth. The consistency should not be liquid. Otherwise, you won’t be able to form cutlets and they will become blurry. To achieve the required viscosity, it is better to add flour in small portions.
Cut the cheese into cubes of equal size.
Form a small cake from the minced potatoes. Wrap the cheese in it and carefully “seal” all the places through which it can leak, melting during frying.
Roll in breading and cook on both sides in heated vegetable oil. When a golden brown crust appears, you need to turn the cutlet over.

Can be served hot, as a side dish for salad or with your favorite sauce.

Advice: It is not necessary to cook in a frying pan. An oven is also suitable for these purposes. You can place baking paper on a baking sheet or grease it with sunflower oil. In order to bake well until browned, 30 minutes is enough. at a temperature of 180-190°C.

Potato cutlets with cheese and ham

A more satisfying option that includes all the same ingredients, but with the addition of a meat product. It doesn't have to be ham. It can be replaced with boiled sausage or sausages.

Cooking time: 45 minutes

Number of servings: 4

Energy value

calorie content – 252.8 kcal;
proteins – 11.4 g;
fats – 6.9 g;
carbohydrates – 36.5 g.

Ingredients

potatoes – 1 kg;
chicken eggs – 2 pcs.;
ham / sausages / boiled sausage – 100 g;
cheese – 100 g;
flour - 3 tbsp. l.;
breadcrumbs - 4 tbsp. l.;
vegetable oil – 60 ml;
salt - to taste.

Step-by-step preparation

Serve as a separate dish hot and with any sauce to taste.

Advice: You can add fried onions to potato-cheese cutlets. It will make their taste more unusual and rich.

A good housewife can always prepare an original and satisfying dinner literally “out of nothing.” Take these recipes into your culinary treasury, and they will help you out more than once when you need to quickly and tasty feed your family using simple ingredients from the refrigerator.

step by step recipe with photos

Potato cutlets with cheese are a great option for a hearty, delicious lunch or dinner. These cutlets can be fried in a frying pan or baked in the oven or slow cooker. The minced meat for them is prepared quite simply, and if you decide to make mashed potatoes, you can add 4-5 more potatoes to the general pan and make such original cutlets. Any cheese is suitable for them - hard, processed, smoked or soft like mozzarella. In general, you can experiment with cheeses. Since flour is also added to the minced meat for vegetable cutlets, options are also possible here - white wheat, whole grain, oatmeal, corn or rye.

Ingredients

400 g potatoes
1 chicken egg
1/2 tsp. salt
70 g hard cheese
1/5 tsp. ground coriander
3 tbsp. l. whole grain flour
2 tbsp. l. frying oils

Preparation

1. Cut the washed, peeled potatoes into small pieces and cook until soft (20 minutes after the water boils). You can do it differently: boil the potatoes in their skins, and then peel them.

2. Mash the potatoes to a smooth puree without lumps.

3. Beat an egg into a bowl, add the required amount of salt and spices (ground coriander, black and allspice are suitable).

4. Grate the cheese on a coarse or fine grater and place in a bowl. If you use processed cheese, you must first freeze it so that when grated it does not crumble in your hands.

5. Also add whole wheat flour to the bowl. Here, too, it is important not to overdo it with the quantity, otherwise the cutlets will turn out too dense.

6. Mix all the ingredients well - the minced meat turns out quite sticky, but thick.