Indian Pea Cutlets

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Indian Pea Cutlets

Pea-Cutlet

Category, CuisineDiets,

Enjoy this classic Indian appetizer with your choice of chutney or ketchup.

Ingredients

 3 tablespoons vegetable oil, divided
 1 medium-sized onion, chopped
 1 green chili, chopped (optional)
 1 (10-ounce) package frozen green peas, thawed, drained and mashed
 2 medium potatoes, peeled, boiled and mashed
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 teaspoon mango powder (found in Indian grocery stores)
 1 teaspoon coriander powder
 1 teaspoon salt
 ½ teaspoon red chili powder (found in Indian grocery stores, not Mexican variety)
 ¼ cup fresh cilantro
 1 teaspoon cornstarch

Instructions

1

In a large skillet, add 1 tablespoon of the oil and sauté onion for 3 to 5 minutes.

2

Add the optional green chili and sauté for 1 additional minute.

3

Next, add mashed peas and cook for 2 minutes. Remove from heat.

4

Stir in mashed potatoes, fresh bread crumbs, mango powder, coriander powder, salt, red chili powder, cilantro, and cornstarch. Let cool.

5

Form into round cutlets. Refrigerate at least 30 minutes to firm.

6

On medium-hot heat, skillet-fry in remaining 2 tablespoons vegetable oil until browned on both sides. Serve with chutney or ketchup.

Serving Size: 7

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Ingredients

 3 tablespoons vegetable oil, divided
 1 medium-sized onion, chopped
 1 green chili, chopped (optional)
 1 (10-ounce) package frozen green peas, thawed, drained and mashed
 2 medium potatoes, peeled, boiled and mashed
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 teaspoon mango powder (found in Indian grocery stores)
 1 teaspoon coriander powder
 1 teaspoon salt
 ½ teaspoon red chili powder (found in Indian grocery stores, not Mexican variety)
 ¼ cup fresh cilantro
 1 teaspoon cornstarch

Directions

1

In a large skillet, add 1 tablespoon of the oil and sauté onion for 3 to 5 minutes.

2

Add the optional green chili and sauté for 1 additional minute.

3

Next, add mashed peas and cook for 2 minutes. Remove from heat.

4

Stir in mashed potatoes, fresh bread crumbs, mango powder, coriander powder, salt, red chili powder, cilantro, and cornstarch. Let cool.

5

Form into round cutlets. Refrigerate at least 30 minutes to firm.

6

On medium-hot heat, skillet-fry in remaining 2 tablespoons vegetable oil until browned on both sides. Serve with chutney or ketchup.

Serving Size: 7

Indian Pea Cutlets
IngredientsDirections