Bean & Potato Cutlets

Boiled beans and potato make a delicious combo when turned into cutlets or kebabs, also these are nutritious. These cutlets are soft from the inside and crispy on the outside. These can also be used as patties for sliders or burgers. Relish them with Green Chutney.

Also try: Semolina Cutlets, Kale Chane ke Kebab, Veg Cutlets, Dahi ke Kebab or Paneer Aloo Tikki.

Course: Starters

Cuisine: Indian

Time: Preparation – 20 mins, Refrigeration – 30 mins, Cooking – 10 mins, Total – 1 hour.

Servings: makes medium size 10-12 cutlets.

Ingredients:

1. Boiled Beans (Rajma) – 1.5 cup
2. Boiled and Grated Potato – 1 cup 
3. Finely Chopped Onion – 1/2 cup
4. Grated or Crushed Ginger – 1 tsp
5. Grated or Crushed Garlic – 1 tsp
6. Finely Chopped Green Chilli – 2 or as desired
7. Ground Oats – 1/2 cup
8. Coriander Powder – 1 tsp
9. Cumin Powder – 1/2 tsp
10. Red Chilli Powder – 1/2 tsp
11. Dry Mango Powder (Amchur) – 1/4 tsp
12. Finely Chopped Coriander Leaves – 2 tbsp
13. Finely Chopped Mint Leaves – 2 tbsp
14. Salt to taste
15. Oil to pan-fry the cutlets + 1 tsp
16. Green Chutney to serve along.

PS: 1 Cup = 250 ML.

How to make Bean & Potato Cutlets:

1. Heat 1 tsp oil in a pan. Add ginger, garlic, onion and green chilli. Saute until tender and keep aside
2. Take a mixing bowl and add boiled beans & potato. Mix 
3. Add sautéed veggies, ground oats, coriander leaves, mint leaves, coriander powder, cumin powder, red chilli powder, dry mango powder and salt. Mix well 
4. Make desired size cutlets from the mixture and refrigerate for 30 mins
5. Heat some oil in a pan to pan-fry the cutlets, place the cutlets and cook until crisp & brown from both the sides
6. Your Bean & Potato Cutlets are ready, serve with some Green Chutney.