Sauce for cutlets made from tomato paste. Mashed potatoes with cutlets and gravy are a hearty and very tasty dish. The sauce for the cutlets is cranberry.

Mashed potato cutlets - a classic simple recipe without filling (with photo)

To begin with, I suggest you master the preparation of the simplest cutlets from mashed potatoes.

You will need:

Potatoes - 5-6 tubers.
Egg.
Milk - how much will it take?
Butter – large spoon.
Salt, sunflower oil, pepper.
Breadcrumbs.

Add nutmeg and dill if desired.

How to cook:

If there is no leftover mashed potatoes, boil the potatoes first.

Drain the broth, crush it with a masher or puree it with a blender. Add a piece of butter and pour in the hot milk. Do not pour in a lot of milk at once; the mixture should not be too liquid so that the cutlets do not spread apart. Stir the puree until smooth.

Beat in the egg, add salt and pepper. If you decide to add other seasonings as you wish, add them at this stage.

Form semi-finished cutlets, breaded with breadcrumbs. Place them in hot oil in a frying pan. Fry the bottom until crust appears over moderate heat. Then turn over and fry the other side.

Recipe 2: Creamy pasta sauce

This is a simple recipe that can be prepared in just a few minutes. Write it down.

Ingredients

Tomatoes – 400 gr;
Heavy cream – 100 ml;
Onion – 1 piece;
Garlic – 1 clove;
Olive or sunflower oil 1-2 tbsp. l;
Basil, oregano, salt, sugar, black pepper - to taste.

Cooking method

Chop the onion and garlic, fry them in a frying pan until golden brown. Add crushed tomatoes (without seeds or skin), season with spices and simmer until some of the liquid evaporates.

After this, pour in the cream and add a piece of butter, bring to readiness over low heat (5-6 minutes).

In breadcrumbs

Time: 1 hour 50 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 157 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Lovers of light dishes and those who fast should try the recipe for breaded lean potato zrazas. The process of preparing them will 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 to give the zrazy an amazing aroma and additional vitamins.

Ingredients:

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

Cooking method:

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

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

Potato cutlets with fish: recipe with photos step by step

And potato cutlets with fish filling are also especially tasty. Actually, these are not cutlets, but zrazy, like all other similar products.

To prepare such a dish, it is appropriate to use any fish, focusing on your taste. In a hurry, you can even take canned fish - saury, sprat, sardine are quite suitable for these tasty purposes.

Consider, for example, a recipe for potato cutlets with red fish (trout, salmon, chum salmon, pink salmon and others).

What products will you need?

1 kg of potatoes;
400 g fish (medium piece);
2 chicken eggs;
1 onion;
4 large spoons of breadcrumbs;
a little sour cream (1-2 tablespoons) or butter;
little vegetable for frying - 3-4 spoons;
salt, spices and herbs - at your discretion.

How to cook

Step 1. First, cook the potatoes until tender.

Step 2. Now it’s the fish’s turn - it needs to be boiled in salted water. To do this, you can put the fish in boiling water and cook over medium heat for no more than 15 minutes.

And for those who like it juicier, you can fry the fish in pieces. And of course, no effort is required with canned fish - it is simply transferred to a bowl.

Step 3. Meanwhile, peel the onion and cut it into small cubes.

Step 4. Turn the potatoes into mashed potatoes, add an egg and butter (or sour cream) to taste.

Step 5. Now you need to work with the fish

To make mashed potato cutlets according to this recipe especially tasty, you need to pay special attention to the fish. We clean the fish from all the bones, remove the skin and cut into small cubes, like an onion.

Step 6. Now you need to wet your hands with cold water or grease them with oil. Afterwards, you can start shaping and breading the cutlets - first, put the filling in the middle of the cutlet, pinch the edges and roll the cutlets in breadcrumbs or flour.

Step 7. Then everything is as usual - fry the cutlets on 2 sides (5 minutes on each side). It turns out so delicious.

Potato cutlets with fish

If sour cream was not added to the puree, it can be added when serving. Greenery would also be appropriate. But we can recommend rice as a side dish - it goes very well with fish, which has been proven by centuries of culinary experience.

