Łężnie, traditional Polish potato cutlets, are deliciously crispy on the outside and soft on the inside. This version is stuffed with sauerkraut for a tangy twist that perfectly complements the savoury potato base. Enjoy as a main course or as a savoury side dish.
Ingredients:
- 4 large potatoes, cooked and peeled
- 1 onion, finely chopped
- 1 tablespoon flour
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 handfuls of sauerkraut, drained and chopped
- Vegetable oil for frying
- 1 tablespoon butter
- Breadcrumbs to coat
Method of cooking:
In a large bowl, mash the boiled and peeled potatoes until smooth.
Heat 1 tbsp of vegetable oil in a frying pan over a medium heat.
Add the finely chopped onion and cook for 5-7 minutes, until golden and soft.
Add the sauerkraut to the onion and cook for a further 5 minutes, stirring occasionally.
Remove from the heat and leave to cool slightly.
Add the cooked onions and sauerkraut to the mashed potatoes.
Add the flour, salt and pepper to taste.
Mix well until all the ingredients are well combined.
Take a handful of the potato mixture and shape it into a small round patty.
Repeat with the rest of the mixture.
Put the breadcrumbs on a plate.
Dredge each potato patty in the breadcrumbs, pressing lightly to adhere.
Heat a generous amount of vegetable oil and butter in a large frying pan over a medium heat.
When the oil is hot, add the chops, taking care not to overcrowd the pan.
Fry the chops for about 3-4 minutes on each side or until golden brown and crispy.
Remove the chops from the pan and place on a plate lined with kitchen roll to drain any excess oil.
Serve hot with a side of sauerkraut or a dollop of sour cream if desired.
