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How to Make Indian Potato Cutlets Asian Cooking Recipe Cuisine
Recipe Makes for 2-4 Servings:
2 medium russet potatoes (total 1 lb/500 g), boiled and peeled
¼ teaspoon ground red pepper (cayenne)
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon cumin seeds
1 fresh finger-length green chili pepper, finely diced (any variety)
1 handful fresh coriander leaves (cilantro) (about ¼ cup/10 g packed leaves), rinsed and chopped
¼ cup (30 g) plain bread crumbs
5 tablespoons vegetable oil
Directions:
In a medium bowl, mash the peeled potatoes with one hand or a potato masher until there are no lumps. Add the red pepper, salt, black pepper, and cumin seeds. Mix to combine.
Add the green chili pepper and coriander leaves. Using one hand, mix to combine. Taste a small bit of the potato mixture to make sure the seasonings and spices are to your liking and add more if desired.
Divide the mixture into 8 equal parts. Using your palms, form 8 oval patties about ½ inch (1.25 cm) thick each. Make sure to compress the patties tightly in your palms so they will not fall apart while cooking.
Place the bread crumbs on a small plate. Generously dip all sides of each patty in the breadcrumbs. Discard left over crumbs.
Spread 2 tablespoons of the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cutlets. Cook for 2 minutes.
Add 1 more tablespoon of the oil to the skillet, around the bottom of the cutlets Cook for 2 more minutes and then, using a spatula, gently flip the cutlets. The flipped side will be golden to dark brown and a bit crisp.
Add 2 tablespoons more of the oil to the skillet around the bottom of the cutlets. Cook for 4 minutes. Flip the cutlets once more and cook for an additional 1 minute. Enjoy!
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2 medium russet potatoes (total 1 lb/500 g), boiled and peeled
¼ teaspoon ground red pepper (cayenne)
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon cumin seeds
1 fresh finger-length green chili pepper, finely diced (any variety)
1 handful fresh coriander leaves (cilantro) (about ¼ cup/10 g packed leaves), rinsed and chopped
¼ cup (30 g) plain bread crumbs
5 tablespoons vegetable oil
Directions:
In a medium bowl, mash the peeled potatoes with one hand or a potato masher until there are no lumps. Add the red pepper, salt, black pepper, and cumin seeds. Mix to combine.
Add the green chili pepper and coriander leaves. Using one hand, mix to combine. Taste a small bit of the potato mixture to make sure the seasonings and spices are to your liking and add more if desired.
Divide the mixture into 8 equal parts. Using your palms, form 8 oval patties about ½ inch (1.25 cm) thick each. Make sure to compress the patties tightly in your palms so they will not fall apart while cooking.
Place the bread crumbs on a small plate. Generously dip all sides of each patty in the breadcrumbs. Discard left over crumbs.
Spread 2 tablespoons of the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cutlets. Cook for 2 minutes.
Add 1 more tablespoon of the oil to the skillet, around the bottom of the cutlets Cook for 2 more minutes and then, using a spatula, gently flip the cutlets. The flipped side will be golden to dark brown and a bit crisp.
Add 2 tablespoons more of the oil to the skillet around the bottom of the cutlets. Cook for 4 minutes. Flip the cutlets once more and cook for an additional 1 minute. Enjoy!
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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