Chicken Stuffed Potato Cutlets Recipe

INGREDIENTS:

for stuffing

• 1 cup chicken mince
• 1 tablespoon oil + for shallow frying
• 2 teaspoons chopped garlic
• 2 teaspoons chopped ginger
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 3/4 tsp salt
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 1 teaspoon lemon juice
• ¼ cup finely chopped fresh coriander
• 1 teaspoon garam masala powder

For potato layer

• 5 medium potatoes, boiled, peeled and mashed
• 2 teaspoons cornflour
• 1 tsp salt
• 1 tsp black pepper, powder
• 1 egg
• 3 tablespoons dried bread crumbs
• 3 tablespoons semolina

INSTRUCTIONS:

1. Heat oil in a nonstick pan. Add garlic and ginger and sauté for one minute. Add onion and sauté till light brown in color.
2. Add tomatoes and sauté for two to three minutes. Add salt, turmeric, red chilli powder, roasted cumin powder, coriander powder, pepper and mix well.
3. Add chicken mince and mix well. Add ½ cup water and sauté till the chicken is cooked and the mixture is dry. Add vinegar, coriander and garam masala powder and mix well. Allow to cool.
4. Add salt, pepper and corn flour to the potato and mix well.
5. Take a portion of the potato mixture and flatten it out on your palm. Place a portion of the chicken filling in the center and shape into a patty.
6. Take semolina in a plate add the breadcrumbs, season with salt and pepper and mix.
7. Break eggs in a bowl add salt pepper and whisk well.
8. Dip the cutlets in the eggs then coat in the crumb mixture.
9. Shallow fry the cutlets in oil till golden brown and crisp on both sides.
10. Drain on absorbent paper and serve hot with tomato ketchup.

Source: My Art Of Cooking

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