These crispy breaded potato cutlets deliver a golden crunch outside and a soft, spiced potato center with peas and fresh herbs. Ready in about 40 minutes, they make the perfect snack or appetizer with ketchup.
Why You’ll Love This Recipe
- Crunchy golden coating with a soft, flavorful potato filling
- Simple ingredients and straightforward steps
- Great for kids, parties, or quick evening snacks
Key Ingredients & Substitutions
- Potatoes – Starchy potatoes mash smoothly and hold shape well. Yukon Gold or russet are ideal; avoid waxy types that turn gummy.
- Green peas – Add sweetness and texture. Frozen peas work perfectly; just thaw before mixing.
- Red onion – Brings mild sharpness. White or yellow onion can be swapped in.
- Cilantro – Fresh herbal brightness. Parsley works if cilantro is unavailable.
- Breadcrumbs – Create the crisp shell. Panko gives extra crunch if preferred.
Quick Expert Tips
- Drain the boiled potatoes thoroughly so the mixture stays firm and easy to shape.
- Press the breadcrumbs firmly onto each cutlet so the coating stays intact while frying.
- Keep the oil at a steady medium heat—too cool makes them greasy, too hot burns the outside.
Recipe Card
- Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins | Servings: 12–14 | Calories: ~200
- Ingredients:
- 3–4 medium starchy potatoes
- ½ cup green peas (fresh or frozen)
- 1 small red onion, finely chopped
- Handful of fresh cilantro, chopped
- 1 tsp cumin powder
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- ½ cup all-purpose flour
- Water as needed for batter
- 1½–2 cups breadcrumbs
- Oil for deep frying
- Equipment:
- Potato peeler
- Knife and cutting board
- Medium pot
- Potato masher
- Mixing bowls
- Heavy skillet or frying pan
- Slotted spoon
- Instructions:
- Peel the potatoes and cut into even chunks. Boil in water until tender, about 12–15 minutes. Drain well and mash until smooth.
- Finely chop the red onion and cilantro.
- Add the peas, chopped onion, cilantro, cumin, chili powder, and salt to the mashed potatoes. Mix until evenly combined.
- Shape the mixture into small squares or rectangles about ½-inch thick.
- In a shallow bowl, mix the flour with enough water and a pinch of chili powder to make a thin, smooth batter. Place breadcrumbs in another dish.
- Dip each cutlet into the batter, let excess drip off, then press firmly into the breadcrumbs until fully coated.
- Heat oil in a heavy skillet over medium heat. Fry the cutlets in batches for 2–3 minutes per side until deep golden and crisp. Drain on a wire rack or paper towels.
- Serve hot with ketchup or your favorite chutney.
Storage & Reheating
- Refrigerator: Store cooled cutlets in an airtight container for up to 3 days.
- Freezer: Freeze coated uncooked cutlets on a tray until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1–2 extra minutes.
- Reheating: Warm in a 350°F oven or air fryer for 8–10 minutes until crisp. A lightly oiled skillet over medium heat also works well.
Final Thoughts
These crispy breaded potato cutlets are the kind of snack that disappears as soon as they hit the table. The contrast of crunchy coating and soft spiced filling is hard to resist. Give them a try and leave a 5-star rating plus a comment to let me know how they turned out!