Make mashed potatoes. To do this, peel, wash and cut the potatoes into cubes. Add water and cook until done. Drain the water and mash the potatoes with a press. Let cool.

Dice the champignons and onions. Fry in sunflower oil until golden brown.

Add salt, pepper and finely chopped dill to the cooled puree. Beat in the egg. Mix the mixture with your hands, add the cooled mushrooms and onions, squeeze out the garlic. Then add a couple of tablespoons of flour and mix well.

With wet hands, form cutlets with mushrooms and place them on a plate sprinkled with flour.

Dredge cutlets in flour. Heat sunflower oil in a frying pan, add cutlets and fry on one side until golden brown.

Then turn over and fry on the other side. To remove excess fat, cutlets should be placed on paper napkins.

Serve delicious cutlets with mushrooms immediately as an independent dish! When cooled, they can serve as an excellent snack.

Bon appetit!

Incredibly delicious cutlets cooked with an interesting mushroom filling! It should be noted that the combination of potatoes and mushrooms has long been considered a classic. So in this dish their symbiosis can rightfully be called ideal!

Light and fairly quick to prepare, they will undoubtedly decorate your dinner table and thus diversify your boring everyday menu.

To prepare potato cutlets with mushroom filling, you will need:

potatoes – 1 kg
mushrooms – 500 g
butter – 30 g
onions – 2 pcs.
chicken eggs – 1 pc.
flour - 3 tbsp.
sour cream – 1/2 tbsp.
garlic – 1-2 teeth.
parsley
ground black pepper
vegetable oil
flour - for dredging

How to cook cutlets with mushroom filling:

1. So, peel the onions and chop them finely. Then heat a little vegetable oil in a frying pan and then fry our chopped onion in it until golden brown. Don't forget to stir the onion periodically.
2. Meanwhile, clean and then rinse the mushrooms thoroughly under running water. Then cut them into small pieces and add them to the frying pan with the onions. Salt and pepper the mushrooms to taste, simmer with onions until the mushrooms are completely cooked and browned.
Peel the garlic and grate it on a fine grater (or put it through a garlic press). Add it to the mushrooms 2-3 minutes before they are ready. Note that garlic is added to the dish as desired.
3. Peel the potatoes and cut them into large pieces. Then we send it to boil in salted water (until fully cooked). It should be noted that large pieces will not boil as much as small ones.
Now drain all the water and put the pan with the potatoes back on low heat to evaporate all the liquid (make sure that the potatoes do not fry, much less burn). Remove it from the heat and add butter, as well as ground black pepper (add salt if necessary). Then we make a homogeneous puree from the boiled potatoes.
4. Cool the finished puree slightly and add an egg to it, as well as 3 tbsp. l. flour, mix everything thoroughly again. After this, pour about 1/2 cup of flour onto a plate or cutting board (whichever is convenient for you), in which we will roll the cutlets. Now we begin to form our cutlets.
Scoop up the potato dough with a wet tablespoon and place it on a flour mound. Then, with a wet hand, make a small cake from the dough, and put the mushroom filling in its center (do not put a lot so that it does not fall out of the cutlets).
Next, carefully connect the edges of the cutlets (seal them well), and then roll the cutlets in flour.
5. Heat vegetable oil in a frying pan and fry the shaped cutlets in it (fry them over medium heat on each side until a beautiful golden brown crust forms).

Friends, today we will prepare potato cutlets - a recipe with mushrooms. They turn out to be very interesting and original, and even those who don’t like potatoes in their diet like them. In addition, they have one advantage: yesterday’s uneaten potatoes will be an excellent basis for preparing a fresh and hot dish! Well, if you don’t have yesterday’s puree, then specially boil a few potatoes and fry delicious cutlets with mushroom filling.

In general, cutlets with filling or are a national dish of Lithuanian cuisine. But over time, they spread throughout Russia, Ukraine, Belarus, and Poland, where they became very popular. Previously, the dish had nothing in common with what we eat today.

They were zrazy, inside of which mushrooms, vegetables, seafood, cheese, cereals and even fruits were placed. Modern zrazy look a little different: they are made from mashed potatoes, and minced meat or mushroom filling is hidden in the middle.

Secrets of making delicious potato cutlets with mushrooms

I am sure that this common dish will become a favorite, the main thing is to learn how to cook it correctly.

• Choose yellow varieties of potatoes: they are more starchy, sweet and crumbly.
• Always add flour to mashed potatoes, this will help the cutlets hold together better.
• To be on the safe side, you can add an additional spoonful of starch to the dough; it will hold the zrazy together better.
• Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
• Use fresh, pickled or frozen mushrooms. In this case, pre-fry any.
• The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
• When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.

And now we will look at how to cook potatoes in a step-by-step recipe with photos.

