Potato Cutlets

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

1 cup fresh cilantro leaves, chopped

1/2 cup onion, finely chopped

juice of 1/2 lemon

1/2 tsp coriander seeds

1/2 tsp cumin

1/2 tsp dried pomegranate seeds

salt and black pepper to taste

egg for egg wash

bread crumbs for coating

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 Tbsp of oil.

Beat the egg. Shape a heaping Tbsp of the mixture into ovals, then dip in the egg and then bread crumbs and fry till golden brown on either side. Each side usually takes just two minutes. Don’t fry them on a high flame or the coating will burn. Serve with Pudina Chutney (mint and yogurt chutney) or ketchup. These kabobs make a delicious veggie burger too.




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