Best Potato cutlets with mushrooms

Potato cutlets - a recipe for an excellent dish for a fast day. Delicious and satisfying.

Ingredients

• Potatoes - 1.5 kg
• Fresh mushrooms - 200 g
• Flour - 2 tablespoons
• Salt - 1 tsp
• Pepper to taste
• Vegetable oil (for frying) - how much will it take
• Bulb onions - 1-2 pcs.

Directions

1. Peel, wash and chop the potatoes.
2. Put the potatoes in a saucepan with cold water and bring to a boil. Season with salt and cook until tender, 25-30 minutes.
3. As soon as the potatoes are cooked, drain off the water. Mash potatoes and cool slightly. Season with salt and pepper.
4. While the potatoes are cooling, make the filling. Rinse fresh mushrooms (champignons, oyster mushrooms) and cut into small pieces. Peel the onion, wash, cut into cubes.
5. Heat the pan. Pour 30 g of vegetable oil and put the mushrooms in it. Fry mushrooms and onions until tender, stirring occasionally, for 10-15 minutes. Pepper, salt. Cool down.
6. Turn on the oven.
7. Form a cake with wet hands, put 1 teaspoon of mushrooms and onions on it. With wet hands, take the stuffed tortilla in the palm of your hand and mold it into an oval cutlet, wrapping the filling inside the tortilla.
8. Dip the cutlets in breadcrumbs or flour. Grease a baking sheet with vegetable oil. Place the potato cutlets with mushrooms on a baking sheet.
9. Place the baking sheet in the oven on the middle shelf. Bake cutlets with mushrooms for 20-25 minutes, until golden brown.
10. Serve hot potato cutlets with mushrooms with adjika or mushroom sauce.
11. Bon Appetit!