Cutlets

Boiled Potatoes

1. 1 Boil 3 potatoes according to boiled-potatoes procedure

   remember to allow the pressure to release naturally

2. 2Allow the potatoes to cool enough so that they are firm enough to be grated

Bread crumbs

1. 1 In a blender, blend 6 slices of bread to make bread crumbs

Combining Everything

1. 1 Grate the potatoes in a mixing bowl
2. 2Add the following to the mixing bowl and mix well
   • 1 tbsp salt
   • 1/2 tbsp red chili powder
   • 1 tbsp green chili sauce
   • 8 cloves of garlic, minced
   • 1 inch of ginger, minced

     can use ginger garlic paste, but since ginger garlic paste has approximately 1:1 ratio of ginger to garlic, you will still have to add more minced garlic

   • 3 bread slices worth of breadcrumbs (half of the blended mix)

     They help in binding the cutlet together into a mound. If it seems the cutlet mound is not holding its shape add some more breadcrumbs

   • Mom recommends to add the following grated vegetables but can add any vegetable of choice
     • Capsicum (Green Peppers)
     • Carrots
   • You can also add the following non grated vegetables
     • corn
     • peas

Frying the cutlets

1. 1Heat 3 cups of vegetable oil in a kadhai over high heat until the oil is very hot (the oil should shimmer and a small piece of potato dropped in should rise immediately to the surface)

   Do this first as the oil takes some time to reach temperature

2. 2Transfer leftover breadcrumbs (about 3 slices worth) into a shallow flat bowl
3. 3To the breadcrumbs add the following and mix well
   • 1 tbsp salt
   • 1/2 tbsp red chili powder
4. 4Shape the potato mixture into any size or shape you like

   I prefer to shape them such that they would fit properly in my toasted bread

   Try not to make them too thick, as it might ruin the optimum proportion of having a soft interior and crisp exterior

5. 5Coat the cutlets with breadcrumbs
6. 6Fry the cutlets in the hot oil, for approximately 2 minutes on each side