Cheese Stuffed Potato Cutlets


      For the Stuffing  
    1. Boiled Potatoes 4 Medium Ones
    2. Shelled Peas [Optional] ¼ Cup
    3. Bread 2 Slices
    4. Corn Flour 1 tbsp
    5. Coriander 2 tbsp
    6. Salt To taste
    7. Processed Cheese [Grated] ½ Cup
    8. Pepper Powder ½ tsp
    9. Bread crumbs ¼ cup
    10. Ketchup sauce To garnish
    11. Vermicelli To garnish
    12 Cheese To garnish
    13 Green olives To garnish
    14 Peeled and sliced Carrot To garnish

preparation method

• Boil the potatoes. Peel and smash it or grate it.
• Boil the peas and smash it.
• Take the grated potatoes, peas, coriander, salt, corn flour and bread in a big bowl.
• Mix well to make soft dough.
• In another bowl take grated cheese and add pepper in it.
• Take one portion of the dough, press in the middle and put 1 tsp cheese in between the dough.
• Carefully close it and give an oval shape, taking care of not pressing hard.
• Repeat with other dough. And coat it with bread crumbs.
• Heat oil in a kadai.
• Deep fry tikkis in hot oil till it turns golden in color.
• Garnish it with Olives, Carrots and Vermicelli for eyes, ears and tail respectively.
• Serve hot with ketchup.

Serving Suggestions

    Serve 2
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:30 Mins Cook: 30 to 45 minutes

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