Delicious burgers can be made from mashed potatoes.
This is especially true when, after dinner, there is mashed potatoes that no one wants to eat the very next day.
There are many recipes for the preparation of mashed potato patties.
They are prepared in breading or without it, as well as with a variety of fillings.
Mashed potato patties - basic cooking principles
Potato cutlets are made from boiled and mashed potatoes. At the same time, depending on the recipe, the potatoes are boiled peeled or in uniforms. Potatoes in their uniforms are peeled and ground through a sieve or mashed with mashed potatoes.
The main difficulty in making such cutlets is that they do not keep their shape well and can fall apart during the frying process. To prevent this from happening, flour is added to the mash, eggs and mixed well.
To cutlets were not fresh, put spices, herbs and chopped greens in a puree. Everything is well mixed and wet hands form a potato mass of patty. Then they are breaded in flour or bread crumbs and fried on both sides until they turn brown.
Cutlets from mashed potatoes with filling are formed as follows: take a little potato mass, make a flat cake and put the filling in the middle. Then the edges are fastened, breaded and fried. It should be noted that the filling should not be raw.
It will be delicious if you prepare and serve the sauce for potato patties.
Recipe 1. Mashed potato patties
Ingredients
half a kilo of potatoes;
salt;
100 ml of cream or milk;
80 g butter;
a handful of flour;
vegetable oil;
white and black pepper;
breadcrumbs.
Method of preparation
1. Peeled potatoes cut into medium-sized pieces and boil until half cooked. Then add some salt and continue cooking until the potatoes are crumbly. Drain the water from the potatoes, and return the pot to the fire and slightly dry. 2. Add sliced butter to the potatoes, pour in boiling milk and season with pepper. Grind potatoes thoroughly until smooth mashed potatoes. Add as much flour to make a thick, elastic potato mass. Stir well.
3. Form patties of potato masses and roll each in flour or bread crumbs. Pour the butter into the heated pan and fry the cutlets in it until crisp. Serve with sour cream.
Recipe 2. Mashed potato patties with oxtail sauce
Ingredients
Cutlets
five tubers of potatoes;
vegetable oil;
a small bunch of sorrel;
salt;
allspice;
breadcrumbs
Sauce
vegetable oil;
150 ml of cream;
allspice;
a small bunch of sorrel;
salt;
onion head.
Method of preparation
1. Boil peeled potatoes until soft, cool them slightly and mash with mashed potatoes.
2. Sorrel sorted and rinsed under running water. Then we dry it on a napkin. Half of the beam is sent to the bowl of the blender and grind. We shift sorrel to mashed potatoes, salt, pepper and mix.
3. We moisten hands in water, take some puree and form patties. Roll them down in breadcrumbs and lay them in a well-heated oil. Fry crispy on both sides.
4. The remaining sorrel and peeled onion head finely chop. Heat the oil in a skillet and fry the onions in it until golden brown. Pour in the cream, and keep on the fire so that they evaporate slightly. Season with pepper and salt. Add sorrel to the sauce, mix and cook for another three minutes.
5. Put the cutlets on a plate and pour them sauce.
Recipe 3. Mashed potatoes with minced meat
Ingredients
sea salt;
kg of potatoes;
vegetable oil;
egg;
a handful of flour;
300 g minced meat;
onion head.
Method of preparation
1. Peeled potatoes to boil until soft. Drain the water, and put the saucepan with the potatoes on low heat, so that the remaining liquid is evaporated. Add butter to potato and mash it. Cool slightly. 2. Peel and chop the onion head. Add onion, salt and egg to the mince and mix. Fry the minced meat in a frying pan until the meat is light.
3. With wet hands, take a little potato mass, make a cake from it. Put a spoonful of stuffing in the middle. Cover with another flat cake and seal the edges. Form the cutlet and roll it in breadcrumbs or flour.
4. Heat the butter in the pan and fry the cutlets in it until golden brown on both sides. Serve patties of mashed potatoes with sour cream.
Recipe 4. Smoked herring mashed potatoes cutlets
Ingredients
mustard;
80 g of flour;
50 grams of cheese;
mayonnaise;
egg;
spring onions;
350 g smoked herring;
kg of potatoes.
Method of preparation
1. Peel and boil until soft potatoes mash in mashed potatoes.
2. We clean the herring, cut off the tail, fins and head. Gut, remove the skin and disassemble the fish fillets. Remove the small bones, and cut the fillets into small pieces.
3. Cheese finely rubbed. In the mashed potatoes add herring, grated cheese, flour and egg. Salt and pepper. Mix well.
4. Using wet hands, take a bit of potato mass and form cutlets from it. Put them in hot oil and fry until golden brown on both sides.
5. Grind the green onions. Mix mustard with mayonnaise, add onions and mix. Cutlets cut out on plates and serve with sauce.
Recipe 5. Mashed potatoes with sausage
Ingredients
300 g potatoes;
fresh greens;
50 g smoked sausage;
a tomato;
200 g of flour;
egg;
seasoning;
garlic;
black pepper;
100 ml of vegetable oil;
salt;
a piece of butter.
Method of preparation
1. Peel and boil the potatoes until soft. Drain the water, and slightly dry the potatoes over low heat.
2. Finely chop the smoked sausage and fry. Peel the garlic clove and pass it through the garlic press. A bunch of parsley and greenery, rinse and dry. Grind.
3. In the mashed potatoes, add two tablespoons of flour, a piece of butter and an egg. Mix well with a mixer. Add chopped garlic, tomato, sausage and greens to the puree. Season with spices and mix again. 4. Make patties of mashed potatoes, breaded them in flour and fry on low heat until golden brown. Put the finished patties on a paper napkin so that it absorbs all the fat. Cutlets cut out on plates and serve with sour cream sauce.
Recipe 6. Mashed potatoes with mushrooms
Ingredients
vegetable oil;
kg of potatoes;
sea salt and pepper;
200 g of champignons;
50 grams of flour.
Method of preparation
1. Boil peeled potatoes to softness. Drain the water from it, and put the pot with the potatoes on low heat, so that it dries slightly. Then fry the vegetable, cool slightly and season with salt and pepper.
2. Wipe the mushrooms with a damp cloth, finely chop them and fry in hot vegetable oil, stirring constantly, until golden brown. At the end pepper and salt. Stir and remove pan from heat.
3. Preheat the oven. To form a cake with wet hands from the potato mass. Place a spoonful of mushroom filling in the center and seal the edges. Shape burgers, roll in breadcrumbs and put on a baking sheet laid with baking paper.
4. Send cutlets in the oven for 20 minutes. They should be covered with a golden crust. Serve with sour cream or sauce.
Mashed potato patties - tips and tricks
- If the mashed potatoes turned out to be thin, add a little flour to it and mix.
- You can add cheese or greens to the filling.
- To keep the potato mass from sticking to the hands, moisten them with water.
- Add the egg and flour to the mash, so your patties will not fall apart and will keep the shape.
- Serve a sauce based on sour cream or tomato paste.
