Potato meatballs - ruddy cutlets. Recipes for potato balls with a variety of additives and fillings

23.09.2020

You can cook a lot from a vegetable mouth-watering dishes that are able to please even the most demanding lover of culinary delights. As a rule, potato cutlets are made from already boiled vegetables, which you just need to crush in mashed potatoes or grate. There are recipes that involve grinding raw potatoes... Potato cutlet recipes are simple but surprisingly varied. Many people love cutlets without filling, and someone with butter, minced meat, herbs, cheese - there are many variations!

The five most commonly used ingredients in recipes are:

If you use meat as a filling, then the cutlets will turn out to be more juicy and satisfying. Serve from you can and how independent dish, and with a side dish. Garnish the treat with fresh green onions or dill - an unpretentious presentation will win the hearts of even sophisticated gourmets. At the moment, potato cutlets have gained popularity throughout Russia and not only. Often they are included in the menu of restaurants and cafes focused on the traditions of national cuisine.

The creators of this simple, hearty and very unpretentious dish are considered to be the French, who for the first time decorated pitted meat tenderloin with round medallions. Later, the recipe for the dish was supplemented with vegetables, mushrooms, root vegetables. This is how appetizing potato meatballs appeared, the popularity of which even today other elite food can envy.

An unpretentious version of your favorite dish does not require expensive components and complex technological manipulations. The most inexperienced culinary specialist will be able to cook potato meatballs.

Products composition:

chicken egg;
crumb crumbs;
garlic cloves - 3 pcs.;
sunflower or butter oil;
sifted flour (preferably wheat) - 60 g;
carrot;
spices.

Since the main ingredient of the presented recipes is mashed potatoes, we take into account the basic conditions for obtaining a high-quality basis for the dish:

choose a variety of tubers with a high starch content;
so that the roots are cooked evenly, fill them with exceptionally cold drinking water;
milk/ butter we use only in a heated / softened state, otherwise the puree will acquire a bluish tint;
salt the potatoes immediately after the liquid starts to boil;
knead the boiled tubers with a whisk or crush. Using a mixer or blender will make the mass gummy ("rubbery"), but not as fluffy and airy as we would like.

Well, now we are preparing simple bits:

We peel the potatoes and carrots, divide the tubers into quarters, place in a saucepan. We fill the dishes with filtered water, boil the vegetables until tender. Do not forget to add salt to the boiled broth.
Drain the liquid, chop the potatoes to a puree state, adding butter, finely grated carrots and flour. We get a viscous thick composition.
When the mass has cooled down a little until it is possible to work with it with your hands, we attach the egg, the chives crushed by the press. Mix everything thoroughly.
Heat in a frying pan vegetable oil, we form potato balls up to 2 cm thick, bread them with rusks. Fry the products until a delicious golden crust.

Serving the dish with homemade sour cream or a pre-cooked creamy sauce.

With the addition of mushrooms

Delicious mashed potato balls are a universal food. By adding a little champignons, we get tender and fragrant meatballs with mushrooms.

Ingredient List:

lean oil;
turnip onions;
egg;
breadcrumbs;
potatoes - 7 pcs.;
farm sour cream;
chives - 3 pcs.;
fresh mushrooms - 500 g;
salt, pepper (allspice and black), nutmeg.

Cooking procedure:

Instead of champignons, you can use other mushrooms. If these are forest organisms, then we process them especially carefully: we remove dirt and debris, we wash well.
Boil the mushroom product in slightly salted drinking water, then put it in a colander, chop finely, fry with chopped onion. Season the composition with garlic squeezed out through a press, a pinch of salt and pepper.
Cool the finished potatoes a little, knead them thoroughly, combine with an egg and spices.
We select a portion of mashed potatoes, make out a small cake. Put a spoon in the center of the circle mushroom filling... We connect the potato edges, clap the product in the palms of our hands, like a cutlet. In this way, we use all the components of the dish.
Roll the meatballs in breadcrumbs, lightly press until flat, fry on hot skillet in lean fat until golden brown.

Serving food to the table, decorate it with chopped herbs, season with rustic sour cream.

How to cook with cheese

The fermented milk product not only increases the strength of the products, but also gives the dish an interesting and very pleasant taste.

Required components:

sunflower oil;
crumb breadcrumbs;
potatoes - 600 g;
eggs - 2 pcs.;
cheese (preferably hard varieties) - 130 g;
salt, pepper, paprika.

