Cutlets are one of those dishes you love to eat fresh, most bakeries carry them but prepare them in advance and they get leathery on the outside because most cutlets are coated in egg mixture before they are fried.




I personally like my vegetarian food to be completely vegetarian not like burger joints which provide veg burgers with mayonnaise made from eggs. So I decided to use a flour and water mixture as the fusing agent for the breadcrumbs to stick.

The breadcrumbs I have used in this recipe are freshly made, The white breadcrumbs are made by grinding the white part of the bread and the brown ones by grinding the crusts, use stale bread if available, it gives a much better result.

 




Print
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 
Author: Prashanth
Ingredients
  • 2 Boiled Potatoes
  • ¼ cup Onion chopped
  • ¼ tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Ginger & Garlic Paste
  • ¼ tsp Salt
  • 1 Cup White Breadcrumbs
  • 1 tbsp All Purpose Flour/ Maida
  • Oil for frying
  • ½ Cup Brown Breadcrumbs
Instructions
  1. Take a bowl and smash two potatoes.
  2. To the potatoes add chopped onion, red chilli powder, coriander powder, ginger & garlic paste, salt and white breadcrumbs and mix well. Keep aside.
  3. In a small bowl add 1 tbsp all purpose flour/ maida and water. Mix well.
  4. Spread oil on your hands & take a small portion of potato mixture and make into a ball or any shape you desire.

  5. Dip the potato ball into the all purpose flour/maida mixture and roll it ensuring the liquid is well coated on all sides.
  6. Take the potato ball out of the all purpose flour/maida mixture and dip it into brown breadcrumbs.
  7. Roll the ball so that the breadcrumbs are well coated on all sides of the ball.
  8. Repeat the same process for rest of the mixture.
  9. Take a frying pan and add enough oil for frying.
  10. Heat the oil in medium to medium high flame.
  11. When the oil is hot, slowly drop the balls and fry till they are golden and crunchy. do not turn the cutlets for the first 5 mins otherwise the filling may come lose.
  12. Now take them out and drain excess oil and the cutlets are now ready to be served with some yummy tomato sauce




Step By Step Photo Instructions

  • Take a bowl and smash two potatoes.

 

  • To the potatoes add chopped onion, red chilli powder, coriander powder, ginger & garlic paste, salt and white breadcrumbs and mix well. Keep aside.

 

  • In a small bowl add 1 tbsp all purpose flour/ maida and water. Mix well.

 

  • Spread oil on your hands and take a small portion of potato mixture and make into a ball or any shape you desire.

 

  • Dip the potato ball into the all purpose flour/maida mixture and roll it ensuring the liquid is well coated on all sides.

 

  • Take the potato ball out of the all purpose flour/maida mixture and dip it into brown breadcrumbs. Roll the ball so that the breadcrumbs are well coated on all sides of the ball. Repeat the same process for rest of the mixture.

 

  • Take a frying pan and add enough oil for frying. When the oil is hot, slowly drop the balls and fry till they are golden and crunchy. do not turn the cutlets for the first 5 mins otherwise the filling may come lose.

 

  • Now take them out and drain excess oil and the cutlets are now ready to be served with some yummy tomato sauce

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