Mashed potato cutlets in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry mashed potato cutlets in a frying pan? Wash and peel the potato tubers.

2. STEP 2

   

   To make the potatoes cook faster, cut each tuber in half.

3. STEP 3

   

   Pour cold water into the pan and let the potatoes cook.

4. STEP 4

   

   Foam will form in the pan as it cooks. I always remove it with a slotted spoon. Salt the water. And cook the potatoes until done. It took me about twenty minutes.

5. STEP 5

   

   Check the potatoes for doneness with a knife at the thickest part. Drain the water. I added potato seasoning to the tubers. Seasonings can be varied: dried herbs, smoked paprika, garlic, even curry.

6. STEP 6

   

   Using a potato masher, mash the potatoes. There should be no lumps left so that they can be felt in the finished dish. I advise you to taste the puree at this stage. And if there is such a need, then add salt and seasonings.

7. STEP 7

   

   Beat in the egg. Then add flour to the puree a little at a time. Let's say, first half of the specified amount. And mix thoroughly, assessing the consistency.

8. STEP 8

   

   Then add a little more flour until the mixture becomes viscous enough to form into cutlets.

9. STEP 9

   

   Form small cutlets and roll them in breadcrumbs on all sides. I wet my hands lightly with water to prevent the dough from sticking as much. All that remains is to fry the cutlets over medium heat in a frying pan with sunflower oil until a crispy golden crust forms.

Comments on the recipe

Kyriena

19.08.2023

5

A simple, accessible recipe - I’ll keep it in my piggy bank. And from mashed potatoes you can make these delicious croquettes.

Julia

19.08.2023

4.6

There were simple potatoes, but they became golden... These are mashed potato cutlets in a frying pan with a crispy crust and tender inside. To the cutlets, I added a little fried onion, smoked paprika, ground pepper and herbs. Served with pickled butter and fresh cucumber. Thanks for the recipe!

Alenka

19.08.2023

4.8

I probably didn’t do it as beautifully as the author of the recipe, but I tried really hard! All proportions were observed exactly down to the millimeter! The cutlets turned out delicious, tender, and did not fall apart. I listened to the author’s advice about not overdoing it with flour, so as not to make it “rubbery”. I served them with ketchup, very tasty!

Den

19.08.2023

5

You can also add fried onions or mushrooms or both together to the cutlets.

Olga Olga

19.08.2023

4.9

A good recipe, it’s a pity that in this recipe and others like it, potatoes are indicated not in grams, but in pieces, which is not very convenient.