Potato cutlets – a Moldovan cuisine recipe, so that the cutlets do not fall apart, after boiling the potatoes must be dried, and then overheated or rubbed through a sieve. Sauce or sour cream is served with cutlets. You can use any sauce you like – you can use an onion sauce, or you can add milk, cream or sour cream.
Potato cutlets ingredients
Potato cutlets recipe
To cook Moldovan cuisine recipe potato cutlets, peel potatoes and cut into small pieces. Pour water over the potatoes so that it is 1 cm higher than the potatoes. Cover and put on high heat. When the water boils, reduce heat to medium and cook until cooked through. When the potatoes are boiled, drain the water, and put the potatoes on low heat and dry. Grate the boiled potatoes through a sieve or crush until mashed.
Form potato cutlets from the prepared mass, roll them in flour and put in a preheated pan with vegetable oil. You can use not only wheat flour, but also corn flour.
Fry the potato cutlets on both sides until golden brown, about 2 minutes on each side. Place ready-made potato cutlets on a platter and serve hot. Serve sauce or sour cream with potato cutlets. The sauce is best used onion or with the addition of milk, cream or sour cream.