Mint Mayonnaise Stuffed Potato Cutlets Recipe

Mint Mayonnaise Stuffed Potato Cutlets Recipe

Stuffed Potato Cutlets are a super delicious and easy starter to prepare and can be served during your special weekend meals or at get-togethers

Potato cutlets are a delicious and easy-to-make starter dish. It is perfect as a party starter or an evening snack. It’s made using mashed potatoes, bread crumbs, coriander leaves, oregano, and spices. To make cutlet even more amazing for kids and adults alike, I stuffed in Del Monte’s Mint Mayo along with some cheese and turned out to be very delicious. This mouth-watering snack can be served with green coriander chutney or tomato ketchup.

These Stuffed Potato cutlets are crunchy on the outside, and creamy inside. The Mint Mayo and cheese make the cutlets almost melt in the mouth. With just a few very common ingredients which would mostly be present in your kitchen, you have a lip-smacking creamy potato cutlet that can be served during any party, for your kid's lunch box, or as an evening snack.

DelMonte mint mayonnaise gives a wonderful aroma of mint in the cutlet. Definitely try this recipe, you will surely get a lot of appreciation.

Ingredients:

• 4 medium potato

• 3 tablespoon cheese cubes

• 1 teaspoon oregano

• 1 teaspoon coriander powder

• 1 tablespoon corn starch

• bread crumbs as required

• 1/4 cup mayonnaise

• 1 teaspoon red chili powder

• 2 tablespoon coriander leaves

• 3/4 teaspoon dry mango powder

• salt as required

• teaspoon refined oil

Recipe:

• Step 1 Prepare potato mixture

  Boil potatoes, peel the skin, and grate into a bowl. Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste. Mix well.

• Step 2 Mix corn starch and water

  Mix corn starch with 1 teaspoon water; whisk well to ensure no lumps are present. Keep aside.

• Step 3 Make a potato ball and stuff it with mayonnaise

  Take a portion of the potatoes, roll them into balls. Make a small hole in the middle. Spoon in DelMonte mint mayonnaise and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into a disc.

• Step 4 Dip the cutlets in corn starch mix

  Whisk the corn starch once again, dip the cutlets in the corn starch, coat with bread crumbs well, keep aside. Repeat this for the remaining mix.

• Step 5 Deep fry the cutlets and serve hot

  Heat oil for deep frying. Once the oil turns hot drop is carefully a few cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from the oil and place on kitchen paper. Serve hot with mint chutney or tomato ketchup.

Serve hot with mint chutney or tomato ketchup.