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Batata (potato) Cutlets

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

Recipe Ingredients

1 1/4 lbs 567g / 20ozOld potatoes
3 oz 85gUnroasted - shelled cashews
2 tablespoons 30mlSunflower oil
1/2 teaspoon 2.5mlBlack mustard seeds
1/2 teaspoon 2.5mlCumin seeds
1 teaspoon 5mlOnion - finely chopped (medium)
1   Fresh green chillies - seeded and chopped, up to 2
2   Clov garlic - peeled and crushed (large)
1 teaspoon 5mlGround turmeric
1/4 teaspoon 1.3mlChilli powder - up to /2, up to
1 teaspoon 5mlSalt
1/2 oz 14gChopped - fresh coriander leaves including the tender stalks
1 tablespoon 15mlLime juice
1 oz 28gPlain flour
1 oz 28gEgg - beaten (medium)
3 1/2 oz 99gSoft white breadcrumbs
  Oil for frying

Recipe Instructions

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


Unsuitable for freezing.

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Carlton Food Network

Dakshin by Chandra Padmanabhan


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