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Potato cutlets with gravy
Potatoes, brought to Russia from Holland in the 18th century, are rightfully considered a favorite vegetable. Baked, boiled, fried potatoes, in cutlets, mashed potatoes, potato pancakes — the variations of potato dishes have multiplied to several thousand. Potato cutlets with gravy are an excellent option for a meat or fish side dish. For sour cream sauce, choose butter from cream without vegetable oils in the composition, and sour cream with at least 15% fat.
How to cook Potato cutlets with gravy
Step 1
Make mashed potatoes. Cut potatoes into 4-5 pieces and put in a pan with water. Boil for 20-25 minutes, add salt after boiling. Drain the water. Mash the potatoes into a puree without lumps, add a piece of butter. Let the puree cool completely.
Step 2
Form the patties. Add the egg, flour, salt and pepper to taste to the mashed potatoes. Mix thoroughly. Form the patties. Coat the patties in breadcrumbs or flour on all sides.
Step 3
Prepare the gravy. Put the butter in a saucepan and melt it. Add the flour, fry over medium heat for 3-4 minutes, stirring constantly. Pour in the hot broth or water, stir with a whisk. The main thing is that the mass is without lumps. Add the sour cream, stir thoroughly. Salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for another 2-3 minutes.
Step 4
In another frying pan, fry the potato cutlets. Heat the frying pan with vegetable oil, fry the cutlets for 3-4 minutes on each side until golden brown. Place the finished cutlets on a plate, pour sour cream sauce over them.
Potato cutlets with gravy - FAQ About Ingredients, Baking Time and Storage
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