Vegetable cutlets from potatoes and champignons

Lenten cutlets from boiled potatoes The dish we propose to cook is nothing more than a variation on the theme of "potato phantom". Sour and light in cooking - such vegetable cutlets can act as a supplement to a green salad or as an independent dish. Very often cutlets from carrots, cabbage, potatoes or any other vegetables are called "fake". Such an insulting name is rather a way to separate vegetable cutlets from meat cuts, rather than catch them in the absence of a meat filling. The technology of cooking vegetable cutlets requires pre-boiled peeled vegetables, and then fry. And to make the cutlets juicy - carefully make sure that the ingredients are not digested. Let it be better the vegetables will not be slightly cooked.

Lenten cutlets from boiled potatoes The dish we propose to cook is nothing more than a variation on the theme of "potato phantom". Sour and light in cooking - such vegetable cutlets can act as a supplement to a green salad or as an independent dish. Very often cutlets from carrots, cabbage, potatoes or any other vegetables are called "fake". Such an insulting name is rather a way to separate vegetable cutlets from meat cuts, rather than catch them in the absence of a meat filling. The technology of cooking vegetable cutlets requires pre-boiled peeled vegetables, and then fry. And to make the cutlets juicy - carefully make sure that the ingredients are not digested. Let it be better the vegetables will not be slightly cooked.

Ingredients:

• Potatoes 1000 g
• Leeks 1 pc.
• Garlic 1 clove
• Wheat flour 3 tbsp. l.
• Mushrooms champignons 300 g
• Sunflower refined sunflower oil 50 ml
• Pepper black ground 3 pinch
• Salt 1 tsp.

Instructions

• Step 1 To cook the vegetable cutlets, take: 8 medium-sized potatoes, raw mushrooms or any other mushrooms, leeks, garlic, vegetable oil, 1 tablespoon of flour, spices, salt.
• Step 2 Peel potatoes, cut into large pieces, add water and salt. Cook until ready for 25-35 minutes.
• Step 3 At this time, slice the leeks with thin rings, and chop the garlic finely.
• Step 4 Champignons rinse and chop with large slices.
• Step 5 In a heated frying pan with oil, fry the onion and garlic for 5 minutes.
• Step 6 Add the mushrooms to the vegetables and fry until the liquid evaporates.
• Step 7 By the time the process takes 10-15 minutes.
• Step 8 Cook the potatoes in the mashed potatoes.
• Step 9 Add the fried vegetables with mushrooms. Pepper and mix thoroughly.
• Step 10 Vegetable stuffing is ready.
• Step 11 You can add 1 tablespoon of flour for viscosity.
• Step 12 From the puree, form the cutlets of the desired shape.
• Step 13 Roll the cutlets in flour.
• Step 14 Fry the cutlets in a well-heated frying pan with the addition of oil for about 5 minutes on each side until the crust appears. Turn the cutlets carefully so that they do not lose shape.