Transform leftovers into gourmet delight: Potato cutlets with nut crust

Do you have leftover potatoes from dinner, or are you seeking inspiration for a simple meatless dish? This recipe is perfect for you. The secret lies in the coating - not the usual breadcrumbs or the increasingly trendy Japanese panko, but a charming mixture of nuts and Parmesan cheese. This straightforward dish will impress your household and is also ideal for special occasions.

Crispy on the outside and soft on the inside, potato cutlets are a treat for everyone. Combined with aromatic mushrooms and nuts, they create a true culinary delight.

They are satisfying, tasty, and straightforward to prepare. Beyond mushrooms, you can incorporate other vegetables, such as onions, bell peppers, or zucchini, into the stuffing. Serve them with garlic sauce or your favourite salad.

Ingredients:

• 900 grams of potatoes
• 1 egg
• 160 millilitres of all-purpose flour
• A few leaves of fresh mint
• Salt, pepper to taste
• 450 grams of mushrooms
• 1 onion
• 120 millilitres of ground walnuts or almonds
• 4 tablespoons of Parmesan cheese
• Oil for frying

Preparation method:

1. Cook the potatoes in salted water with a bay leaf. After cooling, grind them, pass them through a ricer, or mash into a purée. Alternatively, you can use potatoes left over from the previous day's dinner.
2. Grate the mushrooms or cut them into cubes and sauté with the onion in oil.
3. Add chopped mint, salt, and pepper to the cooled mushrooms. You can also season with a pinch of nutmeg and thyme.
4. Add the egg and flour to the potatoes. Knead into a smooth dough.
5. Form balls, flatten them, add the stuffing, and shape into cutlets again.
6. Coat the cutlets in a mixture of nuts and Parmesan cheese.
7. Fry the cutlets in hot oil until golden.

Serve warm with your favourite sides. The blend of tender potatoes, aromatic mushrooms, and a crispy coating will win you over from the first bite. Enjoy!