Potato cutlets with mushrooms: the most delicious recipe

This recipe deserves special attention - potato and mushroom cutlets. After all, it combines three classic tastes.

Crumbly, soft potatoes, as you know, are in perfect harmony with the aroma of mushrooms, and also with a delicate creamy taste. If you put this basic combination together, you get a complete dish that can be served with any side dish or simply eaten without any additions.

Components

potatoes – 1 kg;
any mushrooms (preferably frozen or dried) – 100 g;
any hard cheese – 50 g;
butter – 2 large spoons;
chicken egg – 1-2 pieces;
breadcrumbs - 4 large spoons;
onion - 1 piece;
vegetable oil for frying – 3-4 tablespoons;
salt, spices and herbs - at your discretion.

How to cook: recipe step by step

Step 1: First you need to get your mashed potatoes. To do this, potatoes are washed, peeled and boiled until tender. You can cut into small pieces to speed up the process.

Step 2. Meanwhile, soak the dried mushrooms, for which you need to rinse them and pour a glass of boiling water over them, holding for 10 minutes. And frozen mushrooms, of course, need to be thawed in advance.

Step 3. Cut the onions and mushrooms into approximately equal pieces. At the same time, chop the greens.

Step 4. Fry the defrosted and soaked mushrooms along with the onions over high heat for 15 minutes. The water should almost completely evaporate. At this point you can salt them and add spices. Then remove from heat and let cool.

Step 5. The next step in how to cook potato cutlets is to make mashed potatoes, adding herbs, butter, salt, spices and an egg. Here you need to try your best so that there are not even small lumps.

Step 6. The puree must be mixed well so that it is completely homogeneous. Then you can put it on an open bowl - then it will cool down very quickly.

Step 7. Let's make the “pies” again. The puree cake is rolled out very thin, a teaspoon of filling is placed in it, then the edges are wrapped so that there are no holes left.

Step 8. Next, bread and fry on 2 sides until golden brown - no more is needed, because all the products are already ready.

Step 9. Serve with herbs, vegetables or salad.

Potato cutlets with mushrooms

Recipe 3: Pork Gravy

This recipe is ideal for any side dish: potatoes, rice, buckwheat porridge, and other cereals.

It's very easy and quick to prepare.

Ingredients

Pork – 350-400 gr; Carrots – 1 piece; Onions – 2 pcs; Tomato paste – 2 tbsp. l; Sunflower oil – 1-2 tbsp. l; Flour – 1 tbsp. l. Greens, salt, pepper - to taste

Cooking method

The meat needs to be washed and cut into small pieces, fried in a frying pan and poured with water to simmer. Vegetables need to be chopped and sauteed in a separate frying pan for several minutes, then add flour and mix thoroughly, pour in tomato paste diluted in water. Mix the contents of both frying pans, add spices and simmer covered for 10-15 minutes. After cooking, this gravy should still be allowed to brew for 15 minutes.

Potato cutlets with delicious filling in the oven - step-by-step recipe (with photos)

A very good example of how, by scraping at the bottom of the barrel, you can whip up a literal masterpiece. Vary the ingredients based on what you have in your pantry.

Take:

Potatoes – 700 gr.
Egg + 1 yolk.
Sausage – 100 gr.
Cheese – 100 gr.
Korean carrots – 50 gr.
Sour cream - a large spoon.
Olives – 6 pcs.
Dill greens.
Provençal herbs, salt, pepper.

Step by step recipe:

Heat yesterday's mashed potatoes in the microwave. If it's a little dry, throw in a piece of butter. Transfer to a deep container.

Chop the sausage into small cubes.

Chop the dill into crumbs.

Grate the cheese on a fine-mesh grater and add to the potatoes.

Next, add the sausage and cheese to the bowl. Break the egg, salt the filling, add Provençal herbs to taste and pepper. Mix the contents thoroughly.

