Potato cutlets

Appetizing potato cutlets with a golden crust, a delicious recipe for every day.

Cooking time 30 minutes


Potatoes 4-5 pcs

White cabbage 200 g

Egg 1 pc

Wheat flour 2 tbsp. l.

Vegetable oil (for frying)




Peel and cut the potatoes into quarters. Cut the cabbage into slices.

Place in a saucepan and cover with cold water. Cook until tender.

Drain the vegetables.

Twist the boiled vegetables in a meat grinder.

Add salt, pepper and egg to a bowl of minced vegetables.

Add flour.


Blind cutlets and roll a little in flour.

Fry in a pan with vegetable oil, on both sides.

Put on a dish and cool slightly.

Potato cutlets are ready. Can be served with vegetables.

Bon appetit!