Mashed potato patties in a frying pan

With a beautiful crispy crust, the most tender inside. As it turned out, cutlets are also made of mashed potatoes! Truly, the imagination of our hostesses knows no bounds. Such cutlets will allow you to serve potatoes in a new, unusual form.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Potatoes

Water (For cartrefel boiling)

1.5

Flour

Eggs

Vegetable oil

Herb mixture (Potato seasoning)

to taste

Breadcrumbs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

60 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to fry mashed potato patties in a frying pan? Wash the potato tubers and peel them.
Step 2:
In order for the potatoes to cook faster, cut each tuber in half.
Step 3:
Pour cold water into a saucepan and send the potatoes to cook.
Step 4:
As you cook, foam will form in the pan. I always remove it with a slotted spoon. Add salt to the water. And cook the potatoes until tender. It took me about twenty minutes.
Step 5:
Check the readiness of potatoes with a knife in the thickest part. Drain the water. I added potato seasoning to the tubers. Seasonings can be varied: dried herbs, smoked paprika, garlic, even curry.
Step 6:
Using a masher, mash the potatoes into mashed potatoes. Lumps should not remain so that they can be felt in the finished dish. I advise you to taste the mashed potatoes at this stage. And if there is such a need, then add salt and seasonings.
Step 7:
Beat in the egg. Next, add a little flour to the puree. Let's say first half of the specified amount. And mix thoroughly, assessing the consistency.
Step 8:
Then add a little more flour until the mass becomes viscous enough to form cutlets from it.
Step 9:
Make small cutlets and roll them in breadcrumbs from all sides. I slightly wet my hands with water so that the dough does not stick so much. It remains only to fry the cutlets over medium heat in a frying pan with sunflower oil until a crisp golden crust forms.

There are a lot of devices on the market of kitchen appliances that simplify everyday life.
For those housewives who do not get a homogeneous puree without lumps, they came up with special nozzles for a blender. Whizz - and it's done!
The most important thing in the preparation of such cutlets is not to overdo it with flour. Otherwise, the cutlets will become rubbery, and the taste of flour will interrupt the tenderness of potatoes.
The consistency of the puree should be dense enough so that it does not stick to your hands too much. But at the same time, there is a risk to score the cutlets with flour.
The taste is somewhat reminiscent of draniki, but these cutlets have a more delicate and homogeneous consistency.
Instead of breadcrumbs for boning, you can use ordinary flour. Or replace it with oatmeal. Here, as you like.
Bon appetit!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .