When you get tired of potatoes in their usual form, recipes for dishes familiar to most people from childhood come to the rescue.
For example, ruddy potato cutlets with mushroom filling.
To prepare you will need:
- potatoes - 1 kg;
- semolina - 2 tbsp;
- starch (corn) - 2 tbsp;
- vegetable oil - 3 tbsp;
- flour - 2 tbsp;
- salt and pepper to taste;
- champignons - 500 g;
- onions - 2 pcs.
How to cook
The potatoes need to be boiled in their skins, peeled and grated, and salted.
Pour potato broth (3-4 tbsp) over the semolina and stir, then add grated potatoes and starch.
Add vegetable oil, stir and let the mixture sit for 20-30 minutes.
Meanwhile, cut the mushrooms into cubes or slices, peel and chop the onion as you like.
Fry the onion until golden brown, then add the mushrooms and fry until the excess moisture evaporates, after which you can add salt and pepper.
When ready, remove the filling from the pan and let cool.
Form flat cakes from potato dough, add filling, shape the blanks into pies or cutlets, bread in flour and fry in a frying pan in a large amount of vegetable oil on both sides. Serve with sour cream.
Bon appetit!
