Smažený sýr s bramborovou kaší a tatarskou omáčkou Fried Cheese with Mashed Potatoes and Tartar Sauce

Peel and dice the potatoes into 2 cm cubes. Place them in a medium pot, cover with cold salted water, and bring to a boil over high heat.

While the potatoes cook, slice the Edam cheese into 1 cm thick slices (about 4 slices). Set up a breading station: one shallow bowl with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each cheese slice first in flour, then in egg, then in breadcrumbs, pressing gently to adhere. Place on a plate.

Reduce the potato heat to medium and simmer for 15 minutes until fork-tender. Drain well, return to the pot, and mash with butter and warm milk until smooth. Season with salt and pepper to taste. Cover to keep warm.

In a small bowl, combine mayonnaise, finely chopped gherkins, lemon juice, and chopped dill to make the tartar sauce. Stir well and set aside.

Heat vegetable oil (about 2 cm deep) in a large skillet over medium-high heat to 170°C (a breadcrumb sizzles immediately). Fry the breaded cheese slices for 2–3 minutes per side until deep golden brown and crispy. Drain on paper towels.

Slice the cucumber into thin rounds. Serve the fried cheese alongside a generous scoop of mashed potatoes, a dollop of tartar sauce, and cucumber slices.