Potato cutlets with brynza
Savor these crispy, golden potato cutlets filled with tangy brynza cheese. They offer a comforting, hearty flavor that's perfect for a cozy meal.
- Time
- 40 min active · 40 min total
- Yield
- 5 servings
- Steps
- 8
Ingredients
- Potatoes 7 pcs
- Brynza 120 g
- Bread flour 1 cup
- Chicken egg 1 pcs
- Milk 100 ml
- Green onion 40 g
- Parsley 15 g
- Garlic 1 clove
- Baking powder 0.66 tsp
- Salt to taste
- Vegetable oil 2 tbsp
- Sour cream optional
Directions
Step 1
Wash the potatoes and peel them. Rinse the green onion and parsley. Peel the garlic.
Step 2
Finely chop the green onion and parsley. Mince the garlic in any convenient way: you can chop it with a knife or press it. Crumble the brynza with a fork.
Step 3
Place the potatoes in a pot, cover with water. Add salt. Cook over medium heat until done, about 15-20 minutes. Let cool. Grate on a fine grater.
TipYou can skip grating the potatoes and mash them into a puree instead. This will make the cutlets even more tender.
Step 4
Add the onion and parsley to the cooked potatoes. Add the garlic and brynza. Add the egg and flour with baking powder. Mix the ingredients.
Step 5
Pour the milk into the potato dough. Mix into a homogeneous mass.
TipMake sure all the flour is incorporated and there are no lumps.
Step 6
Heat a frying pan over medium heat with vegetable oil. Using a tablespoon, scoop the dough and shape the cutlets into round patties, but do not press down.
TipYou can shape the cutlets with your hands, pre-moistened in cool water.
Step 7
Fry for 2-3 minutes until a golden crust forms. Then flip and fry the cutlets on the other side until golden.
TipThe cutlets cook very quickly, so watch them carefully to prevent burning.
Step 8
Serve the dish with sour cream or your favorite sauce.
