Mince Cutlets | Potato Cutlets | How to Make Potato Cutlets with step-by-step photos
Potato Cutlets are one dish that never fails to impress with its crispy inviting looks, in these mutton or beef mince and potato cutlets, Mince and potato cutlets make a delicious change to typical potato or vegetable cutlets with mince as well as you can add a piece of cheese to the cutlets with mince as desired
Here I didn’t add cheese but you can I used homemade breadcrumbs whose link is given below the ingredients list
I used beef mince but you can use chicken, lamb, or mutton mince
Note, one of the most important things that I would like to mention here is that in all recipes in which I used my hand to make such as kebab, cutlets, and burgers I have already washed my hand with Dettol gel before cooking the reason I didn’t use gloves ever I need to clear for all those my readers those don’t feel good to use hand without gloves
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Firstly wash thoroughly and then put the potatoes in the deep pot and cover with enough water add a tsp salt to the water
Set up on medium heat and boil until you can easily pierce the potatoes with a fork, Remove and cool once, remove the potato's skins, and grate/mash thoroughly in a deep mixing bowl
Soak the slice in a little water for a minute then squeeze well
Beat the egg and set it aside
Wash the mince under the running water, Chop coriander, and mint leaves along with green chilies, Freshly ground ginger garlic paste, squeeze the lemon juice, grate the ginger
Spread bread crumbs on a plate/tray and keep them aside
Fry for 2 minutes for each side of the cutlet until crispy crust, transfer to the serving plate
Heat the oil in a pan and add ginger garlic paste then saute it for a minute, then put keema in a pan and mix it well
Cook keema until water dries up
Now to start adding spices and splash some water on the keema, stir to mix well then add green spices along with grated ginger
Lastly, add basic garam masala and lemon juice stir to mix well, and remove from flame
Combine all spices along with chopped green spices to the mashed potatoes
Lastly add soaked and squeezed bread slice to the potato mixture, and mix well with your fingers potato mixture keep aside
Take a handful of potato mixture and shape it into a patty/cutlet and place keema mixture in the center of it, cover from all sides, and shape it into a cutlet
Dip in egg mixture then, coat with breadcrumbs very well and place on the tray
Repeat the same process with all remaining cutlets mixtures
Heat the oil in a frying pan and shallow fry cutlets
Fry for 2 minutes for each side of the cutlet until crispy crust, transfer to the serving plate
Stuffed mince potato cutlets are ready to serve
Potato cutlet is one dish that never fails to impress with its crispy inviting looks, these mutton or beef mince, and potato cutlets
Ingredients for Mince:
- 200g, minced beef/mutton/lamb
- 1 tsp, ginger garlic paste
- ½ tsp, red chili flakes
- ½ tsp, crushed black peppercorn
- 1 tbsp, olive oil
- Salt to taste
- ½ tbsp, coriander leaves fresh/frozen
- ½ tsp, mint leaves fresh/dried
- 3, green chilies
- 1 tbsp, lemon juice
- 1 tsp, grated ginger
- ½ tsp, basic garam masala
Ingredients for Potatoes:
- 300g, potatoes
- ½ tsp, red chili powder
- 1 large, bread slice
- Salt to taste
- ½ tsp, crushed black peppercorn powder
- 1 tsp, mustard powder
- 1 tbsp, fresh coriander leaves
- 2, green chilies
- As required, oil/ghee for frying
- As required, homemade bread crumbs
- 2 large-sized, eggs beaten
How to make Potato Cutlets?
- In a pan heat the oil and put ginger garlic paste
- Sauté it for a minute then add mince, and cook it until water dries
- Now combine all spices to mince red chili flakes, black pepper, salt, and garam masala
- Add 1 tbsp water then mix well on low medium flame
- And then put all chopped green spices mint coriander leaves and green chilies along with grated ginger
- Stir well then add lemon juice remove from the flame
- Keep aside
- Note: in the keema mixture shouldn’t remain any signal drops of water or any moist otherwise your cutlets may shred during shallow frying
- Make sure first your keema has completely dried
- Now add red chili powder, crushed black pepper, salt, and mustard powder along with chopped coriander and green chili in mashed/grated potatoes
- Lastly, put soaked bread slices and mix them well with your fingers
- Keep aside
- Grease your hand and divide up the mashed potato mixture to form cutlets/patties of approx 3” diameter by 1 cm thickness
- Put 1 tbsp keema mixture in the center of the potato patty
- Gather all edges of the patty and cover from all sides and foam into a patty/cutlets
- Dip into beaten egg, and roll in breadcrumbs
- Repeat the same process with all remaining potatoes and mince
- Place all cutlets on the tray
- Note: at this stage, you can freeze the cutlets when you need to take them out from the refrigerator around 15 minutes before frying
- Now heat the oil/ghee in a shallow pan until very hot and fry cutlets in batches of 2-3 at one time
- Fry the cutlets for about 2 minutes on each side on medium flame to obtain a light brown crust
- Remove cutlets to a kitchen towel to absorb any excess oil
- Now stuffed mince potato cutlets are ready to serve
- You can serve them with freshly made paratha, sauce, sliced onions, and tomato ketchup
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