Very often, when I peel potatoes for dinner, I deliberately double the portion to prepare potato chops the next day. It is also a great idea if for some other reason you have just cooked potatoes from the previous day. Then we have a dish in the style of "I cook, not waste". We can coat the cutlets in breadcrumbs, but I really like and recommend the Japanese panko breadcrumbs *.
600 g of boiled potatoes
300 g of semi-skimmed cottage cheese
100 g of smoked bacon (we omit the vegetarian version)
100 g of onion
200 g of fresh spinach
1 clove of garlic
2 - 3 eggs
panka for breading
Squeeze the boiled potatoes through the press or if they are present While still hot, mash with a potato masher. Shred the curd with a fork.
Dice the bacon and onion. In the pan Fry the bacon, add the onion and fry until the onion is translucent. We take off Fry the bacon and onion from the pan and fry the spinach in the remaining fat together with crushed garlic. If necessary, we can water a little oil.
In a bowl, combine potatoes, cheese, spinach, and bacon onion and beaten one egg, season with salt and pepper. With wet hands we form medium-sized chops.
Coat the chops in a beaten egg, then in panko and fry over medium heat until golden brown. We serve it right away, they taste best freshly fried, then panko is very crispy. We can serve yoghurt sauce with garlic or tzatziki, they also taste good with a salad prepared with mixed lettuce and tomatoes.
Enjoy your meal!
* Panko is a Japanese flaked breadcrumb made of white bread without crust. Characterizes more crunchy than bread crumbs and much less fat absorption when frying in deep oil. Panko breadcrumbs can be purchased in larger stores at a stand with Asian food or on the web, incl. in Cuisines of the World .