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Crispy on the outside, soft and savory on the inside. These spiced prawn and potato patties are a classic Kerala tea-time snack, bursting with the authentic flavors of fennel, pepper, and fresh curry leaves.
For 4 servings
Prepare the Potatoes and Prawns
Cook the Cutlet Masala
Combine, Shape, and Chill the Patties
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Crispy on the outside, soft and savory on the inside. These spiced prawn and potato patties are a classic Kerala tea-time snack, bursting with the authentic flavors of fennel, pepper, and fresh curry leaves.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 340.54 calories per serving with 20.33g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Coat and Shallow Fry the Cutlets
Serve
You can substitute prawns with minced chicken, mutton, or flaked fish like tuna or kingfish for a different flavor profile.
For a vegetarian alternative, replace prawns with finely chopped mushrooms, mixed vegetables (carrots, peas, beans), or crumbled paneer.
To reduce oil, you can bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Incorporate finely chopped vegetables like carrots or green peas into the masala for added texture and nutrition.
Prawns are a high-quality, lean source of protein, which is essential for building and repairing tissues, muscle development, and overall body function.
This dish provides important minerals like selenium from prawns, which acts as a powerful antioxidant, and potassium from potatoes, which helps regulate blood pressure.
The carbohydrates from the potatoes provide a steady source of energy, making these cutlets a satisfying and fulfilling snack.
One serving of three Kerala Prawn Cutlets contains approximately 330-350 calories. This is an estimate and can vary based on the size of the cutlets and the amount of oil absorbed during frying.
Kerala Prawn Cutlets can be part of a balanced diet. They are a good source of protein from the prawns. However, since they are shallow-fried, they are higher in fat and calories. For a healthier version, consider baking or air-frying them. Enjoy them in moderation.
This usually happens for two reasons: the mixture is too moist, or the patties were not chilled. Ensure you drain any water from the cooked prawns and that the mashed potatoes aren't watery. Chilling the shaped patties for at least 30 minutes is a critical step that helps them firm up and hold their shape in the hot oil.
Yes, you can prepare the prawn and potato mixture up to a day in advance and store it in an airtight container in the refrigerator. You can also shape the patties and refrigerate them. Coat and fry them just before serving for the best crispy texture.
Absolutely. You can freeze the uncooked, coated cutlets. Place them on a tray in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be fried directly from frozen; just add a few extra minutes to the cooking time on each side.