South Indian Style Potato Cutlets

Ingredients

In this South Indian adaptation of perkedel, we incorporate the distinct flavors of South Indian cuisine. We replace the traditional Indonesian spices with South Indian spices like mustard seeds, curry leaves, and turmeric. Additionally, we use ingredients commonly found in South Indian cooking, such as coconut oil and grated coconut, to enhance the flavor profile. We alse have the original recipe for Perkedel, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• Salt to taste Salt to taste
• 2 tablespoons rice flour 2 tablespoons rice flour
• 2 tablespoons chopped coriander leaves 2 tablespoons chopped coriander leaves
• Coconut oil for frying Coconut oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 3g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a pan, heat 2 tablespoons of coconut oil. Add mustard seeds and let them splutter.
2. 2.
   Add curry leaves, chopped onion, and green chilies. Sauté until the onions turn translucent.
3. 3.
   Add turmeric powder, red chili powder, and grated coconut. Mix well.
4. 4.
   Add the mashed potatoes and salt. Mix until all the ingredients are well combined.
5. 5.
   Turn off the heat and let the mixture cool slightly.
6. 6.
   Once the mixture has cooled, add rice flour and chopped coriander leaves. Mix well.
7. 7.
   Shape the mixture into small patties or cutlets.
8. 8.
   Heat coconut oil in a frying pan over medium heat.
9. 9.
   Fry the cutlets until they turn golden brown and crispy on both sides.
10. 10.
    Remove from the pan and place them on a paper towel to absorb any excess oil.
11. 11.
    Serve hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth texture for the cutlets.
• Mustard seeds — When adding mustard seeds to the hot oil, cover the pan with a lid to prevent them from spluttering out of the pan.
• Curry leaves — Gently tear the curry leaves before adding them to the pan. This will release their aromatic flavors more effectively.
• Coconut oil — Use coconut oil for frying to enhance the South Indian taste. If coconut oil is not available, you can use any other vegetable oil as a substitute.
• Rice flour — Rice flour helps bind the ingredients together and gives the cutlets a crispy texture. If rice flour is not available, you can use cornstarch as a substitute.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of garam masala to the potato mixture.
• If you prefer a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
• To make the cutlets even more crispy, you can dip them in beaten egg before frying.
• Serve the cutlets immediately after frying to enjoy their crispy texture.
• Leftover cutlets can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the South Indian Style Potato Cutlets hot as an appetizer or snack. They can be enjoyed on their own or with a variety of chutneys, such as coconut chutney, mint chutney, or tomato chutney. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the golden-brown cutlets on a serving platter and garnish with a sprinkle of chopped coriander leaves. Serve alongside small bowls of different chutneys for a colorful and appetizing presentation.