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





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