Burmese Potato (Aloo) Cutlets

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.

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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.

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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.

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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).

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6. Serve immediately.

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