Potato and biscuit cutlet

The Potato and Biscuit Cutlet is a dish that is very simple and easy to make. This is a dish that can be eaten for breakfast or lunch and is a great alternative to the usual breakfast. It tastes delicious with a drizzle of olive oil and the addition of some fresh vegetables.

The traditional potato and biscuit cutlet is a simple, tasty dish that is enjoyed by many. It’s a great way to use leftovers and to use up any leftover ingredients in the fridge, without having to think about what to cook next. Here is the guide to create a potato and biscuit cutlet.

The potato and biscuit cutlet is a classic British dish, but it is not exactly known for its simplicity. With a combination of ingredients, it is not surprising that the cutlet has its own recipe.. Read more about cutlet and let us know what you think.

One of my earliest memories is of a potato and biscuit cutlet that I used to receive when I got home from school. It was sweet and spicy, but not too hot when I first began eating spicy cuisine. During my school days, during vacations, I began preparing cutlets by simply assisting my mother in peeling, mashing, combining, and shaping circular cutlets.

I used to love being in the kitchen, where my mother would fry something and hand it to me, despite the fact that it was hot oil. And now I want to do that for my kid. When we are around children, we must be cautious and keep them away from sharp and hot objects to avoid mishaps.

My potato cutlet is sweet from the biscuit and hot from the green chilli, and crunchy from the vermicelli (dry thin noodles). Small children may skip the green chilli. For a crispy coating, I did not add any breadcrumbs or coat with plain flour.


  • 500 gms. boiling potato
  • a handful of vermicelli
  • 1 long, chopped green chilli
  • 1/2 to 3/4 teaspoon pepper powder
  • 4 biscuits (crushed)
  • 1 tblsp. tomato (chopped)
  • a pinch of salt (to taste)
  • Vermicelli – to use as a coating
  • Oil is used for frying.


  • Set aside the tomato and green chili, which should be chopped into tiny pieces.
  • Remove the tomato pulp and do not add it to the potato mixture since it will make it mushy.
  • Crush the vermicelli into tiny pieces and set it away if it is lengthy. My vermicelli is already broken up into tiny bits, like it is in India.
  • Crush the biscuit roughly with your hand (I used Marie or parle or rich tea biscuit or plain biscuit) and set it aside. Do not use salty or chocolate biscuits.
  • Take a larger bowl, add the potato, and mash it well.
  • Mix in all of the ingredients, including the vermicelli, one by one.
  • Make a pattie, a circular circle, or any other form you like.
  • You may either fry straight or coat in vermicelli, like I did.
  • Place the patties on the vermicelli and cover them with the sauce, pressing gently to ensure that they are firmly connected.
  • In a kadai or other pan, heat the oil until it is hot enough to deep fry the potato cutlet.
  • When the oil is heated, add the potato cutlets one at a time and fry over medium heat, not high, as they will darken quickly.
  • Cook the potato cutlets in batches until they are golden brown and thoroughly done.
  • It’s crispy on the exterior and soft on the inside, with tomato pieces visible.
  • Serve with tomato ketchup or your favorite sauce.


  • You may adjust the amount of biscuits to your liking, and you can leave out the green chilli for the youngsters.
  • You may make this with whatever simple biscuit you have on hand.
  • The mixture should not be kept in the fridge since it will not cook properly (deep fry) and the potato cutlets will break. When the patties are ready, fry them right away and serve them.


Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.