How to cook potato cutlets with cheese. Potato cutlets with cheese: recipe with photo

Despite the apparent complexity, the recipe for potato cutlets with cheese (or other filling) is very simple, even a schoolboy can master it. At the same time, the set of ingredients is inexpensive, the price of the dish is affordable even for students living in a hostel. The total cooking time is 40-50 minutes.

Except cheese or mushrooms as toppings will do minced meat, bacon, sausages, meat or sausage. An egg and breadcrumbs are needed to make the potato patties prettier, but you can do without them.

Ingredients:

• potatoes - 500 grams (4-5 pieces);
• hard cheese- 50-100 grams;
• garlic - 2-3 cloves;
• vegetable oil - 1-2 tablespoons (for frying);
• mushrooms (champignons) - 150 grams (optional);
• greens - 1 bunch (optional);
• egg - 2 pieces (optional);
• breadcrumbs - 100 grams (optional);
• salt, pepper - to taste.

Recipe for potato cutlets

1. Wash and peel potatoes.

2. Cut the potatoes into equal pieces for cooking. Place the pieces in a bowl of cold water. To cover with a lid.

3. Bring the water to a boil and cook the potatoes over low heat until half cooked (the flesh should remain elastic, but pierced with a knife). By the time it is usually 20-25 minutes. Even if digested, it's okay.

Mushrooms (if used) wash, peel, crumble into small pieces and fry. If necessary, prepare another filling, for example, fry minced meat or meat.

4. Cut the cheese into cubes 4-6 cm long and 1-2 cm thick, which will be used as a filling for potato cutlets. Cheese can be wrapped in bacon, it will turn out tastier.

5. Transfer the finished potatoes to cold water(so that the tubers cool faster). Chop greens.

6. After 2-3 minutes, grate the potatoes (if overcooked, mash).

7. Mix mashed potatoes and herbs in a deep bowl. Add salt and pepper, squeeze out the garlic. Mix by hand until homogeneous mass.
In order for the cutlets to have a beautiful golden color, beat 2 eggs in a separate bowl. Pour the breadcrumbs into a third bowl.

8. Make cutlets: put the puree on the palm of your hand, flatten it several times with the other hand so that there is no air left, form a cake, put the filling inside (a piece of cheese, mushrooms, bacon, sausage, sausage) and close on all sides. The shape and size of cutlets can be any.

Dip each piece in an egg and roll into breadcrumbs. The breading should cover the patty on all sides.

9. Heat up a frying pan with vegetable oil. Lay out the potato cutlets, flattening them slightly to the surface of the pan to increase the frying area.

10. Fry over medium heat until golden, turn over and fry the other side. It usually takes 3-5 minutes for each side.

Potato patties are a delicious and fairly easy dish to prepare. They are prepared from mashed potatoes, which can be boiled in advance. I usually remember this wonderful recipe when there is potatoes left from dinner and no one really wants to eat it. But if you cook meatballs or cutlets from it, then they leave instantly. Children especially like this dish, but adults also eat them with great pleasure. You can serve potato chops as a side dish for fish or meat, as well as on your own, adding sour cream or, for example. They are ideal for breakfast or an afternoon snack, and you can just have a snack with them during the day. The meatballs are so easy to prepare and all products are usually always at hand, which is definitely worth a try and diversify your diet.

Ingredients:

• 500 grams of boiled potatoes or mashed potatoes.
• 120 grams of hard cheese.
• 2 chicken eggs.
• 2-3 tbsp. spoons wheat flour.
• vegetable oil for frying.
• breadcrumbs for breading.
• paprika - to taste.
• salt - to taste.

How to make mashed potatoes with cheese:

So, we need mashed potatoes. You can use leftovers from last night's dinner or make fresh. Alternatively, you can also boil the potatoes in their skins, then grate them. I had the usual "yesterday's" mashed potatoes this time.

