Potato Cutlets with Mushroom Sauce

Really easy to make potato cutlets with creamy mushroom and dill sauce. Great way to use any leftover mashed potatoes!

 

Hey there!

Looks like winter is on it’s way out, so I’m trying to make the most of eating old school, comfort foods, and that’s what’s today’s post is about. Good, old comfort food. So it shouldn’t be a surprise, that the star of this recipe, is my beloved, humble, simply awesome potato.

If you’ve been reading this blog, you know how I feel about potatoes. But for those of you, who do not know, I feel like I need to explain… Potatoes = life. Especially where I come from. And I’m pretty sure, most of the Eastern Europe have been brought up, and is still standing, because of the humble spud. We absolutely adore them, and the possibilities are endless, when it comes to cooking with them.

Also, in case if you have not seen it, check out my Tornado Potatoes. They have been one of the most popular recipes on my blog lately, and they are one of my personal favorites. Simple potato, but far from boring.

As I was trying to find out a bit more about the origin of this dish, I’ve discovered that it’s not going to be so easy. I always thought it’s a traditional, Polish cuisine. But it turns out that most of eastern Europe claims it to be their national dish. Also, to my surprise, some of the sources list India as the home of traditional potato cutlets. However, it’s not important where they came from. What’s important is that they are simple, quick and delicious, and just happen to be completely vegan. Happy days, if you ask me.

Another great thing about these potato cutlets, is the fact that you can use leftover mashed potatoes. And personally, I think they taste even better, when they are made out of the leftovers. Also, the fact they can be served as a main dish, or a side. If serving as a main dish, a delicious sauce is a must. And a gherkin! It has to be accompanied by a gherkin, because it just completes the whole thing. Almost as if they were made for each other.

The recipe below will make about 10 cutlets, depending on the size. Also, you could use the breadcrumbs to cover them in, but I personally prefer flour. Bottom line is that both will work fine, and will not compromise the taste. They taste best on the day they’ve been made, however, you can also freeze them, just in case if you have ended up with too many.

So there you go, quick, easy, tasty dish, which will please even fussy eaters. Beer is optional, but highly recommended!

Have a nice weekend, and see you soon!

Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co