Potato Cutlets

Potato Cutlets

BRIDLE

"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
Serving size has been adjusted!
Original recipe yields 10 servings

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

See full nutrition

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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  • Prep

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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

Read all reviews 7
  1. 8 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...

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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!

They are pretty good. If I make them again I might try and see what else I can put in them though. Also, don't use garam masala with salt already in it! lol I put 2 teaspoons of salt instead...

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