Potato Cutlets Recipe - Allrecipes.com
Potato Cutlets Recipe
  • READY IN 45 mins

Potato Cutlets

Recipe by  

"A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
  2. Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
  3. Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2005

I will admit that I didn't fry these. I used all the same ingredients (subbed dried cilantro), but instead diced the potatoes and shook them and the spices up in a bag with oil. Then, I baked them for an hour at 350. These were good, but too much black pepper so I ended up not eating much of them. I would try these the fried way, or bake them again, but I'd lessen the spices some. They were better with ketchup.

 
Most Helpful Critical Review
Aug 28, 2007

These were good. I ended up doubling the number of potatos to balance the overwhelming flavors, but the spices were still very intense. I would have preferred a milder flavor. I served them with a sweet and sour sauce, which balanced a little of the flavor, but ended up liking them better the next day when I ate them with ketchup!

 

6 Ratings

Jul 03, 2007

Based on the previous review, I used only half of the black pepper and these were very good. We dipped them in Curry Ketchup which was fantastic(found in European grocery).

 
Mar 23, 2013

I am very glad I didn't put 2 Tbs. of black pepper into this. It was the only change I made. My biggest complaint is that when you pan fry these, the sides remain uncooked if you make the patties the prescribed 1" thick. They work great if you make them between 1/2" to 1/4" thick. The thick ones tended to have their crispy tops slide off. They were very tasty, although for personal preference I will cut back on both the garam masala and the ground coriander. Two Tbs. of each is too much for me. It did go well with the cucumber and black bean salad and the peanut marinated chicken thighs. These are worth experimenting with.

 
Oct 21, 2011

These are absolutey delicious! My family, including a 6-year-old, enjoyed them enough to declare that we should have them again. Because of the other reviews, I put half the amount of both the garam masala and coriander powder. I put in enough salt and pepper "to taste". The ketchup really made these sing! Bridle, thank you so much for this recipe. It's exactly what I was craving.

 
Jun 24, 2012

wonderful...though I reduced the quantity of black papper to 1/2 tablespoon. Also I added chopped and steamed radish and cabbage. would definitely make these again.. thanks!

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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