Cheese Stuffed Potato Cutlets

Cheese Stuffed Potato Cutlets

From   Mummy Ka Magic

Prep: 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Potato cutlets stuffed with cheese and shaped like mice


  • Processed cheese, grated ½ cup + to garnish
  • Medium potatoes, boiled, peeled and mashed 4
  • Shelled green peas, boiled and mashed ¼ cup
  • Fresh coriander leaves, chopped 2 tbsps
  • Salt to taste
  • Cornflour 1 tbsp
  • Bread 2 slices
  • Black pepper powder ½ tsp
  • Breadcrumbs ¼ cup
  • Oil to deep fry
  • Vermicelli to garnish
  • Green olives to garnish
  • Medium carrot, peeled and sliced 1 to garnish
  • Tomato ketchup to serve


  • Take potatoes, peas, coriander leaves, salt, cornflour and crumbled bread slices in a mixing bowl and mix well to make soft dough.
  • Take cheese in another bowl, add pepper powder and mix lightly.
  • Divide the potato mixture into equal portions and roll them into balls. Make a dent in the middle of each ball, put a little cheese mixture in it, bring in the edges and press gently together to seal. Further toll into oval shaped cutlets.
  • Spread the breadcrumbs in a plate and roll the cutlets in it till they are well coated.
  • Heat sufficient oil in a kadai. Gently slide in the cutlets and deep fry till golden. Drain on absorbent paper.
  • Make eyes, ears and tail with halved olives, carrot slices and vermicelli.
  • Arrange them on a serving platter and serve hot with a bowl of tomato ketchup.