Cooking process:

While studying the numerous recipes for meatballs, we often see references to the use of "dinner leftovers" in the form of yesterday's puree. If this is a quality product, then it is better to pass it through a meat grinder so that there are no lumps in the dough.
In the presented recipe, boil the potatoes in the usual way, make mashed potatoes with a dense texture. Add an egg, finely grated cheese shavings, salt and pepper to the cooled composition. Mix everything thoroughly. The resulting mass should keep its shape.
We select part of the mashed potatoes, make small meatballs. Dip them in flour, dip them in a beaten egg, bread with breadcrumbs mixed with paprika. Fry the resulting blanks in hot oil until a dense crust with a bright golden tint appears.

If desired, we supplement the recipe with a small amount of sautéed onions. It will be very tasty and appetizing!

With minced meat

Potato meatballs stuffed with meat are extremely tender and highly nutritious. If we can talk about the harmony of nutritional value and taste of food, then this is exactly the case!

List of products:

lean oil;
whole milk - ½ cup;
onion;
potatoes - up to 8 medium-sized tubers;
flour - 120 g;
egg;
breadcrumbs;
minced meat (beef and lamb composition) - 500 g;
spices, seasonings.

Step-by-step cooking:

Boil the potatoes in their "uniform", cool, peel them. We turn the tubers into puree, add the egg, add portions of heated milk, salt, pepper and seasonings. We constantly mix the composition until a homogeneous mass is formed.
Put chopped onions in a pan, fry in oil, then add minced meat, continue the process until the products are ready.
We moisten our palms, select portions of mashed potatoes, sculpt small flat circles from them, place a spoonful of meat composition in the middle. We connect the potato edges, form the meatballs, fry them in hot oil until golden brown.

Serve the resulting dish with a pre-prepared fragrant sauce. Just use a blender to break up sour cream, chopped garlic and chopped dill.

With ham

We start the morning with pleasant emotions, received from a delicious and appetizing breakfast of ruddy ham rolls.

Set of components:

egg;
oil (sunflower and butter);
flour - 120 g;
bow feather - 6 arrows;
ham - 200 g;
potato tubers - 600 g;
salt pepper.

Cooking method:

We quickly peel the roots, cut into small pieces, so as to quickly boil the product. The egg and butter are already warming up on the table. While we were doing our morning chores, the tubers were boiled until tender. Drain the liquid, knead the potatoes into a gentle puree.
After a few minutes, when the mass has cooled down a little, we supplement it with butter, eggs, flour and ham, chopped into small cubes. Here we chop the green arrows of the onion, slightly pepper the composition (no need to salt, as we did it during the preparation of the tubers), mix well.
Heat a frying pan with vegetable oil ahead of time so that it is ready to take the meatballs. We collect part of the potato mixture with a spoon, put it in a thick-bottomed dish. We form several more products, place them slightly at a distance from each other. Fry the required number of servings.

The appetizing appearance of potato balls with ham appears from the first seconds, when bubbles of boiling oil form a wonderful pink crust on the dough. A pile of sour cream on a plate will complement this “delicious” still life.

Recipe for those who are fasting

Appetizing "cutlets", as cute potato products are often called, are not ignored by admirers of lean, but no less tasty and nutritious food.

Ingredient composition:

tomato paste - 25 g;
potatoes - 2 tubers;
crab meat - 300 g;
carrot;
lean mayonnaise - 50 g;
flour - 200 g;
Dill;
lean oil.

Cooking technology:

Boil peeled potatoes until soft. Do not forget to add salt to the water.
The cooled tubers are passed through a meat grinder together with the previously thawed crab product (sticks). Add chopped greens to the resulting mass: dill, parsley, and other plants at hand.
We attach the tomato paste, finely grated carrots, thoroughly knead the composition until a homogeneous consistency. Salt is not needed here, as there is enough of it in crab and tomato products.
Heat the oil in a frying pan, form the same meatballs, fry on both sides until a pink crust appears.

For a spicy shade of food, season it with a sauce made up of lean mayonnaise, tomato paste and finely chopped dill.

eggs - 2 pcs.;

a pinch of salt;

potatoes - 1 kg;

onions - 2 pcs.;

crumb crumbs or flour for breading.

