These croquettes were one of my favourite dinner dishes growing up. Aloo (meaning potato in Burmese) cutlets basically consist of potato patties with a pocket of meat filling inside.
Over the years, I’ve watched my mother closely on how she’s made them and have been able to replicate her recipe with a few of my own small adjustments. They’re a popular dish for potlucks and small gatherings, I mean who doesn’t love meat and potatoes right?
- 4 large russet potatoes, mashed
- 2 tablespoons, margarine
- salt and pepper (season to preferred taste)
- 500g, ground chicken/beef
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon, curry power
- 2 tablespoons, sugar
- 1 tablespoon, Sriracha
- 1 tablespoon, oil for filling and 3/4 cup oil, for frying cutlets
- 1/2 cup, flour
- 1 egg, beaten
1. Add margarine, salt and pepper to mashed potatoes. Place in fridge to cool.
2. Meanwhile, heat 1 tablespoon oil in a deep skillet and saute onions and garlic until soft. Add curry powder and sugar. Stir until onions are completely covered in curry powder. Add ground chicken/beef and cook until brown. Stir in Sriracha sauce and season with salt and pepper.
3. Take a small handful of mashed potatoes and form a ball with a 1 inch pocket. Spoon 1 heaping teaspoon of filling into the pocket. Seal the opening of the pocket with a bit more potato. Continue until all the potato and meat filling have been used.
4. Once all the patties have been formed, dredge each one in beaten egg and cover with a layer of flour.
5. Heat 3/4 cup of oil in skillet. Add patties four at a time to oil and fry until golden brown on both sides (if oil begins to spit once the patties have been added, turn the heat down. I usually turn the temperature down to medium heat once the oil is hot).
6. Serve immediately.