Crispy Potato Cutlets Directions:
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In a large bowl, combine mashed potatoes, grated carrot, green peas, onion, green chilies, coriander, and ginger-garlic paste.
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Add turmeric powder, red chili powder, garam masala, cumin powder, and salt. Mix thoroughly.
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Stir in 2 tablespoons of breadcrumbs for better binding.
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Shape the mixture into small round or oval patties.
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In a separate bowl, mix flour with water to create a thin batter.
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Dip each patty in the batter, then coat with breadcrumbs.
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Heat oil in a pan over medium heat. Fry the cutlets until golden and crisp on both sides.
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Drain on paper towels and serve hot with ketchup, mint chutney, or yogurt dip.
WW Points Calculation:
Boiled potatoes (3 large): 0 points
Green peas (¼ cup): 0 points
Carrot, onion, green chilies, coriander, garlic, spices: 0 points
Breadcrumbs (2 tbsp for binding): 1 point
Cornflour (2 tbsp): 1 point
Breadcrumbs (½ cup for coating): 2 points
Oil for shallow frying: 4 points (estimated)
Total Points: 8
Servings: 10
Per Serving: 1 point
Nutrition Information:
Calories: 80
Fat: 3g
Protein: 2g
Carbohydrates: 12g
Sugar: 1g
Sodium: 100mg
I'm waiting for your comments! Enjoy!
