Air fryer recipe · Breakfast
Crispy Poha Cutlets
Softened poha and mashed potato bound with roasted peanuts and a squeeze of lemon, shaped into cutlets and air fried until deeply golden.
- 25 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 4.1 gprotein
- 33.9 gcarbs
- 2.8 gfat
- 2.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- poha (flattened rice)1.5 cups
- potato2, boiled and mashed
- onion1/4 cup, finely chopped
- green chilli1, chopped
- peanuts2 tbsp, roasted and crushed
- coriander leaves2 tbsp, chopped
- lemon juice1 tsp
- oil sprayfor the basket
Method
Soak the Poha
Rinse the poha under water until it softens, then drain it well and gently squeeze out the extra water. Well-drained poha binds the cutlets without making them wet, so they crisp up instead of turning soft and mushy.
Mix the Mixture
Mix the softened poha with the mashed potato, onion, green chilli, crushed peanuts, coriander and lemon juice into a firm, dough-like mix. The crushed peanuts add a nutty crunch and help stop the mix turning sticky.
Shape the Cutlets
Divide the mix into equal portions and shape each into a flat oval cutlet about half an inch thick. Keeping them evenly thick means the centres cook through by the time the outsides turn crisp and golden.
Air Fry to Crisp
Set the cutlets in the basket, spray lightly with oil and air fry at 190°C for 14 min, flipping halfway. They are ready when deep golden and crisp outside and firm right through the middle with no wet centre.
