Potato Cutlets

Potato Cutlets are a beloved comfort food found in various forms across the globe. Whether you call them Aloo Tikki, croquettes, or patties, the essence remains the same: a crispy, golden-brown exterior giving way to a soft, spiced mashed potato center. They are incredibly versatile—perfect as a tea-time snack, a party appetizer, or even as a patty for a homemade veggie burger.

Recipe Details

• Prep time: 20 minutes

• Cook time: 15 minutes

• Servings: 4 (makes approx. 10–12 cutlets)

• Dietary: Vegetarian, Gluten-free (if using GF breadcrumbs)

Ingredients

• Potatoes: 4 large (boiled, peeled, and mashed)

• Vegetables: ½ cup green peas (boiled) or finely chopped carrots (optional)

• Aromatics: 1 medium onion (finely chopped), 2 green chilies (minced), 1 tsp ginger-garlic paste

• Spices: 1 tsp cumin powder, 1 tsp chaat masala, ½ tsp red chili powder, ¼ tsp turmeric, salt to taste

• Binding: 3 tbsp breadcrumbs or cornstarch

• Fresh Herbs: ¼ cup fresh cilantro (chopped)

• Oil: For shallow frying

Instructions

1. Prepare the Base: In a large mixing bowl, combine the mashed potatoes and boiled peas. Ensure the potatoes are cooled to prevent the mixture from becoming sticky.

2. Season: Add the chopped onions, chilies, ginger-garlic paste, cilantro, and all the dry spices. Mix thoroughly.

3. Bind: Add the breadcrumbs or cornstarch. This absorbs excess moisture and ensures the cutlets don’t break apart while frying.

4. Shape: Grease your palms with a little oil. Take a small portion of the mixture and roll it into a ball, then flatten it into a disc (about ½ inch thick).

5. Fry: Heat oil in a non-stick skillet over medium heat. Place the cutlets in the pan (do not overcrowd). Fry for 3–4 minutes on each side until they reach a deep golden brown.

6. Drain: Remove and place on paper towels to soak up any excess oil.

Nutritional Info (Per Serving – 3 Cutlets)

Tips for Success

• Cold Potatoes: Use potatoes that have been boiled and refrigerated for an hour. This makes them less mushy and easier to shape.

• Texture Check: If the mixture feels too wet, add an extra tablespoon of breadcrumbs.

• High Heat: Don’t fry on low heat, or the cutlets will absorb too much oil and become greasy. Medium-high is the “sweet spot.”

Benefits

• Energy Boost: High in complex carbohydrates, providing a steady release of energy.

• Potassium Rich: Potatoes are an excellent source of potassium, which supports heart health and nerve function.

• Customizable: You can easily sneak in finely grated beets or spinach to increase the fiber and vitamin content for kids.

Q&A

Q: Can I make these in an Air Fryer? A: Absolutely! Lightly brush the cutlets with oil and air fry at 200°C for 12–15 minutes, flipping halfway through.

Q: My cutlets are falling apart in the pan. Why? A: This usually happens if there is too much moisture in the potatoes or not enough binding agent. Try adding more breadcrumbs or a little bit of rice flour to the mix.

Q: Can I freeze them? A: Yes. Shape the patties and place them on a tray in the freezer for an hour. Once firm, transfer them to a zip-top bag. They stay fresh for up to a month. Fry them directly from frozen!