Petitchef

Fried potato cutlets, potato balls

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
pinch of cumin

1/4 small onion sliced to thin wedges

4 Purple Passion potatoes sliced into cubes

4 Sunrise Medley sliced into cubes (Note: The Purple Passion are firmer textured potatoes while the Sunrise Medley are softer. By combining both, it creates an exciting texture of the mash)

1 small carrot, sliced into cubes

peas, thawed

1/2 cube House Japanese curry

some milk

Preparation

  • In some oil, toast some cumin. Then add onions, potatoes and carrots and saute till they are all tender and soft. This takes about 10-15 minutes.
  • Stir in the Japanese curry cubes and make sure they dissolve into the potato-carrot mixture.
  • At this point, the potato-carrot can be mashed in the pot. When partially mashed, add the peas.
  • If too dry, add some milk (estimated quantity) and continue to gently mash. Prepare another small pot of oil for deep-frying.
  • Scoop out the mashed potatoes and shape into cutlet or balls.
  • Quickly coat with some corn flour then wheat germ (crumbs coating) - add into hot oil to fry and crisp the outside of cutlets.

Photos

Fried Potato Cutlets, Potato Balls, photo 1
Fried Potato Cutlets, Potato Balls, photo 2
Fried Potato Cutlets, Potato Balls, photo 3

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