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Potato Puree Cutlets with Minced Meat
Instructions
I prepare all the necessary ingredients. I peel and rinse the potatoes and the onion.
I cut the potatoes into small pieces, cover them with water, add a little salt, and boil them until done.
While the potatoes are cooking, I finely chop the onion.
I heat vegetable oil in a frying pan and sauté the onion until translucent.
I add the minced meat to the onion and mash it well, season with salt, and add pepper and other spices to taste. I fry the minced meat until done.
Meanwhile the potatoes have cooked – I mash them into a puree.
I mix the fried minced meat with the potato puree and stir together.
I add 1 egg and mix well again. There is no need to add more salt and pepper – we already salted both the potatoes and the minced meat.
I shape the resulting mixture into cutlets and dip them in the breadcrumbs.
I fry the cutlets in a pan until golden brown. There is no need to fry them for long – both the potatoes and the minced meat are already cooked, and the egg will "set" fairly quickly.
The potato puree cutlets with minced meat are ready. I serve them with any sauce.Enjoy your meal!
Tips
- 1
Salt only ONCE – both the potatoes in the water and the minced meat while frying. Do not over-salt the mixture after combining everything.
- 2
FRY THE MINCED MEAT UNTIL DONE – it will no longer cook inside the cutlets, it will only warm through in the breadcrumb coating.
- 3
BREADCRUMBS are the "secret" to a crisp crust. Homemade ones from dried bread are better than shop-bought.
- 4
DO NOT OVER-FRY THE CUTLETS – 2–3 minutes on each side is enough. Everything inside is already cooked. A similar principle works with other cutlets made from a ready mixture.
Video
FAQ
Which minced meat should I choose? +
Any kind: pork-and-beef (the classic), chicken (light), turkey (a fitness option), beef (denser), pork (fattier). Mixed minces give a balanced flavour. To save time, use ready shop-bought mince. For quality, use fresh mince from the butcher or made at home (put the meat through a mincer). Avoid mince with sinews – they will give an unpleasant texture. Fresh mince is better than frozen.
Can I make them without breadcrumbs? +
Yes. Alternatives: wheat flour (a thinner crust), semolina (a crunchy coating), finely ground oat flakes (a fitness option), sesame seeds (a fragrant crunch), corn flour (a yellowish colour). Without any coating at all you get a "bare" cutlet that falls apart quickly during frying. For a diet, replace the coating with oat bran or ground flax seeds.
How long do the cutlets keep? +
In the fridge in a closed container – 3 days. Reheat them in a pan under a lid with 1 tbsp of water, or in the microwave for 1–2 minutes. They can be frozen (up to 1 month) – defrost in the fridge for 6–8 hours. Ready cutlets packed up make a great "lunch for work". Cold ones are tasty too – for example in a sandwich. For long storage, freeze the raw shaped cutlets and fry them as needed.
What should I serve them with? +
The cutlets are self-sufficient (potato and mince in one), but they go well with: fresh vegetable salads (tomatoes, cucumbers, cabbage), pickles (cucumbers, sauerkraut, lightly salted tomatoes), sauces (tomato, sour cream with garlic, spicy chilli). For a children's dinner – with ketchup. For a more "grown-up" version – with a dry red wine. You do not need a side dish – this is already "all in one". Garnish with fresh herbs when serving.
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