Potato cutlets with mushrooms and onions

Recipe for lean potato cutlets with mushrooms and onions in a frying pan.

Compound:

• 1.5 kg potatoes
• 2 tablespoons flour
• 3 tablespoons vegetable oil
• 200 grams frozen cooked mushrooms
• 5-6 bulbs
• 1 tablespoon greens
• salt and pepper to taste
• vegetable oil for frying

Cooking:

1. Boil potatoes in their skins until tender (20 minutes). In uniform, you need to cook so that you get a sticky dough and cutlets do not fall apart.
2. Peel the potatoes and mash with a masher.
3. Add 3 tablespoons of vegetable oil, flour, salt to taste.
4. Mix potatoes and pass through a meat grinder. Knead the potato dough.
5. Peel the onion, finely chop and fry in vegetable oil until golden brown.
6. Add mushrooms, salt and pepper to taste and fry for another 5 minutes.
7. Finely chop the greens and add to the mushrooms with onions. The filling is ready.
8. Pinch off a piece from the dough, form a cake out of it with your hands.
9. Put the filling on the cake and wrap it in the form of a cutlet.
10. Fry the finished cutlets in a pan in vegetable oil on both sides.
11. Serve with pickles and lean mayonnaise.