Potato Cutlets (Aloo Chop)

Quick and easy, and less than 30 minutes to make!

 

 

 

Ingredients: (Serves 4-6)

3 large potatoes

1/2 can sweetcorn

Scallions/Spring onions

Chillies (optional)

Onion

Spices: 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp chilli powder, 1/4 tsp black pepper, salt to taste

2 eggs

Cooking oil

 

How to:

1. Wash the potatoes, leave skin on, and place in microwave for 6 minutes. (You don’t want to boil the potatoes since they’ll release too much moisture).

2. Mash up the potatoes

3. Add a handful of sliced scallions/spring onions, less than a 1/4 of a finely diced onion, 1 diced chilli (optional), 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp coriander powder, and 1/2 can of sweetcorn. Mix all ingredients well.

4. Add 2 eggs to bind the mixture and mix all ingredients together really well.

5. Gather enough mixture into your hands and flatten to make an oval shape.

6. Place in about 6 tablespoons of hot oil (just use enough to coat the cutlets/chops so they can brown evenly).

7. Fry until golden brown all over and serve hot.

Recommendations: For a complete gourmet meal, serve as an accompaniment to any main dish, in particular Bangla Roast or Chicken Korma along with a side salad and pilau rice.

 

Recipe by Sabina Huq

3 thoughts on “Potato Cutlets (Aloo Chop)”

  1. This is the first time the potatoes did not break up in the pan for me. I think microwaving them did the trick. Boiling them made them too wet. Thanks! Oh, I stuffed them with cooked chopped meat before frying.

  2. I don’t own a microwave. Lol. Can I bake them instead? (Would take forever!) If I boiled them, is there something I could add or do to reduce the moisture? Thanks in advance. 🙂

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Quick, Healthy, Contemporary Deshi Dishes