Ingredients

• 1.5 cups sago (sabudana)
• 3 potatoes, boiled and mashed
• 1 cup roasted peanuts, coarsely ground
• 3 green chillies, finely chopped
• 2 tbsp chopped coriander (dhania) leaves
• 1 tbsp lemon juice
• Salt to taste
• Oil for deep frying

How to Make Sabudana Potato Cutlets

• Soak the sabudana in water and keep aside for about two hours.
• Drain out the excess water and add potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well.
• Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside.
• Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides.
• Drain on an absorbent paper. Serve hot with chutney of your choice.