Lotus Root & Potato Cutlet

Golden crispy cutlet with combination of potatoes, lotus root and spices.

 Category – Indian

PREP TIME

20 mins

COOKING TIME

10 mins

CALORIES

43 kcal per serving

INGREDIENTS

  • 2 potatoes, boiled and mashed
  • 1 lotus root, boiled and mashed
  • 1 ½ tsp. ginger chilli paste
  • ¼ tsp. red chilli powder
  • ¼ tsp. turmeric powder
  • 1 tsp. chaat masala powder
  • ½ tsp. garam masala powder
  • ½ tsp. salt
  • 1 tsp. pudina leaves, chopped (mint)
  • 1 tbsp. coriander leaves, chopped
  • ½ tsp honey
  • 3 tbsp. bread crumbs
  • ½ lemon juice
  • Vegetable oil for making the cutlets

DIRECTIONS 

BENEFITS

TIPS

NUTRITIONAL VALUE

  • Lotus roots and potatoes are high in fibre, contains vitamins such as vitamin C,B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, niacin, pantothenic acid, riboflavin and thiamin,and minerals like copper, iron, zinc, magnesium and manganese.

CAUTION

  • Parasitic infection:Lotus root grows in mud and it is difficult to clean it properly.  and tThere are these chances of getting parasitic infections when consumed raw or uncooked ones.
  • Digestive troubles:Although potatoes are great for digestion but excess consumption of dietary fibre leads to digestive problems like abdominal pain, bloating, indigestion etc.

 

FOR SELECTION & STORAGE

Lotus root

  • While buying lotus root look for fresh firm roots with smooth, unblemished skin.    
  • Place the lotus roots in cool place and away from humidity for 3-4 days.
  • Uncut lotus roots can stay fresh for up to 2 weeks inside the refrigerator.

Potato

  • While buying potatoes, look for smooth surface and firm in texture pieces, avoid soft, greenish discoloration with cuts and blemishes on it.
  • Store potatoes in dry dark place.

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