Potato Cutlets

Potato is one of my favorites and cutlets happen to be one of my favorite ways to enjoy them. I also needed some good Indian appetizers for my V Day Dinner. These are easy to make and very tasty. The old school way to make them is to make them with potatoes and coat them in semolina and deep fry them. I make them a little different, adding breadcrumbs to the mix (come to think of it, even my grandmother does it) and shallow frying them. I put them in a heart shaped mold for V day. I am sending these to Priya's Hearts for Valentine's Day event and to Think Spice- Think Amchoor guest hosted by Bhagyashri of Taste Buds, an event by Sunita, Think Spice.

Ingredients:

4 large potatoes, boiled and peeled

3/4 cup bread crumbs

1/2 medium onion chopped

1 green chili very finely minced

3/4 inch ginger very finely minced

1 teaspoon garam masala

1/2 teaspoon chili powder (or more if you like spicy)

1/2 teaspoon amchur powder (mango powder)

2 tablespoons coriander finely chopped

Dash of sugar

1 teaspoon lemon juice

Salt

Mash the potatoes. Add everything to the potatoes except the oil. Mix well. Taste the mixture for spice and salt and adjust accordingly. Press into mold or shape by hand. Be sure to pack well else the cutlet will fall apart while frying. Heat about 1 tablespoon of oil in a non stick pan for frying 3 cutlets at a time. When one side is golden to reddish in color flip to cook other side. Put a few more drops of oil for this side. Serve with tamarind chutney or green coriander chutney.