Stuffed Potato Cutlet Recipe With Mint Mayo

Jyothi Rajesh

January 23, 2017

1681 Ratings

Time:Prep: 5 M|Cook: 40 M|Total: 45 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Indian

Potato cutlets is a delicious and easy to make starter dish. It is perfect as a party starter or an evening snacks. It’s made using mashed potatoes, bread crumbs, coriander leaves, oregano, and spices. To make cutlet even more amazing for kids and adults alike, I stuffed in Del Monte’s Mint Mayo along with some cheese and turned out to be very delicious. This mouth watering snack can be served with green coriander chutney or tomato ketchup.

These Stuffed Potato Cutlet are crunchy on the outside, and creamy inside. The Mint Mayo and cheese makes the cutlets almost melt in mouth. With just a few very common ingredients which would mostly be present in your kitchen, you have a lip smacking creamy potato cutlet that can be serves during any party, for your kids lunch box or as evening snack.

DelMonte mint mayonnaise gives a wonderful aroma of mint in the cutlet. Definitely try this recipe, you will surely get a lot of appreciation.

Ingredients

4 Potatoes (Aloo)

1/4 Del Monte Mint Mayo

1/4 Cheese, grated

1 Red Chilli powder

1 Dried oregano

3 Coriander (Dhania) Leaves, finely chopped

1 Coriander Powder (Dhania)

1 Amchur (Dry Mango Powder)

1 Corn flour

Whole Wheat Bread crumbs, for coating

Oil, for deep frying

Instructions for Stuffed Potato Cutlet Recipe With Mint Mayo

To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl.

Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste. Mix well.

Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present. Keep aside.

Take a portion of the potatoes, roll into balls. Make a small hole in the middle. Spoon in Del Monte Mint Mayo and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into disc.

Whisk the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside. Repeat this for the remaining mix.

Heat oil for deep frying. Once oil turns hot drop is carefully few potato cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from the oil and place on kitchen paper.

Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties.