Chicken Alu Cutlets (Crispy Chicken and Potato Patties)

Photo courtesy: Dr. Debarshi Chatterji

I came up with this recipe a few days back while trying to do something new and let me tell you, these turned out amazing! The taste of ground Chicken with grated Potatoes and spices was really flavorful and we enjoyed them with plain Rotis and cilantro chutney. The best part is, you can also serve them as an appetizer or make a nice wrap by adding lettuce, sour cream and onion slices. I used the leftover cutlets for preparing sandwiches. I used sourdough bread and layered the patties with cheese, lettuce, hot peppers and cucumber slices. Needless to say it tasted delicious. 

This is a very easy and quick option to solve your tiffin or dinner problems. Give this a try and post in the comment section how you like it.

Ingredients:

• Ground Chicken - 1 pound
• Potato - 1 big, washed, boiled, cooled, peeled and grated
• Onion - ½ big
• Cilantro - a handful 
• Green Chilies - 2
• Ginger – 1 inch
• Garlic – 4 cloves
• Salt – ½ teaspoon (or to taste)
• Cumin Powder - ½ teaspoon 
• Red Chili Powder - ½ teaspoon
• Black Pepper Powder - ½ teaspoon
• Garam Masala - 1 teaspoon
• Bread Crumbs –about ¼ cup (or as required)
• Oil – 4-5 tablespoons 

Let’s do some preparations first:

• Chop the Onion, Cilantro, Green Chilies, Ginger and Garlic. A food chopper really comes handy for this step.

Directions to prepare the Cutlets:

• Take a big bowl and add everything (Ground Chicken, Potato, Onion, Cilantro, Green Chilies, Ginger, Garlic, Salt, Cumin Powder, Red Chili Powder, Black Pepper Powder and Garam Masala) in it.
• Mix it well. It will be sticky so add a little amount of Breadcrumbs at a time and mix so that it absorbs all the extra moisture. 
• Wash your hands and start molding the Kababs into round patties (you can decide the size - big or medium), if the mixture is still sticky, add just a little more Breadcrumbs and mix well. 

• Heat a big skillet over medium high heat.
• Add 2-3 tablespoons of Oil in it.
• Turn down the heat to medium and place 4-5 cutlets on the skillet and let them cook. 
• Turn after every 5 minutes. The batch should be ready in 10- 15 minutes. Keeping the heat on medium ensures that the chicken cooks thoroughly and the cutlets get a nice crispy fried texture.

• Fry the cutlets till they look reddish brown in color.
• Once the batch is done transfer it on a plate lined with paper towels and clean the skillet a little (using paper towel) removing any small burnt pieces.    
• Serve the cutlets hot with Onion rings, Cucumber slices and Cilantro Mint chutney.

Recommended reading:

• Garam Masala
• Make Cumin Powder at Home
• Food Chopper and its Importance in Our Kitchen
• Dhania Chutney
• Mughlai Kabab
• French Chops
• Kabiraji
• Chicken Nutrela Kabab
• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Egg Rolls Indian Style
• Chapli Kabab with Lachha Paratha