What can be cooked from mashed potatoes left over from dinner or lunch ?! Today I will tell you another recipe for how mashed potatoes turns into a very tasty and original dish. I propose to make potato dough and fry amazingly tasty and aromatic potato cakes in a pan. And to make them easier and more convenient to turn over, make such even and beautiful potato triangles.

It is convenient to take such potato cakes for a walk or to work, they can be eaten with a bite with soup or broth, you can spread pate on them or dip them in sauce.

Mashed potatoes 1 tbsp Provencal herbs 1/2 tsp Green onion 2-3 feathers Salt Ground black pepper Baking powder 1 tsp Flour 3/4 tbsp.

Heat the mashed potatoes slightly, add salt, pepper and Provencal herbs... Add the finely chopped green onions.
Add flour and baking powder to the mass, quickly knead a soft dough.
Divide the dough into two equal parts, sprinkle with flour, knead with your hands into a cake about 7-8 mm thick. Cut each cake into 6 pieces.
Fry potato cakes in a preheated pan on both sides until lightly crusty.
Serve ready-made tortillas warm or cold.

Real brutal mashed potatoes - fried in oil potatoes with onions and spices, seasoned with fat milk and, in addition, flavored with butter. This dish is not for the faint of heart, I would say. But seriously, an interesting option for making mashed potatoes that have become familiar. A little more steps, but worth it. At the exit - a hearty and tasty side dish. And by the way, this is a very festive option.

For one large puree from fried potatoes take the following components.

So, let's start right away with potatoes. I have a little less than 300 grams. It needs to be rinsed, cleaned, of course. Next, cut into thin slices and dry preferably with a towel. This is necessary for the formation of a golden crust.

Put in a frying pan heated with vegetable oil, and, occasionally stirring, fry for 2-3 minutes.

Meanwhile, cut the onion into small cubes. I took a half (35 g), but you can also take a whole head - for lovers of fried onions.

We spread to the potatoes, add spices to taste: salt, pepper, "Provencal herbs".

Stir and fry until the components are ready and a very golden crust is formed.

While the potatoes are fried, heat the milk almost to the boiling point - as with ordinary mashed potatoes. We spread the finished fried potatoes in a saucepan and knead with a crush until the most homogeneous state. This will be more difficult than boiled potatoes but worth it. I advise especially the lazy to use a blender.

Pour in hot milk and continue to knead. The amount of milk depends on your taste preference. Start with a small amount and add until desired thickness. Part of the milk can be replaced with water or broth, if suddenly you have it.

The puree should turn out to be homogeneous, with a nice splash of not completely mashed fried potatoes and onions.

That, in fact, is all! The fried potato puree is ready! Serve the dish as a side dish, seasoning, if desired, with butter - it will turn out even fatter, but tastier and more satisfying. Bon Appetit!

Looking for recipes for potato balls? Look on the site site for many variations of croquettes with cheese, meat and fish fillings, various additives, with and without flour. Choose your preferred preparation method and recipe.

The homeland of potatoes is South America, and the very dish of potato croquettes (or balls) was invented in France. From there, it spread throughout the world under various names as an alternative to traditional side dishes. The dish is very high in calories, which is more than offset by its satiety and excellent taste. Can be consumed on its own (for example, for breakfast), with meat dishes or as a party snack.

The five most commonly used ingredients in potato ball recipes are:

Simple recipe:
1. Mash and cool boiled potatoes.
2. Add egg, butter, flour.
3. Knead a thick doughy mass.
4. Divide into lumps.
5. Round and dip in the egg.
6. Roll in breadcrumbs.
7. Fry in a deep bowl in a large amount of oil.

The five most nutritious potato ball recipes:

Helpful hints:
... For croquettes, potatoes cannot be kneaded with a blender. It will be too soft and difficult to shape.
... Nutmeg will give your food a pleasant aftertaste.
... It is better to melt the butter a little before adding.
... To eliminate excess fat, the balls must be laid out on a paper towel after toasting.
... The less flour in the dish, the more pronounced the potato flavor will be.
... Inside the balls, you can put pieces of meat and fish products, sausage or hard cheese.
... As a breading, you can use flour and crushed crackers.
... For ease of use as a snack, each ball can be strung on a skewer.
... It is great to supplement the balls and reduce the calorie content of the meal as a whole, if you serve them along with a side dish of boiled or lightly fried vegetables (cauliflower, zucchini, etc.)

fried puree rich in vitamins and minerals such as: vitamin B6 - 13.5%, vitamin C - 12.6%, potassium - 16.9%, cobalt - 58.6%, copper - 12.8%, molybdenum - 11.2 %, chromium - 17.8%

Why is fried puree useful?

• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix.

You can make mashed potatoes in different ways. But in any case, such a dish turns out to be very tasty and satisfying. It can be served as an original appetizer and as meat. Today we will present two different cooking options, one of which involves frying in a pan in vegetable oil and the other is for baked goods in the oven.

Mashed potato balls: recipe for step-by-step cooking

To make such an original, you must prepare the following products in advance:

• coarse salt - add to taste;
• odorless sunflower oil - 150 ml (for frying);
• chicken eggs - 4 pcs.;
• potato tubers - about 1.3 kg.

Preparation of the base

Mashed potato balls will turn out tasty and tender only if the vegetable base is uniform and without a single lump. To do this, you need to peel the tubers, cut them in half lengthwise, put in boiling salted water and cook for about half an hour until completely soft. Next, the broth must be drained, and immediately add 2 chicken eggs to the hot vegetables and mash everything thoroughly with a crush. As a result of such actions, you should form a rather thick, but homogeneous puree.

The process of forming and roasting products

The mashed potato balls must be properly shaped before frying. To do this, take a thick base without lumps in your hands in the amount of 1-2 dessert spoons. Next, you need to roll a neat and beautiful ball out of mashed potatoes. After all the products are ready, they should be completely dipped in pre-beaten chicken eggs, and then thoroughly rolled in bread crumbs.

As you can see, there is nothing difficult in the formation of such semi-finished products. After they are fully cooked, you need to pour into a deep saucepan and heat it up a lot. Finally, put all mashed potato balls into the boiling oil. Carefully turning them over with a spoon or spatula, complete redness should be achieved, after which the dish must be laid out on paper napkins, thereby depriving it of fat.

Correct presentation to the table

Fried potato balls are recommended to be served as a snack or side dish only hot. Top them can be sprinkled with chopped fresh herbs, as well as pour a thin stream of ketchup or mayonnaise. Bon Appetit!

Cooking a similar dish in the oven

Potato balls in the oven are just as tasty and satisfying as fried in sunflower oil. However, such a dish is less fatty and high-calorie. In this regard, it is recommended to do it for those who especially watch their figure.

So, we need:

• coarse salt, ground allspice - add to taste;
• odorless sunflower oil - 20 ml (for greasing a baking sheet);
• small bread crumbs - about 120 g;
• hard cheese - 75-80 g (add optional);
• chicken eggs - 2 pcs.;
• potato tubers - about 1.4 kg.

Preparation of the base

Such balls are prepared in the same way as described above. However, there is still a difference in the creation of these unusual products. Thus, you should peel the potato tubers, boil them in salted water, and then drain the broth, pepper, add fresh chicken eggs and crush into a homogeneous and airy puree using a kitchen device such as a blender.

Forming and baking products

Until the mashed potatoes have cooled completely, small balls should be formed from it. To do this, you need to take 1.5 or 2 dessert spoons of a vegetable base in your hands. Next, the miniature bun should be rolled in fine bread crumbs on all sides.

After all the semi-finished products are ready, they should be placed on a large baking sheet, which is recommended to be greased with sunflower oil in advance. If desired, lay a thin slab of hard cheese on top of each ball. In this composition, the products must be placed in a hot oven, where it is desirable to keep them for at least 20 minutes. During this time, the balls will be covered with a golden brown crust, and the cheese will melt and spread beautifully throughout the potato bun.

After 20 minutes, the dish should be carefully laid out on a large plate using a spatula or flat spoon.

How to properly present to the table?

The oven-baked potato balls should only be served hot to guests. In addition to them, you can present fried or boiled meat, poultry, goulash or raw vegetable salad.

It should be especially noted that such products will turn out to be much tastier if their base consists not only of potato tubers and eggs, but, for example, sautéed vegetables (onions, bell pepper and carrots), aromatic spices, fried mushrooms, finely chopped olives or olives, ham and other ingredients.