Opensource projects Today I was at home, I got bored and decided to cook something. I didn’t get too hungry, and prepared two dishes that, in my opinion, any person should be able to cook. Because they are delicious, quick and simple.

Gizmo 1st. The potato pancakes are the simplest, that is, the Belarusian ones are real.

We need:
6 potatoes,
1 onion
1 egg
salt,
garlic,
a spoonful of sour cream,
baking soda,
vinegar.

We take the potatoes, peel them and begin to rub on the smallest grater. We rub the onion into the resulting mass - the trick is so that while the onion is peeling, do not cut off the garbage from which the root grew from it)) So that when you kill it, it does not fall apart with the grater. Squeeze out the garlic.
There - salt, an egg, a spoonful of sour cream. We mix. Third teaspoon baking soda extinguish with vinegar, add mashed potatoes to this.
Do not be afraid if the mass turns black - these are potatoes, they should turn black.

We warm up the frying pan - and forward and with the song!
By the way, here the flight for fantasies is already the most natural: you can fry pancakes thin and crispy, you can thick and tender. It all depends on the thickness and amount of oil.

Although I lied to you, ladies and gentlemen. Real potato pancakes are prepared without vinegar. But it doesn't matter absolutely - just try to cook.

Gizmo 2. An extra quick side dish of canned beans.

Well, this is no longer a dish .. This is so, even a side dish does not pull. But nevertheless, I'll clog up the friend feed.

If there is no time, but you need some kind of side dish, you can simply open the canned beans. And you can make it even cooler: cut onion, chop a couple of garlic heads finely and finely - and into a frying pan.
We fry the whole thing to golden crust, and we throw the can there canned beans... Add a spoonful of sour cream, or pour in milk. Salt, pepper - more spices. As a result, delicious crap ...)))))

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 original appetizer and as for meat. Today we will present two different options cooking, one of which involves frying in a pan in vegetable oil and the other is for baked goods in the oven.

Mashed potato balls: a step-by-step recipe

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

Before frying potato balls from mashed potatoes, they should be correctly formed. 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-whipped chicken eggs and then thoroughly roll in breadcrumbs.

As you can see, there is nothing difficult in the formation of such semi-finished products. After they are completely ready, 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 when 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 in calories. 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 smooth and airy puree using a kitchen device such as a blender.

Forming and baking products

Bye mashed potatoes not completely cooled down, 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, a 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 in advance. sunflower oil... If desired, you can put a thin plate on top of each ball hard cheese... 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 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, browned vegetables (onions, bell pepper and carrots), aromatic spices, fried mushrooms, finely chopped olives or olives, ham and other ingredients.

What could be easier than potatoes? Boiled, fried and mashed ... But the most simple dishes are known to be the most difficult to check. So, in order to deliciously fry potatoes or make delicate mashed potatoes, you should know some culinary tricks, without which it is better not to approach the tubers.

AiF.ru has collected culinary secrets for you on how to cook perfect meals from potatoes.

Training

When peeling potatoes, so that they do not darken, they should be placed in water with the addition of a couple of tablespoons of lemon juice.

How to store more vitamins

How to cook

How to fry

Photo: Shutterstock.com

To get crisp, you need to remove the starch from the slices. For this, the sliced ​​potatoes are washed with water. Then dry it with a paper towel.

To get a crust, you can also roll the slices in flour.

Put potatoes in a preheated pan and hot oil.

Do not put wet potatoes in hot oil. It will spray.

When frying, the potatoes should be salted when the slices are browned on all sides.

To get crispy potatoes, you do not need to close them with a lid. And you don't need to stir it often.

How to make mashed potatoes

Photo: Shutterstock.com

For mashed potatoes, you need to take potatoes that boil well and contain a lot of starch.

Only hot milk should be added to mashed potatoes; cold mashed potatoes turn gray and tasteless.

If the puree is too thin, add a spoonful of potato starch to the desired thickness.

The puree will turn out to be especially tasty if, at the last moment, before serving, add the whipped protein to it.

To make the mashed potatoes tender and fluffy, you need to not only crush and grind the potatoes, but also beat them with a blender or mixer.

How to make pancakes

When cooking potato pancakes or potato pancakes. To remove excess mucus from grated potatoes, it must be properly squeezed through cheesecloth.

Miscellaneous

If you steam cold potatoes in their skins, they will look like they are freshly boiled.

Potatoes boiled in their skins will return to their freshness when reheated with steam.

Skin-boiled potatoes will be easier to peel if poured over immediately cold water for a few minutes.

What can be made from mashed potatoes left over from dinner or lunch ?! I'll tell you today another recipe of how mashed potatoes turn into delicious and original dish... I propose to do potato dough and fry in a pan amazingly tasty and aromatic potato cakes... 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 of 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 herbs of Provence. 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 the potato cakes in a preheated pan on both sides until lightly crusty.
Serve ready-made tortillas warm or cold.

For a smooth and airy puree, choose starchy varieties. They are round potatoes with light brown skin and light flesh. Starchy potatoes are very boiled during cooking, which provides a delicate consistency of mashed potatoes.

