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No-Fuss Fridays: Potato Cutlet

No-Fuss Fridays: Potato Cutlet As the holiday season is fast approaching, keep this No-Fuss Friday recipe handy for when you need to make some delicious finger food with minimal ingredients!
These little golden gems are divine!

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Potato Cutlet

Preparation: 20 minutes
Cooking: 30 minutes
Serves: 6


Ingredients:
1 packet Asian Home Gourmet Spice Paste for Indian Chicken Curry
1 kg potato, de-skinned and cubed
2 TBsp coriander, chopped
½ onion, chopped
120 g minced chicken
1 egg, beaten

Cooking Method:

  1. Deep fry potato, then squash them until soft and smooth.
  2. Heat oil in non-stick pan, add onion and minced chicken. Stir fry for 1 minute. Put in Spice Paste, stir fry until cooked.
  3. Mix meat with potato dough evenly. Add cooked meat and chopped coriander with mashed potato in a bowl. Mix well.
  4. Roll mashed potato mixture into small balls. Lightly flatten the ball using your palm.
  5. Coat it in beaten egg, then deep fry until golden brown.
  6. Serve hot.

1.

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