Tapioca Cutlets

These tapioca cutlets are my elder son’s favorite. They are crispy from outside and soft from inside and a perfect finger food for any party. Soaked tapioca and boiled potatoes are the main ingredients of these cutlets and we add gluten-free flour for binding. You can also use buckwheat flour in place of gluten-free flour. Serve these cutlets with tomato ketchup or coriander chutney.


  • Tapioca pearls (Washed and Soaked in water for 8 hours) – 1 and ½ cups
  • Boiled Potatoes (mashed) – 2 cups
  • Onion (Small – Chopped) – 1 number
  • Green chilies (Finely Chopped) – 2 tbsp
  • Coriander leaves (Finely Chopped) – 1 tbsp
  • Gluten-Free Flour – ½ cup
  • Gluten-Free Flour (for coating) – ½ cup
  • Salt – As required


  1. Take the mashed potatoes in a large mixing bowl and add the soaked tapioca pearls to it. Mix it well together with hands or with silicone spatula.
  2. Add the gluten-free flour to the tapioca and mashed potatoes mixture. Mix it well.
  3. Add chopped onions, chilies, and coriander leaves to the mixture and mix well together.
  4. Add salt as required.
  5. In case the mixture is a bit thin or runny, add a little more amount of flour. Once you are able to make round balls from the mixture without the mixture sticking to your palms, you have reached the desired consistency.
  6. Make the table-tennis ball sized rounds and shape them into cylindrical form.
  7. Roll the cylindrical shapes in the gluten-free flour to coat the cutlets.
  8. At this stage, you can either keep the prepared cutlets in the refrigerator covered with cling-film and fry them later or fry them immediately in the hot oil.
  9. Keep the oil at medium-high and fry the cutlets until crispy and brown.
  10. Serve them warm with tomato ketchup or coriander chutney.