Stern
Cook's recipe, sourced from Cook's Year.

Baked potato cutlets

For 8 pieces:
450 g potatoes (unpeeled)
2 table. tablespoons of olive oil
1 red (optional) onion, finely chopped
125g bacon, chopped
1 tbsp potato starch
2 tablespoons chopped fresh herbs
salt, pepper, seasonings to taste

Which cutlets can be better than these crispy golden brown cutlets with onion, bacon and herb flavors. It's also a great way to use leftover boiled potatoes.

Grease a baking sheet with oil. Boil the potatoes (in their skins) in salted water for 6 minutes. Drain the potatoes and let cool enough to hold in your hands.
Heat 2 table. tablespoons oil in a skillet, add onion and bacon and cook for 5 minutes, stirring occasionally. Remove the pan from heat.
Preheat the oven to 220 degrees C.
When the potatoes are cool enough, peel the potatoes and grate directly into the pan, add the herbs and seasonings, and mix thoroughly.
Grease hands with vegetable oil. Divide the mixture into 8 parts, form the cutlets and place them on a prepared baking sheet lined with baking paper, at a short distance from each other.
Bake until golden brown. Serve immediately with sour cream.
Suuuuuper!

Baked potato cutlets
luchok
Stella, I'm cooking now Baked potato cutlets,
and where starch - in the dough or roll cutlets in it?
Stern
luchochek, starch into the dough.
luchok
Stеrn, thanks!
Very tasty cutlets, very good that they are cooked in the oven - the crust is crispy and at the same time not fatty at all - SUPER !!!
Baked potato cutlets

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