Hello, friends, food lovers, and community! I hope you are all doing well and enjoying time with your loved ones.
Today, I made a simple recipe using leftover cooked potatoes, and it turned out delicious! I thought I would share it with you.
Ingredients:
2 cooked potatoes
1 large onion
1/2 cup chickpea flour
2 green chilies
Salt to taste
1/4 teaspoon turmeric
1/4 teaspoon bishop's weed seeds (or cumin seeds)
2 tablespoons oil
2-3 tablespoons breadcrumbs
Date chutney (for serving)
Tahini sauce (for serving)
Instructions:
Slice the cooked potatoes and the onion. Chop the coriander and green chilies.
In a bowl or plate, mix together the chopped onion, potato slices, chopped coriander, and green chilies.
Add salt, bishop's weed seeds (or cumin), and turmeric to the mixture.
Mix well using hand the onion and potatoes have to be well mixed.
Add the chickpea flour and mix until it has a sticky dough-like consistency.
There's no need to add water; the moisture from the onion and potatoes will bind the mixture.
Form lemon-sized balls from the mixture.
Place some breadcrumbs on a plate.
Heat a pan and lightly brush or sprinkle some oil in it.
Take one ball at a time, press it into the breadcrumbs, and flatten it, ensuring both sides are coated with breadcrumbs.
Place the cutlet in the pan and cook until both sides are golden brown.
Serve the cutlets with date chutney and tahini sauce. Serve as dinner with cooked potatoes and salad.
Enjoy your meal!
