Dairy-Free Potato Cutlet
Crispy, golden, and completely dairy-free, these Dairy-Free Potato Cutlets take a classic comfort food to a new level of flavor and inclusivity. Made with a base of creamy mashed potatoes and enriched with chickpea flour for a protein-packed twist, this recipe is bursting with aromatics like garlic, onion, and fresh coriander leaves. Spiced delicately with ground cumin, ground coriander, and a hint of green chili for heat, these cutlets are pan-fried to perfection, resulting in a satisfying crunch with every bite. Ready in just 40 minutes, these vegetarian and vegan-friendly cutlets are perfect as a snack, appetizer, or even the centerpiece of a meal when paired with your favorite dairy-free dip or chutney. Simple to prepare and irresistibly delicious, this recipe is a must-try for anyone looking for a plant-based twist on a classic potato dish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Potatoes
- 50 grams Chickpea flour
- 1 medium Onion
- 2 units Garlic cloves
- 1 unit Green chili
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Oil for frying
Directions
Step 1
Peel the potatoes and cut them into chunks. Boil in a pot of salted water until tender, about 15 minutes.
Step 2
While the potatoes are boiling, finely chop the onion, garlic cloves, green chili, and coriander leaves.
Step 3
Once the potatoes are cooked, drain them and mash them in a large mixing bowl until smooth.
Step 4
Add the chickpea flour, chopped onion, garlic, green chili, coriander leaves, ground cumin, ground coriander, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are thoroughly combined.
Step 5
Take a small portion of the mixture and shape it into a round, flat cutlet, approximately half an inch thick. Repeat with the remaining mixture.
Step 6
Heat the oil in a skillet over medium heat. Once the oil is hot, carefully place the cutlets in the skillet without overcrowding the pan.
Step 7
Fry the cutlets for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Step 8
Remove the cutlets from the skillet and drain on a plate lined with paper towels to absorb excess oil.
Step 9
Serve the dairy-free potato cutlets hot with your favorite dairy-free dip or chutney.
Nutrition Facts
| Serving size | (835.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1615.2 |
| Total Fat 105.3g | 0% |
| Saturated Fat 15.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2456.8mg | 0% |
| Total Carbohydrate 156.9g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 19.3g | |
| Protein 27.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 187.6mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3527.8mg | 0% |
Source of Calories