Potato Cutlets - Baked

Roasted Cauliflower in Olive and Garlic

Pointer 1: Use the white-round potato with a thin skin variety .


  • 4 medium-size potato
  • 1 diced red onion
  • 2 green chillies
  • 2 tsps. red cayenne pepper powder
  • 2 Tbps. fined chopped fresh coriander
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsps. garam masala
  • 2 tsps. fresh lime juice
  • Bread crumbs to coat cutlets
  • 1 Tbsp. melted butter
  • 1 Tbsp. canola or olive oil
  • Oil for final drizzle
  • Salt to taste


Boil, peel and mash potatoes.

Add the canola/olive oil onto a skillet or wok^. After oil turns warm, add onions and sauté until translucent. Add chillies, mix in the spices and cook for about 5 minutes. Remove from heat. Pour mixture on top of the mashed potatoes. Add melted butter, salt, lime juice fresh coriander leaves and salt to taste. Mix well.

Roll the potatoes into lemon-sized balls, flatten out, give a good coating of bread crumbs and place them on a baking dish. Drizzle some oil over the cutlets and bake at 350 degrees until the bread crumbs turn dark brown.

Serve with ketchup or any spicy sauce.

^ Please contact me for any of these ingredients or utensils.

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