Potato cutlets: A classic dish making a tasteful comeback

Nowadays, when we think of cutlets, we most frequently associate them with pork or minced meat. However, for our grandparents, this wasn't always the norm. In the past, potato cutlets were also very popular. It is worth revisiting them today, as they are both economical and delicious.

These days, we more often view potatoes as a side dish for dinner, and we may forget that an entire meal can be centred around them. This is precisely the case with potato cutlets. Simply serve them with sauce and a salad, and no one will be dissatisfied. There’s also no need to worry about the meal being too heavy. These vegetables have fewer calories than grains and pasta. They are also easily digestible and have alkalising effects, which counteract the acidifying effects of consuming meat.

Potato cutlets pair well with meat sauces or stews. They are also ideal for a vegetarian meal. In such a case, a mushroom sauce would be a good accompaniment. These cultivated mushrooms have long been underrated. It’s now often highlighted that they are rich in vitamins, antioxidants, and minerals. They can even aid in lowering cholesterol levels and improve digestion, thanks to their fibre content. It’s worthwhile to ensure they are not missing from a winter diet.

Ingredients:

• 1 kilogram of potatoes,
• 3 egg yolks,
• 2 tablespoons melted butter,
• 4 tablespoons flour,
• 1/2 teaspoon salt,
• pepper, paprika to taste,
• oil for frying.

Breading:

• 3 tablespoons flour,
• 3 tablespoons breadcrumbs.

Mushroom sauce:

• 200 grams mushrooms,
• 1 onion,
• 3 tablespoons broth or water,
• 3 tablespoons butter,
• 200 millilitres double cream,
• 1 teaspoon potato starch,
• pinch of salt,
• pepper and soy sauce to taste.

Instructions:

1. Peel the potatoes and cut them into smaller pieces. Boil them in salted water until tender.
2. Press the potatoes through a ricer. Add melted butter and egg yolks, then flour and spices. Knead the dough.
3. Shape the potato mixture into cutlets. Coat them in flour and breadcrumbs.
4. Heat oil in a frying pan. Fry the potato cutlets for a few minutes on each side until golden. Place them on paper towels.
5. Clean the mushrooms and slice them thinly. Peel and finely chop the onion.
6. Heat butter in a pan. Add the onion and sauté until translucent, then add mushrooms. Fry until the mushrooms are browned, then pour in the broth and sauté for a few more minutes.
7. Sprinkle the mushrooms with starch and mix, then pour in the cream. Mix and season to taste. Pour the sauce over the cutlets.