Potato Cutlets

Potato Cutlets

6
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"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

45 m servings 150 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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 w...

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 th...

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).

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 w...

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 pattie...

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 g...

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!