- Yield: 30
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: 3 People
- Calories: 5250 kcal
- Carbohydrate Content: 251.32 g
- Cholesterol Content: 51 mg
- Fat Content: 452.08 g
- Fiber Content: 25.3 g
- Protein Content: 63.98 g
- Saturated Fat Content: 49.967 g
- Serving Size: 1
- Sodium Content: 2593 mg
- Sugar Content: 22.11 g
- Trans Fat Content: 117.807 g
Potato Cheese Cutlets
Potato cutlet is a delicious crunchy cutlet recipe. Potatoes are part of everyday food and loved by everyone. Cutlet with potato and cottage cheese give the best taste. Potato Cutlet is crispy from outside and soft from inside. The cheesy stuffing makes this snacks more delicious. Potato cheese cutlets are best to serve as a starter for lunch or dinner with green coriander chutney and tomato catchup. Learn how to make Crunchy Potato Cheese Cutlet.
Ingredients of Potato Cheese Cutlets Recipe
- Boiled potatoes - 5
- Cottage cheese (Paneer) - 300 gm
- Plain flour (Maida) - 1 Cup
- Chopped onion - 1
- Bread Crumbs - 1 Cup
- Bread slices - 3
- Chopped coriander - 2 Tablespoons
- Chopped green chillies - 6
- Chopped cabbage - 1 Cup
- Salt - 1 Teaspoon
- Garam masala - 1/2 Teaspoon
- Oil for deep frying - 4 Cups
How to Make Potato Cheese Cutlets
Step 1: Take a deep bowl, put water into it and boil the potatoes. Keep it aside and make them cool. Once its cool mash it well.
Step 2: Grate the cheese and smash it well.
Step 3: Put the bread slices into the water for 2-4 minutes to make it softer and then squeeze out the extra water.
Step 4: Take a deep bowl and mix the mashed potatoes, chilies, cheese, garam masala, cabbage, coriander, onions, and bread slices well and add some salt and make a medium size ball.
Step 5: Give it a cutlet shape.
Step 6: Mix the flour well and make a semi-thick batter.
Step 7: Dip the cutlets in this paste and roll into breadcrumbs and deep fry them in oil.
Step 8: Serve it hot with tomato catchup and green coriander chutney.
- Serve hot cheese cutlets with tomato ketchup.
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