Potato Cutlets
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Potato Cutlets

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.

Ambreen Malik

Ingredients

  1. 1 ½ Potatoes – Kgs Boiled
  2. 1 ½ cups Coriander Fresh – finely chopped
  3. 1 cup Mint Fresh – finely chopped
  4. 2 tsps Fenugreek Kasuri Methi Dried leaves / – heaped
  5. 1 Cup Spring Onion – Finely Chopped
  6. 3 Chilies Green – medium sized (finally chopped)
  7. 1 tsp Cumin seeds – heaped (partially crushed in Pestle & Mortar)
  8. 1 tsp Coriander seeds Whole – heaped (partially crushed in Pestle & Mortar)
  9. 1 tsp Chilies Red – Crushed –
  10. 1 tsp Salt – heaped (adjust after the first mixing)
  11. Bread Bread crumbs – I prefer Japanese crumbs
  12. 1 Egg –
  13. 3 - 4 Tbsps Oil - for frying .

Method

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    Mash the warm potatoes either with hand or with a masher or in a stand mixer. I am using a stand mixer to mash the potatoes and to mix the ingredients. It saves time and dishes. Warm potatoes are mashed easily and well. Cold potatoes become jelly like hence hard to work with.

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    Once the potatoes are mashed add all spices, Dried Fenugreek leaves (Kasuri Methi) and fresh ingredients one after another and mix thoroughly.

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    Refrigerate for 3-4 hours before making the cutlets.

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    After 4 hours, beat the egg lightly and spread the bread crumbs in a plate/bowl. Heat 4-5 tbsp of oil in a frying pan for shallow frying the cutlets.

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    Once the mixture is chilled enough, make meatball sized balls and flatten it in to a cutlet. Make sure the edges are perfectly round like a burger Pattie.

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    Dip it in egg first and then the bread crumbs. I love using panko breadcrumbs (Also called Japanese breadcrumbs) as they give the cutlets a crispy outside with the soft gooey potatoes inside. Shallow fry them in a medium hot frying pan on both sides till golden brown.

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    Make one cutlet first and check for the salt and chili. If you are happy with it proceed further with more. Otherwise adjust the salt and spice according to your taste.

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