Potatoes – 7 pcs. medium size
Champignons – 300 g
Onions – 1 pc.
Flour – 2 tbsp. l. into the dough, plus for sprinkling
Salt, ground pepper - to taste
Vegetable oil - for frying

The process of preparing potato cutlets stuffed with mushrooms

1. Peel the potatoes, wash them, cut them into pieces, put them in a saucepan and add water. Add salt and after boiling, cook for about 15-20 minutes until soft. Check readiness with a fork; it should easily enter the tubers. If desired, for greater aroma and taste, you can put bay leaves and allspice peas in the pan (which are then removed).

2. Add water to the finished potatoes and pound with a masher, turning them into puree. Do not beat with a blender, otherwise the gluten will begin to separate and the potatoes will become rubbery.

3. Place the mashed potatoes in a bowl and add flour. Let's knead the dough.

4. Wash the champignons, cut them into cubes and fry in a heated frying pan in vegetable oil.

5. When all the moisture released from the mushrooms has evaporated, add finely chopped onion to the pan.

6. Season the mushrooms with salt and ground pepper and fry until tender, about 10-15 minutes.

8. Raise the edges of the cake and fasten them together to make a pie.

9. Take it in your hands and twist it, giving it a smooth oval shape. Then bread it in flour.

10. Heat a frying pan with oil and place the cutlets.

11. Over medium heat, fry them on both sides until golden brown.

12. Serve potato cutlets with mushrooms hot, although they are no less tasty when chilled.

Serve them with sour cream or white garlic sauce.

Bon appetit!

Friends, if you liked the recipe, write your reviews in the comments. It is very important for me to know your opinion, this will make the site more interesting and useful. Click on the social buttons to say thank you to the blog. Join the Delicious Kitchen group on VKontakte, subscribe to regular newsletters of new recipes.
Sincerely, Lyubov Fedorova.

Potato cutlets with mushrooms just like they will perfectly complement the Lenten table. Potato cutlets with mushrooms, the step-by-step recipe of which I want to offer you today, are very similar in recipe and cooking technology to lazy potato zrazy. In contrast, these potato cutlets will be cooked with a loaf, and if you use flour instead of a loaf, you will get real lazy potato zrazy.

The recipe for these potato cutlets with mushrooms in a frying pan will use champignons, but you can use boiled wild mushrooms or oyster mushrooms instead.

Ingredients:

• Champignons - 200 gr.,
• Mashed potatoes - 500 gr.,
• Eggs - 1 pc.,
• Onions - 1 pc.,
• Loaf - 100 gr.,
• Milk - 1 glass,
• Salt and spices - to taste,
• Sunflower oil.

Potato cutlets with mushrooms - recipe

Peel the onion and cut it into cubes.

Wash, dry and finely chop.

Soak the loaf slices in milk. Place the chopped onion in a frying pan with vegetable oil. Stirring, fry it until milky. Place the chopped ones in a frying pan. Salt and add spices as desired.

Stir mushrooms and onions. Stirring occasionally, fry the mushrooms for 7 minutes over low heat.

Place mashed potatoes in the bowl in which you will prepare the minced meat for potato cutlets with mushrooms.

Add mushrooms fried with onions to it.

Beat in the egg to make the minced meat viscosity.

Squeeze the loaf pieces from the milk. Finely crumble them into a bowl with the mashed potatoes and mushrooms. You can pass the loaf through a meat grinder or grind it in a blender.

Add salt and spices to the cutlet mixture to taste.

Mix the mixture for mashed potato cutlets with mushrooms well with your hands.

Form oval-shaped cutlets from the prepared minced meat. To prevent the viscous potato mass from sticking to your hands while making cutlets, it is recommended to wet your hands with cold water. If desired, the finished potato cutlets can be rolled in flour or breadcrumbs.

Place the finished potatoes with mushrooms in a hot frying pan with oil. Fry them until cooked (until golden brown) on both sides.

Potato cutlets with mushrooms, step by step recipe which we have reviewed, serve immediately after cooking, before they have cooled, pouring sour cream over them or serving sour cream separately in a gravy boat. Tartar sauce or sour cream sauce with garlic and dill goes well with this kind of potato cutlets and zrazas. Cooled potato cutlets can be quickly revived by placing them in the microwave for 3-5 minutes. Enjoy your meal.

Ingredients:

• Mashed potatoes - 600 gr.,
• Champignons - 200 gr.,
• Hard cheese - 100 gr.,
• Flour - 5 tbsp. spoons,
• Eggs - 2 pcs. (1 for cutlets, 1 for leison),
• Salt - to taste
• Black pepper - a pinch
• Breadcrumbs - 100 gr.,
• Sunflower oil.

