Aloo (Potato) Cutlets

When my husband and I got engaged, he invited my family over for dinner.  Back then I knew very little about cooking.  He prepared several dishes plus 2 desserts.  I was so impressed and a little worried because I could never have pulled something like that off.  After getting married he taught me a lot.  I was so used to Hyderabadi cuisine that I didn't realize there was such a wide variety of Indian/Pakistani dishes out there.

One of the dishes he made were these Aloo Cutlets.  He had gotten the recipe from his sister.  I love anything with potatoes and these were so good.  They are very easy to make.  You can adjust the green chillis and black pepper to suit how spicy you would like them to be.

Aloo Cutlets

3 medium potatoes, boiled

3 boiled eggs, diced

1 onion, finely chopped

1/4 bunch of fresh cilantro, finely chopped

3 green chillis, minced

1 tsp freshly ground black pepper

1 tsp salt (or to taste)

1 tbsp lemon juice

1/2 tsp ground cumin

1 tsp ginger powder

1 tsp garlic powder

1 slightly beaten egg

3/4 cup bread crumbs

For dipping:

1 egg, lightly beaten

bread crumbs

Oil for frying

Mash potatoes.  Mix potatoes together with remaining ingredients.  If the mixture is too thin to form into a shape add some more bread crumbs.

In one shallow bowl add the lightly beaten egg.  In another shallow bowl add the bread crumbs.  Shape some of the potato mixture, dip into the egg and then into the bread crumbs.  Shallow fry until crispy and golden.