I really love this recipe for its simplicity of preparation and the ability to surprise the household with something unusual, but tasty. For me, it's also a way to dispose of leftover mashed potatoes from dinner.

Potato cutlets with minced meat are also known as potato zrazy; a little minced meat is put inside the potato cutlet. Minced meat can be used any, you can add some mushrooms to the meat.

So, let's prepare all the products according to the list and start cooking.

IMPORTANT: If you use previously cooked mashed potatoes to cook cutlets with potatoes and minced meat, then you will take much less time to prepare this dish!

Peel and boil the potatoes in salted water until tender. Drain the water and let the potatoes cool.

Using a potato grinder, knead the potatoes well.

IMPORTANT: the potatoes must cool completely.

For this action, you cannot use a mixer or blender, you get a slightly different consistency of mashed potatoes - more sticky, and we want airy cutlets, right?

Add flour, egg yolk, salt and black pepper to taste to the potatoes. Mix well with a fork.

Now let's cook the minced meat. Cut the onion into small cubes and fry it until soft in a mixture of olive and butter for 5-7 minutes.

Add minced meat, garlic, salt and black pepper to the onion. Break up all the minced meat lumps with a fork so that it becomes homogeneous.

Cook the minced meat, stirring, for 10-12 minutes, until the liquid evaporates and the minced meat becomes soft.

With wet hands, take a little mashed potatoes, forming a cake, and put a little minced meat in the middle of the cake. We connect the edges of the cake.

We do this until we run out of mashed potatoes and minced meat.

Pour vegetable oil into the pan and fry the potato cutlets with minced meat until golden brown - for 5-7 minutes on each side.

Minced potato cutlets are ready! We serve them with sour cream or unsweetened yogurt.

Bon Appetit!

The recipe is simple and quick. Raw potatoes are added to the minced cutlet. It does not need to be boiled or even grated. A blender will do all the work for you, so the cooking process will not give you much trouble.

Cooking is best with ground pork and beef (1: 1 ratio). If you wish, you can include your favorite spices, which you usually use to make cutlets, to the list of ingredients. You do not need to add eggs to the minced meat. The cutlets will keep their shape perfectly, because the role of the binder in the recipe is played by just the same starch, which is rich in potatoes. Breading is best done in flour, but crackers can also be used if desired. And do not forget at the very end of cooking, when the meat patties with potatoes have already been fried, stew them with the addition of water. Under the lid, they will steam out, become juicy and more lush.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 10-15 pieces

Ingredients

• minced pork and beef - 500 g
• onions - 1 pc.
• garlic - 1 tooth.
• raw potatoes of medium size - 1 pc.
• flour for breading - 3-4 tbsp. l.
• salt - 0.5 tsp.
• ground black pepper - 1-2 chips.
• vegetable oil - for frying

Preparation

Peel the potatoes, onions and garlic first. Chop everything coarsely (random pieces) and put a knife in a blender bowl with a knife attachment.



Grind with a blender for 1-2 minutes - as a result, you get a homogeneous gruel from potatoes with onions and garlic.



Combine minced meat with onion-potato gruel, add salt and black pepper. If you cook the minced meat yourself, then use pork and beef in equal proportions (if you take only one type of meat, then the cutlets can turn out to be too fatty or, conversely, dry).



Mix the minced meat thoroughly with your hands. Then put it in a bag, tie it and beat it 15-20 times with force on the table. Due to this procedure, the minced meat will become more plastic, it will not crumble, despite the fact that we did not add an egg.



Form the minced meat into round or oblong cutlets. And brew in flour (this time I used whole grain flour mixed with a little cornflour).



Fry the patties in a well-heated skillet in oil on both sides until golden brown, about 5 minutes each. The fire should be light, then they will cook evenly.



At the very end, pour a little water into the pan and steam the cutlets under the lid for 10 minutes - the steam that forms will make the minced meat products more lush and juicy, bring the meat and potatoes to full readiness. If you wish, you can stew the cutlets not just with water, but in tomato sauce, then you will get a delicious gravy.

Serve hot with a choice of mashed potatoes, porridge or salad. Bon Appetit!

