Believe it or not that even today, this particular item (potato cutlet sandwich) is part of my lunchbox at work almost daily. So you can imagine my unending love for these potato cutlets. This one is a treasured recipe. I would also share another version of potato cutlets at some point in time which are filled with winter vegetables and a very special ingredient. The dried Fenugreek leaf/ Kasuri Methi is the magic ingredient here that transforms the boring potatoes in to a super star! My freezer is always well stocked with these cutlets and are regularly served with Pulao rice or curry. I enjoy eating them with a homemade chapatti - Flat bread and mint chutney.
- Mash the warm potatoes either with hand or with a masher or in a stand mixer. I am using a stand mixer to mash the potatoes and to mix the ingredients. It saves time and dishes. Warm potatoes are mashed easily and well. Cold potatoes become jelly like hence hard to work with.
- Once the potatoes are mashed add all spices, Dried Fenugreek leaves (Kasuri Methi) and fresh ingredients one after another and mix thoroughly.
- Refrigerate for 3-4 hours before making the cutlets.
- After 4 hours, beat the egg lightly and spread the bread crumbs in a plate/bowl. Heat 4-5 tbsp of oil in a frying pan for shallow frying the cutlets.
- Once the mixture is chilled enough, make meatball sized balls and flatten it in to a cutlet. Make sure the edges are perfectly round like a burger Pattie.
- Dip it in egg first and then the bread crumbs. I love using panko breadcrumbs (Also called Japanese breadcrumbs) as they give the cutlets a crispy outside with the soft gooey potatoes inside. Shallow fry them in a medium hot frying pan on both sides till golden brown.
- Make one cutlet first and check for the salt and chili. If you are happy with it proceed further with more. Otherwise adjust the salt and spice according to your taste.