Nigerian Potato Cutlet
Photo: Chmee2, CC BY 3.0
Nigerian potato cutlets are crisp-edged mashed potato patties with a soft, well-seasoned center. The flavor comes from onion, garlic and ginger softened in oil, then folded into the mash with cayenne and a little cinnamon, an unusual pairing that gives the plain potato warmth and a faint sweetness. The recipe uses a handful of pantry staples, and it needs no egg or flour to hold together.
Instructions
Wash the potatoes and peel them. Boil them in salted water until a knife slides into the center with no resistance, then drain them well.
While the potatoes cook, warm a thin layer of oil in a nonstick pan. Add the chopped onion, garlic and ginger, and cook for a few minutes until the onion has softened. Take the pan off the heat.
Mash the drained potatoes until smooth. Stir in the cayenne, the cinnamon and the cooked onion mixture, then taste and add salt as needed.
Shape the mixture into patties. Fry them in a pan with a little oil until both sides are golden and crisp, turning them once.
Serve the cutlets while they are still hot.
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