Vegan potato cutlets
Description
If you care about your health and have a fasting day once a week, try making these patties. Paired with a cabbage salad, it will make a wonderful dinner—light and very delicious.
Instructions
- 1
Step 1
1. Peel the potatoes, cut into pieces of arbitrary size, and boil in salted water until cooked. Drain the water. Transfer the potatoes to a separate dish. Mash well with a potato masher until smooth, then let cool slightly.
- 2
Step 2
2. Divide the cooled potato mixture into equal portions with wet hands. Sprinkle breadcrumbs onto the edge of a table or a flat plate. Using a wide knife, shape the patties directly in the breadcrumbs, coating them on both sides.
- 3
Step 3
3. Generously grease a baking sheet with vegetable oil. Place the patties on it and bake at 180–200 degrees Celsius. Once the patties are browned on one side, remove the baking sheet from the oven and let the patties cool for about 15 minutes. Only after they've cooled should you flip them to the other side. Cooled patties can be turned easily; if they're still hot, they'll simply fall apart. Once the second side is nicely browned, the patties are ready. Serve the vegetarian potato patties with any vegetable salad. Alternatively, you can sauté onion rings and place them on top of the patties.