Potato And Barnyard Millet Cutlets Recipe

Cooking Directions

• STEP 1.Boil the potatoes and barnyard millet until they are soft and cooked.
• STEP 2.Mash the potatoes and barnyard millet together in a bowl.
• STEP 3.Add chopped onions, green chilies, ginger, coriander leaves, and spices to the mashed mixture.
• STEP 4.Mix everything well and shape the mixture into small cutlets.
• STEP 5.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 6.Serve the cutlets hot with ketchup or chutney.
• STEP 7.For storage, refrigerate the leftover cutlets in an airtight container for up to 3 days.
• STEP 8.To reheat, place the cutlets in a preheated oven at 350°F (180°C) for 10-15 minutes.
• STEP 9.These cutlets can be served as an appetizer or as a tea-time snack.

Cooking Tips

• Make sure to cook the potatoes and barnyard millet until they are soft and easily mashable.
• You can add breadcrumbs to the mixture to make the cutlets more crispy.
• If you don't have barnyard millet, you can substitute it with any other millet or rice.
• To make the cutlets healthier, you can bake them instead of frying.
• Feel free to adjust the spices and herbs according to your taste preferences.

Storage and Serving

• Store the leftover cutlets in an airtight container in the refrigerator.
• Serve the cutlets hot with ketchup or chutney.
• These cutlets can be served as an appetizer or as a tea-time snack.