Potato cutlets with mushroom sauce - garnish and main course

It is generally accepted that potatoes are often the garnish to the main dish, complementing it. And the way of preparation can be rather various: boiled, fried, stewed, baked. But it happens that the potato takes on a unique function and acts as both the main dish and the garnish. A universal option - potato cutlets with mushroom sauce, so to speak, everything is included, and most importantly - just in the preparation and delicious.

Prepare potato cutlets with mushroom sauce. We will give a new design to the potatoes, as a side dish, without forgetting that it is the main dish. For this we need the following ingredients: 1-1.2 kg of potatoes, 150 grams of boiled milk, 2 eggs, salt to taste, dill and parsley. Potatoes should be boiled in slightly salted water until ready. Then pour in hot boiled milk and soften the potatoes with a pestle. If lumps are formed, then we additionally pass it through a sieve. As a result, a gentle and homogeneous potato mass should be obtained. Cool it down to a temperature of 40 ºC so that it is comfortable to hold in hands. Mix eggs in a separate bowl with a mixer. To whisk better, put a pinch of salt. We pour eggs into the potato mass, add finely chopped greens of dill and parsley, mix it to homogeneity. The mass should turn plastic, if suddenly the potato variety is not starchy, then it is necessary to add a few spoons of wheat flour to bind moisture.

To prepare the filling, the following ingredients will be required: 200 grams of pork minced meat and 150-200 beef or chicken so that the filling is not too greasy, but at the same time tender, the onion head, diced, salt and pepper to taste. All this is fried over low heat under the lid.

From a warm softened potato, the shape of a medium-sized cake, put a teaspoon of roasted minced meat in the middle and patch the edges. We dip potato cutlets with minced meat in semolina (there may be breadcrumbs) on both sides. If there are sesame seeds, then you can sprinkle cutlets and them, the taste will be more refined. We heat the frying pan on fire, add 2-3 tablespoons of olive oil, wait for it to boil, and spread the cutlets. Now the crust is provided with cutlets. Fry them from both sides to a uniform golden color. Potato cutlets with minced meat are ready.

To get potato patties with mushroom sauce, it remains to cook the mushroom sauce. To do this, we need: 300 grams of fresh or dried mushrooms, 2 tablespoons of wheat flour, 200-250 grams of cream, 1 head of onions, salt to taste. Thoroughly clean the film fresh mushrooms, while cutting the damaged worm places. If there is any doubt about their edibility, then throw it away. Plate mushrooms must be soaked in water for a better cleansing. After that, they can be boiled. Do it better in an enamel saucepan, along with the mushrooms in the water place the bulb - this is a kind of indicator of the edibility of your forest product. If the bulb darkens during cooking, do not take risks. When the water with mushrooms boils, it must be drained, poured fresh and cook until ready. On a hot frying pan, pour out the flour and calcine it, when the flour darkens, in small portions, gradually stirring, pour the mushroom broth 250 grams and leave it to languish on a slow fire under the lid. When the sauce starts to thicken, we put into the frying pan finely chopped mushrooms and finely chopped onion until golden. With a thin trickle, stirring to prevent clods, we pour in the cream. We bring everything to the boil and stand for 5 more minutes. If desired, the sauce can be brought to a homogeneous consistency in the blender.

On the lettuce leaves we spread potato cutlets, with a mushroom sauce served in a sauté pan, the dish will look incredibly attractive.

Potato cutlets with mushroom gravy are ready. Bon Appetit!