Preperation time: 45 min | Cooking time: 25 min
This is one of the very early recipes I have tried during my college days. During our vacation my sister and I would venture into the kitchen to cook such quick snacks especially at tea time. The cutlets were a family favourite.
Coriander leaves (chopped)-1tbsp
Salt to taste
Oil to fry
Heat a pan and add oil. Add chopped onions and saute until it is translucent. Now add ginger-garlic paste and saute for 2 minutes. Add all the powdered masalas to this and further saute for 3 minutes. Add the minced chicken, some salt and cook until it is tender. Sprinkle water if needed. The mixture should be dry. Now add the coriander leaves and mashed potatoes and mix well.
Divide the mixture into small portions and set it aside.
Shape each portions into a flat round like a disc. Dip it in the egg white and roll it over breadcrumbs (you can store these in the freezer for later use) and shallow fry in a medium flame until brown on both sides. You can also deep fry if needed. Serve hot with sauce or ketchup.