Recipe: Eating on a Dime Potato Russian cutlets / kebabs

Recipe: Eating on a Dime Potato Russian cutlets / kebabs Delicious, fresh and tasty.

Potato Russian cutlets / kebabs. About Russian Cutlets Recipe: A delectable cutlet recipe stuffed with boneless chicken chunks along with potatoes, carrots and a host of spices, covered with the goodness of vermicelli and sesame seeds and deep fried to crispy golden. Serve these Russian chicken cutlets for iftar during the festive season of Ramazan or simply prepare as a delectable appetiser at the next dinner party. But why I never did it "on camera" is a mystery.

The aloo tikki's are typically pan fried with oil or even deep fried in some places.

But in this recipe, I am going to show to how to make the aloo tikki healthier by baking them.

Potato Kebabs/ Patties (Aaloo k cutlets) Kebabs are of many different types.

You can cook Potato Russian cutlets / kebabs using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Potato Russian cutlets / kebabs

1. You need 2 of large potatoes.

2. Prepare 1 pack of vermicelli sevi.

3. You need 1 tablespoon of Cornflour for slurry.

4. It’s of As required Oil for shallow frying.

5. Prepare Half of lime juice.

6. You need 1/2 teaspoon of Salt.

7. It’s 1/2 teaspoon of turmeric powder.

8. You need 1/2 teaspoon of red chilli powder.

9. Prepare 1/2 teaspoon of cumin powder.

10. Prepare 1/2 teaspoon of coriander powder.

11. It’s 1/2 teaspoon of garam masala powder.

12. You need 1/2 teaspoon of ginger garlic paste.

13. Prepare 1/2 teaspoon of kasuri methi.

14. Prepare 1/2 teaspoon of chat masala powder.

15. You need 1 tablespoon of corn flour.

I have told u the recipes of Chapli kebabs, Shami kebabs, & Beef Kebabs.

Now I will introduce u to Potato cutlets/ patties.

They are mostly popular in Asian & subcontinent countries.

The cutlets break when flipping or during cooking - Allow the cutlets to cook undisturbed on the pan until one side crisps up properly and forms a 'skin' from the egg mixture.

Potato Russian cutlets / kebabs instructions

1. Grap all ingredients required and set aside then boil the potatoes in a pressure cooker for 2 whistles then let it cool down to room temperature..

2. Now using a masher mash boiled & peeled potatoes, once it’s mashed well then pop in all spices, first leaving cornflour give it a mix next squeeze lime juice and mix well now add cornflour as required just a tablespoon or as per the quantity of potatoes mashed..

3. Besides keep the vermicelli crushed & take a bowl & make a slurry of cornflour,water & a dash of salt..

4. Now take the mashed potatoes then start making cutlets/ kebabs give it a circular shape using your palms then dip in celery first next coat in vermicelli well set aside in a plate..

5. Gradually make all in the similar fashion while all the cutlets/ kebabs are ready freeze it for 60 minutes in the freezer..

6. After an hour remove it & in a preheated oil pan pop the cutlets set the flame burner on medium don’t touch it for 2-3 minutes while it’s slightly golden then flip to other side do not flip again & again it will spread the vermicelli..

7. Lastly while all the cutlets are fried remove it on paper towel then enjoy it with any meal menu or snack it..

8. The tempting & inviting potatoes Russian cutlets/ kebabs are ready..!.

9. Tip of the day: it’s a very quick recipe time taken is only to mash mix prepare & freeze. Reason for freezing is the cutlets will be settled while freezed so it’s easy to fry!.

Alternatively, it could be because the potato mixture has absorbed too much moisture and isn't binding well.

Put the mashed potatoes in a bowl, add the drained tuna, softened onions/garlic/ginger mixture, coriander, mint, chillies, salt, lemon and all the remaining spices.

Mix everything well and give it a taste.

Adjust salt/spice or lemon if needed.

Shape round flattened patties out of the mixture.