Story telling is no longer the vogue with blog posts. That said, for me this Aloo Cutlet or Aloo Kabab was part and parcel of my childhood. During my teen years whether I was home or not, my friends could be find in the kitchen foraging through my mothers well packed deep freezer. She always had shami kabab in it, but it was these Potato Cutlets that everyone was looking for. Some of my happiest memories from those days are the ones that were made in my sweltering kitchen, friends sitting around the table, plates with cutlets and ketchup smears and lots of the unrestrained laughter that is the hallmark of teenage years.
Let’s Talk FLAVOUR
As Pakistanis we are conditioned to think of flavour as being reliant on spice and spices. These cutlets are a departure from that approach - their flavour comes from the art of seasoning, the interplay of basic ingredients with that back note of mustard from the mustard powder.
Ingredients
Flour & Spice friends will recognize some of these flavours from my Lemon Chicken Roast (another Mama Jafri recipe). Potatoes: creamy yukon gold are my favourite Salt: lots. Okay maybe not lots, but don’t be stingy ok? Pepper: for that smoky kick Green Chilies: I use thai chilies for their bright spice and aroma, but use whatever you like and as many as you can take. Mustard Powder: this is an odd one I know, but it’s flavour is both mellow and distinct and it does wonders here. Corn: I use frozen, but you can use whatever is handy Butter: for an ultra luxe mash Cheese: I loving using a punchy cheddar, a monterey jack, or a habanero jack - any cheese with a little attitude. Mozzarella need not apply. Breadcrumbs: Panko or regular, whatever you want Eggs: for an egg wash
Step By Step
Boil your potatoes in heavily salted water until fork tender, drain, and then let cool enough to handle. I like to peel mine while they are still warm, then add the rest of the mix ingredients and the butter so that it melts right in as I am mashing. Add in your grated cheese and your corn, mix well. NOW TASTE IT! As these flavours sit they will mellow so you want it to be a little saltier and a little punchier than if you were eating them all right away. Now I like to portion my mix out with ice cream scoops because it is the fastest way to make sure they are all evenly sized. Now get your breading station in place and get going! Then it’s egg, breading and a tray. You can fry these right away, but unless you need all 20 or so you may want to freeze them. Instructions below!
How to Freeze and Store these Aloo Cutlets
I fill a tray with my breaded Aloo cutlets then move it to the freezer to flash freeze. Once they are hard, 2-3 hours, you can transfer them to a freezer safe container. To avoid frostbite just make sure there is as little air as possible in your container/freezer bag. The cutlets from this Potato Cutlets Recipe keep well for upto six months.
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Thank you for being here! If you make this Potato Cutlet Recipe I’d love and a comment and rating and do tag me in your recreations on Instagram @flourandspiceblog - Happy cooking my friends!
