Potato Cutlets

All time fav. That’s all I have to say about these. This mix is phenomenal! I use it to stuff parathas and make delicious aloo parathas, it’s a delicious filling for potato samosas, and of course cutlets are the way to go anyway, everyday.

It’s so simple yet so full of fresh flavours that you won’t be able to have just one. Let’s just say it’s the Pringles of kabobs/cutlets.

Here’s what you’ll need

4 large potatoes (I usually use russet but any will do)

1 cup fresh cilantro leaves, chopped

1/2 cup onions, finely chopped

juice of 1/2 lemon

1/2 t coriander seeds

1/2 t cumin

1/2 t dried pomegranate seeds

salt and black pepper to taste

egg for egg wash

bread crumbs for coating *optional

oil for frying

Peel the potatoes, and cut them into 1 inch cubes. Boil them till fork tender. Drain them into a bowl and add the coriander, onions, lemon juice, salt and black pepper. Coarsely grind the cumin, coriander seeds and pomegranate seeds and add them too. Mix together and refrigerate for at least 30 minutes so the mix is easy to work with.

In a frying pan heat 3-4 T of oil.

Beat an egg. If I have time I dip each cutlet into egg and then coat it in bread crumbs before frying, but if you’re short on time just the egg will do as well. Shape a heaping Tablespoon of the mixture into ovals, then dip them in the egg and then bread crumbs and fry them till golden brown on either side. each side usually takes just 2 minutes. DOn’t fry them on a high flame or the coating will burn. Serve with Pudina Chutney (mint and yogurt chutney) or ketchup!




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