Friday, 6 June 2014

Potato and Dill Cutlets

Potato cakes or as we call it potato cutlets comes in many flavour combinations. I is one of the famous snacks at tea time. It has just a few ingredients and very simple to make. Use waxy potatoes to get crispy outside.


Potatoes                          5 cups boiled and mashed
Dill leaves                        1 cup chopped
Salt                                  1-1.5 tsp or to taste
Red chili flakes                 1/2 tsp
Black pepper                   1/4 tsp
Onion                              1/2 cup chopped
Green onion                     3 sliced thinly
Butter                              2 tbsp
Egg                                  1 beaten
Oil                                    for frying


Boil the potatoes until fork tender.
Mash them using a potato masher or use a grater. Do not mash them like mash potatoes, they should have a bit of texture.
Heat the butter in a frying pan and fry chopped onion till translucent around 3-4 minutes. add red chili flakes, black pepper and salt to it and fry for another 30 seconds. Pour it on top of the potatoes.
Add sliced green onion and chopped dill to it and mix well to incorporate everything together.
Form 2 inches discs.
Heat an inch of oil in a frying pan on medium high.
Dip the disc in the beaten egg and fry on both sides until golden.


If you want to skip eggs, let the cutlets air dry for 15-30 minutes before frying.

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