Potato cutlets with mortadella will appeal to lovers of filling, home-made dinners. Baked potatoes must be crushed into a smooth purée, add egg and milk, seasoned with salt and pepper to create a soft mass that can be easily formed into balls. Each one is then filled with mortadella and grated mozzarella. The cheese melts while frying, so it adds more juiciness and creaminess to the dish. Before putting into the fat, the cutlets are coated in breadcrumbs. Only then is it fried until golden brown. Compared to classic potato pancakes, those stuffed are even more filling and warming. The simplicity of preparation makes them perfect as a quick dinner for the whole family.
Ingredients:
- 500 g potatoes,
- 200 g mortadeli,
- 100 g sera mozzarella,
- egg,
- a spoon of milk,
- a teaspoon of salt,
- 1/2 teaspoon of black pepper.
Additionally:
- 2 tablespoons of olive oil for baking potatoes,
- breadcrumbs for breading,
- frying oil,
- parsley for serving.
How to do it:
Wash and coat the potatoes in their jackets with olive oil and half of the salt, then spread them evenly on a baking tray lined with baking paper. Bake them for 1.5 hours at 180 degrees Celsius.
Remove the finished potatoes, peel and cut into cubes. Put them in the fridge for at least 30 minutes.
Mash the potatoes with a pestle into a puree. Add the egg and milk, then mix everything until smooth. Season it with salt and pepper.
Grate the cheese on a large-hole grater and cut the mortadella into thin slices or cubes.
Take a handful of the potato mass and flatten it in your hands. Place a slice of mortadella and a spoonful of grated cheese in the center. Seal everything well, enclosing the filling inside.
Coat the potato cutlets with mortadella in breadcrumbs.
Heat the oil in a pan (a lot, up to about a centimeter high). Place the cutlets in the fat heated in the pan. Fry them until golden on all sides. Drain excess fat.
Serve the cutlets warm, immediately after preparation, preferably sprinkled with chopped parsley.
Store leftovers in the refrigerator in an airtight container. Use within 2-3 days by heating in a pan.
Source: Terazgotuje.pl
