Potato cutlets with mushrooms and pomegranate

A very interesting recipe. I recommend oven baked potato cutlets, served with fried mushrooms, onions and pomegranate seeds.

Ingredients

• Potatoes - 10 pcs.
• Eggs - 2 pcs.
• Flour - 2 tbsp. l.
• Butter - 50 g
• Salt to taste
• Ground pepper - to taste
• Bread crumbs - 2-3 tbsp. l.
• For frying:
• Mushrooms - 200 g
• Bulb onions - 1 pc.
• Pomegranate seeds to taste
• Vegetable oil - 3 tbsp. l.
• Salt to taste
• Ground pepper - to taste

Directions

1. Wash potatoes, peel, cut into cubes. Boil until tender (about 20 minutes).
2. Drain the water, mash the finished potatoes thoroughly.
3. Add butter, salt, pepper, eggs and mix well.
4. Add 2-3 tbsp. tablespoons of flour. Mix everything well again.
5. Divide the potato mass into balls, form cutlets and roll in breadcrumbs.
6. Place patties on a greased baking sheet. Brush with an egg.
7. Bake potato cutlets in an oven preheated to 200 degrees, 15-20 minutes, until golden brown.
8. Meanwhile, make mushroom frying. Finely chop the mushrooms and onion. Preheat a frying pan, pour in vegetable oil. Lay out the mushrooms and onions. Fry, stirring occasionally, for 10-15 minutes over medium heat.
9. Season with salt and pepper the fried mushrooms and onions. Add pomegranate seeds. Mix.
10. Serve the baked potato cutlets hot with cooked mushroom frying.
11. Bon Appetit!