Potato And Bread Cutlets Recipes

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POTATO AND BREAD CUTLETS



Potato and Bread Cutlets image

Crispy fried potato cutlets are a delicious companion for eggs and bacon.

Provided by Seema

Categories     Breakfast Potatoes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound potatoes, peeled
2 slices bread, cubed
1 egg, beaten
1 teaspoon salt
½ teaspoon ground cayenne pepper
1 jalapeno pepper, seeded and minced
2 sprigs fresh cilantro, chopped
1 cup bread crumbs
1 cup vegetable oil for frying

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • Mash potatoes and bread cubes together in a large bowl. Mix in egg, salt, cayenne, jalapeno, and cilantro. Shape potato mixture into patties and coat with bread crumbs.
  • Heat oil in a large tall-sided skillet until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 46.6 g, Cholesterol 46.5 mg, Fat 8.8 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 1.5 g, Sodium 887.4 mg, Sugar 3.3 g

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

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

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