Potato cutlets with bell pepper and cheese filling

Delicious and tender potato cutlets with a crispy crust and a mouth-watering filling of melted cheese. Fresh parsley and pieces of sweet pepper are also added to the cutlets. This makes the dish even tastier and more interesting. An excellent dish for the everyday menu, and such cutlets are prepared quite simply.

Ingredients

• Potato - 330 g
• Sweet pepper (red) - 120 g
• Hard cheese - 100 g
• Flour - 100 g
• Egg - 1 pc.
• Breadcrumbs - 40 g
• Fresh parsley - 25 g
• Vegetable oil - 30 ml (2 tablespoons)
• Ground black pepper - on the tip of a knife (or to taste)
• Salt - 0.5 tsp (or to taste)

Directions

1. Potatoes (in the skin) are sent to the pan and pour water. We put on fire, bring the water to a boil and boil the potatoes for about 20 minutes, until tender.
2. Ready potatoes are peeled.
3. Mash the potatoes with a potato masher and leave to cool slightly.
4. We clean the sweet pepper from seeds and cut into small cubes.
5. Break the egg into a bowl and lightly beat with a fork.
6. Finely chop the parsley and add to the mashed potatoes.
7. Then add sweet pepper and egg.
8. Add salt and ground black pepper.
9. Mix everything and add flour.
10. Mix again until smooth.
11. Grate hard cheese on a coarse grater.
12. From the resulting potato mass we form small balls. I got 7 balls in total. You can make smaller balls.
13. Each potato ball is breaded in breadcrumbs.
14. Make a hole in the middle of the ball.
15. Place the grated cheese into the hole.
16. We form a ball so that the cheese filling is inside.
17. Once again, bread the ball in breadcrumbs.
18. Heat the vegetable oil in a frying pan and put the potato cutlets there.
19. Fry the cutlets over low heat for 2-4 minutes on each side, until golden brown.
20. Put the finished potato cutlets with cheese filling on a plate and serve warm.
21. Bon appetit!