Perfect Potato Cutlets With House Chilli-By Chef Khan
Eat To Live, Live To Eat, With Chef Khan
‘Potato Cutlets With House Chilli’- A palatable Ramadan recipe by our favourite Chef- Chef Khan! The potato cutlets are deliciously paired with a home-made chilli sauce that are perfect for opening your fast & will leave your taste buds tantalized!
Rizwan Khan- The Culinary Expert
Sankara Hotel │ Sarova Stanley │ Park inn by Radisson │ CUT by WOLFGANG PUCK (DOHA)
POTATO CUTLETS WITH HOUSE CHILLI
POTATO CUTLETS SERVED WITH HOUSE CHILLI (SERVING FOR 3)
INGREDIENTS
1) 8 boiled potatoes (mashed)
2) 2 stalks of spring onions (chopped)
3) ¼ cup roasted peanuts (chopped)
4) 1 teaspoon of garlic powder
5) 1 tablespoon chilli powder
6) 1 tablespoon salt
7) ½ tablespoon black pepper
8) ¼ bunch coriander (chopped)
9) 1 egg (for the mixture)
10.) Flour to dust
11.) 2 Whisked eggs
12) Breadcrumbs
13) Oil for frying
METHOD
STEP 1
Mix ingredients 1-9 in a mixing bowl and then shape them into round balls.
STEP 2
Pass the round balls through the flour then whisked eggs and lastly through the breadcrumbs.
STEP 3
Shallow fry them in oil till they are golden brown.
INGREDIENTS
1 ½ cups of red bullet chillies (deseeded & roughly chopped)
1 cup white vinegar
2 teaspoons of garlic paste
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons of oil
METHOD
STEP 1
In a pan heat your oil and add in your garlic and sauté then add your red chillies & cook for 2 minutes, then add in your
vinegar, salt and pepper & cook for 2-3 minutes, then cool off.
STEP 2
Now blend the above mixture until smooth.
STEP 3
Serve with your potato cutlets!
