Potato Cutlets Recipe - Polish Kotlety Ziemniaczane na Sos Pieczarkowy

Potato Cutlets Recipe - Polish Kotlety Ziemniaczane na Sos Pieczarkowy

Polish potato cutlets, also known as kotlety ziemniaczane na sos pieczarkowy, make a great meatless meal.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Start the mushroom sauce: Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, sauté onion in butter until caramelized . If using fresh mushrooms, add to the saucepan once the onion is translucent. Otherwise, place undrained canned mushrooms in the pan once the onion has fully caramelized.
  3. Step 3

    Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onion. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add bouillon, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat, and simmer covered, 30 minutes.
  4. Step 4

    In a medium bowl, fork-blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out. Keep warm.
  5. Step 5

    For the potato cutlets: In a large bowl, combine mashed potatoes, beaten egg, 1/2 to 3/4 cup flour (depending on moisture content of potatoes), salt, pepper, and dill, if using. The potatoes shouldn't stick to your fingers.
  6. Step 6

    Place parchment or waxed paper on a work surface and spread with an even layer of 1/2 cup breadcrumbs. Place mashed potatoes on breadcrumbs, forming a cylinder about 12 inches long, using the parchment to roll the cylinder in the breadcrumbs.
  7. Step 7

    Using a wet knife, cut into 1-inch rounds. Dip each side of the cut ends in the remaining 1/2 cup breadcrumbs so all sides are coated. Let the cutlets dry for 10 minutes before frying.
  8. Step 8

    Add 1/4 inch of vegetable oil to a skillet (I prefer a cast-iron skillet for frying foods) and heat over medium. Fry cutlets in batches until golden brown on both sides. Drain briefly on paper towels and serve hot with mushroom sauce on the side. Don't pour the sauce over the cutlets because it will make them soggy. Diners can mix the two on their own plates. Source: Walt Gach of Ohio