Vegan potato cutlets with mushrooms
Description
The dish is prepared without unnecessary complications. Potato and mushroom cutlets are very easy to make. Some recipes suggest finely chopping the mushrooms and adding them directly to the potatoes, but I prefer using small mushroom pieces as a filling. This way, you get potato cutlets with mushrooms inside. They are especially delicious when coated in breadcrumbs. For these vegan cutlets, choose potatoes with low starch content, so the potato mixture becomes very sticky and the cutlets won't fall apart, even without using eggs. Be sure to try my recipe. The finished dish is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes and boil until cooked, then mash into a puree.
- 2
Step 2
Clean the mushrooms and cut into small cubes. Sauté the mushrooms in a small amount of vegetable oil.
- 3
Step 3
Finely chop the onion and sauté it together with the mushrooms.
- 4
Step 4
Make a small patty from mashed potatoes and place a bit of mushroom filling in the center.
- 5
Step 5
Shape the pirozhok, coat it in breadcrumbs, and fry in a small amount of vegetable oil.
- 6
Step 6
Vegan potato patties with mushrooms are ready.