Easy potato cutlets recipe is quick and straightforward to prepare, requiring only a few ingredients and basic cooking techniques. Whether enjoyed as a snack, appetizer, or main course, potato cutlets offer a delightful and satisfying dish that celebrates the versatile potato in a delicious form.

Potato cutlets recipe appeals not only to vegetarians but also to meat lovers, especially when they discover some filling inside the potato cutlets. Our recipe allows for frying the cutlets plain or stuffing them with various fillings – vegetable, fish, mushroom, or meat – catering to different preferences.

Easy Potato Cutlets

Potato cutlets have a rich history and are enjoyed in various cuisines worldwide. It is versatile and comforting dish, often made using leftover potatoes or as a vegetarian option.

Potato cutlets have gained popularity globally under different names, such as Aloo Tikki in India, Rösti in Switzerland, and Kartoffelpuffer in Germany. They are known for their adaptability, allowing for customization with herbs, spices, or additional vegetables.

The historical importance of potatoes cannot be overlooked. Originating from the Andean region of South America, potatoes were introduced to Europe and other parts of the world during the Columbian Exchange in the 16th century. Being a budget-friendly dish, in potato cutlets recipe primarily use inexpensive potatoes as the main ingredient.

Potato cutlets are often enjoyed as street food, served with chutneys, sauces, or yogurt-based dips to enhance their flavors. Their crispy and savory texture makes them a popular choice for snacking.

Moreover, potato cutlets are family-friendly, appealing to people of all ages. They can be an excellent way to introduce vegetables to picky eaters, as potatoes have a mild and familiar taste.


  • 1.2 pounds (500grams) of boiled potatoes
  • 2 large egg
  • 2 heaping tablespoons of flour
  • 1 tablespoon of potato starch (UK)*
  • 1 small onion
  • parsley or dill
  • salt (UK)* and pepper (UK)* for taste
  • 1 level teaspoon of marjoram (UK)*
  • Breadcrumbs for coating
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Preparing potato cutlets recipe

  1. Cook the potatoes in lightly salted water, drain, and let them cool.
  2. Peel the onion and chop it into small cubes. Sauté the onion in oil until translucent, then let it cool.
  3. Press the cooled potatoes through a potato ricer or mash them until smooth. Add the sautéed onion to the potatoes.
  4. Crack the whole egg into the potato mixture. Add both types of flour and mix everything together. Season with salt and pepper to taste.

How to form cutlets

  1. Take a small portion of the potato mixture in your hands, approximately the size of a small fist.
  2. Shape the mixture into an oval or round patty, about 1/2 inch thick. Gently press and compact the mixture together to ensure it holds its shape. Slightly flatten and smooth the surfaces of the cutlets.
  3. Dip it in lightly beaten egg, coat the mixture with breadcrumbs and place the formed cutlets on a plate.
  4. Repeat the process with the remaining potato mixture, forming additional cutlets until all of the mixture is used.
  5. Continue until all the cutlets are formed and ready for frying.
  6. Once the cutlets are formed, fry on both sides in hot oil until golden brown.

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What can be added to potato cutlets?

Potato cutlets go well with sauces and salads. I recommend garlic sauce or tartar sauce as accompaniments. Cabbage coleslaw is also a fantastic option. It’s a delicious classic!

How to serve Potato Cutlets?

The crispy and tender Potato Cutlets, complemented by the creamy richness of the mushroom sauce, create a mouthwatering combination that tantalizes the taste buds. Each bite is a delightful dance between the savory essence of the mushrooms and the savory satisfaction of the perfectly cooked cutlets.

Potato cutlets offer versatile options for serving, allowing you to get creative and adapt them to your preferences and the occasion. Here are some more ideas on how to serve potato cutlets:

  • For a complete meal experience, present the potato cutlets as the star of the plate. Arrange them beautifully on a serving platter, showcasing their golden-brown exterior. Consider adding a garnish of fresh herbs like parsley or dill, which not only adds a pop of color but also enhances the aroma and presentation.
  • To elevate the flavors, accompany the potato cutlets with a side of your choice. This could include a refreshing salad, steamed vegetables, or a medley of roasted vegetables. The vibrant colors and textures of the sides will complement the crispy exterior and soft interior of the cutlets.
  • For a more casual option, turn the potato cutlets into sandwiches or wraps. Place a cutlet between two slices of bread or wrap it in a tortilla or flatbread. Enhance the sandwich with your favorite fillings such as lettuce, tomatoes, onions, pickles, and condiments like ketchup, mustard, or mayo. This creates a handheld meal that is convenient and satisfying

Ultimately, how you serve potato cutlets recipe is limited only by your imagination. Whether as a main course, sandwich filling, side dish, or appetizer, the versatility of potato cutlets allows you to tailor their presentation to suit your preferences and create an enjoyable dining experience.

Is it possible to make potato cutlets recipe in the oven?

Yes. Dip it in lightly beaten egg, and coat it with breadcrumbs. Place them on a baking sheet and bake at high temperature for 12-15 minutes until the cutlets turn golden brown.

How to make potato cutlets with ground meat?

In simple words, the potato cutlets recipe with ground meat will look like this:
Salt, pepper, pureed onion, crushed garlic, and 1 egg add to the ground meat. Mix well. Take 2 teaspoons of the meat mixture and form small balls. Then, take 2 tablespoons of the potato mixture, shape it into a patty, place a meatball in the center, and fold the edges to form an oval or round cutlet.

What should potato cutlets be coated with?

My potato cutlets recipe will tell you to coat the cutlets with beaten eggs and breadcrumbs only. But, you can make a double-layer coating, if you would like to. Simply first dip cutlets in beaten egg, coat in flour, one more time in beaten egg, and in breadcrumbs. Then fry them in hot oil until golden brown on both sides. Ready to serve!