Potato Cutlet ( Burger Patties)
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!
Servings: 14 potato patties
- 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
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.
Serving: 12potato cutlets | Calories: 123kcal