Crispy Chicken & Potato Cutlet

Ingredients

• 225 gboiled potatoes
• 140 gboiled chicken
• 1 mediumred onion, chopped
• 2green chillies
• 1 handfulfresh coriander
• 1 handfulspring onions
• 1½ tspsalt
• 1 tspred chilli flakes
• 1 tspcoriander seeds, coarsely ground
• 1 tspcumin seeds, coarsely ground
• 2eggs
• 110 gdry breadcrumbs
• 120 mloil, for frying

Instructions

1. 1

   Grind the spices

   Coarsely grind the coriander and cumin.

2. 2

   Mash the base

   Boil the potatoes and chicken, then mash them together.

3. 3

   Chop the herbs

   Finely chop the red onion, spring onions, coriander and green chillies.

4. 4

   Mix the spices

   Combine the potato and chicken with all the spices.

5. 5

   Add the aromatics

   Stir in the red onion, spring onions, coriander and green chillies.

6. 6

   Season the mixture

   Mix thoroughly and adjust the salt to taste.

7. 7

   Shape the cutlets

   Wet your hands and shape the mixture into cutlets.

8. 8

   Whisk the eggs

   In a medium bowl, whisk the eggs together with water.

9. 9

   Prepare the crumbs

   Put the dry breadcrumbs in a separate bowl or on a plate.

10. 10

    Coat each cutlet

    Dip each cutlet in the egg mixture, then coat it completely in breadcrumbs. Arrange the coated cutlets on a tray.

11. 11

    Heat the oil

    Heat the oil in a medium frying pan, taking care not to overcrowd it with cutlets.

12. 12

    Fry until golden

    Fry the cutlets for about 2–3 minutes on each side, or until the outside is deep golden brown.

What are chicken and potato cutlets?

Cutlets are shaped savoury patties that are coated and fried until crisp. Versions made with potato, meat, herbs and spices are found across South Asian home cooking, with ingredients and seasoning varying between households.

Here, boiled chicken adds substance to the soft potato base, while green chilli, fresh herbs and coarsely ground spices flavour the mixture. The egg and breadcrumb coating gives the patties their crunchy shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 21g protein, 44g carbs, 27g fat.

Potatoes and breadcrumbs provide most of the carbohydrates, while chicken and eggs contribute protein. The frying oil and egg add fat; serve a cutlet with salad or vegetables for a more balanced plate.

Build a mixture that holds together

Potatoes: Mash them with the boiled chicken so the mixture is cohesive, but avoid leaving large lumps that could make shaping uneven.

Chicken: The recipe calls for boiled chicken, which should be cooked through and broken down enough to mix evenly through the potato.

Keep the aromatics finely chopped

Fresh additions: Chop the onion, spring onions, coriander and green chillies finely so they distribute throughout the cutlets rather than sticking out of the edges.

Spices: Coarsely ground cumin and coriander give the mixture a more textured seasoning than a fine powder. Adjust the salt after mixing, as directed.

Shape and coat carefully

Wet hands: Dampen your hands before shaping to help the potato mixture cling less to your palms. Make the cutlets a consistent size so they cook at a similar pace.

Even coating: Dip each cutlet in egg first, then cover all sides with breadcrumbs. The crumbs should adhere across the surface, including around the edges.

Fry for a deep golden crust

Pan space: Fry in batches if needed; crowded cutlets are harder to turn and may brown less evenly.

Doneness cue: The method gives a guide of about 2–3 minutes per side. Look for a deep golden-brown crumb coating, and make sure the cutlets are hot through before serving.

Serve them while crisp

These cutlets work as a snack or as part of a meal. Pair them with a fresh salad or cooked vegetables to add a lighter, crisp contrast.

A tangy chutney or yoghurt-based dip can complement the chilli and spices. Serve soon after frying for the best contrast between the crust and the soft centre.

Recipe notes & tips

• Let the boiled ingredients cool enough to handle before shaping.
• Wet your hands again if the mixture starts sticking as you form the cutlets.
• Use shallow bowls or plates to make dipping and breadcrumbing easier.
• Keep the cutlets in a single layer on the tray after coating.
• Fry in batches rather than filling the pan too tightly.
• Turn the cutlets gently so the breadcrumb coating stays in place.

Variations

• More heat: Add extra green chilli or chilli flakes to the mixture.
• Milder flavour: Reduce the green chillies and chilli flakes.
• Herb change: Use a different proportion of coriander and spring onion to suit your taste.
• Fine crumbs: Use finer dry breadcrumbs for a more even coating.
• Different shape: Form smaller patties for snack-sized portions.

Common mistakes to avoid

• Lumpy mixture: Mash and mix the boiled potato and chicken thoroughly for cutlets that shape more evenly.
• Sticky shaping: Wet your hands before forming each cutlet.
• Patchy coating: Cover the whole cutlet with egg before pressing it into the breadcrumbs.
• Crowded pan: Fry in batches so the cutlets have room to brown and turn.
• Pale crust: Give each side time to reach a deep golden brown, using the recipe's 2–3 minute guide.
• Uneven cooking: Shape the cutlets to a similar thickness so they fry at a similar rate.

How to store

Cool leftover cutlets and refrigerate them in a covered container for up to 3 days. Reheat in a frying pan or oven until hot throughout; this helps restore some of the crispness. The recipe does not specify a storage time, so use your judgement and discard anything that has been left out for too long.

Frequently asked questions