Vegetarian food has never appealed to me, until now, that I realized how much important it is to have greens and veggies in a diet. I cannot go without meat and I’m trying to add some vegetarian food from now on. Hopefully!!
Starting from here I wanted to learn some vegetarian recipes so I intended on going with potatoes. Potato cutlets are my first try at home apart from making a non-veg cutlet, this turned out surprisingly delicious.” Yumm!” was what my husband exclaimed as he took a bite of it.
It could also be great to have for breakfast or a quick snack or on the menu of kid’s classics.
Preparation time: 10 minutes
Cooking time: 30 – 45 minutes
Potatoes – 350 g / 4 small size or boiled & peeled potatoes
Spring onion – 6, finely chopped
Eggs – 2
Garlic cloves – 2, finely chopped
Salt – 1/2 tsp
Vegetable oil / olive oil for shallow frying
How to cook potatoes?
+Add potatoes (with skin) into a heavy-bottomed pan of cold, salted water and bring it to a boil. Cover and cook for 15 – 20 minutes until tender. To do this insert a skewer, it must get through easily.
+ If it is still firm, let it simmer for a couple of minutes. Then, leave it to stand in hot water for 10 minutes.
+ Drain them thoroughly. Peel the potato skin.
1. Mash the cooked potatoes with your fingers (or any other way most preferred) until no large lumps of potatoes remain.
2. To the mashed potatoes, add spring onions, garlic, eggs, salt. Using your fingers combine evenly.
3. Heat a non-stick frying pan over medium-high heat. Drizzle oil, tilt to spread the base. Pour a tablespoon spoonful of the mixture in the pan of 5-7 cm (2 – 2.8 inch). Fry for 3-4 minutes on each side.
4.Transfer to a plate. Repeat with the remaining oil and mixture of potato and egg.
Serve with tomato ketchup or as side with pulav.
Hope to serve you more with vegetarian recipes. Stay healthy!