Potato Cutlets
Golden and crispy on the outside with a tender, spiced potato heart, these traditional Parsi-style cutlets are a savory delight. The creamy mashed potato filling is enriched with fried onions, fresh mint, cilantro, and a dash of Worcestershire sauce, creating a complex flavor profile that elevates the humble potato. Uniquely coated in semolina or breadcrumbs before being dipped in egg and fried in ghee, they develop a signature rich crust that makes them an irresistible appetizer or side dish.
Ingredients
- 1/2 pound Potatoes (Originally '0.25 Seer'. Peeled, boiled soft, and mashed.)
- 1 tablespoon Onion, finely chopped (Use a heaping tablespoon.)
- 1 teaspoon Salt (Originally '1 flat spoon'. Adjusted to teaspoon for this quantity of potatoes.)
- 1/4 teaspoon Ground turmeric (Originally '0.25 flat spoon'.)
- 1/4 teaspoon Ground black pepper (Originally '0.25 flat spoon'.)
- 10 leaves Fresh mint leaves
- 1 bunch Fresh cilantro (coriander) leaves (Use the leaves.)
- 1 to 2 Green chilies, large (Adjust to taste.)
- 1 teaspoon Worcestershire sauce (Originally 'Velati sauce' (foreign sauce).)
- 2 whole Eggs (For coating.)
- 3 tablespoons Ghee (1 tablespoon for frying onions, remainder for frying cutlets. Add more if needed.)
- 1/2 cup Breadcrumbs or Semolina (Quantity estimated for coating 6 cutlets.)
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Instructions
- 1Peel the potatoes and boil them until completely soft. Mash them thoroughly until smooth.
- 2Wash the mint leaves and chop them finely. Heat one tablespoon of ghee in a small pan and fry the chopped onions until golden. Remove the onions from the pan. Grind the fried onions together with the cilantro leaves and green chilies into a paste.
- 3In a mixing bowl, combine the mashed potatoes, the ground onion-chili paste, chopped mint, salt, turmeric, black pepper, and Worcestershire sauce. Mix everything together thoroughly.
- 4Divide the mixture into six equal portions and shape them into flat cutlets. Coat each cutlet thoroughly on both sides with breadcrumbs or semolina.
- 5Beat the eggs in a shallow bowl. Heat ghee in a frying pan over medium heat. Dip each breaded cutlet into the beaten egg, ensuring it is coated, then carefully place it in the hot ghee. Fry until crisp and golden brown ('kakra'), turning gently to ensure they do not break.
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