Potato cutlets with mushrooms and carrots

When the usual mashed potatoes or fried potatoes are tired, potato cutlets will come to the rescue. New original serving of potatoes, new taste characteristics due to the addition of mushrooms, herbs and carrots - and as a result we get tender, juicy cutlets without meat. It is not difficult to prepare such a hearty yet light dish.

Ingredients

• Potatoes - 500 g
• Champignons - 150 g
• Carrots - 80 g (1 pc.)
• Egg - 1 pc.
• Flour - 60 g (2 tablespoons)
• Green onions - 2-3 pcs.
• Salt - 0.5 tsp
• Ground black pepper - to taste
• Vegetable oil - 30 ml (2 tablespoons)

Directions

1. Champignons can be replaced with oyster mushrooms.
2. Wash and peel carrots and mushrooms.
3. You can use fresh dill or parsley instead of green onions.
4. Boil the carrots and mushrooms until tender (about 20 minutes in boiling water).
5. Peel the potatoes, wash and place in a saucepan. Pour in water, bring to a boil and cook for 15-20 minutes, until tender (depending on the type of potato, the time may vary).
6. Cool carrots and mushrooms by placing them on a plank or plate.
7. Rinse green onions and chop finely with a knife, chop the cooled mushrooms into small cubes.
8. Grate the cooled carrots on a coarse grater.
9. Cool the potatoes and grate them on a coarse grater.
10. Put potatoes, carrots, mushrooms, green onions in a deep bowl, add salt and black pepper. Stir everything with a spatula.
11. Break the egg into a plate and mix the egg white with the yolk with a fork. Pour half the egg mass into the minced potatoes, and leave half for breading.
12. Stir again the potato-mushroom mass and, with wet hands, form cutlets about half the size of your palm.
13. Dip the blanks in flour on all sides.
14. Then transfer the cutlet to the remaining egg and dip in it on all sides.
15. Heat vegetable oil in a frying pan, place cutlets and fry over medium heat for 2 minutes, until golden brown.
16. Gently turn the patties over with a spatula and fry for another 2 minutes.
17. Remove the finished potato cutlets from the pan and stack them one by one - this way they will stay warm longer while the next batch is fried.
18. From this amount of products, 7-8 cutlets will be obtained - for 4 servings.
19. Serve the cutlets warm with lettuce and fresh or pickled vegetables.
20. Potato cutlets with mushrooms and carrots are a dish that can successfully replace regular cutlets or side dishes.
21. Great taste and budget price - it all comes together in one dish.
22. Champignons, juicy carrots and herbs, delicate mashed potatoes - these are potato cutlets with mushrooms and carrots.
23. Bon Appetit!