Borscht on Christmas Eve it is usually served with dumplings, croquettes or patties. They are often also served with dumplings with mushrooms. For several years now, I have been serving potato cutlets with my Christmas soup. Maybe you’ll try this year too?
Potato cutlets are exceptionally delicate, soft and, one might say, melt in your mouth. They can be filled with any prepared filling stuffing. On a weekday we will prepare them with yellow cheese, minced meat, ham or spinach. However, on holidays they must be fasting.
For this reason on Christmas Eve Potato cutlets with mushrooms are the best. It is worth using dried forest mushrooms, which smell beautiful and perfectly match the atmosphere of the holidays. You can also prepare a version with cabbage or mushrooms, which will also be fast, but much less aromatic.
Potato cutlets with mushrooms They go very well with Christmas Eve red borscht. The delicate potato cake melts in your mouth and then fills you up delicious, full of aroma mushroom stuffing. The recipe is simple and can be made much faster than regular patties. You only need a few simple and cheap ingredients.
Ingredients:
- 1 kg of boiled potatoes,
- 80 g of butter,
- 3 yolks,
- cooked dried mushrooms,
- breadcrumbs,
- oil for frying.
Leave the boiled potatoes to cool, and when they are cool, set aside grate them on tarce or press through a press for potatoes. Do not blend or beat them, because the mass will be too thin and the cutlets will not come out.
Cream the soft butter with a mixeruntil it becomes fluffy. Then add eggs to itmix again. Add the potatoes and mix gently with a spoon until the ingredients are combined.
Chop the cooked dried mushrooms finely. Heat the butter in a pan and fry the mushrooms. Add 1 tablespoon of breadcrumbs, salt and pepper. Stir and remove from heat.
Form small pancakes from the potato mass. Put the filling in the middle, wrap the pancake and form it into a croquette shape. Coat it with breadcrumbs from the outside. Repeat the process of creating potato cutlets until you use up all the potato mass and stuffing.
Heat a large portion of oil in a pan. When it’s warm enough, fry the cutlets until golden brown. They can also be baked in the oven. Ready Serve potato cutlets with mushrooms warm with red borscht.
Source: Terazgotuje.pl
