Cheesy Potato Cutlets
I have not mentioned any quantity or measurements for this recipe as the ingredients can be adjusted according to taste.
Cheesy Potato Cutlets
I have not mentioned any quantity or measurements for this recipe as the ingredients can be adjusted according to taste.
Cooking Instructions
- 1
Boil the potatoes till fork tender. Remove & keep aside to cool. Mash the potatoes when cooled.
- 2
Dry roast some cumin seeds & mix with the mashed potatoes. Add salt & pepper to taste.
- 3
Now add in the chopped coriander leaves/cilantro, 2 tablespoons of breadcrumbs & mix well.
- 4
Make equal portions of the mixture, take each portion and flatten it a bit on your palm. Add the cheese in the centre & close from all sides to form the shape of a cutlet. You can add 1 or 2 drops of oil on your palm if the potato mixture sticks while forming the cutlets.
- 5
In 2 separate bowls, add the eggs & breadcrumbs. Add salt & pepper to taste.
- 6
Now take the cutlets, dip them in the egg, then the breadcrumbs & place them on a tray. You can fry them immediately or freeze them for later.
- 7
Heat oil in a non-stick pan & shallow fry the cutlets till brown on both sides. Remove & place on paper towels to drain any excess oil.
- 8
Can be served with ketchup or mayo-ketchup dip.
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