Really easy-to-make potato cutlets served with a creamy mushroom and dill sauce. A wonderful way to use leftover mashed potatoes and a comforting, vegan-friendly meal.
Hello!
With winter gradually giving way to milder days, I’m clinging to the last of my favourite comfort foods. This recipe celebrates one of my all-time staples: the humble potato. If you follow this blog, you probably know I have a soft spot for spuds. For many of us in Eastern Europe, potatoes are a daily staple and a versatile base for countless dishes. They’re simple, filling, and endlessly adaptable.
If you’re curious about other potato ideas, I’ve also shared a Tornado Potatoes recipe here on the blog — a fun and crispy take on the classic spud.
The origin of potato cutlets is surprisingly hard to pin down. Many countries across eastern Europe claim a version of this dish, and some sources even suggest similar recipes appear in Indian cuisine. The precise origin isn’t important — what matters is that these cutlets are straightforward, quick to prepare, delicious, and naturally vegan when made without dairy.
One of the best things about this recipe is that it’s ideal for using leftover mashed potatoes. In my experience, cutlets made from day-old mash often have a better texture and hold together more easily. You can serve them as a main course (in which case a rich sauce is essential) or as a side. A crisp gherkin is a classic accompaniment — its tang complements the mild potato flavour perfectly.
The method is forgiving: you can dust the cutlets in flour or breadcrumbs before frying — both work well and won’t affect the taste. They’re best eaten on the day they’re cooked, but they also freeze nicely if you make too many.
Below you’ll find the full recipe and practical tips. It yields roughly 8–10 cutlets depending on their size. Enjoy a relaxed evening meal — beer or a simple salad are optional but welcome extras!
📖 Recipe
Potato Cutlets with Mushroom Sauce
Easy potato cutlets served with a creamy mushroom and dill sauce. Perfect for a quick weeknight dinner and an excellent use for leftover mashed potatoes.
Prep Time: 45 mins | Cook Time: 15 mins | Total Time: 1 hr
Course: Main Course | Cuisine: Vegan | Servings: 2 (about 8–10 cutlets)
Author: Anna
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 you prefer)
- A splash of white wine (optional)
- 200 ml soy cream
- 1 tsp corn flour
- 1 tbsp fresh dill (or parsley)
- Salt and pepper to taste
Instructions
- Peel the potatoes, cut into even pieces and boil until tender. Drain and let them cool slightly.
- While the potatoes are cooking, sauté the minced onion in a little oil for a few minutes until softened, then set aside to cool.
- Mash the potatoes until smooth and lump-free. Mix in the cooked onion and the 60 g of plain flour, seasoning with salt and pepper. The mixture should be firm enough to shape — if it’s too wet, add a little more flour.
- Shape the mixture with your hands into small patties or cutlets. Lightly dust each cutlet with extra flour (or breadcrumbs, if you prefer).
- Heat vegetable oil in a frying pan over medium heat. Fry the cutlets for about 4–6 minutes per side, until golden brown and crisp. Drain on kitchen paper.
- To make the mushroom sauce: thinly slice the mushrooms. In a small saucepan over low heat, sweat the mushrooms for a few minutes. If using, add a splash of white wine and let it evaporate. Season with salt and pepper.
- Mix the corn flour with the soy cream until smooth, then pour into the mushrooms. Add the chopped fresh dill and stir until the sauce thickens slightly. Adjust seasoning as needed.
- Serve the mushroom and dill sauce over the potato cutlets and enjoy.
Notes:
- Fresh dill can be swapped for parsley if you prefer.
- Older, drier potatoes often hold together better for cutlets. If your mixture is too loose, add more flour a little at a time until it firms up.
- These cutlets also pair well with a tangy tomato sauce or a simple salad.
- Cutlets are best eaten fresh but freeze well — cool completely, freeze in a single layer, then transfer to a sealed bag for longer storage.
Please note that all my recipes are developed and tested using metric measurements. I recommend using digital scales for the most accurate results. Conversions to US customary units may be available but haven’t been tested by me.
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