AARSI'S ULTIMATE POTATO CUTLETS
In India, fritters are popularly knows as cutlets and you will be amazed how the garam masala and mango powder make a mouthwatering, tantalizing appetizer! Perfect for the gang!
Provided by Aarsis Kitchen
Categories Potato
Time 1h15m
Yield 20 Cutlets, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
- Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
- Form golf ball size balls and then flatten them to form a finger shape and set aside.
- Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
- When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
- Working in batches, fry the cutlets until they are golden brown and crispy.
- When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
- Serve with tomato ketchup or a dip of your choice.
Nutrition Facts : Calories 92.7, Fat 0.4, SaturatedFat 0.1, Sodium 396.5, Carbohydrate 20, Fiber 2.4, Sugar 1.3, Protein 2.6
TUNA AND POTATO CUTLETS WITH FLAVOURED MAYO
Make and share this Tuna and Potato Cutlets With Flavoured Mayo recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything except the oil in a large bowl.
- Mix well.
- Divide the mixture equally.
- Shape into cutlets.
- Heat a little oil in a non-stick pan.
- Carefully, put the prepared cutlets into the pan.
- Cook, on either side, until both sides are golden brown in colour.
- Remove carefully, drain on clean paper towels.
- Now, prepare the flavoured mayonnaise.
- For this, combine all the ingredients under"For flavoured mayo" together in a bowl.
- Pour the flavoured mayo over the cutlets.
- Serve.
Nutrition Facts : Calories 744.6, Fat 52.8, SaturatedFat 8, Cholesterol 86.2, Sodium 1188.1, Carbohydrate 65.1, Fiber 3.7, Sugar 12.6, Protein 6.7
AARSI'S ULTIMATE POTATO PATTIES
The versatile potato does it again! Delicious puff-pastry pockets filled with aromas of India taste like something that would take hours to make but it is super easy and one is not enough.
Provided by Aarsis Kitchen
Categories Breakfast
Time 3h
Yield 18 patties, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven at 375 degree.
- Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
- Add the potatoes along with coriander powder, red chili powder and the garam masala.
- With regular stirring, cook the potatoes until the mixture starts coming together.
- Now, add the lemon juice and coriander leaves. Stir to combine.
- Remove from heat and let the mixture completely cool.
- In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
- Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
- Unfold the thawed pastry sheet on a lightly floured surface.
- If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
- Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
- Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
- Brush all the four sides with the egg and water solution.
- Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
- Place the filled patties on the baking tray.
- Brush the tops and sides of these patties with the egg and water solution.
- With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
- Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
- Remove from the oven and serve hot with tomato ketchup.
- Enjoy these savory patties with your loved ones!
Nutrition Facts : Calories 449, Fat 27.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 753.3, Carbohydrate 44, Fiber 3.1, Sugar 2.1, Protein 7.3
POTATO CUTLETS
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.
Provided by BRIDLE
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 150 calories, Carbohydrate 16.2 g, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 502.5 mg, Sugar 0.3 g
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