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Batata (Potato) Cutlets

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Indian Mridula’s, Indian, Kitchen 1 servings

INGREDIENTS

1 1/4 lb Old potatoes
3 oz Unroasted; shelled cashews
2 tb Sunflower oil
1/2 ts Black mustard seeds
1/2 ts Cumin seeds
1 md Onion; finely chopped
1 Fresh green chillies; seeded and chopped,
; up to 2
2 lg Clov garlic; peeled and crushed
1 ts Ground turmeric
1/4 ts Chilli powder; up to /2, up to
1 ts Salt
1/2 oz Chopped; fresh coriander
; leaves including
; the tender stalks
1 tb Lime juice
1 oz Plain flour
1 md Egg; beaten
3 1/2 oz Soft white breadcrumbs
Oil for frying

INSTRUCTIONS

Boil the potatoes in their skins. Cool, peel and mash them. Lightly
crush the cashews with a rolling pin. Heat the oil over a medium heat
and add the mustard seeds. As soon as they begin to pop, add the
cumin seeds and allow the seeds to crackle in the hot oil for a few
seconds.
Add the onions, green chillies and garlic. Stir and fry until the
onions are a pale golden colour. Stir in the turmeric, chilli powder,
salt and coriander leaves. Remove from the heat.
Add the mashed potato, cashews and lime juice to the onion mixture
and mix thoroughly. Divide the mixture into 8 equal-sized portions
and shape into flat oval shaped cutlets. Dust each cutlet in flour,
then dip in beaten egg and roll in breadcrumbs.
Heat a little oil in a frying pan over a medium heat. You can also
use an electric deep fat fryer if you wish. Fry the cutlets for about
5-7 minutes until golden brown and drain on absorbent paper. Serve
with a crisp salad for a light lunch or supper or as a starter with
brinjal pickle.
Unsuitable for freezing.
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