Potato Cutlets with Mushrooms
Main Dishes • Russian
Description
Potato Cutlets with Mushrooms
Ingredients
- Salad Potatoes 0 lbs
- Porcini Mushrooms 5 oz
- Pickled Chanterelles 20 oz
- Onion 1 piece
- Chocolate eggs 2 pieces
- Sour Cream 2 tablespoons
- Wheat Flour 4 tablespoons
- Vegetable Oil 0 fl oz
- Salt to taste
- White Pepper (whole) to taste
- Breadcrumbs 1 cup
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into quarters, cover with boiling water, add salt, and cook until completely soft for 20–25 minutes. Drain the water, dry the potatoes, and mash them with sour cream. Let it cool completely.
Step 2
Clean the champignon mushrooms and slice them thickly. Lay out 2 sheets of foil on a work surface. Distribute the champignons and porcini mushrooms, season with salt and pepper, and drizzle with melted oil. Fold the edges of the foil to create high sides, but do not completely cover the mushrooms. Place on a baking sheet and put in a preheated oven at 390°F, bake until the liquid evaporates, about 20 minutes.
Step 3
Peel and chop the onion, sauté in oil for 10 minutes. Chop the baked mushrooms in a blender, not too finely, adding salt and pepper.
Step 4
Beat the eggs and mix them with the potato puree. Gradually add the flour until you achieve an elastic, not too sticky mass.
Step 5
On a piece of plastic wrap measuring 30 by 30 cm, grease the center with oil, place about 2 tablespoons of the potato mixture. Make a depression in it, add some of the mushroom filling, and cover it with potato. Using the plastic wrap, pull it together to form cutlets.
Step 6
Coat the cutlets in breadcrumbs, fry in oil in a pan until golden brown on both sides, and transfer to a baking sheet lined with foil. Finish cooking in the oven for about 15 minutes. Serve with sour cream.
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