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A favorite snack—the Indian way.
Wash and boil the potatoes until they are tender. For medium-sized potatoes this should take 20-25 minutes but just make sure they are fork Tender. You can also use a pressure cooker according to manufacturer’s instructions if you prefer. Drain off the water and put the potatoes into the refrigerator to cool.
After they are cold, peel potatoes and put them into a large bowl. Mash the potatoes. Mix in all the remaining ingredients (except the bread crumbs, slice of bread and the oil).
Soak the bread slice in a bowl of water, and quickly squeeze out the water. Mix this into the mashed potato mixture.
Divide into four equal portions. Apply a little oil on your palm and give a round or heart shape to the four portions of the cutlet mixture. Put the bread crumbs into a bowl. Roll the cutlets evenly in the bread crumbs.
Place a flat pan over medium heat. Add oil for frying. Shallow fry the cutlets on both sides till crisp and golden brown.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!