Introduction
There’s something universally comforting about the humble potato. When mashed, seasoned, and pan-fried to golden perfection, it becomes an irresistible snack that’s crispy on the outside and fluffy on the inside. These Crispy Potato Cutlets are not just tasty, they’re also kid-approved, freezer-friendly, and perfect for a quick lunch, snack, or even as a side dish to your main course.
Whether you’re cooking for a family gathering, meal prepping for the week, or simply using up leftover mashed potatoes, this recipe offers you a delicious, budget-friendly option. And the best part? You can easily customize them to your taste or dietary preferences!
Ingredients
For around 12–15 cutlets (depending on size):
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4 medium potatoes, boiled and mashed
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1 small onion, finely chopped
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2 tablespoons fresh coriander or parsley, finely chopped
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2–3 green chilies, finely chopped (optional, for a bit of heat)
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1 teaspoon ginger-garlic paste (or minced garlic)
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1/2 teaspoon black pepper
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1 teaspoon red chili flakes or paprika
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1/2 teaspoon turmeric powder
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1/2 teaspoon cumin powder
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1 teaspoon salt, or to taste
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1/4 teaspoon garam masala or curry powder (optional for extra flavor)
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1/2 cup breadcrumbs (plus extra for coating)
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2 tablespoons cornstarch or all-purpose flour (helps bind the mixture)
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1 egg, lightly beaten (for coating, optional)
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Oil, for shallow frying (vegetable oil or any neutral oil)
Preparation Instructions
Step 1: Boil and Mash the Potatoes
Start by thoroughly washing the potatoes and boiling them in salted water until soft (about 15–20 minutes, depending on their size). Once boiled, peel the skins and mash the potatoes until smooth. Let them cool slightly before mixing with other ingredients.
Tip: Letting the mashed potatoes cool helps avoid sogginess and makes the mixture firmer and easier to shape.
Step 2: Prepare the Filling Mixture
In a large bowl, combine the mashed potatoes with the finely chopped onions, green chilies, ginger-garlic paste, and chopped herbs. Add the spices (salt, pepper, chili flakes, turmeric, cumin, and garam masala) and mix everything thoroughly.
Now, add breadcrumbs and cornstarch/flour to the mix. These will help absorb moisture and bind the cutlets so they hold their shape during frying.
Optional Add-ins: You can also mix in a handful of grated cheese or leftover cooked vegetables like carrots or peas for extra texture.
Step 3: Shape the Cutlets
Once your potato mixture is well combined, divide it into equal portions. Roll each portion into a ball and then flatten slightly to form patties or oval-shaped cutlets.
Place them on a tray and chill in the fridge for about 15 minutes. This firms them up further and prevents them from falling apart when cooking.
Step 4: Coat the Cutlets
In one bowl, beat an egg (you can skip this step for an eggless version and use a slurry of flour and water instead). In another bowl, place extra breadcrumbs for coating.
Dip each cutlet in the egg or flour-water mix, then coat in breadcrumbs. This gives them that crispy golden crust when fried.
Step 5: Cook the Cutlets
Heat a non-stick skillet over medium heat and add a couple of tablespoons of oil. Once hot, gently place the cutlets in the pan without overcrowding. Fry them for 3–4 minutes on each side, or until golden brown and crispy.
Remove and drain on a paper towel to absorb any excess oil.
Serving Suggestions
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Serve hot with ketchup, mint chutney, tamarind sauce, or a dollop of Greek yogurt.
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Add to burger buns or sandwiches for a quick veggie burger.
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Serve alongside a fresh green salad or coleslaw for a light meal.
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Great addition to lunchboxes or afternoon snacks with tea.
Tips & Tricks for Perfect Cutlets
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Avoid Moisture Overload: Too much water in potatoes or added vegetables can make the mixture soggy. Always cool mashed potatoes before mixing and squeeze out moisture from veggies if needed.
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Chilling Helps: Always chill the shaped cutlets before frying. This helps them firm up and reduces the risk of breaking while frying.
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Oil Temperature: If the oil is too hot, the cutlets will burn on the outside before the inside heats through. Medium heat is best.
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Bake or Air Fry for Healthier Versions: You can bake these at 375°F (190°C) for 20–25 minutes, flipping halfway. Or air-fry at 180°C (350°F) for 12–15 minutes.
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Make Ahead & Freeze: These freeze beautifully. Shape and coat the cutlets, then place them on a tray in the freezer. Once solid, store in ziplock bags. Fry directly from frozen — no need to thaw!
Variations You’ll Love
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Cheese-Stuffed Cutlets: Add a small cube of mozzarella inside each cutlet for a gooey surprise.
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Spicy Cutlets: Add chili powder, crushed red pepper, or even a bit of hot sauce.
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Vegan Option: Skip the egg and use a mix of flour + water as a binding and coating agent.
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Gluten-Free Option: Use gluten-free breadcrumbs and flour for a celiac-friendly snack.
Nutritional Information (Per Cutlet – Approximate)
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Calories: 110–130 kcal
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Protein: 2–3g
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Carbohydrates: 12–15g
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Fat: 5–6g
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Fiber: 1–2g
(These values vary depending on exact ingredients and portion size.)
Why You’ll Love This Recipe
These Crispy Potato Cutlets are simple to make, require no fancy equipment, and use pantry staples. They’re incredibly satisfying with their crispy coating and soft, flavorful insides. Whether you’re a beginner cook or a seasoned chef, this recipe is a guaranteed crowd-pleaser.
You can customize it to your liking, double the batch to freeze, or sneak in some extra veggies for picky eaters. The texture, versatility, and taste make them one of the best go-to homemade snacks — ideal for breakfast, lunch, or a tea-time treat.
Conclusion
With just a few ingredients and steps, these Crispy Potato Cutlets transform simple pantry items into a dish that’s bursting with flavor and texture. Whether served as a snack or a meal, they’re sure to become a regular favorite in your kitchen. So, the next time you have a couple of potatoes lying around, skip the plain mash and try these golden, crispy delights.
Happy cooking! 🥔✨
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