Kotlety Ziemniaczane

Peel and cut potatoes into chunks, then boil in salted water until tender, approximately 15-20 minutes. Drain thoroughly and return to the pot.

Finely chop the onion and melt 25 g butter in a small pan over medium heat. Sauté the onion until softened and lightly golden, about 3-4 minutes.

Mash the boiled potatoes until smooth, then stir in the sautéed onion and melted butter from the pan. Season generously with salt and pepper to taste.

Let the potato mixture cool slightly, then fold in the plain flour until just combined. Divide the mixture into 8 equal portions and shape each into a flat oval patty about 1 cm thick.

Beat the 2 eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl.

Dip each potato patty into the beaten egg, coating both sides, then press gently into the breadcrumbs to create an even crust on all sides.

Heat butter or oil for frying in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry the patties for 4-5 minutes per side until golden brown and crisp.

Transfer cooked kotlety to a warm serving plate lined with paper towels to drain excess oil briefly. Serve warm.