Add two eggs and grated cheese to the mashed potatoes. Cheese gives the dish not only a more interesting taste, but also reinsures you from such a nuisance, for example, as falling apart meatballs in a pan when turning over. If the puree is not too salty, you can add salt to taste.

Then add wheat flour in parts, mixing the potato mass each time.

It should be quite thick and keep its shape well.

Now we form rounded cutlets with our hands, approximately the same size. We combine the breadcrumbs and paprika and roll the meatballs in this mixture.

Fry them for vegetable oil both sides until golden brown.

From this amount of ingredients, an average of 15 pieces come out, this is quite enough to feed a family heartily and tasty. When cooking meatballs, you can add fresh herbs, fried onions or mushrooms. Some stuff them with minced meat or vegetables according to the principle of cooking zrazy.

I served potato patties with sour cream for breakfast. It turned out very tasty and nutritious!

Bon appetit!!!

Sincerely, Oksana Chaban.

potato cutlets puree can be prepared with or without filling, it is simple, very satisfying and tasty dish. 10 recipes on our site!

• Potatoes 600 g
• Egg 1 pc.
• Butter 30 g
• Flour 1-2 tbsp. spoon
• Breadcrumbs 100 g

Boil potatoes in salted water with bay leaf until tender.

Drain the water, mash the potatoes, add butter and cool down to about 50*C. It is better to use a hand press rather than a blender to make puree, because when crushed with knives, the puree becomes too sticky. Drive one a raw egg and mix thoroughly.

Add one to two tablespoons of flour to the puree to give a denser consistency. To stir thoroughly.

In a deep bowl, mix the breadcrumbs (without salt) with the factory breadcrumbs in a ratio of 1:1 or 2:1, depending on how salty the puree is.

Heat vegetable oil in a frying pan. Put a tablespoon of mashed potatoes in the breading mixture and roll in breadcrumbs on all sides, giving the shape of a ball.

If desired, before shaping the cutlets in a portion of mashed potatoes, you can make a recess and put some kind of filling - in this case, a teaspoon of melted cheese with mushrooms. Then cover the filling with potatoes and form a ball in breadcrumbs in the same way.

Spreading the potatoes in a pan in hot oil, lightly press down the ball with your hand or a slotted spoon.

Fry potato cutlets for 3-5 minutes on each side. Put the finished cutlets on a napkin to remove excess fat.
Serve mashed potato cutlets to the table should be hot, with a portion of fat sour cream and herbs.

Recipe 2: Mashed Potato Cutlets with Cheese (with photo)

• Potato - 600 g
• Hard cheese - 50 g
• Egg - 1 pc.
• Flour - 2-3 tbsp.
• Salt - to taste
• Pepper - taste
• Vegetable oil - 1-2 tbsp.

To prepare potato cutlets with cheese, take necessary products. Potatoes need to be peeled, washed under running water.

Cut potatoes, pour cold water. Boil in salted water until tender.

Drain the water, mash the potatoes with a pestle or mashed potatoes. Add egg and cheese, salt and pepper to taste.

Mix until smooth, if necessary, add a spoonful of flour.

Form cutlets with wet hands, lightly roll them in flour, it will give them a beautiful and golden crust.

Heat a frying pan, add a little oil and fry the cutlets until golden brown on both sides.

Potato cutlets with cheese are ready. Serve as a side dish or as independent dish with sour cream or kefir sauce.

Recipe 3: Potato Cutlets with Cheese and Dill

• Mashed potatoes - 500 gr.,
• Dill - a couple of branches,
• Hard cheese - 100 gr.,
• Sour cream - 70-100 ml.,
• Eggs - 1 pc.,
• Flour - half a glass,
• Sunflower oil

Finely chop the washed dill with a knife.

Grate hard cheese on a medium or fine grater.

Heat the mashed potatoes in the microwave until room temperature. Transfer the bowl in which you will prepare the dough.

Add chopped dill.

Beat in an egg.

