Kerala Chicken Cutlet- Chicken Potato Patties

Chicken Cutlet

Are you looking for a delicious snack/ appetizer. Imagine a spicy chicken cutlet with piping hot tea-can you ever say no to this yummy tea time snack? Cutlet is one of my favorite snacks. It has an inducing smell and an absolute comfort food. It is often found in restaurants, local tea stalls, and canteens. Delicious cutlets can be made, with meat, fish, or vegetables. It is a party favorite and is served, as an appetizer or finger food. The breaded meat patties are deep-fried and are crunchy on the outside and with a soft filling. Eggs and bread crumbs help to attain the light crispy texture and allow it to hold its shape while frying. Use a combination of regular and panko bread crumbs for a light and crispy coating.

They are the best comfort food and easy to make. It will be ready in under 30 minutes. It is a great time-saver, and the best part is that you can make the patties and store them in the freezer( without frying) for more than two weeks. The flavor of freshly ground pepper, coriander leaves, and a bit tangy from lemon juice is something I love in these Kerala style cutlets. This recipe will make around twelve cutlets. Serve this with ketchup and onion salad and enjoy with a cup of tea. Go ahead then and give it a try. I am sure you'll love them too!

Kerala Chicken Cutlet- Chicken Potato Patties

Ingredients

Chicken 3/4 lb
Potato large-1

Onion- 1 medium

Ginger Garlic paste- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Pepper powder- 1 tsp

Chilly powder- 1/3 tsp

Garam masala- 3/4 tsp

Chopped Coriander leaves- a little

Lemon juice- 1/2 lemon

salt to taste

Bread Crumbs- 1 cup

Eggs - 2

Oil for frying

Cook chicken along with salt, turmeric powder, and half of the pepper powder. Once cool either shred or mince the chicken in a food processor.

Boil potato and mash it.

Heat oil in a pan and saute onions till golden brown. Add ginger-garlic paste and fry for a few seconds or till the raw flavor disappears. Next add garam masala, pepper powder, chilly powder, minced meat, and boiled potatoes, coriander leaves, and lemon juice. Saute this in low flames till it becomes a uniform mixture. Allow this to cool down completely.

Beat egg whites in a bowl. Spread bread crumbs on a plate and keep aside.

Take the chicken potato mixture and make small balls, and using your palm flatten into patties. Dip in egg whites and then roll on bread crumbs. It is best to let the breaded patties chill in the refrigerator for half an hour. Heat oil in a pan on medium heat. Gently slide 3- 4 cutlets at a time and shallow fry till both sides are evenly brown. Fry in batches. Serve with tomato ketchup. It tastes best when it is warm, but leftover can be refrigerated. They will taste just delicious a freshly made when you reheat them in an oven or on a frying pan.

Freezing the Cutlets

You can make this ahead of time, and it freezes well and is a great time saver. Make patties and dip a well-beaten egg, and coat with bread crumbs. Line them on a baking sheet and freeze them. Once it is frozen, transfer it into freezer-safe zip lock bags, and you always have cutlets handy and ready to deep fry. When it is time to fry, allow it to defrost for half an hour and then fry.