Drain the marinade from the Korean carrots and squeeze. Finely chop the straw. Add to the minced meat and stir again. Decide for yourself whether to add olives or not, it’s a matter of taste. You can divide the whole mass into 2 parts and mix carrots into one and olives into the other.

Form round cutlets, place in a heat-resistant dish (do not forget to grease it with butter, otherwise the cutlets will stick).

Mix the yolk with sour cream in a separate bowl and stir. Grease the top of the workpieces, this will give the cutlets a beautiful golden brown crust.

Bake the cutlets in the oven at medium level at 180 o C, turning on the timer for 15-20 minutes. The appearance of a crust will tell you that the dish is ready.

Cutlets made from puree with minced meat

Ingredients for cooking:

potatoes – 10 pcs.;
onion – 1 pc.;
eggs – 150 gr;
minced meat – 300 gr;
flour - 3 tbsp. spoons;
garlic – 2 cloves;
butter - a quarter of a pack;
vegetable oil – 3 tbsp. spoons;
greens - to taste;
spices - to taste;
breading – 50 gr.

Time spent cooking: 50 minutes.

Number of calories:

calories: 192 kcal;
proteins: 5 g;
fats: 12 g;
carbohydrates: 14 gr.

Cooking steps:

Boil peeled potatoes in salted water until soft;
Drain the broth and crush the vegetables;
Add spices to taste;
Add eggs to the puree and stir;
Leave the potato mixture to cool.

Prepare the minced meat:

Place the onion in a frying pan heated with oil; after it turns golden, add finely chopped garlic;
Place the prepared minced meat in a frying pan and fry until done;
Add greens.

Prepare the batter:

Separate the whites from 2 eggs and mix;
Add another egg and flour to the mixture and mix well.

We continue preparing the main dish:

Divide the cooled potato mixture into small pieces;
Mash parts of the puree into flat cakes and add the filling;
Give the products the shape of cutlets;
Dip cutlets in batter and roll in breading;
Fry semi-finished products in a hot frying pan until a crust forms.

You can add garnishes in the form of cucumbers and tomatoes to a complete dish.

Read how to cook eggplants in adjika for the winter. Read our selection of recipes.

Apple jam with oranges and lemon - recipe here.

Read our article on how to prepare beets in jars for the winter.

Sour cream sauce for chicken cutlets

This sauce often complements meat dishes, be it cutlets, meatballs or simply fried meat. It is ideal for chicken cutlets or any other. There are several options for making it with sour cream, but this is a classic recipe.

Ingredients:

fat sour cream – 200 ml;
meat broth – 250 ml (you can take just water);
butter – 30 g;
flour – 1 tbsp. l;
salt to taste;
a mixture of ground peppers to taste.

Cooking time: 10 minutes.

Calorie content: 78 kcal.

It is best to cook in a deep saucepan;
Melt half the butter over low heat and add flour to it. Mix well so that all the flour comes into lumps;
Fry the mixture until it turns golden (5 minutes);
Gradually pour the meat broth (or water) into the saucepan and stir the whole mass until smooth;
As soon as all the lumps disappear, pour in sour cream;
Cook over low heat for 3 minutes;
After turning off the stove, add all the spices and the remaining oil. Serve with cutlets as a side dish.

Potato cutlets with filling: how to cook

And these are not just potato cutlets, but real zrazy - i.e. cutlets with filling. For fillings you can choose:

Minced meat from one meat or mixed, with or without onions, rice.
Canned or stewed fish with or without onions.
A mixture of onions, carrots and bell peppers, and other vegetables.
A mixture of minced meat and vegetables.
Stewed mushrooms with cheese or meat and vegetables.

Potato cutlets with mushrooms
Regardless of the type of filling, there are 2 general principles on how to make potato cutlets with filling:

You can initially simmer the filling, then very quickly fry the cutlets, as usual, for 5 minutes on each side.
Or you can put raw filling, but then you will have to bake the cutlets in the oven (20 minutes at 180 o C) or simmer them in a frying pan with the addition of water.

