Potato cutlets with tofu and nori

Potato Escalope 478 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potato cutlets with tofu and nori
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy
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Appetizing boiled potato cutlets with tofu cheese and dried nori seaweed will pleasantly diversify the lean, vegetarian menu and the daily diet. Adding tofu cheese to the potato base will add juiciness and delicate flavor to the patties, chopped nori leaves will serve as a savory seasoning, and light wheat flour breading will provide an appetizing crust. Try it!

Ingredients

Directions

  1. Peel the potato tubers and pour in cold water in a saucepan. Put on fire and bring water to a boil. Cook the potatoes for about 20-25 minutes. Add 1 or 2 generous pinches of salt to the water 5 minutes before cooking.
  2. Remove the finished potatoes on a plate and chill slightly so as not to burn your hands during cooking.
  3. (You can also boil the potatoes beforehand and use them fully chilled for cooking.)
  4. Grate boiled potatoes on a fine grater.
  5. Also grate the tofu cheese on a fine grater. Add tofu to the chopped potatoes.
  6. Chop the nori sheets into small pieces with scissors and add to the rest of the ingredients.
  7. Chop the dill into small pieces. Add chopped dill to the rest of the ingredients.
  8. Also add turmeric, black pepper, regular salt and black salt. (Black salt will give the cutlets an interesting "egg" flavor due to the high content of hydrogen sulfide. But, of course, you can do without it by replacing it with ordinary salt.)
  9. Stir everything well and stir in the potato and tofu mixture until smooth, smooth and slightly sticky.
  10. Divide the mixture into portions using lightly moistened hands. Shape each serving into a round or oval cutlet. Dip each patty in flour.
  11. Preheat a skillet over medium or slightly above medium heat, brush with vegetable oil and place the prepared cutlets there. Fry the patties for about 3-4 minutes on one side, until golden brown.
  12. Then turn over and fry on the other side for about 3-4 minutes. In the process of frying, the tofu will let out the juice, and the cutlets will become a little softer, so you need to turn them over carefully.
  13. Put the finished cutlets on a plate and repeat the process with the remaining potato mixture. I divide the mixture into about 60 g portions and make 10 patties.
  14. Potato cutlets with tofu and nori are ready. Place cutlets in a heap on a plate, top with herbs and fresh vegetables and serve.
  15. Bon Appetit!

Potato cutlets with tofu and nori



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy

Appetizing boiled potato cutlets with tofu cheese and dried nori seaweed will pleasantly diversify the lean, vegetarian menu and the daily diet. Adding tofu cheese to the potato base will add juiciness and delicate flavor to the patties, chopped nori leaves will serve as a savory seasoning, and light wheat flour breading will provide an appetizing crust. Try it!

Ingredients

Directions

  1. Peel the potato tubers and pour in cold water in a saucepan. Put on fire and bring water to a boil. Cook the potatoes for about 20-25 minutes. Add 1 or 2 generous pinches of salt to the water 5 minutes before cooking.
  2. Remove the finished potatoes on a plate and chill slightly so as not to burn your hands during cooking.
  3. (You can also boil the potatoes beforehand and use them fully chilled for cooking.)
  4. Grate boiled potatoes on a fine grater.
  5. Also grate the tofu cheese on a fine grater. Add tofu to the chopped potatoes.
  6. Chop the nori sheets into small pieces with scissors and add to the rest of the ingredients.
  7. Chop the dill into small pieces. Add chopped dill to the rest of the ingredients.
  8. Also add turmeric, black pepper, regular salt and black salt. (Black salt will give the cutlets an interesting "egg" flavor due to the high content of hydrogen sulfide. But, of course, you can do without it by replacing it with ordinary salt.)
  9. Stir everything well and stir in the potato and tofu mixture until smooth, smooth and slightly sticky.
  10. Divide the mixture into portions using lightly moistened hands. Shape each serving into a round or oval cutlet. Dip each patty in flour.
  11. Preheat a skillet over medium or slightly above medium heat, brush with vegetable oil and place the prepared cutlets there. Fry the patties for about 3-4 minutes on one side, until golden brown.
  12. Then turn over and fry on the other side for about 3-4 minutes. In the process of frying, the tofu will let out the juice, and the cutlets will become a little softer, so you need to turn them over carefully.
  13. Put the finished cutlets on a plate and repeat the process with the remaining potato mixture. I divide the mixture into about 60 g portions and make 10 patties.
  14. Potato cutlets with tofu and nori are ready. Place cutlets in a heap on a plate, top with herbs and fresh vegetables and serve.
  15. Bon Appetit!

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