Cooking procedure:

Boil the peeled and cut tubers, then drain the liquid, cool the product, twist it in a home processor. We always make the basis for the potato dough immediately after cooking the root vegetables.
Add to the resulting mass of eggs, finely chopped onion, sautéed until transparent. Mix everything thoroughly. If the composition is a little liquid, add a handful of flour or semolina.
Taking the portions of mashed potatoes with a spoon, we arrange flat round meatballs, thickly bread with breadcrumbs, fry in preheated sunflower oil. meat stew, as was done in school or canteens.

Delicious products from distant childhood turned out to be just as lush and attractively appetizing. As you can see, time has no power over our culinary preferences.

eggs - 3 pcs.;

spices.

Cooking a dish:

Boil peeled, diced potatoes. Drain the water, cool the soft tubers a little, knead until mashed with softened butter.
We clean the hard-boiled eggs, finely chop, add to the potato mass. Pepper the aroma mixture a little, not forgetting who the food is for. Mix everything thoroughly.
We form small meatballs from the resulting composition, fry until golden brown.

Serve golden "washers" with aromatic sour cream or creamy sauce. Kids "devour" such a dish with great pleasure!

Potato meatballs, popular in the past century, have not lost their potential in modern cooking, having successfully stepped into the gastronomic future. They say that such "long-lived dishes" were once created according to the so-called recipe for happiness.

If you've never made potato patties with raw potatoes or mashed potatoes, then you are missing out on a lot in the culinary arts. This dish is simple, yet delicious and satisfying. Choose new fillings for the meatballs every time: with meat, mushrooms, cheese, cottage cheese and even vegetables. Freeze the patties and you always have a treat that can be fried in five minutes.

How to cook potato cutlets

You can use recipes from a photo to create dumplings from potatoes, but it is not necessary, because the process is very easy. The main thing is to know the tricks that will help make the treat even better:

For the dough, the potatoes are peeled, washed (if necessary, boiled). Then it is rubbed on a coarse grater, chopped in a meat grinder or mashed with a crush (blender).
If you want to make a lean treat, don't lay eggs.
To reduce calorie content, cooks make breading only from rusks and bake potato balls in the oven, on the grill. Those who do not count calories fry the treat in a frying pan, deep-fried.
When forming products, wet your hands in water so that the mass does not stick to them.
Experiment, try to put something unusual in the cutlets: fish filling, boiled eggs, peas, corn, serve the dish with different sauces.

Potato cutlet recipes

Many housewives prepare the simplest potato cutlets, but the filling opens up new facets of the dish, making the taste unusual. You can let your imagination run wild by inventing your own recipes. If you don’t know how to make meatballs, use step-by-step master classes with photo. Most importantly, remember that the number of calories is offered on the basis of 100 g, so do not overuse the treat if you are watching the figure.

Mashed potato cutlets

Time: 60 minutes.
Servings Per Container: 10 Persons.
Calorie content: 154 kcal.
Cuisine: Russian.
Difficulty: easy.

If you want to diversify your daily menu, make the crusty mashed potatoes. Lenten dish they are not, since the ingredients include chicken eggs... The process of creating such cutlets will not take much time, and the products are all available, inexpensive. Serve the meatballs with dill, green onions, or mushroom sauce.

Ingredients:

potatoes - 6 pcs.;
onion - 1 pc.;
egg - 1 pc.;
breadcrumbs- 100 g;
garlic - 4 tooth;
greens, spices - to taste;
vegetable oil - for frying;
flour - 1-2 tbsp. l.

Cooking method:

Boil the potatoes, puree.
Chop the onion, fry. Finely chop the greens, squeeze the garlic.
Combine puree with all ingredients. Stir well. If you see that the dough is thin, add another spoonful of flour.
Form into oval patties, roll in breadcrumbs, fry until golden brown.

From raw potatoes

Time: 1 hour 15 minutes.
Servings Per Container: 6 Persons.
Calorie content: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you don't have time to wait for the potatoes to cook at all, cook cutlets from raw tubers. The taste of such meatballs will be different, but all your loved ones and guests will appreciate it. The crispy crust of these mouth-watering potato cutlets will not leave anyone indifferent. Serve them amazing sour cream sauce with herbs, garlic and fresh vegetables.

Ingredients:

potatoes (large) - 2 pcs.;
onion - 1 pc.;
egg - 1 pc.;
garlic - 1 tooth;
semolina- ½ tbsp. l .;
spices to taste;
oil - for frying.

