Potato Cutlets Recipe - Polish Kotlety Ziemniaczane na Sos Pieczarkowy
"This recipe for Polish kotlety ziemniaczane na sos pieczarkowy, literally "potato cutlets with meadow mushroom (button mushrooms as opposed to the highly prized borowiki mushroom) gravy," is from Walt Gach of Ohio. I found his version on the Eastern European Food forums and adapted it slightly. This recipe is a good candidate for leftover mashed potatoes as long as no milk was added when mashing, or you can start from square one. These potato cakes or cutlets make a great meatless main course, side dish or appetizer. Here's a larger picture of Polish potato cutlets. Makes about 12 Polish Potato Cutlets with Mushroom Sauce..."
INGREDIENTS
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Potato Cutlets:
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2 pounds russet potatoes, peeled, boiled and mashed
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1 large beaten egg
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1/2 to 3/4 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon dried or 1 tablespoon fresh dill (optional)
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1/4 teaspoon black pepper
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1/2 cup + 1/2 cup dry bread crumbs
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Vegetable oil for frying
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Mushroom Sauce:
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2 ounces dried Polish or porcini mushrooms
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2 tablespoons butter
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1 large coarsely chopped onion
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8 ounces fresh or canned (reserve liquid) sliced mushrooms
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1 teaspoon vegetable or chicken base
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Salt and pepper to taste
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1 cup sour cream
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2 tablespoons all-purpose flour
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