Potato and vegetable cutlets with a crisp breadcrumb coating
Lalkila Kitchen · Snacks · Vegetarian · Vegetables · Contemporary cooking
These shallow fried cutlets turn mashed potato and cooked vegetables into a snack or a filling for a roll. Drain the vegetables well before mixing. A dry, shapeable centre is easier to handle than a wet mixture rescued with a large amount of flour.
Ingredients
- 2 potatoes, boiled, peeled and mashed
- 1 cup cooked vegetables, drained and finely chopped or mashed
- 2 to 3 bread slices, processed into dry crumbs
- 1/2 teaspoon ginger garlic paste
- 1 to 2 green chillies, finely chopped
- 1/2 teaspoon cornflour (cornstarch), plus up to 2 teaspoons if needed
- Salt to taste
- Oil for a thin layer of shallow frying
Method
- Mix potato, vegetables, ginger garlic paste, chilli and salt. Add a small amount of the breadcrumbs if needed to make the mixture hold its shape.
- Reserve the remaining crumbs for coating and mix them with the first 1/2 teaspoon cornflour. If the filling is still too wet, add a little of the extra cornflour to it.
- Shape into flat patties and press both sides into the reserved coating.
- Heat a thin layer of oil in a frying pan over medium heat. Add patties with space between them and cook until crisp and golden underneath; turn carefully and finish the second side.
- If using refrigerated cooked vegetables or potatoes, heat the centres to 74°C/165°F. Serve hot with a dip or inside bread.
Cooking notes
Contains wheat. Use sound, promptly refrigerated cooked vegetables, not leftovers of uncertain storage. Shallow frying is the selected method because the source lists both shallow and deep frying.
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Source and adaptation
Adapted from Cutlets, Indian Recipes in Joseph Paul's approved archive, PDF pages 7–8; no named author is given. Leftover reheating follows FoodSafety.gov.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.