Potatoes are one of the most common vegetables and, perhaps, the most delicious.
How many nutritious and at the same time nutritious dishes can be prepared from it: fries, meatballs, pancakes, mashed air and many other less well-known ones. It often happens that after dinner or a holiday mashed potatoes remain, and the next day its taste leaves much to be desired.
We offer a simple and original use of the remaining mashed potatoes - delicious potato balls, tender cutlets with a delicious ruddy crust, which are not easy to resist. And if you add them with mushrooms, cheese, some stuffing or sauce, you don’t even guess what mom is serving for dinner.
Potato balls - general principles of cooking
• Chips are made from potato dough. It can be mashed, mashed on a fine grater or twisted boiled potatoes in a meat grinder, mixed with additional ingredients.
• Mashed potatoes should not be excessively saturated with moisture. It is usually cooked thicker than when served as a side dish. For grinding boiled potatoes on a grater, a surface with medium or small holes is used, and a fine-mesh grate is installed on the meat grinder. This is the only way to get a homogeneous dough for potato meatballs.
• The main recommendation is that the potato base of the dough is prepared immediately after boiling the tubers or their slices. Additional components, with the exception of butter, are introduced only after it has cooled.
• Before forming the meatballs, so that the potato dough is not sticky, the palms are moistened with cold water. Semi-finished products mainly fashion a round shape in the form of a small washer. To do this, roll a portion of potato dough in the form of a ball and flatten it slightly. If the meatballs are cooked with a filling, first form a thin cake, and spread the filling in the center. Fix the edges as when molding pies and only after that give the desired shape.
• Potato balls, as a rule, are fried in a frying pan in preheated vegetable oil, although they can also be cooked in the oven if desired. To do this, it is enough to put the semi-finished products on a baking sheet and bake at 180 degrees until a delicate golden color. Before roasting, and sometimes when baking, potato casseroles are breaded in breadcrumbs or flour.
• Serve on their own, with sauces, sour cream or ketchup. For serving, you can use fresh or canned vegetables.
A simple recipe for fried breaded potato crisps
Ingredients:
• one kilogram of potatoes;
• two onions;
• 45 gr. wheat flour;
• three eggs;
• finely ground breadcrumbs;
• refined oil.
Cooking method:
1. Peel the potatoes, cut the tubers into slices and set to cook, in water with added salt. When ready, we decant the whole broth from the pot and potato without pouring it. Knead the potatoes, adding a little butter, and gradually pour the hot broth. The result should be a mashed potato, thicker than usually cooked for a side dish. Cool.
2. We put a frying pan on a small fire, pouring a little oil into it. As soon as it warms up, lower the finely chopped onions and fry. Cook, stirring, until transparent - you can even lightly brown.
3. Combine the cooled onion and mashed potatoes. Thoroughly stirring, we introduce an egg pre-blasted in a cup. We form a small bitochki.
4. Take three small bowls. Pour two eggs into one and shake well. Pour a little flour into the second, bread crumbs in the third.
5. First, roll the potato balls well in the flour, dip in the egg and bread in breadcrumbs. We spread in a hot oil in a pan and fry. As soon as the bottom is noticeably browned, turn over.
Potato Chops with Fish Filling
Ingredients:
• potatoes - 700 gr.;
• 25 gr. butter;
• fresh large egg;
• 100 gr. salmon fillet;
• flour - 80 gr.;
• parsley branches;
• one and a half tablespoons of sunflower oil, very pure.
Cooking method:
1. Pre-cook thick mashed potatoes and set aside to cool. Then we interfere the egg, add a little pepper, flour, salt.
2. Cut the fish fillet into small slices and fry until tender with a minimum of oil.
3. Grind the parsley. Mix the greens and the fried fillet, slightly knead the filling with a fork.
4. With our hands dipped in water, we roll a ball from a small potato dough and press it to make a not too thick cake. We put in the center two teaspoons of fish filling and, having reduced and dazzling the edges, we form a cue ball from the resulting pie.
5. We warm the oil well in a pan with thick walls and lower the potato cues into it. Fry over medium-high heat until golden brown, turn over and fry the reverse side as well.
Potato skewers with cheese, breaded in a pan
Ingredients:
• five eggs;
• kilogram of potatoes;
• 50 ml of highly purified oil;
• cheese - 100 grams, any grade;
• 50 gr. flour;
• a small onion head;
• white bread crumbs.
Note! It is advisable to make crackers yourself from a dried sliced loaf. Dry it additionally in the oven, preventing it from becoming too dark.
Cooking method:
1. In lightly salted water, boil the potatoes until tender. Cool in a colander.
2. Cut the onion finely and put it into the heated oil. Stirring, fry until golden.
3. Grind the cooled potatoes with a small or medium grater, and add to it the cheese chips, a couple of raw eggs and the cooled onion. Seasoning with pepper, carefully mix all the components. After removing the sample, add salt if necessary.
