Potato Cutlet
Crispy, golden, and irresistibly flavorful, these Potato Cutlets are a perfect blend of comforting spices and hearty ingredients, making them a crowd-pleasing appetizer or snack. Featuring a mashed potato base seasoned with aromatic cumin, garam masala, red chili powder, and fresh coriander leaves, these cutlets are further elevated with a touch of zingy lemon juice and the crunch of a breadcrumb coating. Pan-fried to perfection for a satisfying crispiness, this easy-to-follow recipe takes just 40 minutes from prep to plate. Serve them piping hot with your favorite chutney or dipping sauce to add a fresh and tangy contrast. Whether you’re hosting a gathering or treating yourself to a homemade indulgence, Potato Cutlets are a versatile and delicious addition to any table. Keywords: potato cutlet recipe, crispy snack, vegetarian appetizer, easy cutlet recipe.
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Recipe Information
Ingredients
- 4 large Potatoes
- 1 medium Onion
- 2 Green chilies
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Ginger
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 0.25 cup Water
- for frying Oil
Instructions
Begin by boiling the potatoes until soft. Once cooked, peel them and mash them in a large mixing bowl.
Finely chop the onion, green chilies, and coriander leaves. Add these to the mashed potatoes.
Grate the ginger and add it to the potato mixture along with cumin powder, garam masala, red chili powder, and salt.
Drizzle lemon juice over the mixture and mix everything thoroughly to ensure all ingredients are well combined.
Shape the potato mixture into round or oval cutlets, each approximately 2 inches in diameter.
In a shallow bowl, prepare a slurry by mixing the all-purpose flour with water to create a smooth and slightly thick batter.
Place the breadcrumbs on a separate plate.
Dip each potato cutlet into the flour slurry, allowing excess to drip off, then coat it with breadcrumbs. Press lightly to make sure the breadcrumbs adhere well.
Heat oil in a pan on medium heat. Once the oil is hot, fry the cutlets in batches, turning occasionally, until they become golden brown and crispy on both sides.
Remove the cutlets from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve the potato cutlets hot, accompanied by your favorite chutney or sauce.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 409.3 g | 149% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 34.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7158 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
