Potato Cutlets

Potato Cutlets

Potato cutlets are breaded patties often served in restaurants in India. They make excellent appetizers at a dinner party. You may serve these cutlets with Fresh Coriander Chutney or even with ketchup. My mom used to pack me a vegetarian burger for my school lunch with a potato cutlet, lettuce, tomato, cheese, ketchup, and mustard between a hamburger bun. Potatoes are rich in carbohydrates, thus giving us an energy boost.

Makes 8 cutlets

Prep time: 5 minutes + 35 minutes to boil the potatoes (can be done 1 day in advance)

Cook time: 9 minutes

Refrigerator Life: 3 days, but tastes best freshly made and served hot

Reheating Method: Place the refrigerated cutlets in a warmed oven (about 350°F) and heat. A less preferred method is to heat the cutlets in a microwave.

2 medium russet potatoes (total 1 lb/500 g), boiled and peeled 

¼ teaspoon ground red pepper (cayenne)

1 teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon cumin seeds

1 fresh finger-length green chili pepper, finely diced (any variety)

1 handful fresh coriander leaves (cilantro) (about ¼ cup/10 g packed leaves), rinsed and chopped

¼ cup (30 g) plain bread crumbs

5 tablespoons vegetable oil

1 In a medium bowl, mash the peeled potatoes with one hand or a potato masher until there are no lumps. Add the red pepper, salt, black pepper, and cumin seeds. Mix to combine.

2 Add the green chili pepper and coriander leaves. Using one hand, mix to combine. Taste a small bit of the potato mixture to make sure the seasonings and spices are to your liking and add more if desired.

3 Divide the mixture into 8 equal parts. Using your palms, form 8 oval patties about ½ inch (1.25 cm) thick each. Make sure to compress the patties tightly in your palms so they will not fall apart while cooking.

4 Place the bread crumbs on a small plate. Generously dip all sides of each patty in the breadcrumbs. Discard left over crumbs.

5 Spread 2 tablespoons of the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cutlets. Cook for 2 minutes.

6 Add 1 more tablespoon of the oil to the skillet, around the bottom of the cutlets Cook for 2 more minutes and then, using a spatula, gently flip the cutlets. The flipped side will be golden to dark brown and a bit crisp.

7 Add 2 tablespoons more of the oil to the skillet around the bottom of the cutlets. Cook for 4 minutes.

8 Flip the cutlets once more and cook for an additional 1 minute. Enjoy!