- Potatoes - 1 Kilogram
- Salt - To taste
- Breadcrumbs - To taste
- Vegetable oil - To taste
1. Peel potatoes, cut them into random pieces and boil them in salted water until cooked. Drain the broth. Put the potatoes in a separate bowl. Using a crush, knead the potatoes well until smooth and allow them to cool slightly. 2. Cool the cooled potato mixture into equal parts with wet hands. Pour bread crumbs on the edge of the table or on a flat plate. Form with a wide knife cutlets on breadcrumbs, so that cutlets from both sides zapaniruvalis in them. 3. Grease the sheet well with vegetable oil. Lay the cutlets on it and bake them at a temperature of 180-200 degrees. As soon as they are roasted on one side, remove the sheet from the oven and let the meat cool for 15 minutes. And only after that you can turn them over to the other side. Cooled cutlets can be turned over easily. Hot - they just crumble. As soon as the second half of the cutlets is toasted, they can be obtained. To a lean potato cutlet you can serve any vegetable salad. And you can fry onions rings and put them on cutlets.
Servings: 4