Potato Cutlets Recipe
By Veegs
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
Ingredients
3 large (or 5 small) russet potatoes (around 1.5 lbs)
1 small onion peeled and roughly chopped
1-2 Thai or Serrano green chili peppers stems removed and chopped in a few pieces
2 tbsp cilantro leaves
1-2 tbsp mint leaves
2 tsp kosher salt or to taste
½ tsp each black pepper powder, red chili flakes, coriander powder, and cumin powder
pinch red chili powder or more to taste
½ tsp cumin seeds
¼ tsp chaat masala or garam masala optional
1 tsp lemon juice
1 egg whisked
breadcrumbs (I use gluten-free) optional – if needed to help shape
To pan-fry
neutral oil as needed
1-2 eggs whisked
breadcrumbs (I use gluten-free) optional
Instructions
1To Cook the Potatoes (2 Ways): Stovetop: Leave the potatoes unpeeled and cut into chunks. Place the potatoes in a medium saucepan and add enough water to cover them. Bring to a boil over high heat and cook 15-20 minutes, or until you can run a fork through them without any resistance. Remove promptly, drain the potatoes and allow them to cool. Transfer to a medium bowl. Peel the potatoes and use a potato masher to mash them until no large lumps remain.
2Microwave: Place the potatoes in a microwave safe plate. Cook on high power for 5 minutes. Use a tong to turn each potato over, and continue to cook for 5 more minutes. Remove from the microwave, and cut in half lengthwise to test if the potatoes have cooked fully. If not, microwave in 1 minute bursts until fully cooked. Allow to cool, then peel the potatoes and transfer to a medium bowl. Use a potato masher to mash them until no large lumps remain.
3To Prepare Aloo ki Tikki: In a food processor, combine the rest of the ingredients except and egg and use the pulse function to chop so that the onions are finely chopped but not blended. You don't want the onions to break down too much and end up releasing water. If you do notice any excess water in the mixture, tilt the food processor to drain it or dab with a paper towel.
4Add the chopped onion mixture to the mashed potatoes and taste and adjust salt and seasoning. Lastly, add the egg and mix well. Ideally, allow this mixture to rest, covered, in the refrigerator for 20-30 minutes (though I often skip this step). If you feel that they are not holding the shape as much as you'd like, add breadcrumbs, if needed.
5Using your hands, shape about 1/3 cup of the mixture into a flat, round patty about 2 ½ inches in diameter. Continue with the rest of the mixture. You should have 10-12 patties.
6Place the egg and breadcrumbs (if using) in shallow bowls so that you can dip them as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan.
7Dip both sides of each patty into the egg wash, and then the breadcrumbs, if using. Place 4-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Reduce heat as necessary.
8Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.
9Transfer to a serving platter and serve with a side of raita or chutney
