Last updated on September 20th, 2020
Crispy potato cutlet made with grated potatoes, peas and basic spices. You will love these vegan and gluten free potato patties as snack with coffee or enjoy them as burger patty!
Loaded with veggies, these cutlets are so crispy, easy to make and ready in 30 minutes!
Potato Cutlet- Addictive Evening Snack!
These super crispy homemade potato cutlets are our latest favorite snack. I have been making this in various combinations, with various veggies and so far this peas corn potato patties tops the list.
These patties are super crispy as we are using grated potatoes instead of mashed ones. Also f0r binding I have used rice flour instead of plain flour, which makes the patties crispier.
However if you have leftover mashed potatoes handy you can easily use it for making these patties.
I am always on look out for healthy wholesome snacks for my kid and cutlets are her all time favorite. These restaurant style veg cutlets, beetroot patties, corn cutlet and these potato patties are one more addition to the list.
I once tasted a delicious hash brown patty in a cafe and developed this recipe inspired by that. Those patties had grated potatoes unlike mashed potatoes found in most cutlets.
To add more taste and nutrition I have added boiled peas and corn to this cutlet. They also add a nice color to these snacks.
If you love crispy hot snacks with tea, you gotta try this. These potato patties are also a great after school snack with milk or milkshake.
This Potato Cutlet Is
vegan & gluten free
So delicious, crispy and flavorful
Easy and simple to make
loaded with veggies
Great wholesome snack for kids.
Ingredients
Potatoes– Use potatoes like russet for best results. Scrub, peel and grate the potatoes using a grater with big holes. An important tip for making crispier potato cutlets is to soak the grated potatoes well and remove the starch as much as possible.
The grated potatoes are then boiled briefly, rinsed in cold water.
Peas & Corn – I have added some fresh green beans and sweet corn for taste and texture. You can blanch them in boiling water for 2-3 minutes and pulse. This will ensure they don’t burst in hot oil.
Rice flour– Few spoons of rice flour for binding the mixture.
How To Make Potato Patties
Scrub, peel and grate the potatoes. Soak in water for 20 minutes.
Rinse the grated potato thoroughly by changing water multiple times until the starch is removed and water is clear.
Bring 4 cups of water to boil in a large pan. Add the grated potatoes and a pinch of salt. Mix well.
Boil for 3-4 minutes.
Drain and rinse the cooked potatoes in cold water thoroughly.
Next blanch shelled peas and corn kernels in boiling water for 2-3 minutes.
Drain and take them in a mixer or blender jar along with green chilies, small piece of peeled ginger and 2-3 garlic cloves. Pulse once or twice. Do not make it a paste.
Now combine grated potatoes, pulsed ingredients, rice flour and salt in a mixing bowl. Mix well and form a dough.
Divide the dough into 12-14 big lemon sized balls.
Using a small lid shape a portion into round patty.
Heat 2 tablespoons oil in a flat pan. Place 4-5 patties in the hot pan.
Cook until crispy and golden from both sides. Using a kitchen tissue remove excess oil.
Serve potato cutlet warm.
How To Make Potato Patties Burger?
Follow this veg burger recipe and use these potato patties instead of the veg patties.
For making burger, make sure to shape the patties to match the size of your burger buns. Refer this recipe for burger buns.
Potato Cutlet Recipe Notes & Tips
- Instead of potatoes you can use grated sweet potato, yam or even raw banana. You can skip these veggies all together and use boiled chickpeas too.
- You can use blanched broccoli along with other veggies.
- Instead of rice flour, corn flour or chickpea flour can be used.
- This potato cutlet recipe can be doubled.
More Snack Recipes
I hope you will try this potato cutlet recipe and enjoy as much as we did.
Potato Cutlet ( Burger Patties)
Ingredients
- 2 big potatoes
- 1/2 cup shelled green peas
- 1/2 cup sweet corn kernels
- 2 green chilies
- 1 inch ginger piece
- 3 garlic cloves
- 4 tablespoons rice flour
- 2 tablespoons oil
Instructions
- Scrub, peel and grate the potatoes. Soak in water for 20 minutes.
- Rinse the grated potato thoroughly by changing water multiple times until the starch is removed and water is clear.
- Bring 4 cups of water to boil in a large pan. Add the grated potatoes and a pinch of salt. Mix well. Boil for 3-4 minutes.
- Drain and rinse the cooked potatoes in cold water thoroughly.
- Next blanch shelled peas and corn kernels in boiling water for 2-3 minutes.
- Drain and take them in a mixer or blender jar along with green chilies, small piece of peeled ginger and 2-3 garlic cloves. Pulse once or twice. Do not make it a paste.
- Now combine grated potatoes, pulsed ingredients, rice flour and salt in a mixing bowl. Mix well and form a dough.
- Divide the dough into 12-14 big lemon sized balls.
- Using a small lid shape a portion into round patty.
- Heat 2 tablespoons oil in a lat pan. Place 4-5 patties in the hot pan.
- Cook until crispy and golden from both sides. Using a kitchen tissue remove excess oil
- Serve potato cutlets warm.
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