Potato-Broccoli Cutlets


When it comes to cooking with potatoes,I make two dishes mostly. One being Potato/aloo palya and another one is cutlets. Along with potatoes I also use broccoli for cutlets, infact this is the only dish I use broccoli in , everyone in my house like eating broccoli this way.

This makes for a very satifying snack or same can be used with buns for making burgers for a meal. For the recipe I used red skined potatoes, used whole potoes along with the skin for making cutlets.

So here are the ingredinets I used

  1. Red skin Potatoes- 4 nos
  2. Broccoli – about 5 florets
  3. Roasted red bell peppers- 3 tbsp spoon ( Iused store brought)
  4. Onion- 1 meduim
  5. Spices: Garam masala and Red chilli powder- 1 tsp each
  6. Bread crumbs – 1 cup (take two slice of bread and run it in mixie untill it from like crumbs).
  • For garnish- Tomato ketchup, mint chutney, few cilantro leaves and lime juice 1 tbsp.

cutlet-1.jpg Photobucket

  1. Wash potatoes and cook them in boiling water till tender. Chop onion, bell pepper and broccoli to bit size pieces.
  2. Heat 1 tbsp of oil in a pan, add veggies cover and cook till soft. Now add cooked and cooled potatoes either chop them or crumble them.( I have left the skin on so I have choped them).
  3. Add spices and salt mix well , then add bread crumbs about 1/2 cup of so the veggie mixture all comes together to form a stiff ball.
  4. Once cool down to handle makes ball shape and flatten with palm of your hand. Roll  the patties in remaining bread crumbs.
  5. Heat tava/griddle on medium heat. Add little oil and put pattie on that and leave for 3-4 minutes till the side is golden brown , filp and let the other side roast as well.
  6. Squeese lime juice and serve with chutney and sauces. Garnish with cilantro leaves

*Along with bread crumbs, rice flour can be added to make the veg mixture stiff and crispy. Patties can be deep fried instead of roasting on tava.


I am sending this as my entry to Ode to Potatoes  hosted by Sia of Monsoon Spice and

Potato Fe(a)st hosted by DK of Culinary Bazzar