How to cook cutlets with potatoes in the oven

If you don't like frying patties, try baking them in the oven. Let the crust not turn out so crispy, but you will not have to stand at the stove, and there will be fewer calories.

In this case, it is still worth adding an egg to the minced meat (then the cutlets are guaranteed to keep their shape) - you will need 1 large chicken egg for every 500 g of minced meat. If you wish, you can add a little chopped greens to the list of ingredients, it will make the taste richer and more interesting. And for color, it would be good to add 0.5 tsp. ground sweet paprika. You do not need to make breading with flour or breadcrumbs.

Form the minced meat into round cutlets about 1 cm thick. Cover the baking sheet with parchment and grease with oil. Place the cutlets at some distance from each other. Lubricate the top with vegetable oil too - this will keep the moisture inside the cutlets, and a crust will form on the surface. Send the baking sheet to the oven, preheated to 210-230 degrees. Bake for 10 minutes. Then lower the temperature to 180 degrees and continue to cook the patties in the oven for another 20 minutes. By adding potatoes and a large amount of onions, the cutlets will turn out to be very juicy and tasty.

• 5-6 medium potatoes;
• some milk;
• 1 tablespoon butter
• 1 egg;
• a few sprigs of dill;
• salt to taste;
• ¼ teaspoon ground nutmeg;
• 2 tablespoons flour;
• bread crumbs or flour - for breading;

Preparation

Add chopped garlic, finely chopped onion and lemon zest to the mixture. Stir well and refrigerate for half an hour.

With wet hands, form into cutlets from mashed potatoes and roll in breadcrumbs. Place the blanks in a skillet with heated vegetable oil. Fry over medium-high heat until golden brown on both sides.

Ingredients

• 4-5 medium potatoes;
• 1 egg yolk;
• 3 tablespoons flour;
• salt to taste;
• ground black pepper - to taste;
• ½ tablespoon of butter;
• 1 medium onion;
• 250 g of any minced meat;
• 1 clove of garlic

Preparation

Boil peeled potatoes until soft, cool and puree with a crush. Add yolk, flour, salt, pepper and mix thoroughly.

Heat butter and some vegetable oil in a skillet. Place the finely chopped onion and fry until soft.

Add minced and chopped meat to the onion. Season with salt and pepper and, stirring occasionally, cook for 10-12 minutes until the liquid evaporates.

Use damp hands to mold small cakes from mashed potatoes, put the minced meat in the center and shape the patties so that the filling is inside.

Heat vegetable oil in a skillet and lay out the workpieces. Fry them over medium-high heat until golden brown on both sides.

Ingredients

• 140 g dry white beans;
• 2-3 medium potatoes;
• ½ small onion;
• vegetable oil - for frying;
• ½ teaspoon smoked paprika;
• salt to taste;
• ground black pepper - to taste;
• 60–80 g flour;

Preparation

Soak beans overnight, then rinse and until tender. Boil the peeled potatoes until soft, cut and add to the beans. Purée cooled legumes and vegetables with a blender.

Cut the onion into small cubes and fry in hot oil until soft. Add onion, paprika, salt, pepper, flour to the puree and mix thoroughly.

Form cutlets from the mass with wet hands and roll in breadcrumbs. Place in a skillet with heated oil and sauté over medium-high heat until golden brown on both sides.

Ingredients

• 3 medium potatoes;
• 230 g of any canned fish;
• ½ small onion;
• 1 egg yolk;
• 1 tablespoon semolina
• salt to taste;
• ground black pepper - to taste;
• flour - for breading;
• vegetable oil - for frying.

Preparation

Boil the potatoes in their skins until soft, peel and cool. Drain the liquid from the canned fish. Mash the potatoes and fish well with a fork.

Add finely chopped onion and semolina to them and mix thoroughly. Add yolk, salt, pepper and stir again.

Form patties and drench them in flour. Heat the oil in a skillet and add the blanks there. Fry them over medium heat until golden brown on both sides.

