Potato cutlets with cilantro and cheese

For lovers of delicious potato dishes, I present such wonderful potato cutlets, a recipe with cilantro and cheese.

Ingredients

• Potatoes - 600 g
• Cheddar cheese (finely chopped) - 120 g (1 cup)
• Salt - 1/2 tsp
• Chili pepper (seeded and finely chopped) - 1/2 pc.
• Egg (slightly beaten) - 1 pc.
• Cilantro (finely chopped) - 1 bunch
• Wheat flour
• Frying oil
• Serving salsa (optional)

Directions

1. Peel the potatoes and, if large, cut them into halves. Then put in a saucepan, cover with water, add a little salt and boil until soft, for about 15 minutes (it is important not to overcook the potatoes).
2. Drain the potatoes in a colander, let the water drain, and then transfer the tubers back to the pot in which they were cooked. Mash the potatoes with a potato grinder.
3. Pour cheese, chopped chili and 1/2 teaspoon of salt into mashed potatoes. Stir and then add the beaten egg and 2/3 of the chopped cilantro to the puree, mix well.
4. When the potatoes are cool enough to be handled, place them on a floured surface. Sprinkle your hands with flour and tear off small pieces from the total potato mass and form balls, then press down to make potato cutlets.
5. Pour enough oil into a large frying pan, heat to a high temperature, about 180 degrees, put potato cutlets in heated oil and fry until golden brown, for about 2-3 minutes on each side.
6. Serve the finished potato patties on a serving platter, sprinkle with the remaining cilantro and salt. Optionally, you can serve salsa with potato cutlets.