Potato Cutlets recipe

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Ingredients

5 medium-size potatoes, washed thoroughly
2 teaspoons salt
2 tablespoons garam masala
2 tablespoons coriander powder
2 tablespoons black pepper
10 cilantro leaves, chopped
6 tablespoons bread crumbs
oil for frying

Nutrition Info

150 calories
carbohydrate: 16.2 g
cholesterol: : -
fat: 9.1 g
fiber: 2.6 g
protein: 2.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 502.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 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.

  2. 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.

  3. 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.

Recipe Yield

10 servings

Recipe Note

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.

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