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–+ servings
Aloo Cutlets stacked on top, one piece eaten out of the top one
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Cheesy Corn & Potato Cutlet Recipe

Spicy, cheesy creamy potato cutlets studded with sweet corn! Different from the usual tikki and so fun to eat!
Servings 20
Author Sarah Mir

Ingredients

  • 2 pounds yukon/yellow flesh potatoes
  • 3 tbsp butter (if your potatoes aren't warm then melt it))
  • 2 tbsp milk (keep on hand but only use if you NEED it to mash)
  • 1 ½ tsp salt
  • ¾ - 1 tsp mustard powder
  • ¾ tsp black pepper
  • ½ cup corn
  • 1 heaped cup shredded cheese - cheddar or monterey jack
  • 2-4 minced green chillies
  • 1.5 cups bread crumbs Panko recommended
  • 1 egg whisked with a little water

Instructions

  • Cover the potatoes with salted water and bring to a boil.
  • When they are tender then drain the water and peel when they are cool enough to handle.
    A person peels a potato over a bowl of whole potatoes, prepping for Aloo Cutlets. Nearby are bowls of grated cheese, butter, spices, green chilies, and a cheese grater on a green countertop in bright sunlight.
  • Transfer to a large bowl, add the butter, chillies, salt, mustard powder, and pepper and mash very very well. Add a splash of milk if needed.
    A glass bowl filled with whole, peeled boiled potatoes seasoned with ground spices, chopped green chilies, and black pepper—perfect for preparing Aloo Cutlets or following your favorite Potato Cutlets Recipe. A blurred bowl of corn kernels sits in the background.
  • When the mixture is fairly smooth add your corn and cheese and mix well.
    A glass bowl filled with creamy mashed potatoes, perfect for making Aloo Cutlets, is garnished with herbs and sits on a green tiled surface. A wooden spoon is partially submerged in the mashed potatoes.
  • Taste for seasoning. Please do remember that for a delicious kabab/cutlet you want the mix to taste a little salty, not positively briny, just a little salty.
  • Once that is done I prefer to make almost golf ball sized balls cutlets with an ice cream scopp and fill my tray up with them.
    Spoonfuls of yellow dough for this Potato Cutlets Recipe are arranged on a parchment-lined tray beside a plate of breadcrumbs and a bowl of beaten egg, ready for breading on a green tiled surface.
  • When the potato mixture is finished then with my left hand I pick one up give it an egg bath and move it into the breadcrumbs, roll it around with my right hand and move it to the tray (also with my right). So left is my egg hand and right is my breadcrumb hand.
    A person shapes dough with their hands over a tray lined with parchment paper. Nearby are a bowl of beaten eggs and breadcrumbs, hinting at the classic preparation of Aloo Cutlets or following a Potato Cutlets Recipe.
  • When you are ready to eat them then pan fry on medium high heat for 2-3 minutes on each side or till golden brown. Baking instructions in the post.
    Two golden-brown Aloo Cutlets sit on a white plate, with some crumbs nearby. In the background, there is a glass bowl of shredded cheese and a baking tray with more Potato Cutlets Recipe items, slightly out of focus.

Notes

-It is always a good idea to do a 'test' cutlet before making all of them so roll a spoonful of potato mash into a ball, flatten slightly, dip in egg, roll in bread crumbs and pan fry. Taste. Adjust seasoning if needed. Yes I am a compulsive seasoning adjustor.
-These freeze beautifully. To freeze them just flash freeze on the tray you made them and transfer to a freezer safe ziploc bag for up to 6 months. Just remember to 'thaw' them a little before frying, either in the microwave or at room temperature.