Potato cutlets with mozzarella are a quick and simple idea vegetarian dinneralso perfect for a vegetarian dish on Friday. They combine a soft, seasoned purée with stringy cheese inside, which, when cut, stretches appetizingly and gives the cutlets a unique flavor. Such cutlets can be served with garlic yogurt sauce, light cucumber salad, fresh lettuce or roasted vegetables. They are also perfect as an addition to creamy soups or as an independent, hot party snack.
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Ingredients:
- 1 kg of potatoes,
- 2 carrots,
- 2 onions,
- garlic clove,
- 2 eggs,
- 160 g of wheat flour,
- 150 g sera mozzarella,
- salt and pepper to taste,
- oil for frying.
Breading:
How to do it:
1. Peel the potatoes and carrots, wash them and cook in salted boiling water until soft. Then strain, set aside to cool and press through a press or knead thoroughly into a purée.
2. Peel the onion and peeled garlic and chop finely. Heat a tablespoon of oil in a pan and fry the onion and garlic until they become soft and aromatic.
3. Add fried onion with garlic, flour and eggs to the potato and carrot puree. Season with salt and pepper, then mix thoroughly to create a smooth, uniform mass.
4. Cut the cheese into cubes.
5. Form thin pancakes from the prepared dough on your hand. Place 2-3 cubes of cheese in the middle. Fold to make thicker round cutlets.
6. Beat the egg in one bowl and prepare the breadcrumbs in the other. Dip each croquette first in egg and then in breadcrumbs to obtain a crispy crust.
7. Fry the croquettes in hot oil on both sides until golden brown. After frying, drain them on a paper towel to remove excess fat.
Source: Terazgotuje.pl
See also:
Recipe for homemade mayonnaise from an old cookbook. Thick and rich, the vegetable salad will be delicious
A poppy-coconut dessert that will delight your guests. Christmas Fantasy tastes amazing
It’s not Christmas without this salad. A simple recipe for a traditional vegetable soup