4. Form the meatballs and roll them well in flour. Before frying, dip in a beaten egg, then breading in breadcrumbs.
5. Cook, spreading in warmed butter, and fry until evenly golden on both sides.
Potato balls with simple mushroom sauce
Ingredients:
• a little more than half a kilogram of fresh champignons;
• kilo of potato;
• three large onions;
• sunflower oil;
• breadcrumbs (white);
• Wheat flour.
Cooking method:
1. Rinse and rinse the peeled potatoes. We cut the tubers into small slices so that it cooks faster, put on an intense fire, flood with water. After boiling, reduce heat and add. Cook with the lid closed until cooked.
2. Having squeezed out the whole broth from the pan, twist the slightly suspended pieces of potatoes in a meat grinder, using the smallest grate.
3. While the mashed potatoes cool, in a vegetable oil, until golden, we pass the finely chopped onion head. After cooling, spread the onions to the potatoes, add salt and mix thoroughly.
4. We install two pans on the stove. In one, until creamy, fry two tablespoons of flour. Pour about one and a half tablespoons of oil into another pan and heat well. After laying the mushrooms cut into neat plates, cook on medium heat.
5. As soon as the champignons isolate the juice, decant it and add water to 250 milliliters. Pour the fried flour with it, stir, breaking all the lumps, pour over to the mushrooms. Add the sautéed onions, add salt, pour in the flour mixture. Quarter hours on minimum heating simmer mushrooms in sauce.
6. At this time, we form from the potato mass a small, oval-shaped cricket. Bread on all sides and fry.
7. We spread the hot potato balls on plates, pour mushroom sauce and serve.
Potato chops with liver filling
Ingredients:
• two raw and boiled eggs;
• two onions;
• two tablespoons of white flour;
• vegetable oil;
• five large potatoes;
• a pound of chicken liver.
Cooking method:
1. Carefully examine the liver, get rid of the gallbladder, if any, remove the remaining fat. Then rinse well and dry slightly.
2. Warming in a pan of oil spoons, lower the chopped onion. Fry until transparent, spread the liver and, stirring, simmer for 10 minutes. Add boiled eggs, cut into large slices, and a little ground pepper. We continue to cook on low heat for another 10 minutes. At the end we add, remove from the stove and, having allowed to cool well, grind with a knife.
3. In slightly salted water, boil the potatoes. Drain all the liquid, prepare the mash. Please note that using a blender is undesirable. It is best to mash potatoes with a crush in a pinch, grind twice with a meat grinder.
4. Pour two eggs in mashed potatoes, add flour, ground pepper. Stir thoroughly and, if necessary, add salt.
5. From the suspended potato mass we form small balls and make shallow recesses in them. Fill with hepatic filling and firmly fasten the edges above it. Press lightly and give the cue balls the desired shape.
6. Fry a small amount of refined oil in a pan until a uniform blush appears on both sides.
Potato balls with mushrooms
When choosing oil, give preference to varieties that have a shade closer to orange than yellow. Such refined oil usually gives the meatballs a more golden and crispy crust.
Ingredients:
• four large potato tubers;
• fresh champignons - 200 gr.;
• fresh greens of dill;
• egg;
• sunflower, high-quality oil.
Cooking method:
1. Completely boiling the potatoes and decanting the broth, prepare mashed potatoes. Cool, season with pepper, add flour and mix thoroughly. After a little addition, we introduce a raw egg and chopped dill.
2. We cut champignons with accurate longitudinal plates. We spread it in a pan, add a spoonful of oil. Fry the mushrooms over medium heat until golden brown and mix chilled with potato dough.
3. After wetting the hands with water, we form small oblong-shaped meatballs and fry them until lightly browned.
Potato balls with cheese and crab sticks
Ingredients:
• 120-gram packaging of quality crab semi-finished products (sticks);
• a small carrot;
• a raw egg;
• high-grade flour;
• 300 gr. potatoes;
• "Russian" cheese - 50 grams, always fresh.
Cooking method:
1. Boil the potatoes, let it not cool completely, and pass through the smallest mesh of the meat grinder. Enter the egg, pepper and mix.
2. Cut the crab sticks into small cubes, grind the cheese and carrots on a fine grater. Carefully listed components, introduce them into the potato dough.
3. Spread flour on the table. Having poked a portion of potato dough with a large spoon, put it on flour and give it the desired shape with a wide knife. We slap the surface of the bitochka with the flat side of the blade.
4. We fry, pouring oil into a thick-walled pan, until golden brown, do not cover with a lid.
Potato Chips - Cooking Tips and Tips
• Pour the broth into mashed potatoes gradually, in small portions. Stir well each time to better control its density.
• Mix the egg only in cold mashed potatoes, otherwise it will curl immediately, and butter, on the contrary, will only be hot.
• If you replace the potato broth with hot milk, the taste of the meatballs will be more saturated.
• For roasting, try using sunflower oil mixed with butter. The surface of the potato balls is lightly browned and the taste is softer.
