Perfect for parties, gatherings, or a cosy evening at home, Potato Cheese Cutlets are a crowd-pleaser that promises to satisfy cravings for something savoury and comforting. For those looking for a healthier option, these cutlets can also be baked or air-fried, providing a delicious treat without the added oil from frying.

The recipe is simple and the results I bet are so delicious. So why not try it? It might just be the perfect way to add some creativity to your day and enjoy a homemade snack that’s both satisfying and effortlessly made. Bon appétit!

Ingredients:

• 1/2 kg of boiled potatoes
• Salt to taste
• 1/2 tsp of black pepper
• 1/4 tsp of crushed red chilli
• 1/2 tsp of dried oregano leaves
• 1/4 cup of breadcrumbs
• 1 small-sized onion, finely chopped
• 1 tsp of crushed green chilli
• 1 tbsp of chopped coriander leaves
• Mozzarella cheese, grated
• 1 beaten egg
• Breadcrumbs, as required
• Oil for frying

How to make Potato Cheese Cutlets:

1. Start by mashing the boiled potatoes until they are smooth and free of lumps.
2. Add salt, black pepper, crushed red chilli, dried oregano leaves, and the first portion of breadcrumbs to the mashed potatoes. Mix well to combine all the ingredients.
3. Next, add the finely chopped onion, crushed green chilli, and chopped coriander leaves to the potato mixture. Mix again until everything is evenly distributed.
4. Take a small portion of the potato mixture and flatten it into a small patty.
5. Place a generous amount of grated mozzarella cheese of your favourite brand in the centre of the patty, then fold the potato mixture around the cheese to form a cutlet. Make sure the cheese is completely enclosed within the potato.
6. Dip the cutlet into the beaten egg, ensuring it is fully coated.
7. Roll the egg-coated cutlet in breadcrumbs until it is well-covered.
8. Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan and fry them until they are golden brown on both sides.
9. Remove the cutlets from the oil and place them on a paper towel to drain any excess oil.
10. Serve the potato cheese cutlets hot with your favourite dipping sauce or chutney.

These potato cheese cutlets are not only tasty but also versatile. You can experiment with different types of cheese or add other spices to suit your taste. They are also a great way to use leftover boiled potatoes. So next time you have some spare potatoes, why not give this recipe a try? You won’t be disappointed!

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Potato Cheese Cutlets

Potato cheese cutlets are a delightful snack that can be enjoyed at any time of the day. They are perfect for those who love the combination of potatoes and cheese, and they can be served as an appetizer, a side dish, or even a main course. The recipe is simple, but the result is delicious.

Course Snack

Ingredients

• POTATOES BOILED 1/2 KG
• SALT TO TASTE
• BLACK PEPPER 1/2 TSP
• RED CHILI CRUSHED 1/4 TSP
• DRIED OREGANO LEAVES 1/2 TSP
• BREADCRUMBS 1/4 CUP
• ONION SMALL SIZED 1
• GREEN CHILI CRUSHED 1 TSP
• CORIANDER LEAVES 1 TBSP
• OLPERS MOZZARELLA CHEESE
• BEATEN EGG 1
• BREADCRUMBS AS REQUIRED
• OIL FOR FRYING

Video

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Aloo Keema Cutlets

Course Snack

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marination Time 30 minutes minutes

Servings 4 people

Ingredients

For marination of minced mutton

• 300 grams minced mutton
• 2 tbsp yogurt (dahi)
• 1-2 crushed green chilies
• 1 tomato (small sized)
• ½ onion (small sized)
• ½ tsp crushed red chilies or to your taste
• 1 tsp crushed coriander
• salt to taste
• black pepper as per your taste
• ½ tsp crushed cumin seeds

Other ingredients

• 1 tbsp oil
• 1 tsp crushed garlic
• 2 tbsp fresh coriander leaves
• 1-2 green chilies or as per your taste
• 3 potatoes (large sized) already boiled
• salt as per your taste
• ½ tsp black pepper or as per your taste
• eggs for dipping the cutlets to hold the breadcrumbs
• breadcrumbs for coating the cutlets for crispiness

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Potato Cutlets

Course Appetizer, Dinner, Side Dish

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 3 potatoes already boiled (large sized)
• 1-2 pinches turmeric (haldi)
• red chilies to taste
• ½ tsp black pepper powder
• 1 tsp coriander (dhaniya)
• ½ tsp crushed cumin seeds (koota zeera)
• salt to taste
• 2-3 tbsp onion
• 1-2 green chilies
• 2-3 tbsp fresh coriander leaves
• 1-2 tbsp seedless tomato
• lemon juice as per your taste
• oil for frying the cutlets

Instructions

Preparation

• Take 3 large sized potatoes and cut them into cubes and boil until fork tender. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
• Place the boiled potatoes in a large bowl and crush lightly with a masher or the back of a fork.
• Add turmeric, red chilies, black pepper powder, coriander, crushed cumin seeds, and salt. Also add other vegetables like onion, green chilies, fresh coriander leaves and seedless tomato. And for light and fresh flavor add lemon juice as per your taste.
• Mix everything well to make a non sticky dough base for the cutlets.
• Grease the hands with oil and shape the dough into round cutlets. Coat each cutlet lightly in flour or breadcrumbs, and set aside.
• Meanwhile, heat oil and fry the cutlets until golden from both sides.
• Serve with your favorite sauce.

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Follow the easy steps in the video.

If you like my recipes then please visit and subscribe my YouTube channel for daily recipes. Don’t forget to share this recipe.

Feel free to leave your comments and suggestions at the end of this post.

Include this recipe in your Iftar menu this Ramazan along with other special recipes. Stay tuned to my YouTube channel and keep visiting my website for ingredients and written instructions.

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Potato Chicken Cutlet

Course Appetizer, Side Dish, Snack

Ingredients

• ½ kg Potatoes already boiled for the recipe
• ½ kg Boiled Shredded Chicken
• ¼ cup Spring onion (green part)
• ¼ cup fresh coriander leaves
• 1 – 2 tbsp Mint leaves (chopped)
• 1 tsp Green chili paste or to taste
• 1 tsp Hot sauce
• 1 tbsp Soy sauce
• ½ tsp white pepper powder
• ½ tsp Black Pepper crushed
• Red Chilies Crushed to taste
• ½ tsp Chat masala
• ½ tsp Cumin Seeds Crushed (Zeera kota hoa)
• 1 tsp Coriander powder (dhaniya powder)
• ½ tsp Garlic powder
• salt to taste

Instructions

• Boil potatoes until they become soft and tender. Mesh the potato in a mixing bowl. Then add already boiled and shredded chicken pieces, chopped green part of spring onions, fresh coriander and mint leaves. To make it more hot and spicy add green chili paste, hot sauce and soy sauce.
• Season with white peeper powder, crushed black peeper and red chilies, chat masala, cumin seeds, coriander powder, garlic powder and lost but not the least salt to your taste.
• Grind and mix all the ingredients well into a thick paste.
• Grease your hand with oil and using your hands shape the paste into 10 equal cutlets.
• Dip in beaten egg and coat with breadcrumbs.
• You can store the cutlets for 2-3 days in freezer or fry on the go.
• Preheat the oil little bit and fry the cutlets on medium flame. Changes sides for better cooking and to avoid burning the cutlets.
• When ready serve with your favorite sauce.

If you like my recipes then please visit and subscribe my YouTube channel for daily recipes. The written contents of my recipe videos released on my channel are also being frequently published on my website. Therefore, you can visit my site any time to look for written content of your favorite recipes.

Feel free to leave your comments and suggestions at the end of this post.