Potato cutlets were one of the first few things I learnt to prepare as a young teenager growing up in Pakistan. Of course it was ammi’s recipe which now has my input as well. These cutlets used to be part of my school lunchbox for the longest of time. It didn’t end there. While studying at a university in London, coming home late kind of became a norm. And these cutlets became a life saver for this hungry student. What more can a starving student ask for when the temperature outside is minus 4 degrees, the feet ache due to unending walk, the nose is red runny due to the bitter cold. A warm potato cutlet sandwich with hot vegetable garden soup would save me too often.
Believe it or not that even today, this particular item (potato cutlet sandwich) is part of my lunchbox at work almost daily. So you can imagine my unending love for these potato cutlets. This one is a treasured recipe. I would also share another version of potato cutlets at some point in time which are filled with winter vegetables and a very special ingredient. The dried Fenugreek leaf/ Kasuri Methi is the magic ingredient here that transforms the boring potatoes in to a super star! My freezer is always well stocked with these cutlets and are regularly served with Pulao rice or curry. I enjoy eating them with a homemade chapatti - Flat bread and mint chutney.