Potato Cutlets
There are many variations to these cutlets, some people add cashews to the meat and some others fry the meat and add rice flour.
Recipe Summary Potato Cutlets
A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.Ingredients | Chicken Cutlet Kerala Style5 medium-size potatoes, washed thoroughly2 teaspoons salt2 tablespoons garam masala2 tablespoons coriander powder2 tablespoons black pepper10 cilantro leaves, chopped6 tablespoons bread crumbsoil for fryingDirectionsPlace unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.Info | Chicken Cutlet Kerala Styleprep: 20 mins cook: 25 mins total: 45 mins Servings: 10 Yield: 10 servings
TAG : Potato CutletsSide Dish, Potato Side Dish Recipes,
