Potato Cheese Cutlets

Oct 20, 2009
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  • Potatoes: 4 (Boiled and mashed)
  • Cottage Cheese: 1-1/4 Cups, crumbled
  • Fresh Coriander Leaves 2 Tablespoons (Chopped)
  • Green Chillies: 6 (Finely Chopped)
  • Onion 1 (Chopped)
  • Cabbage 1 Cup (Finely Chopped)
  • Red Chilly Powder: 1/2 Teaspoon
  • Salt To Taste
  • Bread: 3 Slices
  • Plain Flour (Maida): 1 Cup
  • Bread Crumbs: 2 Cups
  • Cooking Oil: Enough For Deep Frying


  1. Soak the bread slices in water for two minutes and squeeze out the water.
  2. Mix the potatoes, cheese, red chilly powder, salt, coriander leaves, green chillies, cabbage, onion and bread slices very well. Then shape into the cutlets.
  3. In half cup of water mix the plain flour and make a paste. Dip the cutlets in this paste and coat with bread crumbs.
  4. Deep fry in cooking oil and serve hot with tomato ketchup or chutney

A great appetizer

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