Batata (potato) Cutlets
1 1/4 lb. potatoes
3 oz. unroasted shelled cashews
2 TB. oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
1 medium onion, finely chopped
1-2 fresh green chilies, seeded and chopped
2 large cloves of garlic, peeled and crushed
1 tsp. ground turmeric
1/4 to 1/2 tsp. chili powder
1 tsp. salt or to taste
1/2 oz. chopped fresh cilantro
1 TB. lime juice
1 oz. flour
1 medium egg, beaten
3 1/2 oz. soft bread crumbs
oil for frying
1. Boil the potatoes in their skins. Cool, peel and mash them.
2. Lightly crush the cashews.
3. Heat the oil over a medium heat and add the mustard seeds. As soon as they begin to pop, add the cumin seeds and allow the seeds to crackle in the hot oil for a few seconds.
4. Add the onions, green chilies and garlic. Stir and fry until the onions are a pale golden color.
5. Stir in the turmeric, chili powder, salt and cilantro leaves. Remove from the heat.
6. Add the mashed potatoes, cashews and lime juice to the onion mixture and mix thoroughly.
7. Divide the mixture into 8 equal-sized portions and shape into flat oval-shaped cutlets. Dust each cutlet in flour, then dip in beaten egg and roll in breadcrumbs.
8. Heat a little oil in a frying pan over a medium heat. Fry the cutlets for about 5-7 minutes until golden brown and drain on absorbent paper. Serves 8
Source: "A Taste of Goa" by Mridula Baljekar - pub. 1995
1 1/4 lb. potatoes
3 oz. unroasted shelled cashews
2 TB. oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
1 medium onion, finely chopped
1-2 fresh green chilies, seeded and chopped
2 large cloves of garlic, peeled and crushed
1 tsp. ground turmeric
1/4 to 1/2 tsp. chili powder
1 tsp. salt or to taste
1/2 oz. chopped fresh cilantro
1 TB. lime juice
1 oz. flour
1 medium egg, beaten
3 1/2 oz. soft bread crumbs
oil for frying
1. Boil the potatoes in their skins. Cool, peel and mash them.
2. Lightly crush the cashews.
3. Heat the oil over a medium heat and add the mustard seeds. As soon as they begin to pop, add the cumin seeds and allow the seeds to crackle in the hot oil for a few seconds.
4. Add the onions, green chilies and garlic. Stir and fry until the onions are a pale golden color.
5. Stir in the turmeric, chili powder, salt and cilantro leaves. Remove from the heat.
6. Add the mashed potatoes, cashews and lime juice to the onion mixture and mix thoroughly.
7. Divide the mixture into 8 equal-sized portions and shape into flat oval-shaped cutlets. Dust each cutlet in flour, then dip in beaten egg and roll in breadcrumbs.
8. Heat a little oil in a frying pan over a medium heat. Fry the cutlets for about 5-7 minutes until golden brown and drain on absorbent paper. Serves 8
Source: "A Taste of Goa" by Mridula Baljekar - pub. 1995