Next, send the grated cheese to the bowl.

Add spices and salt to taste.

Now mix all the ingredients for the dough until smooth.

Add sour cream.

Stir again. It remains to add the last ingredient - wheat flour.

The dough for potato cutlets should be thick (this can be seen in the photo), but at the same time not too “clogged”.

With wet hands, roll into balls. Flatten them with your hands. You will get flat potato patties. If desired, as regular cutlets from minced meat, they can be breaded in flour or breadcrumbs. Spread them only when the pan with vegetable oil warms up well.

To get a beautiful golden crust, you do not need to spare vegetable oil.

Serve hot meatballs. You can put them in a saucepan as soon as they are ready, add the garlic passed through the press to them. Cover the pot with a lid and shake. Sour cream is often served with potato cutlets, cheese sauces, Tartar sauce, ketchup.

Recipe 4: Mashed Potato Cutlets with Mushroom Stuffing

Stuffed potato patties - in this case with mushrooms - are a great dish for fasting or vegetarians. An egg is added to the potato, which holds the "minced meat", but it can be safely removed from the recipe, it has been checked more than once: the potato holds its shape well without it and does not fall apart.

• Potato - 800 g
• Milk - 100 ml
• Egg - 1 pc.
• Flour - 0.5 cups
• Salt - to taste
• Champignons - 200 g
• Onion - 1 pc.
• Dill
• Salt, pepper - to taste
• Sunflower oil - for frying

Mushrooms cut, fry in sunflower oil. Add chopped onion, fry until onion is soft. Salt, pepper to taste.

Add finely chopped dill. We mix. The filling is ready.

We clean the potatoes. Cook in salted water until tender. Knead, let cool a little. Then add milk and egg.

We add flour. Mix well. "Farsh" is ready.

Form patties from mashed potatoes. It is convenient to use flour so that the potatoes do not stick to your hands.

Fry potato cutlets with filling in a small amount of sunflower oil on both sides until golden brown. Serve hot as an independent dish with vegetables, salad.

Recipe 5: Mashed Potato Cutlets with Minced Vegetables

• Potatoes (large) - 4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Green onions - 2 pcs.;
• Bulgarian pepper (can be frozen) - 1 pc.;
• Flour - (2.5 tablespoons in the dough + 3 tablespoons for breading);
• Salt (to taste);
• Ground black pepper;
• Vegetable oil (for frying);

Peeled potato tubers cut into four parts, pour boiling water over, salt and cook over moderate heat until soft.

While the potatoes are cooking, make the vegetable filling. Onion, freed from the husk, chop with a knife. Send it to the pan, preheated with oil.

Wash the carrots, remove the skin from it and grate it on a coarse grater. Add to onion. Roast the vegetables, stirring, for five minutes.

Remove the stalk, core and seeds from sweet peppers. Cut into small squares and send to vegetables. Simmer the contents of the pan for another 5 minutes. take away vegetable stuffing off heat, add salt and finely chopped green onions.

Drain all the water from the boiled potatoes. Then put the pan back on the heat for a couple of seconds so that the remaining broth evaporates. Mash the potatoes with a potato masher. Cool it down completely. Add flour, knead the dough thoroughly.

Flatten a little dough in the palm of your hand into a thin cake, in the middle of which put the vegetable filling. Gather the edges and pinch them like pies. Shape the potato cutlets into desired shape. To potato dough not sticky to your hands, and it was easier to form cutlets, dip your hands into the water from time to time.

Roll each cutlet well in flour or breadcrumbs.

Fry on a hot sunflower oil frying pan over moderate heat. When the cutlets are golden brown on one side, turn them over to the other side.

Potato cutlets with vegetables are in harmony with almost any sauce. Vegetables for stuffing potato slices, you can take any. Suitable white or cauliflower, zucchini, squash, broccoli.

