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Potato puree cutlets with cheese
Regular potatoes can be turned into an original dish – potato puree cutlets with cheese. The crispy and slightly crunchy crust holds the tender, puree-like center with gooey cheese strands. Even leftover mashed potatoes from the fridge are suitable for this recipe.
Ingredients
Show ingredients
- peeled potatoes - 550 g;
- cheese - 140 g;
- egg C 1 - 1 pc;
- flour w/s - 40 g;
- butter - 50 g;
- breadcrumbs from white bread - 80 g;
- salt, pepper, vegetable oil for frying.
Preparation
- After boiling the potatoes, completely drain the water, add a piece of butter.
- Mash the ingredients into a homogeneous puree.
- Grate the cheese coarsely.
- When the puree cools down slightly, add the egg and pepper. Use a masher to incorporate it into the mixture.
- Transfer the cheese to a pot. Stir everything with a spoon.
- Slightly thicken the puree with flour and mix.
- Before shaping the cutlets, wait about 15 minutes for the potato-cheese puree to cool down; otherwise, the patties will not hold their shape and will fall apart in the pan. Once the mixture has cooled to room temperature, use damp hands to shape elongated cutlets, then roll them in breadcrumbs.
- Place the patties on a board.
- In well-heated oil, fry the cutlets until golden brown on both sides. They don’t need to be cooked for long, as all the ingredients are already ready to eat.
- Transfer the products to a paper towel that will absorb the excess fat.
- Hot potato puree cutlets with cheese are very delicious, especially when seasoned with thick sour cream. The melted cheese penetrates every corner of the potato, transforming its taste beyond recognition. This tasty side dish will complement any meat, but it is also acceptable as a standalone dish.
