Really easy to make potato cutlets with creamy mushroom and dill sauce. Great way to use any leftover mashed potatoes!
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!
Potato Cutlets with mushroom sauce
- 1 kg potatoes (I used Maris Piper variety)
- 60 g plain flour, plus extra for dusting
- 1 small onion (minced)
- salt and pepper to taste
- vegetable oil for frying
- For the mushroom sauce:
- 200 g mushrooms (your choice)
- splash white wine (optional)
- 200 ml soy cream
- 1 tsp corn flour
- 1 tbsp fresh dill
- salt and pepper to taste
- Peel and boil the potatoes. Once cooked, drain them and allow to cool a bit.
- In a frying pan, 'sweat' the onion for a couple of minutes, then set aside.
- Mash the potatoes until very smooth and no lumps are visible. Add flour and onion and mix well.
- Using your hands, make a small cutlets/ patties and lightly dust them in flour.
- Heat the vegetable oil in a frying pan, and cook the cutlets for about 5 minutes on each side, until golden brown.
- To make mushroom sauce:Thinly slice the mushrooms, and place in a small saucepan over a low heat, 'sweat' the mushrooms for a couple of minutes and add splash of white wine (if using). Allow the wine to evaporate, then add some salt and pepper to taste.
- Mix corn flour with soy cream, and pour into mushrooms. Add fresh dill and stir all together.
- Pour the sauce over the potato cutlets & enjoy!
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