Chicken Potato Cutlet Recipe
Chicken potato cutlets are a delicious and flavorful snack or appetizer, combining the goodness of tender chicken and mashed potatoes with aromatic spices. These cutlets are seasoned to perfection, coated in breadcrumbs, and then shallow-fried until crispy and golden. Perfect for serving at parties or as a delicious snack, these cutlets are sure to satisfy your cravings.
- 250 g boneless chicken (boiled and shredded)
- 1 kg large potatoes (boiled and mashed)
- 1 teaspoon green chilies Paste
- 1 tablespoon ginger-garlic paste
- 1/2 cup green coriander & Mint (chopped)
- 1 teaspoon chaat Masala
- 1 teaspoon Red Chili Flakes
- 1 teaspoon cumin seeds
- 1 teaspoon Black pepper
- 1 Tablespoon Lemon Juice
- 1 inch cinnamon bark
- 1 1/2 teaspoon Salt
- 1/2 cup breadcrumbs (for coating)
- 1 egg beaten (, for binding)
- Oil for frying (vegetable oil or ghee)
- Chicken boile
In pan add water, cinnamon bark, 1/2 teaspoon salt and chicken. Boil it until chicken soft and tender
- Prepare the Chicken and Potato Mixture:
In a large bowl, combine the shredded boiled chicken and the mashed potatoes.
Add green chilies paste, ginger & garlic paste, and fresh coriander leaves.
Season with chaat masala, red chili flakes, cumin seeds, black pepper powder, 1 teaspoon salt and lemon juice.
Mix everything together thoroughly until the ingredients are well incorporated. If the mixture feels too soft, add some corn flour or all-purpose flour to help bind the mixture (optional).
- Shape the Cutlets:
Take small portions of the mixture and shape them into round or oval cutlets, ensuring that they are uniform in size.
- Coat the Cutlets:
Dip each cutlet into the beaten egg, ensuring it is coated on all sides.
Then, roll the cutlet in breadcrumbs until fully coated, pressing gently to ensure the breadcrumbs stick.
- Heat Oil for Frying:
Heat oil in a shallow frying pan or deep fryer. The oil should be at a temperature of 180°C (medium-high heat). You can check if the oil is ready by dropping a small piece of bread into it — it should sizzle immediately.
- Fry the Cutlets:
Once the oil is hot, gently place the cutlets into the oil, frying a few at a time.
Fry the cutlets for 3-4 minutes on each side, or until they turn golden brown and crispy.
Remove from the oil and place on paper towels to drain any excess oil.
- Serve:
Serve the chicken potato cutlets hot with your favorite chutney, ketchup, or a side of fresh salad. They make a perfect appetizer or snack for any occasion.