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Potato Cutlets




INGREDIENTS
4 medPotatoes pealed and diced
1 1/2 tspSalt
1 tbspGaram Masala powder
1 tbspCoriander powder
1 tspBlack pepper
1/4 cupCilantro leaves chopped fine
1/4 cupFine bread crumbs or cream of wheat
2 - 3 tbspVegetable oil


PREPARATION
Boil potatoes until the potatoes are tender. Drain. Place in a large bowl.
Mash until there are no lumps. Add salt, garam masala, coriander powder, pepper and cilantro. Mix thoroughly.
Create a round ball shape 2 inches in diameter. Flatten balls to form a 2 - 3 inch pancake 1/2 inch thick.
Cover cutlet with bread crumbs or cream of wheat and set aside.
In a skillet heat oil. Pan fry cutlets. Flip to make both sides golden brown. Pan fry in batches as needed.
Cooking Tips: Make sure potatoes are cool before handling. Handle gently as cutlet may break.
Serving Tips: Serve with tamarind sauce or green chutney.
Type
Veg.		Servings
8		Difficulty Level
2 of 5		Prep Time
30 min		Cook Time
20 min		Total Time
50 min


Submitted By: Rayomand Sarkari
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