|For mashed potatoes|
|potatoes — 1 kg|
|cooking water — 700 mlgr|
|salt — 4 g|
|chicken egg — 1 piece|
|For minced potatoes|
|flour — 200 gr|
|ground black pepper — 3 gr|
|puree — 1 kg|
|chicken egg — 2 pieces|
|wheat breadcrumbs — 200 gr|
Relatively fast to cook, the main thing is to make the puree correctly.
For minced potatoes
How to cook Potato patties in breadcrumbs
Potato patties can be eaten by both a baby and an old man, because they come out soft with a crispy crust.
Boil the potatoes without the peel until ready, immediately drain the water and keep on low heat for another 2 minutes (so that all the water leaves the potatoes).
The first way to make a soft puree without lumps: puree is ground through a sieve (iron) so that there is not a single lump left.
The second way to make mashed potatoes without lumps: potatoes are crushed, then eggs are quickly driven into it and continue to crush the mashed potatoes until the mass becomes homogeneous. The egg gives a bundle, thanks to which the lumps do not «spread out» from under the crushers and they can be crushed immediately, as a result, the puree is what you need.
Then the egg, salt, ground black pepper and flour are added to the puree. If the puree was made in the second way, you still need to add eggs to knead the minced meat from the puree.
Cutlets are formed from minced meat, they are rolled in breadcrumbs and immediately sent to a hot frying pan. The oil should completely cover the bottom of the cutlets (crackers absorb a lot of it during frying).
The cutlets are fried quickly, it’s enough just to bring them to the formation of a golden crust.
You can serve it to the table with any side dish (millet, boiled potatoes, yak). To increase the taste effect, lovers can pour low-fat sour cream over the cutlets.