Over time, cutlets have evolved from an ordinary meat product on the bone into a gastronomic work of art. Each country has its own way of preparing this dish. Our country is particularly distinguished in this respect.
For us, cutlets are a kind of cultural heritage. It was us who first began to prepare minced meat, that is, to crush the meat to give it shape. Besides, it is much easier to add various spices and additional components to minced meat. This is how Kiev-style cutlets, Mikhailovskiye
cutlets
, Fryer
cutlets
appeared.
Cutlets made of minced meat found a response in other countries. The recipe for cooking turned out to be more original than the usual frying of meat on the bone.
We will tell you how to make cutlets without meat. Here is the recipe for potato cutlets.
Ingredients for potato cutlets:
- rice – 200 g;
- salt – ½ tsp;
- potatoes – 300 g;
- baking soda – ½ tsp;
- garlic – a clove;
- kefir – 200 ml;
- onion – pcs;
- flour – 3 tbsp;
- carrots – pcs;
- eggs – 2 pcs.
Preparation of potato cutlets:
Boil the pre-washed rice until ready, separately boil the peeled potatoes. At this time cut into quarter rings onion, chop carrots on a coarse grater
. Vegetables should be fried on medium heat in a frying pan until slightly golden. Combine in one bowl boiled rice, potatoes and fried vegetables. Add your favorite spices and salt to taste, press garlic clove through the press.
Mix all the ingredients, mold the resulting mass into small cutlets.
In a bowl break eggs, pour kefir, pour flour, salt and soda, mix the components.
Each cutlet should be dipped in the flour mixture, then send it to the heated oil in a frying pan. Fry the cutlets on moderate heat until a ruddy crust.
This way of cooking potato cutlets is much more interesting than the classic one.
At the expense of rice, you will be able to satiate this dish faster.
