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Crispy on the outside, tender and flavorful on the inside. These savory chicken and potato patties are spiced with classic Indian herbs and spices, making them a perfect appetizer or evening snack.
Boil Chicken and Potatoes
Prepare the Cutlet Mixture
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Crispy on the outside, tender and flavorful on the inside. These savory chicken and potato patties are spiced with classic Indian herbs and spices, making them a perfect appetizer or evening snack.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 361.52 calories per serving with 26.63g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch.
Shape and Coat the Cutlets
Shallow Fry the Cutlets
Serve
Add 1/2 cup of finely chopped and sautéed vegetables like carrots, peas, and French beans to the mixture for extra nutrition and texture.
Increase the amount of green chillies and red chilli powder. You can also add 1/2 teaspoon of black pepper powder for a different kind of heat.
Replace the chicken with 250g of boiled and flaked firm fish like mackerel, tuna, or kingfish.
Substitute the chicken with 200g of crumbled paneer (Indian cottage cheese) for a delicious vegetarian alternative.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The potatoes in the cutlets are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain.
Spices like turmeric, ginger, and garlic not only add immense flavor but also contain compounds with anti-inflammatory and antioxidant properties that support overall health.
One serving of three chicken cutlets contains approximately 350-400 calories, depending on the amount of oil absorbed during frying.
Chicken cutlets can be part of a balanced diet. They are a good source of protein from chicken. However, since they are shallow-fried, they are higher in fat and calories. For a healthier version, you can bake or air-fry them.
Yes, you can bake them. Preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray them lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
The key is to have a well-bound, not-too-moist mixture. Ensure you drain the boiled chicken and potatoes thoroughly. Chilling the shaped patties for at least 20-30 minutes before frying also helps them firm up and hold their shape.
Absolutely. You can prepare and shape the cutlets (unfried) and store them in an airtight container in the refrigerator for up to 2 days. You can also freeze the shaped and coated cutlets for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
For a gluten-free coating, you can use crushed cornflakes, powdered oats, or coarse almond flour. Ensure your other spices, like garam masala, are also certified gluten-free.