Cooking method:

Add all the ingredients to the grated potatoes, except for the oil. Let stand for about half an hour for the cereal to swell.
Spread the mass with a spoon in a pan, fry until golden brown.

Stuffed potato cutlets

Time: 1.5 hours.
Servings Per Container: 14 Persons.
Calorie content: 156 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Stuffed potato cutlets are also called zrazy. They are delicious hot, freshly cooked, so freeze them if you don't eat them all at once. Use food in the refrigerator for the filling, such as sausage and eggs. Even children will like these potato rashes. And also this is a great way to give a "second life" to the puree left over from yesterday's dinner.

Ingredients:

potatoes - 700 g;
eggs - 6 pcs.;
sausage (boiled) - 150 g;
onion - 1 pc.;
crackers (for breading) - 100 g;
greens, spices - to taste;
sunflower oil - for frying.

Cooking method:

Boil tubers, puree. Add spices, 2 eggs, herbs, stir.
Prepare the filling: boil 4 eggs, chop, mix with diced sausage and sautéed onions.
Form zrazy from stuffed potato mass, sprinkle with breading, fry.

With minced meat

Time: 1 hour 30 minutes.
Servings Per Container: 14 Persons.
Calorie content: 164 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty: Medium

For lovers meat dishes it is worth trying the recipe for potato cutlets with minced meat... For cooking, you can take raw tubers and boil them or use the mashed potatoes left over from dinner. It is very tasty to eat such zrazy with different creamy sauces, and as a side dish, fresh or vegetable stew- peppers, broccoli, tomatoes.

Ingredients:

potatoes - 10 pcs.;
minced meat (any) - 300 g;
onions - 2 pcs.;
egg - 2 pcs.;
flour - ½ cup;
butter - 50 g;
salt to taste;
oil - for frying.

Cooking method:

Cook the tubers, puree, mix with butter, eggs, flour, salt. We knead well.
Chop the onion, sauté, add the minced meat and fry until tender, salt.
We make cakes from the dough, put the filling and form round cutlets.
Put on a baking sheet covered with parchment paper, bake in the oven for 15-20 minutes.

With cheese

Time: 1 hour.
Servings Per Container: 10 Persons.
Calorie content: 199 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with cheese are tasty and juicy. You can even see it in the photo if you use step by step recipes, but the picture will not convey their amazing aroma. This potato cheese treat can be eaten both hot and cold. Serve it with mayonnaise and herbs, delight your household with excellent cheese cutlets.

Ingredients:

boiled potatoes - 5 pcs.;
egg - 1 pc.;
hard cheese - 100 g;
flour - 3 tbsp. l .;
spices to taste;
oil - for frying.

Cooking method:

Puree the potatoes, let them cool.
Then we add the rest of the components. Knead thoroughly.
We form cutlets from the dough, put in a pan with hot oil, fry until golden brown.

With mushrooms

Time: 2 hours.
Servings Per Container: 18 Persons.
Calorie content: 129 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Potato cutlets with mushrooms will become great dish even for festive table because they look, smell and taste very appetizing. Alternatively, you can make vegetarian cutlets by eliminating the egg from the recipe. Without it, the dough will turn out to be just as good, tasty, and the cutlets will be easy to mold and will not fall apart during frying.

Ingredients:

potatoes - 1.5 kg;
champignons - 0.5 kg;
carrots - 2 pcs.;
onion - 1 pc.;
egg (optional) - 1 pc.;
flour - 6 tbsp. l .;
bread crumbs - 200 g;
oil - for frying;
spices to taste.

Cooking method:

Boil the potatoes with carrots, cool, peel, mash in mashed potatoes.
When the mass has cooled, add spices, flour and an egg (optional).
Saute the onion, add the chopped mushrooms, fry until tender.
Form cakes from the dough, put the filling inside, mold the cutlets.
Fry in a pan with vegetable oil until golden brown.

With onion

Time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 178 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Try another recipe for variety. vegetable cutlets- with onion. These ingredients are in every home, cooking a treat is not long, but delicious, hearty breakfast, lunch or dinner is provided for you. Serve the cooked patties with tomato sauce or vegetables for a side dish.