But it is better not to use potatoes with red skin. It does not boil so much, and the mashed potatoes can come out with lumps.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes will not do without or cream. If you want the dish to have a delicious flavor, add a few sprigs of thyme, rosemary or other to the liquid spicy herbs and heat over low heat.

Skillet.lifehacker.com

Another product that makes mashed potatoes tasty and airy is butter... Do not feel sorry for him and do not skimp when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil... However, the taste of puree in this case will be slightly different.

skillet.lifehacker.com

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will have to be stirred longer. This means that it can turn out to be sticky.

Some people put a few tablespoons of sour cream, mayonnaise, natural yogurt, or grated cheese... For flavor, you can also add a raw egg, fried onions or mushrooms.

If you want to give the puree an unusual color, boil the potatoes along with the beets, carrots, or pumpkin.

The finished puree will give a special aroma fresh herbs... It can be mixed with the rest of the ingredients, or you can sprinkle it on the dish.

How to make mashed potatoes

Peel the tubers and cut them into equally large cubes. Thus, the potatoes will cook more evenly and.

Place the cubes in a saucepan and cover with cold water so that it covers about 1 cm. Salt and put on fire.

By the way, they still argue about when to salt the puree. Alone Perfect Mashed Potatoes, Mashed Potatoes with Buttermilk, Black Pepper and Green Onion chefs salt at the beginning, others Emeril Lagasse's Garlic Mashed Potatoes- at the end, third Mashed Potatoes, Kind Of Robuchon-Style- after boiling water. Opinions were also divided among famous professionals about which water to put potatoes in: cold Perfect mashed potatoes or already boiling How to make mashed potatoes.

One thing is for sure: the potatoes must be completely boiled. Checking the degree of doneness is easier with a knife. It should pierce the potato cube easily.

pluckytree / Flickr.com

When the potatoes are ready, drain the saucepan, place the cubes in a colander and dry them slightly. To do this, put them back in a hot pot and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not at all needed in mashed potatoes.

Remember, the colder the potatoes, the harder they are to knead.

Mashed potatoes should not be mixed in a blender: this can cause it to become viscous, sticky and, of course, tasteless. It is best to puree by hand using a perforated pusher. This won't take much of your energy, because the starchy potatoes become very soft after boiling.

To puree more hard varieties you can use a potato press. It will help get rid of the lumps.

LexnGer / Flickr.com

Then add the remaining ingredients to the puree and mix well. Do not spare time and effort for this if you want the mashed potatoes to turn out to be airy. At the end, you can season the puree with spices to taste and mix again.

Bonus: 4 unusual recipes for mashed potatoes

Stacy Spensley / flickr.com

Ingredients

• 400 g potatoes;
• 400 g cauliflower;
• 1 tablespoon butter
• ½ glass of cream;
• ¼ glasses of grated cheese;
• salt to taste;
• a few sprigs of green onions.

Preparation

Boil the potatoes. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Put butter, cream, cheese, salt in mashed vegetables and mix well until smooth.

Sprinkle with chopped green onions before serving.

Ernesto Andrade / flickr.com

Ingredients

• 1 kg of potatoes;
• 1 onion;
• 1 tablespoon vegetable or olive oil
• 1 teaspoon balsamic vinegar
• a few teaspoons of salt;
• ½ teaspoon sugar;
• 2 cups unsalted coconut milk
• 1 tablespoon dried garlic

Preparation

Boil potatoes. Place the chopped onions in a skillet with oil, vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and take on a golden brown hue.

Add garlic and fried onions to the crushed potatoes. Stir well until smooth.

3. Baked potato and celery puree - Jamie Oliver's recipe

jamieoliver.com

Ingredients

• 4 potatoes;
• sea ​​salt to taste;
• 300 g celery root;
• 1 head of garlic;
• 4 tablespoons olive oil
• 3 sprigs of fresh thyme;
• spices to taste.

Preparation

Rinse potatoes and sprinkle with salt. Pierce the peel with a fork and place the tubers on a baking sheet. Bake in an oven preheated to 190 ° C for 30 minutes.

Cut the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt and pepper, sprinkle with two tablespoons of olive oil and stir with your hands. Fold the paper so that you get a bundle.

Half an hour after you start cooking the potatoes, place the roll on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.

Peel the potatoes, squeeze out the pulp of the baked garlic and mix these ingredients with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.

finedininglovers.com

Ingredients

• 800 g potatoes;
• 500 g pumpkin;
• some ghee;
• 1 clove of garlic;
• salt to taste;
• 125 ml of milk;
• 100 ml cream;
• 2 tablespoons of butter;
• ground black pepper - to taste;
• some nutmeg;

Preparation

Peeled potatoes and cut into cubes and boil for 25-30 minutes. Heat ghee in a skillet and fry the chopped garlic in it.

Drain the saucepan, dry the vegetables and add milk, cream and butter to them. Stir well, season with salt, pepper, garlic and nutmeg and stir again.