Potato cutlets with mushroom sauce

Mashed potato cutlets served with mushroom sauce.

Ingredients

• Potatoes - 1 kg
• Butter - 50 g
• Milk - 100 g
• Egg - 1 pc.
• White bread crumbs - 75 g
• Vegetable oil - 1 tbsp. l.
• Salt to taste
• For the sauce:
• Fresh champignons - 250 g
• Butter - 25 g
• Flour - 15 g
• Fat cream - 300 g
• Salt to taste
• Ground black pepper - to taste

Directions

1. Prepare mushroom sauce. Chop the mushrooms into small pieces, put in a frying pan, cook over medium heat, stirring occasionally, until the liquid evaporates. And then add butter, fry the mushrooms, stirring occasionally, for 5-10 minutes. Sprinkle mushrooms with flour, stir. Gradually add the cream, cook, stirring occasionally, until the sauce boils and thickens. Reduce heat to low, cook sauce for 10 minutes. Season with salt and pepper to taste. Set aside.
2. Peel the potatoes and cut into pieces. Put in a saucepan, add water, bring to a boil over medium heat, cook for about 20 minutes, until soft. Then drain the potatoes and transfer back to the pan, mash well in mashed potatoes.
3. Add 15 g butter and milk to a saucepan with mashed potatoes, mix well. Let the puree cool at room temperature, then add the egg, salt and pepper and mix well.
4. With hands moistened in cold water, form cutlets from the potato mass, roll them in bread crumbs.
5. Heat the remaining butter with vegetable oil in a pan, put potato cutlets, fry for about 3-5 minutes on each side (until golden brown).
6. Serve potato cutlets with mushroom sauce (if necessary, you can warm it up before serving).