Potato and Mushroom Cutlets with Sour Cream Sauce

by Editorial Staff

Potato and mushroom cutlets with sour cream sauce are a great option for a variety of menu. The cutlets turn out to be incredibly tasty and satisfying; such a dish is not a shame to serve to guests at the table.

Cook: 40 mins

Servings: 2

Ingredients

  • Potatoes – 300 g
  • Champignons – 150 g
  • Onions – 70 g
  • Milk – 50 ml
  • Butter – 1 tbsp
  • Egg – 1 pc.
  • Sour cream – 150 g
  • Dill – 6-7 branches
  • Garlic – 2 cloves
  • Flour and breadcrumbs – 5-6 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 30 ml

Directions

  1. Prepare products for potato-mushroom cutlets with sour cream sauce. Any mushrooms can be used, not necessarily champignons.
  2. Peel and wash potatoes, dry. Cut potatoes into medium sticks and transfer to a saucepan. Pour potatoes with water and cook until tender.
  3. Chop one medium onion into small cubes. The champignons must also be finely chopped.
  4. Remove the finished potatoes from heat, drain the broth, mash the potatoes in mashed potatoes, add a little milk and butter. Cool potatoes, add salt and pepper to taste.
  5. Fry mushrooms with onions in vegetable oil until tender.
  6. Add the fried mushrooms and onions to the potatoes.
  7. Mix everything thoroughly, the result is a potato-mushroom mass. Take a sample for salt and pepper, add more if necessary.
  8. Form cutlets from potatoes. Shake the chicken egg separately, dip the blanks in it.
  9. In a separate bowl, mix together the bread crumbs and flour and roll over the cutlets.
  10. Fry potato-mushroom cutlets in vegetable oil until golden brown.
  11. Add a little salt and ground pepper to the sour cream.
  12. Peel and rinse the garlic cloves, chop finely and add to the sour cream.
  13. Wash and dry fresh dill. Finely chop the dill. Add dill to sour cream.
  14. Serve potato and mushroom cutlets with sour cream sauce. You can also add vegetables or pickles to such a dish. Enjoy your meal!

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