I really love this recipe for its ease of preparation and the opportunity to surprise your family with something unusual but tasty. For me, it's also a way to recycle leftover mashed potatoes from dinner.

Potato cutlets with minced meat are also known as potato zrazy; a little minced meat is placed inside the potato cutlet. You can use any minced meat; 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 prepared mashed potatoes to prepare cutlets with potatoes and minced meat, then it will take you much less time to prepare this dish!

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

Using a potato masher, mash the potatoes well.

IMPORTANT: the potatoes must cool completely.

You cannot use a mixer or blender for this action; the consistency of the puree will be slightly different - more sticky, and we want fluffy cutlets, right?

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

Now let's prepare 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 ground black pepper to the onion. Use a fork to break up all the lumps of minced meat very well so that it becomes homogeneous.

Cook the minced meat, stirring, for 10-12 minutes, until the liquid has evaporated and the minced meat is soft.

With wet hands, take a little mashed potato, forming a flat cake, and place a little minced meat in the middle of the flat cake. Connect the edges of the cake.

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

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

Potato cutlets with minced meat are ready! Serve them with sour cream or unsweetened yogurt.

Bon appetit!

The culinary combination of potatoes and minced meat can be found in various dishes. These include soups, main courses, baked goods, and salads. We will look at this gastronomic union in cutlets. We suggest preparing meat cutlets with grated potatoes today for a lunch or evening snack. Our culinary idea will allow you to prepare unusual, but very tasty juicy meat cutlets with grated raw potatoes. A step-by-step recipe with photos demonstrates how to prepare a familiar dish from mixed potato and minced meat.

Ingredients:

• minced meat (pork + most beef) – 500 g;
• medium-sized raw potatoes - 1 piece;
• onion – 0.5 pieces;
• garlic – 1 clove;
• salt and desired spices - according to preference;
• frying oil;
• breadcrumb mixture - 4 tbsp. spoons.

How to cook meat cutlets with grated potatoes

Take a suitable container. We transfer minced meat, previously defrosted for homemade cutlets, into it.

We wash the potatoes and peel them in a convenient way. Use a small grater for further grinding.

The next ingredients for forming the cutlet mass are onion (regular) and garlic. We'll just finely chop the onion. By the way, you can also grate it. Pass the peeled garlic clove through a press.

Now it's time to add spices. As usual, we use salt, and we also recommend adding a pinch of ground black pepper to the minced meat. You can add your other favorite seasonings.

Mix the ingredients well in the container.

Then we put the minced meat into a bag and beat it on the table. I usually do 50-70 strokes. The consistency of the cutlets will be much more tender if you use this method.

With wet hands, form cutlets. You can give them the shape you like. Roll the pieces in the breading mixture.

Fry minced meat cutlets with grated potatoes as usual. At the end of frying, you can add a little water to the pan.

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

Preparation

Add chopped garlic, finely chopped onion and lemon zest to the mixture. Mix thoroughly and place in the refrigerator for half an hour.

With wet hands, form the puree into cutlets and roll in breadcrumbs. Place the preparations in a frying pan 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 butter;
• 1 medium onion;
• 250 g of any minced meat;
• 1 clove of garlic.

Preparation

Boil the peeled potatoes until soft, cool and mash with a potato masher. Add the yolk, flour, salt, pepper and mix thoroughly.

Heat butter and a little vegetable oil in a frying pan. Add finely chopped onion and fry until soft.

Add minced meat and chopped onion. Season with salt and pepper and stir-fry for 10-12 minutes until the liquid has evaporated.

With wet hands, form small flat cakes from the puree, place the minced meat in the center and form the cutlets so that the filling is inside.

Heat vegetable oil in a frying pan and lay out the preparations. 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 the beans overnight, then rinse until cooked. Boil the peeled potatoes until soft, chop and add to the beans. Puree the cooled legumes and vegetables in 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.

With wet hands, form the mixture into cutlets and roll in breadcrumbs. Place in a frying pan with heated oil and fry 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 of 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 liquid from canned fish. Mash the potatoes and fish thoroughly with a fork.

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

Form cutlets and roll them in flour. Heat the oil in a frying pan and place the preparations 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 turmeric;
• several sprigs of dill;
• several sprigs of parsley;
• salt - to taste;
• mixture of peppers - to taste;
• 130 g canned green peas;
• breadcrumbs - for breading.

Preparation

Boil the peeled potatoes until soft and cool. Puree the vegetables with a masher.

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

Mash with a masher or fork. Form small cakes from the potato mixture, place some peas in the center and form cutlets so that the filling is inside.

Roll the workpieces in breadcrumbs and place in a frying pan with heated oil. Brown the cutlets over medium-high heat on both sides.

Minced meat cutlets with potatoes: ingredients

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

Minced meat cutlets with potatoes: preparation

Peel the potatoes and grate them into medium-sized grits. To prevent the potatoes from darkening while you are grating them, first run a raw onion over the grater blade. Finely chop the onion into cubes. Place 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 the future cutlets until smooth.

Wet the countertop with cold water, and also place a bowl of water nearby to wet your hands. This is necessary so that the minced meat does not stick to your hands when forming the cutlets. Form cutlets with wet hands.

Heat vegetable oil in a frying pan and place cutlets coated in flour. Fry on both sides over high heat and place in a saucepan or saucepan.

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

Juicy and flavorful minced meat cutlets with potatoes are ready! You can prepare a very tasty side dish

Everything is very simple. Grind the meat. Then greens and finally onions. Since I add a lot of it, I don’t use bread afterwards so that all the minced meat comes out of the meat grinder. Onions replace bread for me in this process. Add eggs, thyme, salt, pepper

Mix the minced meat thoroughly. You can even “beat” it a little to make it more uniform and dense.

Grate raw potatoes on a coarse grater. Squeeze it lightly and add to the minced meat.

Mix the minced meat and potatoes well. If you used pork, take some minced meat and fry it in a frying pan to taste for salt. If you use beef or lamb, you can try raw meat. The minced meat must be well (correctly) salted - otherwise the taste of the finished cutlets will not appear. If necessary, add salt to the minced meat.

Make round cutlets about a centimeter thick. Place them on a baking sheet greased with vegetable oil.

Brush the tops of the cutlets with vegetable oil. This way you will better retain moisture inside the cutlets. Place the baking sheet in an oven preheated to 210 degrees for 10 minutes. Then reduce the temperature to 180 and cook for another 20 minutes. The cutlets will be ready. If you want, turn on the upper grill at maximum temperature for about two minutes - this way you will achieve an interesting crust.