Potato Cutlets with Sorrel
Main Dishes • European
Description
Potato Cutlets with Sorrel
Ingredients
- Salad Potatoes 25 oz
- Sorrel 1 bunch
- Shallot 10 pieces
- Breadcrumbs 4 tablespoons
- Cream 5 fl oz
- Vegetable Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into slices, and boil until cooked. Drain the water and dry the potatoes. Let them cool slightly and mash into a puree. Season with salt and pepper.
Step 2
Chop the sorrel and add 1/3 to the potatoes. Form small cutlets. Heat a little vegetable oil in a pan and fry the cutlets on both sides until golden brown.
Step 3
Remove and keep warm. Peel the shallots and cut them in half. Sauté in the same pan until golden. Pour in the cream and let it reduce slightly. Season with salt and pepper. Add the remaining third of the sorrel and cook for a couple of minutes. Serve the sauce with the cutlets, sprinkling them with the remaining sorrel.
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