Potato Cutlets Recipe - Yummy Traditional

Potato Cutlets Recipe


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


    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


    You can serve them with freshly made parathasauce, sliced onions, and tomato ketchup


    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:
    1. 200g, minced beef/mutton/lamb
    2. 1 tsp, ginger garlic paste
    3. ½ tsp, red chili flakes
    4. ½ tsp, crushed black peppercorn
    5. 1 tbsp, olive oil
    6. Salt to taste
    7. ½ tbsp, coriander leaves fresh/frozen
    8. ½ tsp, mint leaves fresh/dried
    9. 3, green chilies
    10. 1 tbsp, lemon juice
    11. 1 tsp, grated ginger
    12. ½ tsp, basic garam masala
    Ingredients for Potatoes:
    1. 300g, potatoes
    2. ½ tsp, red chili powder
    3. 1 large, bread slice
    4. Salt to taste
    5. ½ tsp, crushed black peppercorn powder
    6. 1 tsp, mustard powder
    7. 1 tbsp, fresh coriander leaves
    8. 2, green chilies
    9. As required, oil/ghee for frying
    10. As required, homemade bread crumbs
    11. 2 large-sized, eggs beaten
    How to make Potato Cutlets?
    1. In a pan heat the oil and put ginger garlic paste
    2. Sauté it for a minute then add mince, and cook it until water dries
    3. Now combine all spices to mince red chili flakes, black pepper, salt, and garam masala
    4. Add 1 tbsp water then mix well on low medium flame
    5. And then put all chopped green spices mint coriander leaves and green chilies along with grated ginger
    6. Stir well then add lemon juice remove from the flame
    7. Keep aside
    8. Note: in the keema mixture shouldn’t remain any signal drops of water or any moist otherwise your cutlets may shred during shallow frying 
    9. Make sure first your keema has completely dried
    10. Now add red chili powder, crushed black pepper, salt, and mustard powder along with chopped coriander and green chili in mashed/grated potatoes
    11. Lastly, put soaked bread slices and mix them well with your fingers
    12. Keep aside
    13. Grease your hand and divide up the mashed potato mixture to form cutlets/patties of approx 3” diameter by 1 cm thickness
    14. Put 1 tbsp keema mixture in the center of the potato patty
    15. Gather all edges of the patty and cover from all sides and foam into a patty/cutlets
    16. Dip into beaten egg, and roll in breadcrumbs
    17. Repeat the same process with all remaining potatoes and mince
    18. Place all cutlets on the tray
    19. Note: at this stage, you can freeze the cutlets when you need to take them out from the refrigerator around 15 minutes before frying
    20. Now heat the oil/ghee in a shallow pan until very hot and fry cutlets in batches of 2-3 at one time
    21. Fry the cutlets for about 2 minutes on each side on medium flame to obtain a light brown crust
    22. Remove cutlets to a kitchen towel to absorb any excess oil
    23. Now stuffed mince potato cutlets are ready to serve
    24. You can serve them with freshly made parathasauce, sliced onions, and tomato ketchup 
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