Mashed potato patties in the oven

Ideally, if mashed potatoes are left after last night's dinner - this will save time on cooking cutlets. But you can also cook it fresh ...

So, peel the potatoes, wash them and boil them until ready. As soon as it boils, add salt. From a saucepan with cooked potatoes, we drain the water - a small part into a cup, so that later it can be used to make mashed potatoes.

While the potatoes are still hot, mash them in mashed potatoes. We start with completely dry potatoes, gradually pour in the liquid. In this case, the finished puree will be soft and without lumps.

At a time when the mashed potatoes are ready and cools down to a comfortable temperature, cook the onion. We clean and wash it, cut it into small cubes. Fry in a frying pan in preheated vegetable oil until soft and golden.

When the onion is ready, add it to the slightly cooled mashed potatoes. We send the egg, salt, ground pepper and garlic to the same place (we pass it through the press or finely chop it). Knead the mass with a fork until smooth. You will get a fairly dense potato dough, from which cutlets of any shape will be well formed.

Pour breadcrumbs into a wide plate. Hands are moistened with water or in a small amount of vegetable oil. We form cutlets of any desired size and shape - oblong, round, flat... For this method of cooking, the shape does not matter in principle. Cutlets are well dipped in breadcrumbs and placed in a baking dish, which must first be lubricated with a small amount of vegetable oil.

Bake the cutlets in the oven, preheated to 190 degrees, for 25 minutes. If a convection mode is provided, you can use it - then the crust will be more toasty and crispy.

Ready-made cutlets are served hot as an independent dish or as a side dish. They will be an excellent tandem with any hot meat and fish, can be supplemented with vegetables or sauces to choose from.

Bon appetit!