Potato cutlets with cabbage
Description
The recipe won't take much time. Serve the patties with sauces, sour cream with herbs, or mushroom sauce. If desired, you can add grated carrots or any mushrooms to the filling. Additionally, the cabbage and onion filling can be supplemented with chopped hard-boiled chicken eggs. These patties go very well with fresh vegetable salads. Serve hot.
Instructions
- 1
Step 1
To make potato dough, boil peeled potatoes until cooked. Then, while still warm, mash them with a potato masher into a puree. Add egg, wheat flour, and a pinch of salt. Mix everything well.
- 2
Step 2
For the filling, you need to stew the cabbage. First, shred the cabbage and peel and finely chop the onion. Then sauté the cabbage and onion in a frying pan with vegetable oil until the cabbage becomes soft and acquires a golden color. Add a little salt and ground black pepper to the filling.
- 3
Step 3
Roll the potato dough into a thick log. To prevent it from sticking to the table and hands, sprinkle a little flour on it. Then, cut the log into large pieces as shown in the photo.
- 4
Step 4
Turn each piece of potato dough into a flat patty by hand, then place a spoonful of cabbage filling onto each patty. It's best to drain excess liquid from the filling beforehand. Shape into patties and lightly dust them with flour.
- 5
Step 5
Heat vegetable oil in a skillet. Place the first batch of patties in the skillet and fry until golden brown on both sides. Then transfer the patties to a paper towel to drain excess fat.