Potato Cutlets Recipe - Polish Kotlety Ziemniaczane na Sos Pieczarkowy
Polish potato cutlets, known as kotlety ziemniaczane, provide a delicious meatless meal when served with a savory mushroom sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling 2 cups water for the mushroom sauce.
-
Steep dried mushrooms in the boiling water for 30 minutes. Concurrently, sauté onion in butter until caramelized, then add fresh mushrooms when the onion is translucent or canned mushrooms after caramelization.
-
Remove steeped mushrooms from their liquid and add them to the onion mixture. Carefully pour the mushroom soaking liquid into the pan, avoiding sediment. Stir in bouillon, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
-
In a bowl, blend 2 tablespoons flour into sour cream. Temper the sour cream by gradually whisking in three ladles of hot mushroom liquid until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer for 5 to 10 minutes until thickened; keep warm.
-
For the cutlets, combine mashed potatoes, beaten egg, 1/2 to 3/4 cup flour, salt, pepper, and optional dill until the mixture is no longer sticky.
-
Spread 1/2 cup breadcrumbs on parchment paper. Form the potato mixture into a 12-inch cylinder, rolling it in the breadcrumbs to coat.
-
Using a wet knife, cut the cylinder into 1-inch rounds. Dip the cut ends into the remaining 1/2 cup breadcrumbs to coat. Allow the cutlets to dry for 10 minutes.
-
Heat 1/4 inch vegetable oil in a skillet over medium heat. Fry cutlets in batches until golden brown on both sides. Drain on paper towels and serve hot with mushroom sauce on the side.