Batata (Potato) Cutlets

Course : Curry
Serves: 1
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1 1/4 pounds old potatoes
3 ounces unroasted -- shelled cashews
2 tablespoons sunflower oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 medium onion -- finely chopped
1 medium fresh green chillies -- seeded and chopped
2 cloves garlic -- peeled and crushed
1 teaspoon ground turmeric
1/4 teaspoon chilli powder -- up to /2, up to
1 teaspoon salt
1/2 ounce chopped -- fresh coriander leaves including the tender stalks
1 tablespoon lime juice
1 ounce plain flour
1 medium egg -- beaten
3 1/2 ounces soft white breadcrumbs
1 Cup oil for frying

Preparation / Directions:

Boil the potatoes in their skins. Cool, peel and mash them. Lightly crush the cashews with a rolling pin. Heat the oil over a medium heat and add the mustard seeds. As soon as they begin to pop, add the cumin seeds and allow the seeds to crackle in the hot oil for a few seconds. Add the onions, green chillies and garlic. Stir and fry until the onions are a pale golden colour. Stir in the turmeric, chilli powder, salt and coriander leaves. Remove from the heat. Add the mashed potato, cashews and lime juice to the onion mixture and mix thoroughly. Divide the mixture into 8 equal-sized portions and shape into flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten egg and roll in breadcrumbs. Heat a little oil in a frying pan over a medium heat. You can also use an electric deep fat fryer if you wish. Fry the cutlets for about 5-7 minutes until golden brown and drain on absorbent paper. Serve with a crisp salad for a light lunch or supper or as a starter with brinjal pickle. Unsuitable for freezing.

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