Lenten potato patties - delicious recipes of meatless dishes and eggs

Lenten potato cutlets belong to the category of home dishes, in which for simple and primitive cooking hides a gastronomic variety. They season with herbs and spices, add mushrooms and cereals, add various forms and complement sauces. All in order that any mistress quickly and deliciously fed a large family.

How to cook potato patties?

Cutlets from potatoes are universal. They are served as a side dish and as the main dish, flavoring with gravies and sauces. In addition to the main ingredient, spices, fresh herbs, cereals and vegetables participate in the preparation. The technique is simple: cooked potatoes are ground until uniform, molded with flour or biscuits, fried or baked.

Ingredients:

• potatoes - 5 pcs .;
• flour - 40 g;
• boiling water - 60 ml;
• water 20 ml;
• vegetable oil - 80 ml;
• bread crumbs - 100 g.

Preparation

1. Boil the potatoes and rastolkite.
2. Brew the flour with boiling water, add cold water, stir.
3. Form the cutlets.
4. Dip them in a flour mixture, then - in biscuits.
5. Fry potato cutlets without eggs in oil.

Mashed potatoes from mashed potatoes - recipe

Cutlets from mashed potatoes with filling - an original dish of simple products, able to help out in case you do not know where to put the leftovers of yesterday's garnish. In this recipe, banal fish canned food turns into a piquant filling, which even cooled does not lose its flavor properties.

Ingredients:

• potatoes - 5 pcs .;
• canned sardine - 180 g;
• feathers of green onions - 3 pieces;
• oil - 40 g;
• flour - 60 g;
• vegetable oil - 50 ml.

Preparation

1. Boil the potatoes, add butter, whisk in mashed potatoes.
2. Sardine mash with a fork, combine with green onions.
3. From mashed potatoes, form cakes, stuff them, pinch the edges.
4. Roll the lean stuffed potato patties in flour and fry.

Lenten potato cutlets with mushrooms

Potato cutlets with mushrooms are a great idea for a lean diet. This dish belongs to the category of "lazy", because mushroom stuffing and mashed potatoes are mixed into a single mass, which simplifies cooking. This appetizer is universal: it is prepared relatively quickly, convenient in serving, tasty and leaves a feeling of satiety for a long time.

Ingredients:

• potatoes - 300 g;
• champignons - 250 g;
• onion - 85 g;
• oil - 60 ml;
• bread crumbs - 80 g;
• Dried garlic - 5 g.

Preparation

1. Boil the potatoes, whisk them in a homogeneous mass.
2. Mushrooms and onion, season with garlic.
3. Mix with the potato paste, formulate.
4. Fry the lean potato patties in breadcrumbs and fry in oil.

Cabbage and Cabbage Cutlets

Potato cutlets with cabbage are a delicate and appetizing dish of Soviet cooking. This appetizer adorned the menu of children's and adult institutions and, even cooled down, remained appetizing and retained a long taste. In this recipe, there is a special feature: potatoes should be cooked in the peel to increase the stickiness of the mass.

Ingredients:

• potatoes - 650 g;
• cabbage -250 g;
• feathers of green onions - 4 pcs .;
• flour - 60 g;
• bread crumbs - 80 g;
• oil - 120 ml.

Preparation

1. Cabbage chop and put out for 15 minutes.
2. Peel the potatoes in a peel, peel, grate.
3. Add the cabbage, onions and flour. Stir.
4. Post cabbage and potato cutlets roll in breadcrumbs and fry.

How to cook potato patties from raw potatoes?

It saves time by eliminating its cooking and cooling. The technology is simple: you need to grind the potatoes on a small grater, squeeze out the excess liquid and add components that will "hold" the product. Cutlets are breaded in breadcrumbs and fried.

Ingredients:

• potatoes - 900 g;
• manga - 40 g;
• flour - 80 g;
• fresh fennel - handful;
• bread crumbs - 90 g;
• a clove of garlic - 3 pieces;
• oil - 100 ml.

Preparation

1. Crude potatoes. Press.
2. Add greens, garlic, semolina and flour. Stir.
3. Form the cutlets
4. Post potato cutlets in breadcrumbs and fry.

Potato cutlets with onions

The preparation of potato cutlets is based on the use of simple and affordable products, because every housewife always has a pair of potatoes and bulbs. These cutlets are made from puree mixed with fried onion and garlic. Despite the primitive approach, the products are very tasty and nutritious.

Ingredients:

• potatoes - 650 g;
• onions - 150 g;
• a clove of garlic - 2 pieces;
• flour - 60 g;
• oil - 80 ml.

Preparation

1. Boil the potatoes, open them.
2. Onion finely chop and fry.
3. Mix potatoes, onions and garlic.
4. Molded cutlets roll in flour and fry.

Buckwheat and potato cutlets

The recipe for lean potato cutlets involves the use not only of the usual products, but also of various groats. The latter are especially popular and today are present in all vegetarian menus. Buckwheat in tandem with potatoes will make a useful lean dish, which, with the addition of spices, will acquire an extraordinary taste.

Ingredients:

• buckwheat - 200 g;
• water 450 ml;
• potatoes - 4 pcs .;
• oil - 100 ml;
• ground coriander - 5 g;
• black ground pepper - pinch.

Preparation

1. Boil the croup.
2. Peel potatoes and grate them.
3. Mix with the groats, season.
4. Form and fry delicious potato patties until red.

Potato cutlets with mushroom sauce

Potato cutlets with mushroom sauce - it's always delicious and beautiful, if you use dried mushrooms. With sauce, potato patties from the category of simple snacks immediately become an independent dish and acquire a completely new taste. A special flavor will give a mushroom broth, which should be used when preparing gravy.

Ingredients:

• potatoes - 650 g;
• dried mushrooms - 45 g;
• flour - 20 g;
• oil - 20 g;
• bread crumbs - 50 g;
• egg - 1 pc.

Preparation

1. Grate the potatoes and mushrooms.
2. Remove the mushrooms, drain the broth into a container.
3. Fry the mushrooms in oil, add flour, broth and cook for 5 minutes.
4. Stir the potatoes, add the egg.
5. Form, roll in breadcrumbs and fry.
6. Pour the cutlets gravy.

Potato steamed cutlets in a multivariate

Potato steamed cutlets are deservedly considered an easy, dietary snack, as they are prepared without oil. With this method of processing, cutlets become tender and airy, and, despite the absence of a crust, are very tasty. To make a variety will help the mushroom filling, which does not "weight" and does not add a dish of extra calories.

Ingredients:

• potatoes - 5 pcs .;
• champignons - 150 g;
• onion - 1 piece;
• oil - 60 ml.

Preparation

1. Boil the potatoes with the peel. Clean and grind.
2. Mushrooms and onion fry.
3. Fry the potatoes with mushrooms. Formulate.
4. In a bowl multivarki fill in a liter of water and lay on the grill - steamer cutlets.
5. Cook in the steam mode for 20 minutes.

Potato cutlets with peas

Cutlets from potatoes - a recipe, featuring a variety of ingredients. Since potatoes are a fertile product for any combination, adding green peas, you can get a completely new, fresh product. This dish is easy to prepare and does not require special culinary skills. By the way, you can safely use the canned peas.

Ingredients:

• potatoes - 6 pcs .;
• green peas - 100 g
• oil - 70 ml;
• bread crumbs - 50 g;
• fresh parsley - a handful;
• egg - 1 pc.

Preparation

1. Cook the potatoes and mash.
2. Peas cook for 3 minutes.
3. Type in the mashed potatoes, add the egg and greens.
4. Stuff the cooked cutlets in breadcrumbs and fry.