Cutlets are considered an indigenous French dish. It first became known in Paris in the fourteenth century. Roasted ribs with a small bone were served to the tables of nobles and kings.
Later, the dish began to migrate around the world. Local recipes for cooking cutlets began to appear. The Slavic way became more widespread than the French way. In particular, Americans liked to create cutlets from minced meat. So cutlets became the basis of burgers.
Let’s tell you how to make not meat cutlets, but potato cutlets.
Ingredients for potato cutlets:
- Potatoes – kg;
- Onion – 4 pcs;
- Butter – 40 g;
- Cheese – 100 g;
- Salt – a pinch;
- Flour – 6 tbsp.
Preparation of potato cutlets:
Peel potatoes, boil in salted water until half-cooked for 15 minutes. Cut onions into quarter rings.
Heat a little vegetable oil in a frying pan, fry onions until soft. Shred cheese on a coarse grater, put together with butter to the onions
. Wait until the butter melts in the frying pan, mix the ingredients. Grate boiled potatoes on a coarse grater, mix with fried onions.
Sift flour into the mixture of onions and potatoes, knead a homogeneous mass.
As a batter for cutlets you can use beaten egg and breadcrumbs
.
Fry the cutlets on medium heat in a small amount of vegetable oil until golden crust.
Potato cutlets are perfectly combined with sour cream. For a rich flavor it is recommended to shred dill into the sour cream, serve with cutlets.
