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!
POTATO CUTLETS WITH HOUSE CHILLI
POTATO CUTLETS SERVED WITH HOUSE CHILLI (SERVING FOR 3)
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
13) Oil for frying
Mix ingredients 1-9 in a mixing bowl and then shape them into round balls.
Pass the round balls through the flour then whisked eggs and lastly through the breadcrumbs.
Shallow fry them in oil till they are golden brown.
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
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.
Now blend the above mixture until smooth.
Serve with your potato cutlets!