Potato Cutlets Recipe

Boiled and mashed potatoes: The main base of the cutlets, giving them a soft and creamy texture.

Finely chopped onion: Adds a bit of crunch and sharpness to balance the flavors.

Chopped coriander leaves: Fresh herbs that bring a bright, slightly citrusy taste.

Ginger garlic paste: A blend that adds warmth and a little kick to the cutlets.

Garam masala: A spice mix that gives the cutlets a rich and aromatic flavor.

Red chili powder: Adds heat and a touch of color.

Salt: Enhances all the flavors in the recipe.

Frying oil: Used to cook the cutlets until they are golden and crispy.

When you’re mixing the mashed potatoes with the other ingredients like onion, coriander leaves, and spices, it helps to get everything evenly combined so each bite tastes just right. Here’s a simple way to mix everything without making a big mess or ending up with clumps of one ingredient:

1. Start by putting the mashed potatoes in a big bowl. Use a spoon or your hands to fluff them up a bit so they’re soft and smooth.
2. Add the chopped onion, coriander leaves, ginger garlic paste, garam masala, red chili powder, and salt on top.
3. Use a spoon or your hands to gently fold everything together. Instead of stirring fast, try to scoop from the bottom and bring it up to the top. This way, the spices and herbs spread evenly without squishing the potatoes too much.
4. Keep mixing until you see the colors and textures blend nicely, and the mixture feels soft but holds together well.

Doing this makes the potato cutlets taste balanced because every patty will have a bit of onion, spice, and herb in it. It also helps the patties hold their shape when you fry them, so they don’t fall apart in the pan.

When I first made these, I mixed everything too roughly and ended up with some patties that were all potato and others that were just onion and spice. It didn’t taste as good, and some cutlets fell apart while frying. Now, I always take a little extra time to mix gently, and it makes a big difference. Plus, using your hands feels kind of fun and helps you know when the mixture is just right!

• boiled and mashed potatoes - Substitute with boiled and mashed sweet potatoes: Sweet potatoes offer a similar texture but add a slightly sweeter flavor and more nutrients.

• finely chopped onion - Substitute with finely chopped shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• chopped coriander leaves - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace the citrusy notes of coriander.

• ginger garlic paste - Substitute with minced ginger and garlic: Freshly minced ginger and garlic can provide a more robust and aromatic flavor.

• garam masala - Substitute with curry powder: Curry powder can offer a similar depth of flavor with a different blend of spices.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat but with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• oil - Substitute with ghee: Ghee can provide a richer, more buttery flavor while still being suitable for frying.

• Allow the potato cutlets to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  1. Place the cooled cutlets in an airtight container, layering them with parchment paper to prevent sticking.
  2. Store in the refrigerator for up to 3 days.
  3. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat until crispy.

• For freezing:

  1. Arrange the cooled potato cutlets on a baking sheet lined with parchment paper, making sure they do not touch each other.
  2. Place the baking sheet in the freezer for about 1-2 hours or until the cutlets are frozen solid.
  3. Transfer the frozen cutlets to a freezer-safe bag or container, layering them with parchment paper to prevent sticking.
  4. Label the container with the date and store in the freezer for up to 1 month.

• To reheat frozen potato cutlets:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen cutlets on a baking sheet lined with parchment paper.
  3. Bake for 15-20 minutes or until heated through and crispy. You can also reheat them in a skillet over medium heat, adding a little oil if needed, until they are golden brown and heated through.

• For best results, avoid microwaving the cutlets as it can make them soggy.

• Preheat your oven to 350°F (175°C). Place the potato cutlets on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy on the outside.

• Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the cutlets in the skillet and cook for 3-4 minutes on each side, or until they are warmed through and have a nice crispy exterior.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the cutlets in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a microwave option, place the cutlets on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking to see if they are heated through. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the cutlets on the toaster oven tray and heat for about 10 minutes, or until they are hot and crispy.

• For a stovetop method, use a cast-iron skillet for best results. Heat the skillet over medium heat and add a small amount of oil. Place the cutlets in the skillet and cook for 3-5 minutes on each side, pressing down slightly to ensure even heating and a crispy texture.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Used to finely chop the onion and coriander leaves.

• Cutting board: A surface to safely chop the onion and coriander leaves.

• Frying pan: A pan used to fry the patties until they are golden brown.

• Spatula: Used to flip the patties in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried patties.

• Potato masher: A tool to mash the boiled potatoes smoothly.

• Measuring spoons: Used to measure the ginger garlic paste, garam masala, and red chili powder accurately.

• Plate: A surface to place the shaped patties before frying.

• Serving dish: A dish to serve the hot cutlets with chutney or sauce.

Prepare ingredients in advance: Boil and mash the potatoes ahead of time. Chop the onion and coriander leaves earlier to save time.

Use a food processor: Quickly blend the onion, ginger garlic paste, and coriander leaves together for a smoother mixture.

Preheat the oil: Start heating the oil while you shape the patties to reduce waiting time.

Batch frying: Fry multiple cutlets at once to speed up the process.