Baked Potato-Corn Cutlets with Greens Recipe
If you have any mashed potatoes left over from yesterday! Or even not left, it can be cooked! You will get just wonderful and flavorful baked cutlets made of mashed potatoes in butter with the addition of corn flour, dill and green onions. I’ll bake them, smearing them with sour cream.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
For mashed potatoes:
For cutlets:
Instructions
  1. Cooking time without cooking mashed potatoes. Puree can be cooked in advance, take yesterday’s or prepare right before cooking cutlets. I had yesterday’s mashed potatoes from the fridge, made with milk, with a generous slice of butter added. She took the cold puree, broke an egg into it, and added cornmeal. Carefully vymenila, tried the salt and a little doolie. Finely chopped fresh herbs :green onion and dill. Added and evenly mixed in the mass.
  2. Formed cutlets with your hands. The mass does not stick to the hands, it is very pliable. I put it on the form, it is non-stick. You can put it on a greased baking sheet. My shape is D-24 cm and I have 6 pieces of cutlets. The top of the cutlets was generously smeared with sour cream and put in the preheated oven for 30 minutes at t-180 C. This was enough time for me to bake the cutlets and brown them nicely. Focus on your oven.
  3. Served with salad hot, straight from the oven. These are so beautiful, fragrant and rosy.
  4. And this is in the section, keep the shape well, do not fall apart.
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