Potato cutlets

As a young man in Pakistan, I was one of the first to learn how to prepare. Of course, this was my mother's instruction, which now includes my input. These cutlets have long been part of my school lunch box. It did not end there. Studying at a university in London, coming home late has become commonplace. And these cutlets became life-savers for this hungry student. What more can a student who dies of starvation demand when the outside temperature is minus 4 degrees? A hot potato cutlet sandwich with hot vegetable garden soup often saved me.

Believe it or not, this special item (potato cutlet sandwich) is still part of my lunch box at almost lunch every day. So you can imagine my unending love for these potato cutlets. This is a valuable prescription. I will share another version of the potato cutlet sometime, which is full of winter vegetables and a special ingredient. Dried fenugreek leaf / Kasuri fenugreek is the magic ingredient here that turns boring potatoes into a superstar! My freezer is always well-stocked with these cutlets and is regularly served with polao rice or curry. I enjoy eating them with homemade flatbread and mint sauce.

Ingredients

1 ½ Potato - kg boiled

1 cup fresh coriander - finely chopped

1 cup fresh mint - finely chopped

2 tsp of Kasuri methi dry leaves

1 cup spring onions. Finely chopped

3 Pepper Greens - Medium (Finely Chopped)

1 cumin seeds. (partially crushed)

1 whole coriander seeds whole - pile (partially crushed)

1 tablespoon chilli red - crushed -

1 tablespoon salt. Stack (adjusted after first mixing)

Bread crumbs - I prefer Japanese crumbs

1 egg

3-4 tablespoons oil - for frying pan.

Method

Mash the hot potatoes either by hand or from the middle or in a stand mixer. I'm using a stand mixer to grate the potatoes and mix the ingredients. This saves time and food. Hot potatoes are easy and well mashed. Cold potatoes turn into jelly so work hard.

Once the potatoes are mashed, add all the spices, dried fenugreek leaves (Kasuri methi) and one fresh ingredient after another and mix well.

Refrigerate for 3-4 hours before making cutlets.
After 4 hours, lightly beat the eggs and spread the bread crumbs on a plate/bowl. Heat 4-5 tablespoons of oil in a frying pan to lower the cutlets.

Once the mixture has cooled enough, make meatball-shaped balls and flatten them into cutlets. Make sure the edges are round like a burger patty.
First, dip it in the egg and then the bread crumbs. I like to use Panko bread crumbs (also called Japanese bread crumbs) because they give the cutlet a crispy crust with soft potatoes on the outside. Fry them in a medium-hot pan until golden brown.