Potato Cutlets
I grew up eating fish cutlets, but since becoming vegan, I’ve replaced the fish for potatoes. Yum! 🙂
The beauty of cutlets is that you can change the filling as you’d like. I recently visited a friend who served cutlet with a lentil + potato filling. It was so good that I’ll definitely be trying that recipe out.
Potato Cutlets
Ingredients
- 1.5 Large Red Onion (வெங்காயம்)
- 8 Green Chili Pepper (மிளகாய்) Take seeds out to make less spicy
- 7 Curry Leaves (கறிவேப்பிலை)
- 6 Medium Sized Potatoes (உருளைக்கிழங்கு)
- 1 tbsp Turmeric (மஞ்சள் தூள்)
- 1 tbsp Black Pepper (மிளகுத்தூள்)
- 1 cup All-purpose Flour (கோதுமை மா)
- 1.25 cups Water (தண்ணீர்)
- 1 tsp Salt (உப்பு)
- Panko Breadcrumbs
Instructions
- Boil potatoes in a pressure cooker. Fill the water to cover the potatoes completely. Add a bit of salt as it cooks. Remove pressure cooker off of heat after it has rang 3 times.
- Finely dice onions
- Finely cut chili peppers and curry leaves. I remove the seeds from the chili peppers to reduce the spice level. Adjust as you need and prefer.
- Put oil on a large pot (I use a wok) and add onions, chili pepper, curry leaves, salt, black pepper, and turmeric. Cook until onions have a glassy look.
- Add the cooked potatoes (peel skin off) to the wok and mix until cooked. Do not let the mixture get too mushy. Taste mixture and add additional salt and spices as needed.
- Once the mixture is cooled to where it's not too hot to handle, make round balls
- To make the coating, mix water with flour. Add the water slowly to get the right consistency, not too thick and not too runny. It should take about 1 cup of water. Add a pinch of salt for flavor.
- Dip the potato ball into the dough to get a light coating and then coat with breadcrumbs
- Fry the cutlets in oil to cook.
Freeze to Cook Later
- Place the balls on a plate, not touching, and freeze for about 10 minutes
- Once the balls are slightly frozen, put them in a reusable bag and freeze until ready to cook