The first option is perfect for lovers of a crispy crust, because the cutlet is really fried until it gets an appetizing blush. And in the second case, the product will be tender, soft, but without excess oil. In a word, the recipe can be chosen to suit your taste.

Recipe 9: Simple Mashed Potato Cutlets

potatoes - 1 kg
flour - 35 g
chicken egg - 2 pcs
vegetable oil - 30 ml
butter - 40 g
salt - 1 tsp.

First of all, we will put the potatoes to boil. First, we peel each root vegetable and cut it into four parts (this is necessary so that the vegetable cooks faster).

Boil the potatoes in salted water until they become soft. Then the water should be drained and a little butter should be added to the boiled vegetable.

We mash the potatoes and butter until smooth. The easiest way to do this is to use a blender, although, of course, you can do it manually.

Now you should beat an egg into the resulting puree, and also add one and a half tablespoons of flour. All this also needs to be brought to a homogeneous state.

From the potato dough that we got, we make cutlets, after which we send them to fry in a frying pan.

Fry the potato cutlets over medium heat until they are browned on both sides. After this, they can be served, seasoned with sour cream or some sauce.

Recipe 11: Sauce for mashed potatoes

A universal recipe for when you need to cook very quickly.

The taste will definitely please you.

Ingredients

Chicken fillet – 300 g; Onions – 2 pcs.; Vegetable oil – 1-2 tbsp. l.; Water – as needed; Salt, pepper - to taste.

Cooking method

Wash the chicken and cut into cubes, fry in a frying pan until half cooked. Add finely chopped onion and your favorite spices to the meat, as well as a small amount of water, and simmer. Curry is ideal for these products. Simmer the mixture until tender over low heat and let the gravy brew.

Ingredients for “Cutlets with mashed potatoes in a completely new way”:

Puree

Potatoes
- 600 g
Cream
(any kind, I use 15%) - 100 ml
Butter
(to taste, more may be needed) - 30 g
Chicken egg
- 1 pc.

Cutlet

Minced meat
(I used pork) - 500 g
Onion
- 1 pc.
Garlic
- 2 teeth.
Parsley
(and your other favorite herbs and spices)
Mustard
Chicken egg
Breadcrumbs
/
Breading
(preferably homemade) - 2/3 cup.
Parmesan
(optional, other cheese) - 50 g

Surprise filling

Tomato
– 1 pc.
Processed cheese
(or cottage cheese, pulsed in a blender into a homogeneous mass) - 100 g
Garlic
- 1 tooth.
Mayonnaise
(to taste, can be replaced with sour cream)

Cooking time: 60 minutes

Number of servings: 4

Recipe 8: Mushroom cutlets made from mashed potatoes with sour cream sauce

potatoes - 1 kg
mushrooms - 300 g
onion - 1 head
milk - 100 ml
butter - 25 g
egg - 1 piece
salt, pepper to taste

sour cream - 250 g
pickled cucumbers – 50 g
greens - half a bunch

Boil the peeled potatoes (although it is believed that it is better to do this in their skins, since more nutrients are retained - in this case, of course, we peel them immediately after boiling). While the potatoes are cooking, prepare the mushroom “additive”. To do this, finely chop the onion and sauté in vegetable oil, then add the chopped mushrooms and fry for about 15 minutes.

Immediately add the hot butter to the boiled potatoes, pound them, then gradually pour in the heated milk and turn the mixture into mashed potatoes, which we add salt and pepper to taste.

Stir the mushrooms and onions into the mashed potatoes; you can also add herbs at this stage.

We form cutlets from the potato and mushroom mixture.

Beat the egg with a whisk, dip the cutlets in it, then roll in breadcrumbs.

Place the mashed potato cutlets in a fireproof form, greased with oil (or on a baking sheet) and place in an oven preheated to 190C for 30-40 minutes.

During this time, we will make the sauce: finely chop the pickled cucumbers, add a lot of chopped dill and beat it all with sour cream.

Such cutlets can be served not only as a side dish, but also as a completely independent dish.

Recipe for “Cutlets with mashed potatoes in a completely new way”:

Let the puree cook. I like to add a bay leaf and a sprig of rosemary to the water. For the smell.

