Photo: Satdeep Gill · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Snack

Potato Cutlet

Traditional 12. Potato Cutlet recipe

🧺 Ingredients

• 400g boiled potatoes, peeled
• 100g cabbage, grated and cooked
• 50g carrot, grated and cooked
• 2 tbsp oil (30ml)
• ¼ tsp mustard seeds
• 1 tbsp onion, finely chopped (15g)
• 2 green chillies, finely chopped
• 1 tsp ginger, finely chopped (5g)
• ¼ tsp garam masala
• ¼ tsp black pepper powder
• Salt to taste (½ tsp/3g)
• 1 egg, beaten
• ½ cup bread crumbs (50g)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Potato Cutlet

1. Prepare vegetables (10 mins, medium heat): Heat 30ml oil in pan. Add mustard seeds—when they splutter, add 15g chopped onion, green chillies, 5g ginger. Sauté 2 minutes until fragrant. Add 100g cooked cabbage and 50g cooked carrot. Cook 2 minutes, stirring constantly. Cool completely.
2. Mash and mix (5 mins, room temperature): Peel and mash 400g boiled potatoes until smooth—no lumps. Add cooled vegetable mixture, ¼ tsp garam masala, ¼ tsp black pepper, 3g salt. Mix gently with hands until uniform—do not overmix or cutlets will be mushy.
3. Shape (5 mins, room temperature): Wet hands. Take ~30g mixture, shape into oval patty (3 inches/7.5cm long, ½ inch/1.2cm thick). Place on plate.
4. Coat (5 mins, room temperature): Have beaten egg and 50g bread crumbs in separate bowls. Dip each cutlet in egg, coat all sides. Roll in bread crumbs, pressing gently so they adhere. Place on plate.
5. Heat oil (5 mins, high heat): Heat 2 cups oil to 320°F/160°C.
6. Fry (10 mins, medium heat): Carefully place cutlets into hot oil—do not overcrowd (3-4 at a time). Fry 3-4 minutes per side until golden brown and crispy outside. Cutlets should be firm but soft inside.
7. Drain (2 mins): Transfer to paper towels. Serve hot with chutney or ketchup.

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