Composition / ingredients
Step-by-step cooking
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Take five potatoes and boil them "in uniform", that is, without peeling from the peel. We put them in cold water, put them on high heat and bring them to a boil. Cook until tender, then dip in cold water and clean. Put it in a bowl, add ground coriander, butter, salt, pepper and cilantro. For the option
lean potato cutlets
replace butter with margarine.
Then we knead everything with a fork or a special presser until smooth. The main thing is that there are no lumps. We form minced meat in the form of flat oblong or round cutlets, About five to seven centimeters in diameter, and two to three centimeters thick. We roll each one in breadcrumbs and put it aside.
Heat about two tablespoons of vegetable oil in a frying pan over medium heat. Fry the cutlets until a golden crust appears on both sides. If there is not enough oil, then it should be added in between batches.
Served to the table, garnished with herbs, with vegetable salads. And with sour cream.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground coriander - 25 kcal/100g
- Breadcrumbs - 347 kcal/100g