If you don't really like fried, then potato patties can be baked. The oven allows you to cook a lot of them at once, and use a minimum of fat. Before cooking in the oven, potato products can not be breaded. Baked, they keep their shape well.

Potato zrazy takes a little longer to cook in the oven, so you can add chicken or minced meat to the filling.

Recipe 6: Garlic Mashed Potato Cutlets (Step by Step Photos)

• mashed potatoes - 500 gr
• breadcrumbs - 3 tbsp.
• fresh dill - 0.5 bunch
• chicken egg - 1 pc.
• sunflower oil - 3 tbsp.
• salt - 1 pinch
• garlic - 2 cloves

Serve with sour cream.

Recipe 7: How to Make Mashed Potato Cutlets

• potatoes - 1 kg
• wheat flour - 2 tbsp.
• vegetable oil - 2 tbsp.
• chicken egg - 2 pcs
• butter - 40 gr
• onion - 2 pcs
• salt pepper

Rinse the required amount of potatoes of any kind from the ground under running water and peel. After re-rinse the potatoes in water, lay on a cutting board and cut into cubes with an approximate diameter of up to 3 - 4 centimeters. Put the sliced ​​potatoes in a deep saucepan, and fill with clean distilled water so that it not only completely covers the vegetable, but also is about 1-2 centimeters above its level.

Turn on the stove on a high level and put a container of potatoes on it. When the water boils, screw the level of the stove to a temperature between low and medium. Add salt to taste to the pot with tubers and boil the potatoes until fully cooked, this process will take about 15 - 20 minutes, mainly the cooking time depends on the quality of the potatoes and the hardness of the water.

While the potatoes are cooking, peel the onions, rinse them under running water from all sorts of contaminants and dry the vegetable with paper kitchen towels from excess moisture. Then lay the onion heads on a cutting board and cut them with a knife into a medium cube with a diameter of about 1 centimeter.

Turn on the stove to a medium level and put a frying pan with 1 to 2 tablespoons of vegetable oil on it. When the fat is hot, throw in the chopped onion and fry, stirring with a kitchen spatula, until light golden brown and translucent. This process will take approximately 5 to 7 minutes, the frying time depends on the pan and how hot the oil is. Transfer the fried onions to a deep plate, and check the readiness of the potatoes.

Pierce one of the potato slices with a fork, if it crumbles or the fork slides freely into the vegetable, then your ingredient is ready for the next step. Cover the saucepan with a lid, leaving a small gap, and holding the container with a kitchen towel, drain all the water from it without residue. Remove the lid from the pan, arm yourself with a pusher and mash the boiled vegetable so that you get a mass without lumps. If suddenly the mass seems to be a lot, then a part can be set aside and something else can be prepared from potatoes.

Then add to puree right amount chicken eggs for splendor, a small piece of butter for a delicate aftertaste, black ground pepper for flavor and sifted wheat flour for viscosity. Mix the ingredients and beat them lightly for 2 to 3 minutes. After that, let the fragrant mass cool completely to room temperature, then cover the pan with a lid and refrigerate for at least 30-40 minutes, during which time the mashed potatoes will become denser and it will be easier to form semi-finished products - cutlets from it. But if time is running out, just cool the mass completely and proceed to the next step.

After the desired time has elapsed, remove the pot of mashed potatoes from the refrigerator. Sprinkle a cutting board with a small amount of sifted wheat flour, pour the rest of the flour into a deep plate. Scoop up a heaping tablespoon of the potato mixture, put it on your hand and form a round or oval patty as you like. Then roll the semi-finished product in flour so that its layer completely covers the cutlet, and place your product on a cutting board sprinkled with flour. Form the rest of the cutlets in the same way.

Turn on the stove to a medium level and put a frying pan with a little vegetable oil on it. Gently place the first batch of cutlets in the heated fat and fry them on both sides until golden, light brown, periodically turning with a kitchen spatula on one side or the other.

