Peas Potato Cutlet

Cutlets are one healthy snack that can deep fried, shallow-fried or baked. I like cutlets but I usually prefer the shallow fried version as they are healthy and less greasy. You know at times you have to give up on your cravings and you have to indulge in guilty goodness.
So today I decided to make some deep fried goodness pushing aside all my guilt as M is on a holiday. Well decided to make a deep fried delicacy but thought of sneaking in some veggies so my conscience wouldn’t kill me for days, so zeroed in on cutlets as it wouldn’t take much of your effort, very flexible recipe and tastes delicious. M loved it. Yay! I have doubled the measurements which I have given below so I can freeze some. It stays on for a week in the freezer. Do give it a try!

Ingredients:

Potatoes-5 medium sized

Green Peas-1 cup, shelled

Onions-2 large, finely chopped

Green chilies-4, finely chopped

Ginger-1 tbsp, finely chopped

Garlic-1 tbsp, finely chopped (optional)

Coriander leaves-2 tbsp, finely chopped

Red chili Powder-1/2 tsp

Cumin Powder-1/2 tsp

Garam Masala Powder-1 tsp

Salt-as needed

Cornflour-3 tbsp

Panko/Bread Crumbs-1/2 cup

Oil- For frying

How it Happened:

1. Pressure cook the potatoes and peas. When they are cooled, mash them well then add chopped onions, chilies, ginger, garlic, red chili powder, cumin powder, garam masala powder and salt.

2. Mix all the ingredients well. Take a small amount of the mixture and try shaping it. If it doesn’t hold the shape add a tbsp of all-purpose flour and mix well once again

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3. Now divide the mixture into equal sized balls. The above recipe will give 15 medium sized cutlets.

4. Shape them as you wish. You can also cut them using cookie cutters for fancy shapes. I made simple round shapes.

5. Now take a bowl, add corn flour and mix with water to make thick slurry. Similarly spread the panko on a plate and keep ready.

6. Take a cutlet, dip it well in the slurry to coat well, and then coat it with Panko/ bread crumbs. Follow the same procedure to coat all the cutlets.

7. Set these cutlets in the freezer for 15 minutes.

8. Heat oil in a pan, when it is hot, slide in a cutlet slowly and let it cook for 2 minutes. Now turn it to cook the other side. When the cutlet has changed to golden brown and the sound of the oil as stopped, drain it from the oil and transfer it to a kitchen tissue.

9. Serve hot with tomato ketchup /green chutney.

Notes:

* Do not add water directly to the veggies while pressure cooking. This will make them high in moisture so the cutlets can’t retain their shape. Do not add too much flour then it will taste floury.

* I used panko but normal bread crumbs works fine.

 * The oil shouldn’t be too hot else the bread crumbs get burnt immediately and the inner parts don’t get cooked. Keep adjusting the flame and always cook in medium heat.
* I used red chilies for those cut little red specks. But green chilies are fine 

*These can also be shallow fried/ brush a tsp of oil on top and bake it.