Ingredients

• 1 kg of potatoes;
• 3 medium onions;
• vegetable oil - for frying;
• ½ – 1 teaspoon of turmeric;
• a few sprigs of dill;
• a few sprigs of parsley;
• salt to taste;
• a mixture of peppers to taste;
• 130 g canned green peas;
• breadcrumbs - for breading.

Preparation

Boil peeled potatoes until soft and cool. Purée the vegetables with a pusher.

Cut the onion into small cubes and fry in hot oil until golden brown. Add the onion, turmeric, chopped herbs, salt and pepper mixture to the potatoes and mix thoroughly.

Mash with a crush or fork. Form small tortillas from the potato mass, place some peas in the center and mold the patties so that the filling is inside.

Dip the blanks in breadcrumbs and place in a frying pan with heated oil. Brown the patties over medium-high heat on both sides.

Calorie content: Not specified
Cooking time: Not indicated

I often buy minced meat at the store and use it to cook casseroles, cutlets and other dishes. Cooking from minced meat is always convenient, quite simple and quick. Often, to make the cutlets tastier, they put a little grated zucchini or potatoes in them. Why do you need to add potatoes to cutlets? This must be done in order for the cutlets to become juicier, softer and even tender. It is always nice to eat such cutlets that just melt in your mouth. Often, cutlets become the most beloved dish in every family, so housewives should learn how to cook and fry them, and then your every dinner will become the most delicious and nutritious. Every week I fry minced meat cutlets with potatoes and every time I make sure that the whole family eats them with great pleasure. And this is the most important thing! I offer my recipe with a photo of their preparation. If you don't want to buy minced meat in the store, then buy 1-1.5 kg of meat in advance, twist it in a meat grinder and divide it into containers to freeze in portions. At the right time, you defrost the minced meat and fry the delicious ones.

The ingredients we need:
- 400 grams of minced meat,
- 1 potato,
- 1 onion,
- a little salt, ground black pepper,
- bread crumbs,
- vegetable oil for frying cutlets.

Recipe with photo step by step:

It is convenient to knead the cutlets in a deep bowl, so I transfer the minced meat into a deep dish, and I also rub potatoes and onions there.




Salt minced meat for cutlets. I am a little pepper to give a light and pleasant aroma of spice to the cutlets.




With my hands slightly moistened, soaked in water, I form round cutlets and bread each in croutons. I have homemade crackers, but you can also use purchased ones.




Pour oil for frying cutlets and heat over medium heat. I put the formed cutlets in the pan and start frying. I fry the cutlet, reducing the heat a little so that the cutlets are slowly fried inside. If the fire is strong, then the crust will quickly form, and even begin to burn, and inside the minced meat will remain raw and not fried. It is important that in the process of laying out, they immediately begin to sizzle and fry. This means that the cutlets will immediately seal and remain juicy on the inside. If the oil is not heated well, then the cutlets will absorb a lot of oil and will be too greasy, which is not good.






You need to fry the cutlets with the lid closed. When the underside of the cutlets is fried, browned, then turn over with forks, fry on the back.




Ready, beautiful, ruddy and delicious minced meat cutlets with potatoes are ready! They can be served with pasta, rice or

Minced meat cutlets with potatoes: ingredients

• Minced pork and beef - 500 gr.
• Three large raw potatoes
• Onions - 1 head
• Vegetable oil
• Bay leaf
• Salt pepper

Minced meat cutlets with potatoes: cooking

Peel and grate the potatoes on medium-meshed nibs. To prevent the potatoes from darkening while you are grating them, first go over the grater with a raw onion. Finely dice the onion. Put the minced meat in a container, sprinkle with salt and pepper, add grated potatoes and raw onions.

Now you need to thoroughly mix the components of future cutlets until smooth.

Moisten the countertop with cold water, also place a bowl of water next to it to moisten your hands. This is necessary so that the minced meat does not stick to your hands when forming cutlets. Stick the cutlets with wet hands.

Heat vegetable oil in a frying pan and lay out the cutlets, boned in flour. Fry on both sides over high heat and place in a saucepan or stewpan.

Add bay leaves and half a glass of boiling water. Simmer over low heat for 15 minutes.

Juicy and fragrant minced meat cutlets with potatoes are ready! You can cook very tasty for a side dish