Potato dryfruits cutlet
Potato and dry fruits cutlet
Servings: 4 Servings
Pin Recipe
Ingredients
- 3-4 medium to large sized Potatoes - cooked and mashed well
- 6-7 Whole Cashew - Finely chopped
- 3-4 Nos Almonds - grated
- 2 medium sized Onions - finely chopped
- 2 Nos green chillies - finely chopped
- 1 tsp Cumin seeds
- 3 pods garlic - finely chopped
- 1 inch Ginger - finely chopped
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 1/4 tsp Garam Masala
- Salt - to taste
- Oil
- Ghee
- 2 Tsp Corn flour
Instructions
- Cook the Potatoes, mash them well and keep it aside
- Heat oil+ ghee a tsp in a non stick pan, pop in cumin seeds, add chopped onions, ginger garlic, green chillies and saute until onions turn brown.
- Add chopped cashew and grated almonds and stir well.
- To this add turmeric powder, garam masala and chilly powder. Mix well and cook for a min or two until raw smell of masalas are gone.
- Add the cooked onion dry fruit mixture to the mashed potatoes and mix well.
- Add salt and required corn flour and make almost dry dough
- Make Small Patties of leaf shaped and keep it ready
- Coat the patties with beaten egg and roll them in rusk powder until completely coated.
- Shallow fry them in oil ghee mixture and pat dry with tissue paper
- serve with tomato sauce and chopped onions.
Notes
When u do the egg wash make sure you retain the shape of the cutlets. Else you can also go for brushing beaten eggs on the cutlet.
Egg wash can be skipped and maida/all purpose flour can be used instead. Mix maida in water until watery. Dip the cutlets in it and roll in rusk powder. Egg/Maida serves as binding agent.