Ingredients:

For cutlets:

potatoes - 0.5 kg;
egg - 2 pcs.;
milk - 50 ml;
onion - 1 pc.;
garlic - 1 tooth;
flour - 3 tbsp. l .;
oil - for frying;
spices to taste.

For batter:

egg - 1 pc.;
mayonnaise (sour cream) - 1 tbsp. l .;
salt.

Cooking method:

Boil the tubers in their uniform, cool, peel and grate.
Mix with fried onions and other ingredients.
Make a batter by mixing all the ingredients.
Make meatballs from the dough, dip in batter, sprinkle with breading and fry on both sides.

In bread crumbs

Time: 1 hour 50 minutes.
Servings Per Container: 10 Persons.
Calorie content: 157 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Lovers of light meals and those who are fasting should try the recipe for lean potato zraz breaded. The process of their preparation does not take much time, and as a result you will get an independent dish for the dinner table. Add fresh herbs to the potato dough for amazing flavor and extra vitamins.

Ingredients:

potato tubers - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
bulgarian pepper - 1 pc.;
flour - 3 tbsp. l .;
crackers - for breading;
spices to taste;
oil - for frying.

Cooking method:

1. Boil the potatoes, crush, cool. Then add flour, stir.

Saute the chopped onions, add the grated carrots, fry until soft.
Remove the seeds from the pepper, the stalk, chop, add to the onion with carrots. Simmer for 10 minutes.
Make a tortilla from the potato dough, put the filling, form the zrazy.
Sprinkle with breading, fry on both sides. Serve the fluffy meatballs with your favorite sauce.

No eggs

Time: 60 minutes.
Servings Per Container: 12 Persons.
Calorie content: 172 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you do not know how to make potato cutlets, try making them by simple recipe with canned sardines... A regular potato and fish lunch or dinner will turn into a festive meal. Any sauce that goes well with fish dishes... Choose fresh or pickled vegetables as a side dish.

Ingredients:

potatoes - 5 pcs.;
sardines (canned) or others canned fish- 180 g;
butter - 40 g;
flour - 60 g;
vegetable oil - for frying;
salt, green onions.

Cooking method:

Boil vegetables, add butter, make mashed potatoes, salt.
Mash canned food, combine with chopped onions.
Make a cake from potato dough, put canned food inside, blind the zrazy.
Dip in flour, fry.

In the oven

Time: 1 hour.
Servings Per Container: 12 Persons.
Calorie content: 219 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Boiled potato cutlets in the oven will appeal to those who cannot live a day without it. Thanks to the baking on top, a delicious, crispy crust is obtained, while the inside of the potato dough remains tender and soft. Try to pour such meatballs with sour cream, herbs and garlic sauce - aromas will scatter throughout the kitchen that will attract all loved ones.

Ingredients:

mashed potatoes - 500 g;
egg - 1 pc.;
flour - 5 tbsp. l .;
crackers - for breading;
lean oil - 2 tbsp. l .;
spices to taste.

Cooking method:

Pour all ingredients into mashed potatoes. Stir.
Form the meatballs, roll in breadcrumbs.
Grease a baking sheet with oil, put potato cutlets, bake for 20 minutes at 200 degrees. Then turn over and bake for another 10 minutes.

Video

Potatoes are one of the most common vegetables and arguably the tastiest.

How many nutritious and at the same time hearty dishes can be prepared from it: roast, cutlets, potato pancakes, mashed potatoes and many others, less well-known. It often happens that after dinner or a holiday, mashed potatoes remain, and the next day its taste leaves much to be desired.

We offer a simple and original use of the leftover mashed potatoes - mouth-watering potato meatballs, delicate patties with an appetizing golden brown crust that are not easy to resist. And if you supplement them with mushrooms, cheese, some kind of filling or sauce, then you won't even guess what mom is serving for dinner.

Potato balls - general principles cooking

The meatballs are made from potato dough. It can be boiled potatoes crushed in mashed potatoes, grated on a fine grater or twisted in a meat grinder, mixed with additional components.

The mashed potatoes should not be overly saturated with moisture. It is usually cooked thicker than when served as a side dish. To grind boiled potatoes on a grater, a surface with medium or small holes is used, and a fine-mesh grate is installed on the meat grinder. This is the only way to get a homogeneous dough for potato balls.

