I made these Pakistani style Potato Cutlets for my Eid dinner as a replacement for beef kebabs because we invited someone who doesn’t eat beef. Therefore, I decided on these. They can be served as an appetizer, you are probably familiar of them from Indian restaurants where they are referred to as Aloo ki Tikki (usually an appetizer).
These are so simple to make as well. It is often the case in my house that I get lazy on occasion and don’t feel like grocery shopping. Especially, when I have to carry the heavy bags home. Sometimes, I am left at home with potatoes, eggs, some random herbs, and other things not worth mentioning. That’s when I really wish I had gone food shopping because I wouldn’t have to put my mind through the agony of what can I make from these ingredients I have on hand. But, I can usually make these potato cutlets. They are really yummm when they are freshly pan-fried. These cutlets satisfy anyone’s salty cravings (which, I usually have a lot of). I use Panko breadcrumbs because they create more texture and add a better crispiness, but regular breadcrumbs work fine as well. They are simple, quick, and very budget friendly as well.
Makes about 20, 3-4 inch in diameter cutlets
4 medium to large potatoes, I used red ones
1 onion, chopped finely
1 large handful cilantro, chopped finely (I know, how exact)
1 long green chili, chopped finely
1 teaspoon cumin powder
1/2-1 teaspoon cumin seeds
1 1/2 teaspoons coriander seeds ground coarsely in a spice mill or mortar and pestle
1/2 teaspoon cayenne pepper
1 teaspoon dried pomegranate seeds (anar dana) ground in the spice mill or mortar and pestle, optional (My mother in law adds these in her cutlets and they improve the taste. If an Indian or Pakistani grocery store is not near you, you can skip this.)
1 teaspoon salt
1 egg beaten with some water salt and crushed chili flakes
Panko breadcrumbs about 1 cup
vegetable oil for frying
*Adjust the spices if you would like a milder cutlet. I think most people can handle the amount of spice I have listed here, but make adjustments according to your taste buds.
Cut and peel the potatoes into large chunks and place in a saucepan with cold water and boil until they are fork tender, about 15-20 minutes. Meanwhile, chop the onions, cilantro, and green chili. I did this in my mini food processor. When the potatoes have cooled slightly, mash them with a potato masher or fork. Do not make them too smooth, leave a little bit of chunkiness to them. Next, add the onions, cilantro, green chili, and all the spices. Mix everything together like how you would mix meatballs. Next, form the potato mixture into medium sized round patties. You can keep them frozen like this for about a month and bread them after they are defrosted. But, I fried mine fresh. Put the egg mixture (with salt and red chili flakes) in a plate and in a separate plate add the panko breadcrumbs. Put the potato cutlet into the egg then into the breadcrumbs and fry in hot oil until golden brown on both sides. You do not need to add too much oil to your frying pan, just enough for a pan fry. You can place these on a plate with paper towel to soak up the excess oil. Serve hot with chutney. Or serve on a bun as a “veggie” burger with double the carbs :).