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Potato Cutlets with Chicken (Aloo Kababs)
By Ambereen Mujtaba   

Potato CutletsWhen you crave a hearty snack or have guests over for tea, there is nothing like a platter of hot and spicy potato cutlets or aloo kababs. This popular appetizer or side can be prepared in a jiffy and served with flair accompanied by mint & coriander chutney or chili garlic sauce. You can jazz it up by adding some shredded chicken or filling up with minced meat, or just enjoy the plain potato cutlets in all their glory! Here's a trick when you are short on time: use uncooked hash browns out of a frozen bag and cook in the microwave before mashing


  • Potatoes – 5, large
  • Shredded boiled chicken – 2 tbsp, optional
  • Eggs – 3
  • Philadelphia cream cheese – 1 tbsp
  • Bread slices – 2
  • Bread crumbs
  • Onion – 1 small, diced
  • Green bell peppers (capsicum) – 2 small, diced
  • Cilantro – ½ bunch, fresh
  • Mint (pudina) – ½ bunch, fresh
  • Salt – to taste
  • Black pepper – to taste
  • Red chili powder (cayenne pepper) – to taste
  • Cooking oil


Boil the potatoes. When potatoes are tender, run them under cold water, peel and mash.

Add onion, salt, black pepper, red chili powder, chicken, bell peppers, cilantro and mint to the mashed potatoes and mix evenly.

Beat an egg, soak bread slices in it and mush it up, then mix into the mashed potatoes mixture. Add the cream cheese and mix.

Form the mix into small, round, flat patties.

Beat the remaining two eggs, dip the patties in it, pat on bread crumbs and shake off excess crumbs.

Heat oil in a frying pan. Shallow-fry and flip the patties until golden brown on both sides.

Serve the cutlets as a snack with ketchup or chili garlic sauce, or as a side dish. The unfried patties can be frozen and used later. These cutlets are great as sandwich fillings as well!

Serves: 5 – 7

Prep & Cooking Time: 45 minutes

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