Easy potato cutlets served with a creamy mushroom and dill sauce — a perfect way to use leftover mashed potatoes.
Hello!
As winter begins to fade, I find myself craving comforting, familiar dishes — and potatoes are at the top of that list. This recipe celebrates the humble spud: simple, satisfying and endlessly adaptable. If you’re already a potato fan, you’ll know why. If not, this dish might just convert you.
I also love using leftovers, and these cutlets are an ideal way to transform leftover mashed potatoes into a tasty meal. They’re quick to prepare, completely vegan, and can be served as a main course or a side. When served as a main, a rich sauce and a sharp gherkin really elevate the plate.
The exact origin of potato cutlets is disputed — several Eastern European countries claim them, and you’ll even find similar versions in other cuisines. Regardless of where they started, they’re beloved for good reasons: easy to make, inexpensive, and reliably delicious.
These cutlets are especially forgiving. Use leftover mashed potatoes or mash freshly boiled potatoes until smooth. Mix in sautéed onion and a touch of flour to bind, shape into patties, dust in flour (or breadcrumbs if you prefer), and fry until golden. They freeze well if you make a big batch, but they are at their best the day they’re cooked.
Serve with a velvety mushroom sauce flavored with fresh dill for brightness. A splash of white wine adds depth if you have it, and a squeeze of lemon or a gherkin on the side balances the creaminess perfectly. These cutlets are crowd-pleasers — even picky eaters tend to enjoy them. And if you’re in the mood, a cold beer pairs nicely.
📖 Recipe
Potato Cutlets with Mushroom Sauce
Ingredients
- 1 kg potatoes (I used Maris Piper)
- 60 g plain flour, plus extra for dusting
- 1 small onion, minced
- Salt and pepper to taste
- Vegetable oil for frying
- For the mushroom sauce:
- 200 g mushrooms (any variety)
- A splash of white wine (optional)
- 200 ml soy cream
- 1 tsp cornflour
- 1 tbsp fresh dill (or parsley)
- Salt and pepper to taste
Instructions
- Peel and boil the potatoes until tender. Drain and let them cool slightly.
- In a frying pan, sweat the minced onion in a little oil for a couple of minutes until soft, then set aside to cool.
- Mash the potatoes until very smooth with no lumps. Stir in the cooked onion and the 60 g of flour; season with salt and pepper. If the mixture is too soft, add a little more flour until it binds.
- Form the mixture into small cutlets or patties using your hands. Lightly dust each cutlet in flour.
- Heat vegetable oil in a frying pan over medium heat. Fry the cutlets for about 5 minutes on each side, or until golden brown and heated through. Transfer to a plate lined with paper towel to drain excess oil.
- To make the mushroom sauce: thinly slice the mushrooms and place them in a small saucepan over low heat. Sweat the mushrooms for a few minutes, then add a splash of white wine if using and allow it to evaporate. Season with salt and pepper.
- Mix the cornflour with the soy cream to dissolve it, then pour this mixture into the mushrooms. Stir in the chopped dill (or parsley) and simmer gently until the sauce thickens and is glossy.
- Serve the warm mushroom sauce over the potato cutlets and enjoy immediately.
Notes:
- Fresh dill can be swapped for parsley if preferred.
- Older, drier potatoes tend to hold together better for cutlets. If your mixture is too loose, add a little extra flour until it reaches a firm consistency.
- These cutlets also pair well with a simple homemade tomato sauce or a crisp green salad.
- If you make extra, you can freeze the cooked cutlets. Reheat from frozen in a hot oven until warmed through to retain texture.
If you’ve tried one of my recipes, I would love to hear about it. Leave a comment below or tag your photos with #anna_banana_co on social media.
