Potato cutlets recipe

 

A crispy patty of mashed potatoes and peas seasoned with regional herbs and spices is fried to create Aloo Kabab, or potato cutlets, a vegetarian dish popular in Pakistan.

Ingredients

500 grammes of quartered and peeled potatoes

¼ cup peas

2 tablespoons of minced, finely, onion

2 tablespoon coriander chopped

1 sliced green chilli

Salt as desired

Red chilli powder, 1/2 teaspoon

1 teaspoon of cumin seeds, toasted

1/4 teaspoon of red pepper flakes

Lemon juice, 2 teaspoons

1 egg

optional 2 tablespoons of flour or cornmeal

flour or bread crumbs as a coating

For use in frying

Instructions

Potatoes should be washed, peeled, and quartered. Boil till tender in salted water. Place the hot, boiled potatoes in a bowl after draining the water. Use a fork or a potato masher to mash. Allow the potatoes to cool for 15 to 20 minutes after mashing them.

In a small saucepan, boil the peas until they are ready. They ought to be fully cooked but not mushy. Drain, then set apart.

The onions, coriander, and green chilies should be finely chopped before being added to the potato mixture. Add the boiling peas as well.

Add salt to taste along with the spices (red chilli powder, roasted cumin, and red chilli flakes).

Add lemon, then completely combine the potato mixture. When required, taste and adjust the seasonings. At this point, a tiny aloo kabab can be fried to conduct a proper taste test.

Add the egg and thoroughly combine after the spice and salt are to your liking. Add a few tablespoons of flour or cornflour to the mixture if it feels too wet to handle.

Put flour or breadcrumbs on a plate with a shallow edge.Round kababs made of the potato mixture should be formed, then dipped in the breadcrumb/flour mixture before being placed on a greased tray. When all of the kababs are prepared, wrap the tray in cling film and chill for around 30 minutes.

Fry the kababs in hot oil until they are browned.both sides of.

Notes

Because frozen potatoes sometimes become soggy, aloo kababs should not be stored in the freezer for an extended period of time. They can, however, be prepared a few hours or even a day before they are to be served.

If you prepare them ahead of time, take sure to completely cover them with breadcrumbs before wrapping them in clingfilm and placing them in the refrigerator to keep them from being exposed to air.