Stuffed Potato Cutlet Recipe With Mint Mayo
A vegetarian Indian recipe with potatoes (aloo), del monte mint mayo, cheese - grated. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl
potatoes (aloo)(4)del monte mint mayo(1/4 cup) - 2
Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste
red chilli powder(1 teaspoon)dried oregano(1 teaspoon)sprigs coriander (dhania) leaves - finely chopped(3)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 3
Mix well
- 4
Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present
corn flour(1 tablespoon) - 5
Keep aside
- 6
Take a portion of the potatoes, roll into balls
potatoes (aloo)(4) - 7
Make a small hole in the middle
- 8
Spoon in Del Monte Mint Mayo and then top it with grated cheese
del monte mint mayo(1/4 cup)cheese - grated(1/4 cup) - 9
Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls
del monte mint mayo(1/4 cup) - 10
Seal well and make sure mayonnaise does not ooze out
del monte mint mayo(1/4 cup) - 11
Flatten slightly into disc
- 12
Whisk the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside
corn flour(1 tablespoon)whole wheat bread crumbs - for coating - 13
Repeat this for the remaining mix
- 14
Heat oil for deep frying
sunflower oil - for deep frying - 15
Once oil turns hot drop is carefully few potato cutlets at a time
- 16
Fry on medium heat until cutlets turn crunchy and golden brown on all sides
- 17
Remove from the oil and place on kitchen paper
- 18
Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties
Rate this recipe
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Stuffed Potato Cutlet Recipe With Mint Mayo
A vegetarian Indian recipe with potatoes (aloo), del monte mint mayo, cheese - grated. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl
potatoes (aloo)(4)del monte mint mayo(1/4 cup) - 2
Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste
red chilli powder(1 teaspoon)dried oregano(1 teaspoon)sprigs coriander (dhania) leaves - finely chopped(3)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 3
Mix well
- 4
Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present
corn flour(1 tablespoon) - 5
Keep aside
- 6
Take a portion of the potatoes, roll into balls
potatoes (aloo)(4) - 7
Make a small hole in the middle
- 8
Spoon in Del Monte Mint Mayo and then top it with grated cheese
del monte mint mayo(1/4 cup)cheese - grated(1/4 cup) - 9
Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls
del monte mint mayo(1/4 cup) - 10
Seal well and make sure mayonnaise does not ooze out
del monte mint mayo(1/4 cup) - 11
Flatten slightly into disc
- 12
Whisk the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside
corn flour(1 tablespoon)whole wheat bread crumbs - for coating - 13
Repeat this for the remaining mix
- 14
Heat oil for deep frying
sunflower oil - for deep frying - 15
Once oil turns hot drop is carefully few potato cutlets at a time
- 16
Fry on medium heat until cutlets turn crunchy and golden brown on all sides
- 17
Remove from the oil and place on kitchen paper
- 18
Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties
Rate this recipe
