Potato cutlets with mushroom gravy

Potatoes with champignons are delicious, but quite simple. Such a simple dish can be slightly transformed: create cutlets from potatoes, and gravy from mushrooms. As a result, a completely different original dish will come out with a more interesting taste and decent serving.

Ingredients

• Potatoes - 450 g
• Champignons - 300 g
• Butter - 60 g
• Onions - 1 pc.
• Sour cream - 100 g
• Eggs - 1 pc.
• Flour - 2-3 tbsp. spoons
• Salt - 1 pinch
• Ground black pepper - 1 pinch
• Breadcrumbs
• Refined oil

Directions

1. Initially, you need to prepare the basis for the cutlets - mashed potatoes. Peel the potatoes, wash, cut into smaller pieces so that they cook faster. Then place it in a saucepan, cover with water, set on fire, add salt, cook until soft.
2. Drain the boiling water, and mash the potato pieces in mashed potatoes with a crush. At this time, you can add some of the butter (30 g).
3. Break the egg into the mixture, season with pepper, mix vigorously, combining the egg with the mass.
4. Then add 2 tablespoons of flour, mix again. The minced potato should not be hot, so it should be set aside for a while to cool.
5. In the meantime, you can create mushroom sauce. Wash the champignons from dirt, dry a little, chop into medium segments.
6. Prepare the onion in parallel - peel off the top layer, cut into a dice.
7. First, throw the onion slices into a frying pan with hot refined oil, fry for a minute until translucent, then throw the mushrooms, with medium heat, continue to brown for about 2 minutes.
8. Then load the rest of the butter and flour, load a portion of sour cream, season with salt and pepper. Flour is needed so that the gravy thickens a little. Stir, continue simmering for the next 10 minutes.
9. Form portioned meatballs from the cooled potato mass, while constantly wetting your hands with water so that the patties are easier to mold.
10. Roll each piece in turn in breading.
11. Put the meatballs in a hot oil frying pan, fry the potato cutlets until pleasant golden brown.
12. Put potato cutlets on a plate, pour mushroom sauce next to or on top, garnish with parsley.