Potato cutlets with mushrooms and cheese - recipe

Wash and finely chop the champignon mushrooms. Grate hard cheese on a fine grater. Chop the onion into cubes. Fry the onion in vegetable oil. Add mushrooms to the fried onions. Fry the mushrooms for 10 minutes.

Place fried mushrooms in a bowl with mashed potatoes. Beat in the egg. Add grated cheese. Add wheat flour, salt and spices. Mix the mixture for potato and mushroom cutlets.

Beat the egg in a bowl. Add 4 tablespoons of water, a pinch of salt and pepper to it. Stir. Place breadcrumbs in another bowl. Form oval-shaped cutlets from the potato mixture. Dip the cutlet into the egg leison. Roll in breading.

Make the rest of the cutlets using the same principle. Fry the potato cutlets in a frying pan on both sides. Place the finished cutlets in a saucepan. Sprinkle with chopped dill or parsley. Squeeze the garlic onto them. Cover the pan with cutlets with a lid. Shake several times. Let it steam and soak in the garlic aroma for a few minutes.

You can also cook delicious potato cutlets with mushrooms and minced meat in the oven.

Ingredients:

• Mashed potatoes - 800 gr.,
• Champignons - 300 gr.,
• Minced meat - 200 gr.,
• Eggs - 2 pcs.,
• Onion - 1 pc.,
• Salt and sspices - to taste,
• Flour - 80 gr.,
• Vegetable oil

Potato cutlets with mushrooms and minced meat in the oven - recipe

Finely chop the onion with a knife. Heat a little vegetable oil in a frying pan. Lay out the minced meat. Salt and pepper it. Stirring to prevent large lumps from forming, fry the minced meat for 10 minutes. As in previous recipes, fry the champignons with onions in vegetable oil. Mix minced meat and mushrooms. The filling for potato cutlets is ready.

To prepare the potato base, place mashed potatoes in a bowl, add egg and flour. Salt and pepper it to taste. Mix the mixture. Grease a baking tray with sunflower oil. Roll the potato mixture into a flat cake. Place mushrooms with minced meat in the center of the flatbread. Roll into a cutlet. Place mashed potato cutlets on a baking sheet. Bake them for 30 minutes at 180C.

For these cutlets, it doesn’t matter whether you use fresh or frozen mushrooms. The main thing is that these are prefabricated forest mushrooms (and not champignons or, for example, just honey mushrooms), then the cutlets will turn out tender and with a unique taste. If the mushrooms, like mine, were frozen, then they do not require complete defrosting. 15-20 minutes are enough for the ice crust on their surface to melt.

While the mushrooms are thawing, you can start peeling the potatoes and garlic. Then put our mushrooms in boiling salted water to cook for 30 minutes (after boiling).

While the mushrooms are cooking, finely grate the potatoes and garlic on a fine grater or in a blender.

Add eggs and salt to the resulting mass and mix until completely homogeneous.

Place the cooked mushrooms in a colander to drain. I’ll tell you a secret, you don’t need to pour out the dark liquid from cooking them - it will make an amazing sauce. I'll tell you a little later.

We throw the cooled mushrooms into a blender or grind them into minced meat in a regular meat grinder. I prefer a blender.

As a result, we will have 2 containers with ingredients for future mushroom cutlets.

Now that the minced mushroom has cooled completely, combine both compositions in one bowl. Mix well. The consistency is still a little liquid, don't be alarmed.

To ensure that the cutlets in the frying pan do not lose their shape, eggs alone are not enough. That’s why we add a little flour to the cutlet base. Adding flour in small portions, we continue to thoroughly knead the mass.

The result is a slightly viscous (like pancake) “dough”. It is held loosely in the spoon and slowly but surely falls from it.

In a frying pan, pre-heated and greased with oil, place the cutlets at a distance from each other to prevent them from sticking together.

Fry like regular potato pancakes - until browned. Then turn it over and fry on the other side.

Ready-made mushroom cutlets can be placed in one container directly on top of each other - they do not stick or wrinkle. You can serve fresh wild mushroom cutlets to the table by sprinkling with finely chopped herbs or dousing them with delicious cheese sauce, which (as promised) I’ll tell you about below.

Secret cheese sauce for mushroom cutlets:
Chop the garlic into the mushroom infusion from cooking and put it on the fire. At this time, add a little flour to 1/2 cup of milk and thoroughly beat the thickened mass with a fork. As soon as the mushroom infusion boils, pour in the whipped mixture in a slow stream.

Continue to gently stir the sauce. Reduce the temperature of the burner, chop the greens (any) and grate the cheese (a little). Add all this to the sauce. Stir and turn off after the cheese has melted. An amazing sauce, perfect for mushroom and potato cutlets!