It will take you about 8 to 10 minutes to fry the cutlets on both sides, over medium heat. Place the finished cutlets with a kitchen spatula on a large flat dish. Add a little more oil to the pan and place the second batch of cutlets in it. Prepare all other potato cutlets in the same way.

Potato cutlets are served hot. They are laid out on plates at the rate of 2 cutlets - 1 serving and, if desired, poured with sour cream, thick homemade cream, and also decorated with fresh parsley, dill or sprinkled with chopped green onion. Very often, this type of cutlets is served with different sauces, for example, with mushroom, tomato, cream and many others. The texture of the cutlets is velvety, very tender, almost airy. Pleasant vegetable aroma. The taste is salty sweet, with a slight aftertaste of black ground pepper. Inexpensive and tasteful! Bon appetit!

Recipe 8: Mushroom Mashed Potato Cutlets with Sour Cream Sauce

• potatoes - 1 kg
• mushrooms - 300 g
• onion - 1 head
• milk - 100 ml
• butter - 25 g
• egg - 1 piece
• salt, pepper to taste

• sour cream - 250 g
• pickled cucumbers - 50 g
• greens - half a bunch

We boil the peeled potatoes (although it is believed that it is better to do this in their uniforms, because more useful substances- in this case, of course, clean immediately after cooking). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add chopped mushrooms and fry for about 15 minutes.

In boiled potatoes, immediately add butter to hot, crush, then gradually pour in warmed milk and turn the mass into mashed potatoes, which we salt and pepper to taste.

We mix mushrooms with onions into mashed potatoes, you can also add greens at this stage.

We form cutlets from the potato-mushroom mass.

Beat the egg with a whisk, dip the cutlets in it, then roll in breadcrumbs.

We place mashed potato cutlets in a refractory form, greased with oil (or on a baking sheet) and put in an oven preheated to 190C for 30-40 minutes.

During this time, we will make the sauce: finely chop the pickled cucumbers, add a lot of chopped dill and beat it all with sour cream.

Such cutlets can be served not only as a side dish, but also as a completely independent dish.

Recipe 9: Easy Mashed Potato Cutlets

• potatoes - 1 kg
• flour - 35 gr
• chicken egg - 2 pcs
• vegetable oil - 30 ml
• butter - 40 gr
• salt - 1 tsp

First of all, we will put the potatoes to boil. First, we peel each root crop and cut it into four parts (this is necessary so that the vegetable cooks faster).

Boil potatoes in salted water until soft. Then the water should be drained and a little butter added to the boiled vegetable.

step by step recipe with photo

Potato patties with cheese are a great option for a hearty delicious lunch or dinner. Such cutlets can be fried in a pan or baked in the oven, slow cooker. Minced meat for them is prepared quite simply, and if you decide to make mashed potatoes, then you can add 4-5 more potatoes to the common pan and make such original cutlets. Any cheese is suitable for them - hard, processed, smoked or soft like mozzarella. In general, you can experiment with cheeses. Since flour is also added to the minced meat for vegetable cutlets, options are also possible here - white wheat, whole grain, oatmeal, corn or rye.

Ingredients

• 400 g potatoes
• 1 chicken egg
• 1/2 tsp salt
• 70 g hard cheese
• 1/5 tsp ground coriander
• 3 art. l. whole grain flour
• 2 tbsp. l. frying oils

Cooking

1. Cut the washed, peeled potatoes into small pieces and cook until soft (20 minutes after boiling water). You can do otherwise: boil the potatoes in their uniforms, and then peel them.

2. Mash potatoes until smooth and lump-free.

3. Beat an egg into a bowl, add the right amount of salt and spices (ground coriander, black and allspice will do).

4. Grate the cheese on a coarse or fine grater, transfer to a bowl. If you are using processed cheese, it must first be frozen so that when rubbed it does not crumble in the hands.

5. Also pour into a bowl whole grain flour. Here, too, it is important not to overdo it with the quantity, otherwise the cutlets will turn out to be too dense.

