Spicy Chicken Cutlets
(Cook With Harish)
Cutlets are the little bad boys of India and rest of the world short eats. Little crispy balls filled with a Indian spicy chicken and potato filling, they are absolutely cracking alongside a tomato dip and a strong tea with milk . Traditionally they are eaten as a snack or a starter to a meal.
FOR THE FILLING:
- 150g potatoes boiled, peeled and smashed
- 50g fresh boneless chicken
- 1/2 chopped white onion – finely chopped
- 1 tablespoon of vegetable oil
- 2 green chillies – finely chopped
- 1 teaspoon of turmeric
- 1 teaspoon cumin powder
- salt to taste
- 1 sprig of coriander, finely chopped
- 1 sprig of curry leaves, finely chopped
- 1 egg, mixed well
- Boiled potatoes properly.
- potatoes take some time between this free time you can start making your chicken filling.
- once your potatoes is done peeled and smashed
- Heat the vegetables oil in a pan, once hot add in the onions and curry leaves and leave to sweat
- Turn the heat to medium and add in the green chillies, and Chicken Mince, cook for a further few minutes
- Turn the heat to low and add in the potatoes, salt, pepper and Stir everything together on the low heat for a further minute
- Turn the heat off, taste the mixture and add more seasoning and chop coriander . Stir with the heat off for a further minute to ensure all the ingredients are mixed in well
- Once the Chicken mix has cooled down a little, take a heaped teaspoon of the mixture and gently roll into a small ball
- Take the Chicken ball and dip into the egg, and then coat with breadcrumbs
- Coat the balls again with egg and breadcrumbs (so they are coated twice)
- Once the cutlets are prepared they are best stored in the freezer.
- To cook from frozen make sure the cutlets are defrosted, or if cooking fresh they can be cooked straight away
- Heat up a deep fat fryer, once hot add in the cutlets and fry for 3-4 minutes, occasionally turning them. Once golden brown, strain and leave to rest for a minute on some kitchen paper to soak up any excess oil
- Serve piping hot! 🙂