Potato mushroom cutlets

I advise you to use this recipe if you really want cutlets, but there is no stuffing in the house and is not expected. It will make a great meal! And most importantly, it is suitable even for vegetarians. Not to mention dieters.
I always start cooking potato and mushroom cutlets with potatoes.
It needs to be cleaned, cut into pieces or straws – I always cut into straws – and put to cook. After slicing, I advise you to rinse the potatoes a couple of times. This will rid the potatoes of excess starch. I add salt to the water at a minimum – I'll still salt the cutlets later.
And while the potatoes are cooking, I'm doing mushrooms. I usually take frozen mushrooms, but fresh ones are still tastier. Even pre-cooked mushrooms are suitable, but before frying, I always squeeze out excess liquid from them. If I take fresh mushrooms, then it is not necessary to boil them – I just clean, rinse and fry them in a frying pan.
For a good roasting, a little vegetable oil is enough for a frying pan and medium heat. Dipping mushrooms in flour is absolutely not necessary. But before frying, I advise you to cut them into smaller pieces – I don't like large pieces in cutlets.
When the potatoes are boiled, I drain the water and mash them in mashed potatoes. Then I add one egg, all the flour at once, about a quarter of a teaspoon of ground black pepper, half a teaspoon of salt and knead again. I add mushrooms when the potato mass becomes homogeneous.
Now you can form potato and mushroom cutlets and dip them in breadcrumbs. I fry potato and mushroom cutlets over medium heat in a small amount of oil - so that the potatoes do not boil, and the cutlets turn out with a crispy crust.