Burmese Potato Cutlets

Burmese Potato Cutlets Recipe - Traditional Dish from Burma

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Burmese Potato Cutlets are a delicious and savory snack that combines the flavors of mashed potatoes and seasoned minced beef. These crispy cutlets are perfect for serving as an appetizer or as a side dish for a meal.

History

Burmese Potato Cutlets have been a popular street food in Myanmar for many years. The recipe has been passed down through generations and is a favorite among locals and visitors alike.

Ingredients

3 cups of water
700 g (1.5 lb) of potatoes, peeled and diced
2.5 tsp of salt
1 tbsp of oil
1 tsp of chili flakes
150 g (5 oz) of minced beef
3 tbsp of finely chopped onion
1 large red chili, finely chopped
1 tsp of curry powder
1 egg white

How to prepare

Soften the potatoes by boiling them in water and 1 tsp of salt for 20 minutes.
Once the potatoes are soft, drain the water and add another 1 tsp of salt. Mash the potatoes.
In a frying pan or wok, heat oil and fry the beef for 3 – 4 minutes or until it turns brown.
Next, add the chili flakes, onion, chile, and curry powder. Fry for an additional 10 minutes.
Moisten your hands and shape the potato mixture into patties the size of your palm.
Using a spoon, place a scoop of meat in the center of each patty and wrap the potato around it.
Coat the stuffed patty with egg white and deep-fry until it turns golden brown.

Variations

You can add different spices and herbs to the minced beef for a different flavor profile.
You can also use ground chicken or pork instead of beef for a variation.

Cooking Tips & Tricks

Be sure to mash the potatoes thoroughly to ensure a smooth texture for the cutlets.

- Make sure to fry the beef until it is fully cooked to avoid any raw meat in the filling.

- Use a non-stick pan or add more oil to prevent the cutlets from sticking during frying.

Serving Suggestions

Burmese Potato Cutlets can be served with a side of salad or a dipping sauce of your choice.

Cooking Techniques

Boiling

- Frying

Ingredient Substitutions

You can use sweet potatoes instead of regular potatoes for a healthier option.

- You can use tofu or mushrooms as a vegetarian alternative to minced beef.

Make Ahead Tips

You can prepare the potato mixture and the beef filling ahead of time and assemble the cutlets just before frying.

Presentation Ideas

Serve the Burmese Potato Cutlets on a platter with a garnish of fresh herbs or a drizzle of sauce for an elegant presentation.

Pairing Recommendations

Burmese Potato Cutlets pair well with a refreshing cucumber salad or a tangy yogurt dip.

Storage and Reheating Instructions

Store any leftover Burmese Potato Cutlets in an airtight container in the refrigerator. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Burmese Potato Cutlets contains approximately 250 calories.

Carbohydrates

Each serving of Burmese Potato Cutlets contains approximately 25 grams of carbohydrates.

Fats

Each serving of Burmese Potato Cutlets contains approximately 15 grams of fats.

Proteins

Each serving of Burmese Potato Cutlets contains approximately 10 grams of proteins.

Vitamins and minerals

Burmese Potato Cutlets are a good source of Vitamin C, Vitamin B6, and Iron.

Alergens

Burmese Potato Cutlets contain eggs and may contain gluten if breadcrumbs are used in the recipe.

Summary

Burmese Potato Cutlets are a balanced snack that provides a good mix of carbohydrates, proteins, and fats. They are also a good source of vitamins and minerals.

Summary

Burmese Potato Cutlets are a flavorful and satisfying snack that combines the creamy texture of mashed potatoes with the savory filling of seasoned minced beef. Enjoy these crispy cutlets as an appetizer or side dish for a delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer afternoon, and I was visiting a friend who had just returned from a trip to Myanmar. She brought back with her a cookbook filled with traditional Burmese recipes, and as soon as I flipped through the pages, I knew I had to try making the Burmese Potato Cutlets.

The recipe called for just a few basic ingredients – potatoes, onions, garlic, ginger, and a few spices. It seemed so easy, yet the end result looked absolutely delicious. I could already imagine the crispy exterior of the cutlets giving way to a soft, flavorful interior. I thanked my friend for sharing the recipe with me and vowed to make it for my family that evening.

As I gathered the ingredients together in my kitchen, I couldn't help but think back to all the recipes I had learned over the years. My love for cooking had been passed down to me from my own grandmother, who had taught me the importance of using fresh, quality ingredients and cooking with love.

I peeled and boiled the potatoes until they were soft, then mashed them with a fork until they were smooth. In a separate pan, I sautéed the onions, garlic, and ginger until they were fragrant and golden brown. I added the mashed potatoes to the pan, along with a pinch of turmeric, cumin, and coriander, and mixed everything together until it formed a thick, fragrant paste.

I shaped the mixture into small patties and fried them in hot oil until they were golden brown and crispy on the outside. The smell that filled my kitchen was intoxicating – a mix of spices and potatoes that instantly made my mouth water. I couldn't wait to taste the final result.

When I served the Burmese Potato Cutlets to my family that evening, they were an instant hit. The crispy exterior gave way to a soft, flavorful interior that was bursting with the warm, fragrant spices of Myanmar. My husband and children couldn't get enough, and they begged me to make the dish again soon.

As I watched them happily devouring the cutlets, I couldn't help but feel a sense of pride. Cooking had always been a way for me to express my love and creativity, and seeing my family enjoy a dish that I had made from scratch filled me with joy.

Over the years, I had collected recipes from various places and people – from my grandmother's handwritten notes to cookbooks from around the world. Each recipe told a story, whether it was a traditional dish that had been passed down through generations or a new creation that I had discovered on my travels.

The Burmese Potato Cutlets quickly became a favorite in my household, and I found myself making them regularly for family gatherings and dinner parties. I loved sharing the recipe with friends and neighbors, and seeing their faces light up when they took their first bite.

As I grew older, my love for cooking only deepened. I continued to experiment with new recipes and techniques, always eager to learn and improve. But no matter how many dishes I tried, the Burmese Potato Cutlets remained a special favorite – a simple yet delicious recipe that never failed to bring joy to those who tasted it.

Now, as I sit in my kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for all the recipes that have brought me so much happiness over the years. Each dish tells a story, a memory of a place or a person, and I am grateful for the culinary journey that has brought me to this moment.

And so, as I take a bite of a warm, crispy Burmese Potato Cutlet, I savor the flavors and the memories that it brings. Cooking has always been a way for me to connect with others, to share a piece of myself through food. And as long as I have my recipes and my kitchen, I know that I will always have a way to spread love and joy to those around me.