Potato Cutlets

Why This Meal Is A Winner

These cutlets are crispy on the outside and soft on the inside, making them a perfect snack or side dish. They are easy to make and use simple ingredients that are often available at home. Everyone loves their comforting taste and satisfying texture.

Simple Cooking Tips

- Make sure the potatoes are well mashed without lumps for a smooth mixture.
- Chill the mixture for 15-20 minutes before shaping to help the cutlets hold together better.
- Fry on medium heat to ensure they cook evenly and become golden brown without burning.

Step 1

Heat some oil in a pan and toss in cumin seeds, letting them sizzle for a few seconds. Add the minced chicken and cook for a minute or two, then stir in ginger garlic paste and cook until the chicken turns white, about 4-5 minutes.

Step 2

Add salt, chili flakes, coriander powder, red chili powder, and chopped onions. Mix everything well and cook for another 3-4 minutes until the onions soften.

Step 3

Throw in the mixed bell peppers and cook for just a minute to keep them slightly crunchy. Stir in some fresh coriander leaves, give it a good mix, then take the pan off the heat and set the filling aside.

Step 4

In a bowl, mash the boiled potatoes and season with salt and a handful of chopped coriander. Take a small amount of the potato mixture in your hands, flatten it a bit, and place some of the chicken filling in the center. Shape it into a cutlet, sealing the filling inside.

Step 5

Beat two eggs in a bowl. Dip each cutlet into the egg, then coat it evenly with breadcrumbs.

Step 6

Heat some oil in a pan and fry the cutlets until they’re golden brown and crispy on both sides.

Step 7

Serve hot with your favorite sauce and enjoy!

Serving Options

Serve hot with green chutney or ketchup for dipping. They go well with a fresh salad or can be enjoyed as a quick evening snack with tea. Adding a side of yogurt or raita can balance the flavors nicely.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to keep them crispy. Avoid microwaving as it can make them soggy.