Potato cutlets
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 219, total fat 5 G., saturated fats 2 G., proteins 7 G., carbohydrates 37 G., fiber 2 G., cholesterol 9 mg, sodium 199 mg, sugar 2 G.
Calories 219, total fat 5 G., saturated fats 2 G., proteins 7 G., carbohydrates 37 G., fiber 2 G., cholesterol 9 mg, sodium 199 mg, sugar 2 G.
To make these simple, yet flavorful potato patties, you can boil fresh potatoes and mash them, or repurpose leftover mashed potatoes from the day before. Add a splash of broth, breadcrumbs to bind the mixture, Greek yogurt, and grated cheese for a creamier, more tender texture. For added flavor, stir in crispy bacon bits and green onions. Before frying, coat the patties in breadcrumbs for a deliciously crispy crust. Serve these potato patties as a standalone appetizer or as a side dish for fish or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 small potatoes, cut into 2.5cm pieces (about 1.3kg)
- 3 slices of bacon
- 4 cloves garlic, peeled and halved lengthwise
- 1/4 cup lightly salted chicken broth
- 1/4 cup nonfat Greek yogurt
- 1/4 teaspoon salt
- 0.5 tsp ground pepper
- 1 and 1/4 tbsp. panko breadcrumbs
- 1/4 cup grated cheddar
- 0.5 cup finely chopped green onions
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Cooking the dish according to the recipe:
- Spray a large skillet with cooking spray and place over medium-high heat. Add the bacon and cook until crisp, 3-4 minutes. Remove the bacon from the skillet, reserving the rendered fat. Remove the skillet from the heat.
- Chop the bacon and set aside. Place the potatoes and garlic in a large saucepan and add water to a level 2 inches above the potatoes; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain. Return the potatoes and garlic to the saucepan. Mash with the broth, yogurt, salt, and pepper until smooth. Stir in 1/2 cup panko, grated cheese, green onions, and bacon.
- Form eight 8-cm patties. Place the remaining 3/4 cup panko breadcrumbs in a shallow bowl and coat the patties. Heat the bacon drippings over medium-high heat. Add half the potato patties and fry until golden brown, 3-4 minutes per side. Transfer to a serving platter. Repeat with the remaining potato patties. Serve hot.
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