Before forming the dough, so that the potato dough does not stick, the palms are moistened cold water... Semi-finished products are mainly molded in a round shape, in the form of a small washer. To do this, roll a portion of the potato dough into a ball and flatten it slightly. If the meatballs are prepared with a filling, they first form a thin cake, and spread the filling in the center. The edges are fixed as when sculpting pies and only after that they give the desired shape.

Potato balls are usually fried in a skillet in heated vegetable oil, although they can be cooked in the oven if desired. To do this, just put the semi-finished products on a baking sheet and bake at 180 degrees until a delicate golden color. Before frying, and sometimes when baking, potato balls are breaded in breadcrumbs or flour.

Serve on its own, with sauces, sour cream or ketchup. For serving, you can use fresh or canned vegetables.

A simple recipe for breaded fried potato balls

Ingredients:

One kilogram of potatoes;

Two onions;

45 gr. wheat flour;

Three eggs;

Finely ground bread crumbs;

Refined oil.

Cooking method:

1. Peel the potatoes, cut the tubers into wedges and cook in water with added salt. When ready, drain the broth from the pot with potatoes without pouring it out. Knead the potatoes, add a little butter, and gradually add the hot broth. The result should be a puree that is thicker than you would normally prepare for a side dish. We cool it down.

2. Put a frying pan on a small fire, pouring a little oil into it. As soon as it warms up, lower the finely chopped onion and fry. Cook, stirring, until transparent - you can even lightly brown it.

3. Combine the cooled onion and mashed potatoes. Stirring thoroughly, we introduce the egg that was previously loosened in a cup. We form a small size beater.

4. Take three small bowls. Pour two eggs into one and shake well. Pour some flour into the second, and breadcrumbs in the third.

5. First, roll the potato meatballs well in flour, dip in an egg and bread in breadcrumbs. Put butter in a hot pan and fry. As soon as the bottom is noticeably browned, turn it over.

Potato meatballs with fish filling

Ingredients:

Potatoes - 700 gr.;

25 gr. butter;

Fresh large egg;

100 g salmon fillet;

Flour - 80 gr.;

Sprigs of parsley;

One and a half tablespoons of very pure sunflower oil.

Cooking method:

1. Pre-cook thick mashed potatoes and set aside for cooling. Then stir in the egg, add a little pepper, flour, salt.

2. Cut the fish fillets into small slices and fry until tender with a minimum of oil.

3. Chop the parsley. Mix the greens and the fried fillets, lightly knead the filling with a fork.

4. With our hands moistened with water, roll a small ball of potato dough and press it down to make a not too thick cake. We put two teaspoons in the center fish filling and, bringing together and blinding the edges, we form a cue ball from the resulting pie.

5. Heat the oil well in a thick-walled pan and dip the potato balls into it. Fry over medium-high heat until golden brown, turn over and fry the other side in the same way.

Potato balls with cheese, breaded in a pan

Ingredients:

Five eggs;

A kilogram of potatoes;

50 ml of highly refined oil;

Cheese - 100 grams, any kind;

50 gr. flour;

Small onion head;

White bread crumbs.

Note! It is advisable to make croutons yourself from a dried sliced loaf. Dry it additionally in the oven, not allowing it to darken excessively.

Cooking method:

1. Boil potatoes in slightly salted water until tender. Cool in a colander.

2. Chop the onion into small pieces and put it in the heated oil. Stirring, fry until golden brown.

3. Grind the cooled potatoes with a fine or medium grater, and add to it such cheese shavings, a couple of raw eggs and cooled onions. Season with pepper and mix all the ingredients thoroughly. After removing the sample, add salt if necessary.

4. Form the meatballs and roll them well in flour. Before frying, dip in a beaten egg, then bread in breadcrumbs.

5. Cooking, spreading in heated oil, and fry until golden brown on both sides.

Potato meatballs with simple mushroom sauce

Ingredients:

Slightly more than half a kilogram of fresh champignons;

Kilo of potatoes;

Three large onions;

Sunflower oil;

Breadcrumbs (white);

Wheat flour.

Cooking method:

1. Rinse and wash the peeled potatoes. We cut the tubers into medium-sized slices to cook faster, put on an intense fire, flooding with water. After boiling, reduce the heat and add salt. Cook at closed lid until ready.

2. Having drained all the broth from the pan, twist the slightly suspended pieces of potatoes in a meat grinder using the smallest grid.

3. While the puree is cooling, in vegetable oil until golden brown, pass the finely chopped onion. After cooling, put the onion to the potatoes, add some salt and mix thoroughly.

