Dry Prawn Potato Cutlets

Dry Prawn Potato Cutlets

These cutlets offer a delightful blend of mashed potato, aromatic spices, and the unique flavor of dry prawns, all coated in semolina for a crispy exterior.

Yields: Approximately 8-10 cutlets Prep time: 20 minutes Cook time: 15-20 minutes

Ingredients:

• 2-3 medium potatoes, boiled and mashed

• 1 medium onion, finely chopped

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to your spice preference)

• 2-3 tablespoons grated coconut (fresh or desiccated)

• 1/4 cup dry prawns, washed and roughly chopped (if large)

• 2-3 tablespoons oil (for sauteing and frying)

• Salt to taste

• 1/2 cup semolina (rawa/sooji) for coating

• Fresh tomato slices, for serving

Instructions:

1. Prepare the Potatoes: Boil the potatoes until tender. Peel and mash them well, ensuring no lumps remain. Set aside.

2. Saute the Aromatics and Prawns:

   • Heat 1-2 tablespoons of oil in a pan over medium heat.

   • Add the finely chopped onion and sauté until it turns translucent and light golden brown.

   • Add the turmeric powder and red chili powder. Sauté for a minute until fragrant.

   • Add the chopped dry prawns and grated coconut. Continue to sauté for 3-5 minutes, or until the prawns are well-combined and aromatic. The mixture should be relatively dry.

3. Combine and Form the Mixture:

   • Transfer the sautéed prawn mixture to the bowl with the mashed potatoes.

   • Add salt to taste.

   • Mix everything thoroughly with your hands until well combined.

   • Take small portions of the mixture and shape them into flat, round, or oval cutlets (as seen in the image).

4. Coat the Cutlets:

   • Spread the semolina on a shallow plate.

   • Gently coat each cutlet evenly with semolina, pressing lightly so it adheres well.

5. Fry the Cutlets:

   • Heat the remaining oil in a shallow frying pan over medium heat. You'll need enough oil to shallow fry the cutlets.

   • Once the oil is hot, carefully place the coated cutlets in the pan, ensuring not to overcrowd it. Fry in batches if necessary.

   • Fry for 3-5 minutes on each side, or until golden brown and crispy.

6. Serve:

   • Carefully remove the fried cutlets and place them on a plate lined with paper towels to absorb any excess oil.

   • Serve hot with fresh tomato slices, as shown in the image, or with a chutney of your choice.

Enjoy your delicious Dry Prawn Potato Cutlets!