Chicken Potato Cutlets Recipe:

Chicken potato cutlets are a delectable snack perfect for any occasion, especially during Ramadan as an iftar dish. This crispy delight combines the succulence of chicken with the comforting texture of potatoes, creating a flavorful treat. To make these cutlets, start by boiling potatoes until they are tender, then mash them to form a smooth base. In a separate pan, cook minced chicken with aromatic spices until it's fully cooked and seasoned to perfection. Mix the cooked chicken with the mashed potatoes, along with finely chopped onions, green chilies, coriander leaves, and a hint of ginger-garlic paste for added flavor.

Shape the mixture into small patties, coat them in breadcrumbs for an extra crunch, and fry until golden brown and crispy on the outside. The result is a batch of irresistible chicken potato cutlets, ready to be served hot with your favorite dipping sauce or chutney. This homemade recipe offers a healthier alternative to store-bought snacks, as you have full control over the ingredients used. Whether enjoyed as a snack, appetizer, or side dish, these chicken potato cutlets are sure to be a hit with family and friends, making them a must-have for your next gathering.

How To Make Chicken Potato Cutlets Recipe:

Sure, here's a simple recipe for chicken potato cutlets:

Ingredients:

- 2 large potatoes, boiled and mashed

- 1 cup cooked chicken, shredded or minced

- 1 small onion, finely chopped

- 2-3 green chilies, finely chopped (adjust to your taste)

- 2 cloves garlic, minced

- 1 teaspoon ginger paste

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon red chili powder (adjust to your taste)

- Salt to taste

- 2 tablespoons fresh coriander leaves, chopped

- 1 egg, beaten (for coating)

- Bread crumbs (for coating)

- Oil for frying

Instructions:

1. In a mixing bowl, combine mashed potatoes, cooked chicken, chopped onion, green chilies, minced garlic, ginger paste, cumin powder, coriander powder, red chili powder, salt, and chopped coriander leaves. Mix well until each everything is evenly combined.

2. Take a small portion of the mixture and shape it into a flat round cutlet. Repeat with the remaining mixture.

3. Heat the oil in a pan for frying.

4. Dip each cutlet into beaten egg, then coat it with bread crumbs evenly on all sides.

5. Once the oil is hot, carefully place the coated cutlets into the pan.

6. Fry the cutlets until they turn golden brown and crisp on both sides, turning occasionally to ensure even cooking.

7. Once done, remove the cutlets from the oil and place them on a paper towel-lined plate to absorb excess oil.

8. Serve hot with ketchup, chutney, or any dip of your choice.

Chicken potato cutlets Recipe: Iftar Special Recipe:

Chicken Potato Cutlets Recipe: