Crispy Potato Bird’s Nest Cutlets with Oyster Sauce
35 minutes
1049 reads
About Crispy Potato Bird's Nest Cutlets with Oyster Sauce
Surprise your kids with these fun and delicious Crispy Potato Bird's Nest Cutlets! These quirky cutlets are crispy on the outside and soft on the inside, featuring a unique blend of mashed potatoes, oyster sauce, and a touch of chili for a flavor adventure kids will love.Perfect for lunchboxes, snacks, or a fun weekend brunch, these cutlets are surprisingly easy to make. The unexpected combination of sweet oyster sauce and spicy chili sauce creates a delightful balance that's both exciting and kid-friendly.Serve these adorable nests alongside a fresh salad or some fruit for a complete and healthy meal. Get ready for happy faces and clean plates!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Potato Mixture
- 2 Potatoes boiled and mashed, large
- 1 tbsp Chili Sauce
- 1 tbsp Tomato Sauce
- 2 tbsp Oyster Sauce
- 1.5 tsp Salt or to taste
For Coating
- 1/2 cup Corn Flour
- 1/2 cup Biscuit Crumbs panko breadcrumbs recommended
- 2 tbsp Vermicelli cooked, fine
- 1/2 cup Water for thinning the cornflour
Other
- Vegetable Oil as needed, for frying
Instructions
Prepare the Potato Mixture
- Combine mashed potatoes, chili sauce, tomato sauce, oyster sauce, salt, and 2 tablespoons of cornflour in a bowl. Mix well and let it rest for 10 minutes.
Prepare the Coating
- In a separate bowl, whisk together the remaining cornflour and water until smooth. This creates a slurry for dipping.
Shape and Coat the Cutlets
- Take a spoonful of the potato mixture and shape it into a small ball. Dip it in the cornflour slurry, then coat thoroughly in the biscuit crumbs, and finally roll in the cooked vermicelli. Gently press the center of each ball to create a nest shape.
Fry the Cutlets
- Heat vegetable oil in a pan over medium-high heat. Carefully place the cutlets in the hot oil and fry until golden brown and crispy, turning occasionally.
Serve
- Remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For extra crispy cutlets, use panko breadcrumbs instead of regular biscuit crumbs.
- If the potato mixture is too dry, add a tablespoon of milk or water to achieve a better consistency.
- Adjust the amount of chili sauce to your preference. For milder cutlets, reduce the amount or omit it entirely.
- Serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator and reheated the next day.
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Recipe Nutrition
Calories: 128kcalCarbohydrates: 29gProtein: 3gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1305mgPotassium: 605mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 28mgCalcium: 19mgIron: 1mg
Adaikkammai Annamalai
Articles: 6
3 Comments
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Great recipe! I’m eager to try it.
Absolutely delicious! Can’t wait to try it.
What a delicious idea! Thanks for sharing.