Potato/Tomato/Brinjal Cutlets
The write-up seems big, but its very easy to make.
Ingredients
For the Potato Smash
- Potato ½ kg
- Salt 1 tsp
- Pepper powder ½ tsp
For the mince filling
- Onions 1
- Mint/Pudina 1 bundle
- Green chillies 3
- Turmeric powder ¼ tsp
- Tomatoes 1
- Spices Cinnamon 2 pieces, Cloves 3-4, Cardamom 2 (coarse powder)
- Vinegar 1 Tbsp
- Oil 2 Tbs
Instructions
For Potato Smash
- Boil the potato in the cooker for 3 whistles with just enough water.
- Remove the potatoes from cooker and allow it to cool.
- After cooling, peel off the skin and grate the potatoes.
- Then add the other ingredients (salt and pepper powder) and mix thoroughly. Check to see if salt is enough. If not add a little more and mix well. Keep this aside.
For mince filling
- Chop up the onion into mince.
- Heat oil in the cooker and add the onions. Let the onions turn light pink and then add the spices (powder would be great).
- Add the turmeric powder.
- Add the mint and let it fry for 1 minute.
- Add the chopped tomatoes and let it fry for a minute or two on a low flame.
- Add a cup of water and let it go for 5-6 whistles in the pressure cooker.
- Do not add a lot of water, because mince naturally leaves its own water while cooking.
- After the 5-6 whistles, put off the fire and open the cooker.
- Add vinegar to the cooked mince and switch on the stove. On a high flame allow the mice to dry up completely. After it gets browned a little, switch off the gas. Let it cool.
Formation of the cutlets and frying
- Take a small lump of the mashed potatoes in your oiled palm and roll into a ball.
- Make a depression in the middle and fill with 1 teaspoon of mince filling.
- Flatten this filling into a slightly round and flat shape. Form all the cutlets and keep aside.
- Beat up two egg whites adding three-four drops of water and ¼ tsp of salt. After it turns fluffy add the yolk and beat well. Keep aside.
- Place a shallow pan on the stove and add oil to shallow fry the cutlets. Once it gets hot, lower the flame.
- Put each cutlet in the beaten egg wash. Coat it on all sides.
- Place these cutlets in the hot oil and let it fry on both sides. The sides get browned fast, so keep the fire on medium flame.
- Keep the spatchula ready to turn the cutlets fast.
- After it gets browned on both the sides and corners, remove from pan and keep on a paper napkin, till the oil is drained.
Notes
– To peel off immediately, put the hot potatoes in cold water. The skin will peel off easily.
– Keep the potatoes to cool, while you prepare the mince filling, in order to save time.
– Though the method of preparation seems lengthy, it is very simple and you can catch on fast.
– Potato cutlets can be had with chapatti or bread.
– Do not use much oil for frying the cutlets. It will become soggy and hard to digest.
– The same mince can be prepared and stuffed into brinjals (cut into halves, half boiled/steamed and the seeds scooped out) and also into tomatoes (insides scooped out, stuffed with mince and covered with beaten egg). Capsicum can also be deseeded and the mince stuffed into it. Beaten egg is then used to coat the mouth of the capsicum and then it is fried.
