Delicious potato cutlets stuffed with spiced keema, perfect for iftar during Ramadan. These crispy cutlets are coated with breadcrumbs and can be deep-fried or air-fried for a healthier option.
1: Boil the potatoes until soft, then mash them until completely smooth and lump-free.
2: Mix in salt, black pepper, and cornstarch. Set aside.
3: Take a portion of the mashed potatoes and flatten it in your palm.
4: Place a spoonful of keema filling in the center.
5: Gently cover and shape it into a patty, sealing the edges.
6: Dip each patty into the beaten egg, then coat with breadcrumbs.
7: Heat oil in a pan and deep-fry until golden brown and crispy.
8: Remove and place on a paper towel to absorb excess oil.
