The festive season is around the corner. We all love festivals not only for the fun and traditions involved but also for the mouth-watering delicacies related to various occasions. So, while you prepare yourself for the upcoming festive season, take note of one of the easiest snack delicacies to make the celebration even more special.
Cheese-filled cutlets are a delicious snack that you can eat to your heart’s content. Here is the recipe of cheese cutlets – the star snack of festivals. The savoury cutlets are made of potato-bread crumb mixture filled with delightful mozzarella cheese that just melts in the mouth with every bite.
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Potatoes: 6 (large)
Bread slices: 8
Corn flour: 3 tbsp
Salt to taste
Red chilli powder: 1tsp
Garlic flakes: 8
Oregano: 1 tsp
Chilli flakes: 1 tsp
Mozzarella cheese: 1 cup (grated)
Oil for frying
Boil potatoes. Peel them and mash well. Grind bread in a food processor to make bread crumbs. Add bread crumbs, cornflour, salt, chilli powder, chilli flakes, oregano, salt and garlic paste to the mashed potatoes when it is slightly warm. Mix all ingredients well. Make small balls of lemon size out of the potato mixture. Flatten the potato balls and fill one teaspoon of grated mozzarella cheese in the centre of each ball. Close the edges and give them the shape of a ball again. Grease the balls with oil and keep aside. Heat oil for frying. When the oil is appropriately hot, fry cutlets in small batches until golden brown. Take them out on kitchen towel to absorb excess oil. Serve hot.
Snacks are an integral part of every festival in India. Festivals are the perfect time to throw yourself to the festive zeal with playful moments and adoring snacks. The recipe is a dream come true for all cheese lovers. These mini potato balls loaded with plenty of cheese are easy to assemble and the perfect size for snacking. You can make them without garlic as well.
You can prepare potato cutlet batches a day before serving. Store them in airtight containers and refrigerate them without frying. Take them out an hour before frying. Serve hot with mayonnaise and tomato ketchup.