Name: Potato and mushroom cutlets
Prep time: 2 h
Cook time: 2 h
Yield: 0
Ingredients: Potatoes - 800 gram; Champignon - 400 gram; Bulb onions - 1 PC.; Potato starch - 4 tbsp; Salt - 4 tbsp; Black pepper - 4 tbsp; Vegetable oil - 4 tbsp; Breadcrumbs - 50 tbsp; Bell pepper - 3 PC.; Bulb onions - 1 PC.; Tomato juice - 200 Ml; Salt - 200 Ml; Mixture of peppers - 200 Ml; Vegetable oil - 50 Ml; Spice - 50 Ml; Greenery - 50 Ml

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Potato and mushroom cutlets

Cutlets

1. Potatoes 800 gram

2. Champignon 400 gram

3. Bulb onions 1 PC.

4. Potato starch 4 tbsp

5. Salt 4 tbsp

6. Black pepper 4 tbsp

7. Vegetable oil 4 tbsp

8. Breadcrumbs 50 tbsp

Frying

1. Bell pepper 3 PC.

2. Bulb onions 1 PC.

3. Tomato juice 200 Ml

4. Salt 200 Ml

5. Mixture of peppers 200 Ml

6. Vegetable oil 50 Ml

7. Spice 50 Ml

8. Greenery 50 Ml

How to cook deliciously - Potato and mushroom cutlets

1. Stage

Peeling potatoes. Wrote a net weight of 800 grams

2. Stage

Chop it up and boil it into a mashed potato.

3. Stage

When the potatoes are cooked, drain off all the liquid and mashed potato. Leave it to cool completely.

4. Stage

Wash the mushrooms and peel the onions.

5. Stage

Pass through a meat grinder. Pour 1 spoon of sunflower oil into a frying pan. Put the pan on a high heat and add mushrooms and onions. Constantly stirring. Our goal is to boil away the moisture. There is no need to fry.

1. Stage. Potato and mushroom cutlets: Pass through a meat grinder. Pour 1 spoon of sunflower oil into a frying pan. Put the pan on a high heat and add mushrooms and onions. Constantly stirring. Our goal is to boil away the moisture. There is no need to fry.

6. Stage

Add the mushrooms to the mashed potatoes. Salt, pepper and add the starch.

7. Stage

Stir the stuffing until homogeneous.

8. Stage

Shape small cutlets (soak hands in water), roll in breadcrumbs and place in a frying pan with sunflower oil. Don't put the lid on. Fry on both sides until golden brown

1. Stage. Potato and mushroom cutlets: Shape small cutlets (soak hands in water), roll in breadcrumbs and place in a frying pan with sunflower oil. Don't put the lid on. Fry on both sides until golden brown

9. Stage

We end up with a cutlet like this

10. Stage

Next we make the roast. Peel the onions and peppers. Not too finely chop the onion. Pepper cut into squares. We send onions to stew in a pan with vegetable oil. When onions are soft, add peppers.