Batata (Potato) Cutlets Recipe

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Servings: 1


Cost per recipe $2.78 view details
  • 1 1/4 lb Old potatoes
  • 3 ounce Unroasted, shelled cashews
  • 2 Tbsp. Sunflower oil
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 med Onion, finely minced
  • 1 x Fresh green chillies, seeded and minced, up to 2
  • 2 lrg Clov garlic, peeled and crushed
  • 1 tsp Grnd turmeric
  • 1/4 tsp Chilli pwdr, up to /2, up to
  • 1 tsp Salt
  • 1/2 ounce Minced, fresh coriander leaves including the tender stalks
  • 1 Tbsp. Lime juice
  • 1 ounce Plain flour
  • 1 med Egg, beaten
  • 3 1/2 ounce Soft white breadcrumbs Oil for frying


  1. Boil the potatoes in their skins. Cold, peel and mash them. Lightly crush the cashews with a rolling pin. Heat the oil over a medium heat and add in the mustard seeds. As soon as they begin to pop, add in the cumin seeds and allow the seeds to crackle in the warm oil for a few seconds.
  2. Add in the onions, green chillies and garlic. Stir and fry till the onions are a pale golden brown colour. Stir in the turmeric, chilli pwdr, salt and coriander leaves. Remove from the heat.
  3. Add in the mashed potato, cashews and lime juice to the onion mix and mix thoroughly. Divide the mix into 8 equal-sized portions and shape into flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten egg and roll in breadcrumbs.
  4. Heat a little oil in a frying pan over a medium heat. You can also use an electric deep fat fryer if you wish. Fry the cutlets for about 5-7 min till golden and drain on absorbent paper. Serve with a crisp salad for a light lunch or possibly supper or possibly as a starter with brinjal pickle.
  5. Unsuitable for freezing.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 692g
Calories 846  
Calories from Fat 312 37%
Total Fat 35.4g 44%
Saturated Fat 4.5g 18%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 2427mg 101%
Potassium 2417mg 69%
Total Carbs 120.28g 32%
Dietary Fiber 19.2g 64%
Sugars 10.04g 7%
Protein 20.8g 33%
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