The holiday season is fast approaching. We love all festivals not only for the fun and traditions involved, but also for the tantalizing delicacies associated with various occasions. So, as you prepare for the holiday season ahead, take note of one of the easiest snacks to make the celebration even more special.
Cheese cutlets are a delicious snack that you can eat at your leisure. Here is the recipe for cheese cutlets – the star snack of festivals. Savory chops are made with a mix of potatoes and breadcrumbs filled with delicious mozzarella cheese that melts in your mouth with every bite.
Serves: 6-8
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Ingredients
- Potatoes: 6 (large)
- Slices of bread: 8
- Corn flour: 3 tablespoons
- Salt to taste
- Red pepper powder: 1 tbsp
- Garlic flakes: 8
- Oregano: 1 teaspoon
- Chili flakes: 1 teaspoon
- Mozzarella cheese: 1 cup (grated)
- Frying oil
Method
Boil the potatoes. Peel them and mash them well. Grind bread in a food processor to make breadcrumbs. Add breadcrumbs, cornstarch, salt, chili powder, chili flakes, oregano, salt and garlic paste to mashed potatoes when slightly hot. Mix all the ingredients well. Make small lemon-sized balls with the potato mixture. Flatten the potato balls and fill a teaspoon of grated mozzarella cheese in the center of each ball. Close the edges and give them the ball shape. Grease the balls with oil and set aside. Heat the oil for frying. When the oil is hot enough, fry the cutlets in small amounts until golden brown. Take them out on a kitchen towel to soak up the excess oil. Serve hot.
In India, snacks are an integral part of every festival. Festivals are a great time to get into the festive zeal with playful times and adorable snacks. For all cheese lovers, the recipe is a dream come true. These cheese-filled mini potato balls are easy to assemble and the perfect size for snacking. You can also prepare them without garlic.
You can prepare batches of potato chops a day before serving. Store them in airtight containers and refrigerate them without frying them. Take them out an hour before frying them. Serve hot with mayonnaise and tomato ketchup.
