Chicken Cutlets | Potato Cutlets || How to Make Chicken Potato Cutlets with step-by-step photos
Chicken Potato Cutlets are a quick-fix kind of kabab/cutlet that tastes amazing on its own or in a wrap. A perfect starter to any meal, it is an all-time favorite of everyone. Chicken potato cutlets are delicious and crispy patties that can be made within an hour. These make a great snack/appetizer or a starter for parties or weekend meals.
They go perfectly well even with a cup of tea as an evening snack; these can also be used as patties to make a sandwich or can be stuffed in wraps.
I prepared cutlets of chicken with bones and mashed potatoes along with a few essential seasonings, but you can use boneless chicken meat along with other veggies such as carrot, peas, green chilies, and coriander leaves instead of potatoes.
If you follow the food combining rules, then it is good to avoid potatoes with chicken, but you can use carrots and peas
So let's get ahead
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Boil and grate the potatoes in a bowl.
Soak the bread slices in a little water, and squeeze very well. Keep aside
Pour water into a saucepan/pot, then put the chicken along with spices.
Add all spices and shredded chicken to the mashed potatoes, and mix them well together.
Now make kebabs (in your desired shape: round, flattened, oval.
Beat an egg well in another bowl, then add black pepper and a pinch of salt, and mix to combine well.
Heat the oil in the frying pan on medium he.
Dip a cutlet into an egg, then coat with the breadcrumbs, and place all cutlets on a tray/plate.
You can serve it with hot spicy ketchup or sauce.
Chicken potato cutlets are a kind of kabab/cutlet that tastes amazing on their own or in a wrap.
Ingredients:
- 250g, potatoes boiled and grated/ground
- 200g chicken with bone, boiled and shredded
- 1 tsp black peppercorn
- Salt to taste
- ½ tsp white vinegar
- ½ tsp red chili flakes
- 1 tsp ginger garlic paste
- Oil/butter as required for shallow frying
- 1-inch cinnamon stick
- 100g breadcrumbs
- 1/3 tsp white pepper powder
- 2 bread slices soaked in water
- 1 tsp lemon juice
- 1/3 tsp mustard paste
- 1 large egg beaten for coating
- ¼ cup fresh coriander leaves, finely chopped
- 2 big green chilies, chopped
How to Make Potato Cutlets?
- In a saucepan/pot, add 15 mL water, chicken pcs, ginger-garlic paste, cinnamon stick, black pepper, salt, White pepper, and vinegar.
- Bring it to a boil. Cover the lid till the chicken is tender; dry out the water.
- Let it cool down completely.
- Discard the cinnamon stick and separate the chicken meat from the bones, then shred the chicken and keep it aside.
- Add red chili flakes, black pepper, mustard paste, salt, green chili, coriander leaves, lemon juice, mustard paste, and shredded chicken to the mashed potatoes; mix them well.
- Now make kebabs (in your desired shape): round, flattened, oval
- Beat an egg well in another bowl, then add black pepper and a pinch of salt to mix and combine well
- Heat the oil in the frying pan on medium heat
- Dip a cutlet into an egg, then coat with the breadcrumbs, and place all cutlets on a tray/plate
- Shallow fry each side for around 2 minutes, both on low-medium flame tilit l turns to a light golden color
- Now Ready to serve hot
- You can serve it with hot spicy ketchup or sauce
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