Name: CHICKEN AND POTATO CUTLETS
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 9
Ingredients: 300 grams chicken breast, boiled & shredded; 1 white onion, for boiling the chicken; 3 cloves of garlic; 2 inches of ginger; 1 teaspoon black peppercorns; 3 medium potatoes, boiled and mashed; 1 red onion, finely chopped; 1/4 cup chopped coriander; 2 green chillies, chopped; 1 teaspoon salt; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon red chilli flakes; 1/2 teaspoon black pepper powder; 1/2 teaspoon chaat masala; Cheese cubes for filling; 2 eggs, for coating; Breadcrumbs, for coating; Oil for frying

CHICKEN AND POTATO CUTLETS

Dive into flavor with these irresistible Chicken and Potato Cutlets! Each cutlet features a savory blend of shredded chicken and creamy mashed potatoes, seasoned to perfection with aromatic spices. But the real star? A gooey cheese center that melts in your mouth! Perfectly coated in crispy breadcrumbs and shallow-fried to a golden brown, these cutlets make a delightful appetizer or snack that’s sure to impress. Perfect for any occasion or cosy evening snack with chai, serve them warm with a side of tangy chutney or your favorite dipping sauce. A delicious way to elevate your snacking game!

Cuisine: South Asian

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Prep Time 45 mins Cook Time 15 mins Total Time 1 hr Difficulty: Beginner Servings: 9

Instructions

Peel the potatoes and cut them into big chunks.Boil the potatoes in a pot of water until they are soft.Once boiled, remove the potatoes from water and set them aside to cool down.
In a pan, add the chicken breast, white onion, ginger, garlic cloves, and black peppercorns.Fill the pan with water to cover the ingredients and bring it to a boil.Allow the chicken to boil until tender and fully cooked.Once cooked, shred the chicken into small pieces using a fork or your hands. Set aside.
In a mixing bowl, add the boiled and mashed potatoes.Coarsely mash the potatoes and add the shredded chicken, finely chopped onions, chopped coriander, minced green chillies, red chilli flakes, chaat masala, salt, black pepper, coriander powder, and cumin powder.Mix all the ingredients well until they are evenly combined.Taste the mixture and adjust the seasoning by adding more salt or spice if needed.
Place a cheese cube in the middle of each patty and cover it with the mixture to enclose the cheese.
Crack the eggs into a bowl and beat them well.Place breadcrumbs on a separate plate.Dip each patty into the beaten egg, ensuring it is coated on all sides.Then, coat the patty with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.Repeat the process for all the patties.
Heat oil in a frying pan over medium heat.Carefully place the coated patties in the hot oil and fry them on both sides until they are golden brown and crispy.Remove the cutlets from the oil and place them on a paper towel to drain excess oil.
Serve the hot and crispy Chicken and Potato Cutlets with your favorite dipping sauce or chutney.
Enjoy your delicious homemade cutlets!

Note

Ensure that the potatoes are boiled until they are soft and easily mashable. Overcooking the potatoes can make them mushy and affect the texture of the cutlets.
Take out chicken and sieve through the stock. Freeze to use it later for soups or cooking.
Make sure to shred the boiled chicken into small, uniform pieces for even distribution throughout the mixture. You can use a fork or your hands to shred the chicken.
Taste the mixture before shaping the cutlets and adjust the seasoning according to your preference. You can add more salt, spices, or herbs to enhance the flavor.
Adding a cheese cube in the middle of each cutlet is optional but adds a gooey and flavorful surprise when biting into the cutlet. Choose a cheese that melts well for the best result. Mozzarella , gouda , emmental are recommended.
Ensure that the cutlets are evenly coated with egg and breadcrumbs to achieve a crispy exterior when frying. Try to seal the cheese or double coat the cutlets , so cheese will not be oozing out of cutlet.
Do not overcrowd the frying pan to allow the cutlets to cook evenly and become crispy.
Maintain the oil at the right temperature for frying the cutlets. The oil should be hot enough to fry the cutlets quickly but not too hot to burn them. A medium heat setting is usually ideal otherwise will not cook from inside .
After frying, place the cooked cutlets on a paper towel-lined plate to absorb excess oil. This helps to keep the cutlets crispy and prevents them from becoming greasy.
Serve the Chicken and Potato Cutlets hot for the best taste and texture. They can be enjoyed on their own or paired with a dipping sauce or chutney of your choice.

CHICKEN AND POTATO CUTLETS