Potato Paneer and Carrot Cutlets

A healthy and delicious cutlets / croquettes with potato , paneer and carrots. Crispy crust , soft melting from inside. Paneer and potato goes so well together, grated carrots add a nice crunch. This crust is so well seasoned and addictive.

 

You can replace paneer with cooked tiny pieces of chicken for a chicken cutlet.

 

 

Ingredients

• 3 Medium sized Potatoes - boiled and mashed
• 200 grams Paneer / Cottage Cheese - Grated finely
• 1 Carrot grated finely
• 2 Green Chillies chopped finely
• 1 Tablespoon red chilli flakes
• 2 Tablespoons cilantro leaves chopped finely
• 1 Tablespoon Corn Flour
• 1 Cup Bread Crumbs
• 1/2 Teaspoon dried thyme / Italian seasoning
• Freshly ground black pepper
• Salt to taste
• 2 Tablespoon Vegetable oil to shallow fry the cutlets

Directions

1. Boil potatoes with 1/4 Teaspoon salt until they are soft. I pressure cooked the potatoes for 4 whistle. Peel remove the skin and mash the potatoes
2. Add mashed potatoes, grated paneer, grated carrots, green chillies, 1 Tablespoon cilantro leaves, corn flour, red chilli flakes, 3 Tablespoon bread crumb, salt and 1/2 Teaspoon freshly ground black pepper in a large bowl. Mix everything together using a spoon / hand

 

 

 

 

 

3. Check for salt and adjust. Make small balls out of this mixture and set aside

                                    


4. Heat oil in a tawa/ pan for shallow frying the cutlets
5. In a plate, add remaining bread crumbs. Add Italian seasoning, salt, freshly ground black pepper, remaining cilantro leaves to the bread crumbs and toss

                                   

                                  

6. Now, take the cutlet ball and flatten them gently to from thick discs

                                  

7. Roll each discs in bread crumb mixture and coat the cutlets on both sides with bread crumb mixture

                                  

8. When the oil is hot, place 4 cutlets on the pan and shallow fry them until they are crispy and golden. Flip side and shallow fry on the other side too
9. Remove from the pan and drain on a kitchen towel
10. Shallow fry the remaining cutlets in batches of 4
11. Serve hot with ketchup of your favourite dip. You can serve it as a evening snack with a cup of tea