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Crispy Golden Potato Cutlets

Crispy Golden Potato Cutlets

Course Snacks
Cuisine Pakistani, Pakistani/Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 patties
Calories 80kcal


  • 4 medium potatoes
  • 1 medium red onion (chopped finely)
  • 2 green chilies (de-seeded and chopped finely)
  • A handful of fresh chopped coriander
  • 1 1/2 tsp salt
  • 1 tsp red kashmiri chili powder (can substitute with cayenne pepper)
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chaat masala optional
  • a squeeze of fresh lemon juice
  • 2 eggs + 1 tablespoon water
  • 1 1/2 cup dry breadcrumbs
  • 1/2 cup oil for frying


  • Wash the potatoes thoroughly and peel them. Put the peeled potatoes in a large pot with enough water to cover them completely and boil until the potatoes are completely boiled, and a fork slips through easily.
  • Once the potatoes are boiled, drain them in a colander and wait for them to cool.
  • After the potatoes are cooled, mash them with a potato masher or a fork in a large bowl.
  • Add the chopped onions, the chopped green chilies and the chopped coriander.
  • Add 1 1/2 tsp salt, 1 tsp red kashmiri chili powder, 1/2 coriander powder, 1/2 tsp cumin powder. Mix all of these ingredients together until well combined.
  • Shape the cutlets with your hands. You can make them round, or rectangle like I've done.
  • In a medium bowl whisk the eggs together with the water.
  • In a separate bowl or plate add the dry breadcrumbs.
  • Carefully dip each cutlet in the egg mixture first, and then the breadcrumbs covering the surface completely. Place on a tray.
  • Heat oil in a medium sized fry pan, and add the cutlets. Make sure not to overcrowd the pan.
  • Fry the cutlets on each side for about 2-3 minutes or until the outer layer is a deep golden brown.
  • Serve with ketchup, mustard or any condiment of your choice.


Calories: 80kcal