POTATO CUTLETS

POTATO CUTLETS

These are simply scrumptious for potato lovers. They have a meat of vegetable and/or cheese filling. Golden and crispy and simply melting in the mouth.

INGREDIENTS

5 Potatoes, boiled in their skin, peeled and finely mashed

1 tsp Salt or to taste

1 tsp Freshly Ground Black Pepper

FOR FILLING:

200 gms Mince (Chicken or Beef)

1 Onion Finely Chopped

1 Tbsp Ginger and Garlic Paste

2 or 3 Finely Chopped Green Chillies

2 tsps Garam Masala

1 tsp Salt

FOR COATING

2 Cups of Breadcrumbs

1 Beaten Egg (with a big pinch of salt and a tablespoonful of water)

Some Plain Flour

DIRECTIONS

To prepare the filling, add mince to a pan, add salt, ginger and garlic paste and green chillies. Cook on high heat until all moisture has evaporated and mince is all dry and crumbly. Lower the heat and add the chopped onions. Stir and cook further for a minute until onions are just translucent. Add garam masala and remove pan from heat. Set aside to cool to room temperature.

Place the mashed potatoes in a bowl. Add the black pepper and salt. Mix well with the hand until smoothly blended

Take a small portion of the mashed potato and flatten it into a disc, not too thin

Place a heaped teaspoonful of the filling in the center of the disc and press down with the back of the spoon,

Gather up the edges of the disc all around to bring them in to the centre and place the other palm of your hand over it and press over it to seal.

Mould to shape into little patties and place aside.

Dip each into flour to coat all over, dust off all excess flour

Dip in beaten egg

Dip in breadcrumbs to coat all over. Shake off excess and place aside.

Heat oil in a frying pan for shallow frying. The oil has to be fairly hot. Place each one in oil. Not more than 2 or 3 at a time. Let each side cook for about 40 seconds until golden brown. Remove from oil and place on absorbent paper.

NOTE: For a variation of the filling, take equal amounts of boiled and shredded chicken, shredded cabbage, grated carrots and grated cheese of your choice. Season with freshly ground black pepper and salt.