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Wednesday, May 14, 2014

Chicken & Potato Cutlets

This is a simple and no fuss recipe. There are no complicated ingredients used, most of them are easily available in our kitchen all the time. Whenever I make these cutlets they are in huge quantity as we are only three of us at home. So I like to freeze them after coating into the bread crumbs. Just lay them on a tray lined with butter paper side by side. Place a cling wrap on top and freeze for 3 hours. Remove from the freezer and store all cutlets in a zip lock bag and again transfer to the freezer. By freezing individual pieces on a tray, the cutlets will not stick to each other  Whenever you have guest arriving at short notice, just remove these goodies thaw it in the microwave for 5 minutes and shallow fry as usual. 

Preparation time: 60 minutes. 


  • 4 cups of boiled and mashed potatoes
  • 500 gms boneless chicken boiled and shredded
  • 1 cup onion finely chopped
  • 1 tsp each ginger & garlic paste
  • 2 green chilies finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp black pepper powder
  • 1/2 cup finely chopped fresh coriander leaves
  • Few mint leaves chopped
  • 1 tbsp lemon juice
  • Salt to taste
  • Grated cheese (optional)
  • Oil for cooking
  • Bread crumbs for coating

  1. Heat oil in sauce pan and add chopped onion. Fry till soft and light pink. Then add all ingredients in the list from ginger & garlic paste till pepper powder. Cook the mixture well till the all the raw smell turns aromatic. If the masala sticks to the pan add little water.
  2.  Now dry up all the moisture and add shredded chicken, coriander leaves, mint leaves, lemon juice and salt. Remove from heat, set aside and cool.
  3. Add chicken mixture to the boiled potatoes along with grated cheese. Check the seasoning(salt, spice and lemon) by tasting and  adjust accordingly.
  4. Take about 2 tbsp of the mixture on your palm, roll into a smooth ball and flatten it.You can give any shape you desire e.g heart shape, oval shape, square etc.
  5. Coat each cutlet into the bread crumbs and shallow fry on both sides till golden. 

Serves: 5 to 6 people

 Variation: Vegetable & Cheese Cutlet:
Just substitute chicken with half cup of grated carrot, 1/4 cup finely chopped cabbage and 1/4 cup boiled mashed green peas.

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