Potato cutlets stacked up on a plate with green onions around; horizontal shot

Potato Cutlets with Asparagus and Eggs

Course: Side Dish, Vegetarian
Cuisine: Polish
Prep Time: 20 minutes
Cook Time: 25 minutes
15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 373kcal
Author: Edyta
This recipe for Potato Cutlets with Asparagus is a keeper. In fact, the ease of preparation, coupled with the deliciousness of the dish, might catapult this one into heavy rotation. Preparation just requires a few steps that and, again, the taste is amazing.
Print Recipe

Ingredients

  • 4 Russet Potatoes Boiled and peeled
  • 3 Eggs (2 hard boiled and 1 raw egg)
  • 8 spears Asparagus Blanched
  • 2 tbsp Scallions Chopped + more for garnish
  • 1/2 Onion Vidalia or yellow, medium size, chopped
  • 1 tbsp Butter To fry the onions
  • 3 tbsp Flour All-purpose
  • 1/2 cup Wondra flour Or all-purpose flour for coating
  • 2 tbsp Cooking Oil or Ghee For frying the cutlets
  • 1/2 cup Sour Cream For Serving

Instructions

  • Bring the pot of water to boil, add unpeeled potatoes and cook them until fork tender for about 20-25 minutes, and then let them cool off completely;
  • In a saucepan add 2 eggs into the water and cook them for about 10 minutes from the time the water starts to boil, and then let them cool off as well;
  • Add butter to a frying pan and once melted add chopped onions and fry them up until golden brown;
  • In a separate pot bring water to boil (about 1,5 inch); trim your asparagus from wooden endings and blanch it in hot water for 2 minutes, and then shock them in ice cold water to retain the color; then cut them into small pieces;
  • Peel and shred both the potatoes and cooked eggs into a bowl;
  • Chop scallions and add to the bowl. Then add asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together;
  • Form the mixture into little cutlets and set them aside (Tip: wet your hands once in a while to ensure that the cutlets don’t stick to your hands);
  • Coat the potato cutlets in Wondra on both sides;
  • Heat up a frying pan with 2 tablespoons of cooking oil and then add the cutlets;
  • Fry them up, on each side, until golden brown;
  • If your frying pan cannot fit all the cutlets, repeat the process. 
  • Serve with sour cream and more scallions.

Nutrition

Calories: 373kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 107mg | Potassium: 994mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 13.9mg | Calcium: 81mg | Iron: 3.3mg