Coconut Cutlets Recipe

Recipe By Slurrp

Coconut cutlets are a delicious and crispy snack made with a combination of coconut, potatoes, and spices. These cutlets are perfect for parties or as an evening snack. The outer layer is coated with breadcrumbs, giving them a crunchy texture, while the inside is soft and flavorful. Serve these coconut cutlets with ketchup or chutney for a tasty and satisfying treat.

3.9
22 Rating -
Rate
Vegdiet
15minstotal
15m.total
Coconut Cutlets
plan
Bookmark

ingredients serve

Ingredients for Coconut Cutlets Recipe

  • 1/2 Large Potatoes, Boiled And Mashed
  • 1/4 cup Grated Coconut
  • 1/4 Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 tablespoon Chopped Coriander Leaves
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/4 cup Breadcrumbs
  • 1/2 Eggs, Beaten
  • as per your need Oil For Shallow Frying

Directions: Coconut Cutlets Recipe

Cooking Directions

  • STEP 1.Boil and mash the potatoes. In a mixing bowl, combine the mashed potatoes, grated coconut, chopped onions, green chilies, ginger-garlic paste, coriander leaves, turmeric powder, red chili powder, garam masala, and salt.
  • STEP 2.Mix well until all the ingredients are combined. Shape the mixture into small cutlets.
  • STEP 3.Heat oil in a pan for shallow frying. Dip each cutlet in beaten egg and coat with breadcrumbs.
  • STEP 4.Fry the cutlets in hot oil until they turn golden brown and crispy on both sides. Remove from the pan and drain excess oil on a paper towel.
  • STEP 5.Serve the coconut cutlets hot with ketchup or chutney.

Cooking Tips

  • Make sure to boil the potatoes until they are soft and easy to mash.
  • You can adjust the spice level according to your preference by adding more or less chili powder.
  • For a healthier option, you can bake the cutlets in the oven instead of frying them.

Storage and Serving

  • Coconut cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the cutlets in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
  • Serve the coconut cutlets as an appetizer or snack with ketchup, mint chutney, or tamarind chutney.
Nutrition
value
303
calories per serving
21 g Fat5 g Protein24 g Carbs8 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    5g
  • Carbs
    24g
  • Fiber
    8g

MacroNutrients

  • Carbs
    24g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    97mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp