Potato Chicken Cheese Cutlets/ Kabab With Tips & Secrets by Aqsa's Cuisine, Aloo Kabab Recipe, Kebab

Ingredients

• 500 g Potatoes (boiled, peeled and mashed)
• 1.5 tsp Salt (regular table salt)
• 1 tsp Ground Cumin (freshly ground)
• 0.5 tbsp Ground Coriander (freshly ground)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 0.5 tbsp Crushed Red Chili Flakes (adjust heat to taste)
• 0.5 tsp Chaat Masala (Indian tangy spice blend)
• 1 tbsp Green Chili (finely crushed)
• 0.5 cup Fresh Coriander Leaves (chopped)
• 75 g Onion (finely chopped)
• 250 g Cooked Chicken Breast (boiled and shredded)
• 100 g Mozzarella Cheese (shredded (optional for cheese‑stuffed version))
• 2 tbsp Bread Crumbs (add only if mixture feels sticky)
• 3 small Eggs (beaten)
• 2 tbsp Milk (mixed with eggs for coating)
• Enough for shallow frying Vegetable Oil (use neutral oil such as canola or sunflower)

Instructions

1. Boil Potatoes

   Place the potatoes in a saucepan, cover with water, bring to a boil and cook until tender (about 12‑15 minutes).

   Time: PT15M

   Temperature: 100°C

2. Mash Potatoes

   Drain, let cool slightly, peel and mash the potatoes until smooth with no lumps.

   Time: PT5M

3. Prepare Aromatics

   Finely chop the onion and fresh coriander, and crush the green chili.

   Time: PT5M

4. Season the Mash

   In a large mixing bowl combine mashed potatoes with salt, ground cumin, ground coriander, black pepper, red chili flakes, chaat masala, crushed green chili, chopped onion and coriander leaves.

   Time: PT5M

5. Add Chicken (and Cheese if Using)

   Fold the shredded boiled chicken into the spiced potato mixture. If you want cheese‑stuffed cutlets, add shredded mozzarella now and mix until evenly distributed.

   Time: PT5M

6. Adjust Consistency

   If the mixture feels sticky, sprinkle 2 tbsp bread crumbs and mix lightly to bind.

   Time: PT2M

7. Shape Cutlets

   With damp hands, divide the mixture into 10 equal portions and shape each into a flat, round patty about 2 inches in diameter and ½ inch thick.

   Time: PT10M

8. Prepare Egg Wash

   In a small bowl beat the 3 small eggs with 2‑3 tbsp milk until well combined.

   Time: PT2M

9. Coat Cutlets

   Dip each cutlet first into the egg wash, then roll it in bread crumbs, ensuring an even coating.

   Time: PT5M

10. Heat Oil

    Add enough vegetable oil to a frying pan to cover the bottom (about ¼ inch). Heat over medium flame until the oil shimmers (≈180°C).

    Time: PT3M

    Temperature: 180°C

11. Fry Cutlets

    Place cutlets in the pan in a single layer without overcrowding. Fry 3‑4 minutes each side until golden brown and crisp. Adjust flame to keep oil at medium temperature.

    Time: PT12M

    Temperature: 180°C

12. Drain

    Remove the fried cutlets with tongs and place on a plate lined with paper towels to absorb excess oil.

    Time: PT2M

13. Serve or Store

    Serve hot, or let cool completely before packing in lunch boxes.

    Time: PT0M

Nutrition Facts

Calories

90

Protein

2 g

Carbohydrates

8 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Salt: Sea salt
• Instead of Ground Cumin: Cumin seeds (ground)
• Instead of Ground Coriander: Coriander seeds (ground)
• Instead of Black Pepper Powder: White pepper
• Instead of Crushed Red Chili Flakes: Fresh red chili, finely chopped
• Instead of Chaat Masala: Homemade mix of cumin, coriander, dried mango powder, black salt
• Instead of Green Chili: Jalapeño
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Onion: Shallots
• Instead of Cooked Chicken Breast: Canned chicken, Turkey breast
• Instead of Mozzarella Cheese: Cheddar, Paneer
• Instead of Bread Crumbs: Panko, Crushed crackers
• Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Milk: Plant‑based milk
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Saucepan
• Potato Masher
• Mixing Bowl
• Knife
• Cutting Board
• Grater (optional)
• Small Bowl
• Frying Pan
• Tongs
• Plate Lined with Paper Towels

Critical Steps — Do Not Skip

• Boil potatoes until tender.
• Mash potatoes to a smooth consistency.
• Fold chicken (and optional cheese) evenly into the spiced mash.
• Fry cutlets at the correct temperature without overcrowding.

Chef Tips from the Video

• Use cold mashed potatoes; warm potatoes make the mixture overly soft.
• Line the pan with a thin layer of oil rather than deep‑frying for a lighter result.
• For extra crunch, use panko bread crumbs for the final coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze raw or fried cutlets in a zip‑lock bag for up to 1 month. Reheat in oven or pan.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Shape the cutlets and freeze them raw; transfer to freezer bag in a single layer.
• Egg wash can be prepared up to 30 minutes ahead and kept refrigerated.
• Fried cutlets reheat well in a pre‑heated oven at 180°C for 5‑7 minutes.

Frequently Asked Questions