Potato Cutletes

POTATO CUTLETES

Ingredients

• 4--5 medium sized potatoes

• 1 teaspoon cayenne pepper

• 1 teaspoon salt

• 1 small yellow onion

• 3/4 teaspoon ground coriander

• 4 scallions

• 2 jalapeno, seeds and membranes removed

• 1/4 bunch cilantro, stems removed

• 2 eggs

• Olive oil for shallow frying

Instructions
1) Wash the potatoes (leave skins on), and place them in a large pot of boiling water until they are tender. Remove the potatoes from the water, slip the skins off and mash with a fork immediately, while hot. Add cayenne and salt and mix well with your hands.

2) In a food processor, finely chop the onion. Squeeze out and discard the juice, and add the onion to the potato mixture.

3) Add the coriander to the food processor along with the scallions, jalapeno, and cilantro. Process to a fine consistency and add to the potato mixture. Mix with your hands until all ingredients are well blended. Adjust salt and cayenne to taste. Let stand for 30 minutes.

4) Form potato mixture into round patties about 2 1/2 inches across and 1/2 inch thick. In a bowl, beat the eggs with a fork. Heat a small amount olive oil in a large non-stick frying pan over medium heat. When the oil is hot, dip a cutlet in egg to coat and place it in the frying pan. Repeat with more cutlets, frying about three at a time, not overcrowding the pan. When browned, turn the cutlets over and brown the other side.

Yield: 15 to 20 - 2 1/2 inch cutlets. Potato cutlets make a great appetizer. Serve with hot and sour sauce or a spicy chutney.