Batata (potato) Cutlets

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Old potatoes
3 oz	85g	Unroasted - shelled cashews
2 tablespoons	30ml	Sunflower oil
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
1 teaspoon	5ml	Onion - finely chopped (medium)
1		Fresh green chillies - seeded and chopped, up to 2
2		Clov garlic - peeled and crushed (large)
1 teaspoon	5ml	Ground turmeric
1/4 teaspoon	1.3ml	Chilli powder - up to /2, up to
1 teaspoon	5ml	Salt
1/2 oz	14g	Chopped - fresh coriander leaves including the tender stalks
1 tablespoon	15ml	Lime juice
1 oz	28g	Plain flour
1 oz	28g	Egg - beaten (medium)
3 1/2 oz	99g	Soft white breadcrumbs
		Oil for frying

Boil the potatoes in their skins. Cool, peel and mash them. Lightly

crush the cashews with a rolling pin. Heat the oil over a medium heat and

add the mustard seeds. As soon as they begin to pop, add the cumin seeds

and allow the seeds to crackle in the hot oil for a few seconds.

Add the onions, green chillies and garlic. Stir and fry until the onions

are a pale golden colour. Stir in the turmeric, chilli powder, salt and

coriander leaves. Remove from the heat.

Add the mashed potato, cashews and lime juice to the onion mixture and mix

thoroughly. Divide the mixture into 8 equal-sized portions and shape into

flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten

egg and roll in breadcrumbs.

Heat a little oil in a frying pan over a medium heat. You can also use an

electric deep fat fryer if you wish. Fry the cutlets for about 5-7

minutes until golden brown and drain on absorbent paper. Serve with a

crisp salad for a light lunch or supper or as a starter with brinjal

pickle.

Unsuitable for freezing.

Carlton Food Network http://www.cfn.co.uk/

Source:
Dakshin by Chandra Padmanabhan

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