Potato Cutlets

  • 18 Mar - 24 Mar, 2023
  • Mag The Weekly
  • Cookery


· 3 russet potatoes

· 1 onion, chopped

· 1-2 Thai chilli peppers, chopped

· 2 tablespoons cilantro leaves

· 2 tablespoons mint leaves

· 2 teaspoons kosher salt

· ½ teaspoon each black pepper, red chilli flakes, coriander powder, and cumin powder

· ½ teaspoon cumin seeds

· ¼ teaspoon garam masala, optional

· 1 teaspoon lemon juice

· 1 egg, whisked

· Breadcrumbs


Boil the potatoes and allow them to cool. Use a potato masher to mash them until no large lumps remain. In a food processor, combine the rest of the ingredients except and egg and use the pulse function to chop. Add the chopped onion mixture to the mashed potatoes and taste and adjust salt and seasoning. Lastly, add the egg and mix well. If you feel that they are not holding the shape, add the breadcrumbs. Using your hands, shape the mixture into small round patties. Place the egg and breadcrumbs in shallow bowls. Heat a skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Dip both sides of each patty into the egg wash, and then the breadcrumbs. Place patties in the pan and allow them to cook for five minutes on each side. Remove from the pan, and place on a plate lined with a paper towel. Serve with a side of raita or chutney.