4. Place two pans on the stove. In one, until creamy, fry two tablespoons of flour. Pour about one and a half tablespoons of oil into another pan and heat well. After laying out the mushrooms cut into neat slices, cook on medium heat.

5. As soon as the mushrooms release juice, strain it and add water to 250 milliliters. Pour the fried flour with it, stir, breaking all the lumps, pour over the mushrooms. Add the browned onions, add some salt, pour in the flour mixture. For a quarter of an hour, simmer the mushrooms in the sauce on a minimum of heating.

6. At this time, form small, oval-shaped meatballs from the potato mass. Roll in breadcrumbs on all sides and fry.

7. Put hot potato meatballs on plates, pour mushroom sauce and serve.

Potato balls with liver filling

Ingredients:

Two raw and boiled eggs;

Two onions;

Two tablespoons of white flour;

Vegetable oil;

Five large potatoes;

A pound of chicken liver.

Cooking method:

1. We carefully examine the liver, get rid of the gallbladder, if there is one, remove the remaining fat. Then rinse well and dry slightly.

2. Warm up the spoons of oil in a frying pan, lower the chopped onion. Fry until transparent, spread the liver and, stirring, simmer for 10 minutes. Add boiled eggs cut into large slices and a little ground pepper. We continue to cook on low heat for another 10 minutes. At the end, add salt, remove from the stove and, letting it cool well, chop with a knife.

3. Boil potatoes in slightly salted water. Having drained all the liquid, we prepare mashed potatoes. Please note that using a blender is undesirable. It is best to knead the potatoes with a crush, or, as a last resort, grind twice with a meat grinder.

4. Pour two eggs into the puree, add flour, ground pepper. Stir thoroughly and, if required, add some salt.

5. From the suspended potato mass we form small balls and make shallow notches in them. Fill with liver filling and fasten the edges tightly over it. Press lightly and give the balls the desired shape.

6. Fry in a frying pan in a small amount of refined oil until an even blush appears on both sides.

Potato balls with mushrooms

When choosing an oil, give preference to varieties that have a shade closer to orange than yellow. This refined butter tends to give the meatballs a more ruddy and crisp finish.

Ingredients:

Four large potato tubers;

Fresh champignons - 200 gr.;

Fresh dill herbs;

High quality sunflower oil.

Cooking method:

1. Having completely boiled potatoes and straining the broth, prepare mashed potatoes. Cool, season with pepper, add flour and mix thoroughly. After adding a little, we introduce a raw egg and chopped dill.

2. Cut the mushrooms into neat longitudinal slices. Put in a frying pan, add a spoonful of oil. Fry the mushrooms over medium heat until golden brown and mix chilled with potato dough.

3. Having moistened our hands with water, form small elongated meatballs and fry them until lightly browned.

Potato balls with cheese and crab sticks

Ingredients:

120-gram package of high-quality semi-finished crab products (sticks);

Small carrot;

A raw egg;

High-grade flour;

300 gr. potatoes;

... "Russian" cheese - 50 grams, always fresh.

Cooking method:

1. Boil the potatoes, let them not cool completely, and pass them through the finest mesh of a meat grinder. Add the egg, pepper and mix.

2. Crab sticks cut into small cubes, chop the cheese and carrots on a fine grater. Carefully listed components, we introduce them into the potato dough.

3. Sprinkle a lot of flour on the table. Pry a portion of the potato dough with a large spoon, spread it on the flour and give it the desired shape with a wide knife. Slap the surface of the ball with the flat side of the blade.

4. Fry, pouring oil into a thick-walled frying pan, until golden brown, do not cover with a lid.

Potato meatballs - cooking tricks and tips

Pour the broth into mashed potatoes gradually, in small portions. Stir well each time to better control its consistency.

Mix the egg only in cold puree, otherwise it will curdle immediately, and butter, on the contrary, only in hot.

If the potato broth is replaced with hot milk, the taste of the meatballs will be richer.

For frying, try using sunflower oil mixed with creamy. The surface of the potato balls will brown better and the taste will be softer.

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... 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.

Rawlik / Depositphotos.com

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.

zoryanchik / Depositphotos.com

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.

Sana Channel YouTube

Ingredients

3 medium potatoes;
230 g 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.

YouTube channel "Culinary mix with Christina Olovyannikova"

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