CRISPY GOLDEN

POTATO CUTLETS

We are talking mashed potato patties flavoured with Pakistani spices and herbs, coated in breadcrumbs and fried until crispy and golden.

These potato cutlets are perfect served as a tea time snack with Karak Chai or as a side dish with Daal.

- Potatoes - Red Onion - Green chilies - Fresh coriander - Salt - Red Kashmiri chili  powder - Coriander Powder - Cumin Powder - Chaat Masala  (optional) - Fresh Lemon Juice - Eggs  - Breadcrumbs - Oil

Ingredients

Crispy Golden Potato Cutlets

Yield

12 patties

Type

Pakistani Indian

Time

1hr 30 mins

Level

Beginner

1

Boil the potatoes, cool them, and mash them. 

2

Add chopped onion, chopped fresh coriander, chopped chillies and spices. Add a squeeze of lemon juice. Mix until everything is incorporated.

3

Shape the patties in rounds, as shown in the pictures.

4

After shaping the patties, I like to refrigerate them for at least 30 minutes.

5

For frying, we dip the potato cutlets in an egg wash, and then coat with breadcrumbs.

Shallow fry on medium high heat, until golden on both sides. Serve with green chutney or this mint and coriander raita.

Make the Batter

6

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