these potato cutlets are simple to make but pack so much flavor. make them as a side dish or enjoy them on their own with your afternoon tea.
- 4 potatoes peeled and boiled
- 1/2 cup cilantro chopped
- 1/2 cup onion chopped
- 2 green chilies finely chopped
- 2 tbsp lemon juice
- 1/2-1 tsp salt
- 1/2 tsp coarsely ground cumin
- 1/2 tsp crushed coriander seeds
- 1/2 tsp crushed pomegranate seeds
- 1/4 tsp black pepper
- 1 egg beaten
- 2 cups breadcrumbs
- oil for pan frying
Start off by chopping the potatoes into cubes. Then add all the ingredients barring the egg and breadcrumbs. Mix well, but don't mash the potatoes completely. leave some chunks for texture.
Shape this mixture into 10 cutlets, then freeze for 10 minutes so they're easier to handle.
Dip each cutlet into the beaten egg, then cover in breadcrumbs. Shake off excess breadcrumbs and pan fry in a little oil for 2-3 minutes on both sides, or until they turn crispy and golden brown.
Serve immediately. You can refrigerate leftovers. I don't recommend freezing these for too long because it ruins the texture of potatoes. One week in the freezer is enough.