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Potato Cutlets

3

45 min

Potato Cutlets

Potato Cutlets Photo 1

Time

45 min

Serving

10 persons

Calories

150

Rating

3.00★ (9)

Cuisine

Indian
Author: Victoria Buriak
A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.

Ingredients

  • medium-size potatoes, washed thoroughly: 5 piece
  • salt: 2 tsp
  • Garam Masala: 2 Tbsp
  • coriander powder: 2 Tbsp
  • black pepper: 2 Tbsp
  • cilantro leaves: 10 piece (chopped)
  • bread crumbs: 6 Tbsp
  • oil for frying:

Metric Conversion

Stages of cooking

Potato Cutlets Photo 21
Potato Cutlets Photo 32
Potato Cutlets Photo 43
  1. Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
    Potato Cutlets Photo 2
  2. Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
    Potato Cutlets Photo 3
  3. Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
    Potato Cutlets Photo 4

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