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
- 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.
- Add the gluten-free flour to the tapioca and mashed potatoes mixture. Mix it well.
- Add chopped onions, chilies, and coriander leaves to the mixture and mix well together.
- Add salt as required.
- 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.
- Make the table-tennis ball sized rounds and shape them into cylindrical form.
- Roll the cylindrical shapes in the gluten-free flour to coat the cutlets.
- 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.
- Keep the oil at medium-high and fry the cutlets until crispy and brown.
- Serve them warm with tomato ketchup or coriander chutney.