6. Mix all the ingredients well - the minced meat is quite sticky, but thick.

How to cook quickly and easily delicious meatballs from mashed potatoes with cheese inside - a step by step recipe with a photo. Delicious potato cutlets with cheese and ham - original version base recipe.

Delicious and quick to prepare potato cutlets with cheese are always popular with those who have tried them at least once. It is not surprising, because an appetizing and inexpensive dish can be made from leftover mashed potatoes, as well as with the addition of other available products available in any kitchen. Basic Recipe easily changed depending on the preferences of the cook.

Learn how to prepare a hearty and budget-friendly dinner step by step with little effort!

Mashed potato patties with cheese

This option can be classified as zrazy, because the cheese is inside.

Which cheese is better to choose

Initially, the recipe provides for the use of young Italian pickled cheese Whole milk mozzarella. It has a delicate texture and a specific taste. But due to bitterness or any other reason, most housewives prefer their favorite varieties of hard cheese.

Advice: gouda, dutch or sour cream cheese are best. Their taste qualities go well with potatoes, adding sour notes or spices to the blend that can dilute the blandness of the main product.

Cooking time: 40 minutes

Servings: 4

Energy and nutritional value

• calorie content - 248.9 kcal;
• proteins - 10.9 g;
• fats - 6.5 g;
• carbohydrates - 36.8 g.

Ingredients

• potatoes - 1 kg;
• chicken eggs - 3 pcs.;
• cheese - 150-200 g;
• flour - 3 tbsp. l.;
• vegetable oil - 60 ml;
• salt - 1 tsp

Step by step cooking

1. Peel and wash potatoes. Boil in salted water until fully cooked - the root crop will become soft. Pound with a special tool. If desired, you can add a little milk and interfere on its basis, and simply drain the broth completely. If the dish is prepared from leftover mashed potatoes, skip this item.
   
2. Add flour, eggs, salt. There is no need to salt the already prepared puree. You should taste it before adding the supplement.
   
3. Mix minced vegetable to a homogeneous state. The consistency should not be liquid. Otherwise, it will not be possible to blind cutlets, and they will blur. To achieve the desired viscosity, it is better to add flour in small portions.
4. Cheese cut into cubes of the same size.
5. Form from minced potato a small cake. Wrap the cheese in it and carefully “close up” all the places through which it can flow out, melting during frying.
   
6. Roll in breading and cook on both sides in heated vegetable oil. When a golden crust appears, you need to turn the cutlet over.
   

Serve hot, as a side dish for a salad or with your favorite sauce.

Advice: cooking is not necessary in a pan. An oven is also suitable for these purposes. You can put baking paper on a baking sheet or grease it with sunflower oil. Zrazam, in order to bake well until browned, 30 minutes is enough. at a temperature of 180-190°C.

Potato cutlets with cheese and ham

A more satisfying option that includes all the same ingredients, but with the addition of meat product. It doesn't have to be ham. It can be replaced with boiled sausage or sausages.

Cooking time: 45 minutes

Servings: 4

Energy value

• caloric content - 252.8 kcal;
• proteins - 11.4 g;
• fats - 6.9 g;
• carbohydrates - 36.5 g.

Ingredients

• potatoes - 1 kg;
• chicken eggs - 2 pcs.;
• ham / sausages / boiled sausage- 100 g;
• cheese - 100 g;
• flour - 3 tbsp. l.;
• breadcrumbs - 4 tbsp. l.;
• vegetable oil - 60 ml;
• salt - to taste.

Step by step cooking

Serve as an independent dish hot and with any sauce to taste.

Advice: you can add fried onions to potato-cheese cutlets. It will make their taste more unusual and rich.

A good hostess can always prepare an original and hearty dinner literally “out of nothing”. Take in your culinary piggy bank these recipes, and they will help you out more than once when you need to quickly and tasty feed your family using simple products from the refrigerator.