Best 3 Potato Cutlets Recipes

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Check out the recipes below so you can choose the best recipe for yourself!

POTATO CUTLETS

Potato Cutlets image

A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.

Provided by BRIDLE

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 10

Number Of Ingredients 8

Ingredients

5 medium-size potatoes, washed thoroughly
2 teaspoons salt
2 tablespoons garam masala
2 tablespoons coriander powder
2 tablespoons black pepper
10 cilantro leaves, chopped
6 tablespoons bread crumbs
oil for frying

Steps:

Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

Nutrition Facts : Calories 150 calories, Carbohydrate 16.2 g, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 502.5 mg, Sugar 0.3 g

ROSEMARY-LEMON GRILLED TURKEY CUTLETS AND RED-SKINNED POTATO WEDGES

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges image

Provided by Bon Appétit Test Kitchen

Categories Potato turkey Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lemon Rosemary Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup olive oil plus additional for brushing
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 garlic cloves, pressed
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets

Steps:

Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.

CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM

Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam image

Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

Provided by currybunny

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 lamb cutlets, trimmed of all visible fat
2 -3 tablespoons cajun seasoning
2 sweet potatoes, peeled and chopped (kumera)
2 tablespoons margarine
2 garlic cloves, crushed
1 red onion, chopped
2 garlic cloves, crushed
6 tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar
1 red chili pepper, chopped
salt and pepper

Steps:

Sprinkle lamb on both sides with Cajun seasoning, set aside.
Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
Drain well, mash with margarine and garlic.
Grill lamb for 2-3 minutes each side, or until cooked to taste.
Serve on a bed of kumera mash, topped with rocket or other lettuce.
Accompany with jam.

Tips:

For the best results, use a combination of russet and Yukon Gold potatoes. This will give you a fluffy and creamy interior with a slightly crispy exterior.
Be sure to grate the potatoes finely. This will help them to bind together and prevent them from falling apart.
Don't overwork the potato mixture. Overworking will make the cutlets tough.
If the potato mixture is too wet, add a little more bread crumbs. If it's too dry, add a little more milk.
Be sure to heat the oil over medium heat before adding the potato cutlets. This will help them to brown evenly.
Don't overcrowd the pan when cooking the potato cutlets. This will prevent them from cooking evenly.
Serve the potato cutlets immediately with your favorite dipping sauce.

Conclusion:

These potato cutlets are a delicious and easy-to-make appetizer or side dish. They're perfect for any occasion, from a casual get-together to a formal dinner party. With their crispy exterior and fluffy interior, these potato cutlets are sure to be a hit with everyone who tries them.