Two Potato Cutlets with Mint and Cumin

 

Every cuisine has a cutlet. Be it veal, chicken or lamb - these sublime breadcrumb-ed simple delights are something that will always be adored for their quick preparation and their wholesome homey quality. In Pakistan surprisingly (as it's such a meaty cuisine usually!) the 'Aloo Tiki', or the Spicy Potato cutlet is something that is more versatile than just a crumb fried piece of quick food - not only are these veggie, they can not only be eaten alone, with rice but can be made into a kind of a sandwich which mimics a Pakistani street food snack called 'Bun Kebab' - which is exactly what it says, a burger bun, warmed in a little butter, topped with a ground coriander leaf, mint and green chilli added and a tamarind and jaggery one as well, topped with onions, cucumber and tomatoes and eaten in bout 2 minutes flat! This version is my own where I mix sweet potato and regular potato to create a nutty sweet flavour which is very popular with kids and grown-ups alike!

What you will need

2 large potatoes, peeled, boiled and mashed

2 - 3 large Orange flesh sweet potatoes, peeled, boiled and mashed

1 tablespoon whole cumin, dry roasted in a pan then crushed in a mortar and pestle

1/2 cup chopped mint leaves

3/4 chopped coriander leaves

1/2 teaspoon tsp red chili powder (optional)

1/2 lemon, juiced

Salt to taste

1 egg, beaten to coat cutlets

Vegetable oil to fry

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