Add finely chopped parsley, favorite spices, salt, onion, garlic to the minced meat. Many people grind onions directly with minced meat, but I still like them finely chopped. Stir.

Then add mustard and breadcrumbs! Yes, yes, no loaves soaked in milk. Exactly dry crackers. Stir again.

And the final touch for our minced meat is an egg and a little grated Parmesan (or other cheese). With cheese, it’s still tastier and juicier. Mix the minced meat thoroughly.

At this stage, turn on the oven at 200 degrees, let it heat up. Lightly grease a muffin tin with olive oil and sprinkle with breadcrumbs. They will give a very tasty crunch to our future cutlet! Take a small piece of meat and knead it in your hands into a flat cake (as in the photo)

Place this flatbread in a mold, nicely aligning the edges to fit the shape. You should not make a cutlet-basket that is too thin. Have you laid out all the minced meat? Then put our cutlets in the oven for 20 minutes! I got 10 muffins from this calculation of ingredients. By the way, this dish still takes less time than frying cutlets. I spent 15 minutes preparing the minced meat and putting it in the mold.

Our cutlets are sitting in the oven, the mashed potatoes are just finishing cooking... Well. We just have time to prepare the surprise filling. Grind the processed cheese on a fine grater, add garlic to taste and season with mayonnaise. I use homemade, natural.

In a separate (preferably tall) bowl, mix the egg, cream (take room temperature ingredients!) and a little salt. Beat with a mixer for a minute or two. This maneuver will provide you with such silky puree that wow!

And our potatoes were just cooked (you didn’t forget to salt them at the end of cooking, right?). We drain all the water and crush it a little. Pour melted hot butter into the puree. And we push again. At the end, pour in the egg-cream mixture. Now beat our puree a little with a mixer. It will become shiny, beautiful, airy, without a single lump. However, all this can be seen in the photo)))

The cutlets are already ready. When you just take them out of the oven, there will be juice like this on the bottom. Don't drain it. It will be absorbed back into the cutlet literally a minute after the oven. And it will give unforgettable juiciness to the meat!

Our last step is filling the cutlet basket. To do this, I remove the basket from the pan and move it to a baking sheet with parchment. The baskets come out easily and do not stick. There is no need to wait until they cool completely. So, put a piece of tomato, then about 2 teaspoons of cheese mixture, compact it a little.

And put more of our puree on top with a spoon. I also sprinkle with grated Parmesan. Place back in the oven for 7-10 minutes. Due to the presence of the egg, the puree cap will set into a strong shape, and the parmesan will give a light and aromatic crust.

Bon appetit! I prepared the baskets late in the evening; I had no intention of eating them. But I couldn’t resist and tried one, two, three! Delicious! They are especially good in combination with fresh cucumber.

Bon appetit, my dears!

Our muffin in cross section

Recipe 1: Pasta sauce (option 1)

Fry the flour separately, add to the vegetables, stir and get rid of lumps. Gravy is nothing more than a sauce. The gravy for the cutlets is prepared based on the fat in which they are fried. First, the cutlets are fried, then removed from the pan and the sauce is prepared in it. This sauce is served with cutlets. However, if the cutlets quickly run out, but the gravy remains, it can also be used, for example, for seasoning mashed potatoes or pasta.

If you are serving the same dish, as is often done in Africa, place all the chops in the center, add raw vegetables, alternating ingredients and colors. Add olives and potatoes as well. To finish, add a thin drizzle of olive oil and place a few parsley leaves.

Recipe for creamy dressing for fish cutlets

Place the tomato concentrate and mustard in a hollow bowl with a glass of water and knead vigorously with a fork to obtain a smooth mixture. Add a little water if the texture is not runny enough. Place 2 tablespoons olive oil in a saucepan over low heat for 30 seconds. Increase the heat so that it is lively, that is, maximum. Place the sides in the oven. Let cook for 2 minutes on each side, then reduce the heat to simmer. If there is not enough fat in the pan, add 1 or 2 tablespoons of olive oil.