Kaera Na Cutless (Spicy Green Banana Cutlets)

If you like hash browns, you will love these flavor-packed patties, made with more than just potatoes: It also has bananas, spices, onions, garlic, and a chile. The cumin and coriander seeds are toasted first to bring out their flavor before grinding in a mortar and pestle or a spice mill. If you aren't a fan of using a mortar and pestle, take a small coffee grinder and turn it into a dedicated spice mill. Simply wipe it down after every use.

Kaera Na Cutless (Spicy Green Banana Cutlets)
Photo: Photo by Joel Goldberg / Food Styling by Mallory Lance
Active Time:
30 mins
Total Time:
1 hr 30 mins


  • 2 medium Yukon Gold potatoes (about 1 pound)

  • 3 green bananas (about 1 pound), unpeeled

  • ½ teaspoon turmeric

  • Kosher salt

  • 1 tablespoon cumin seeds

  • 1 cup finely chopped white or red onion

  • 1 tablespoon chopped fresh cilantro

  • 2 tablespoons finely grated garlic

  • 2 tablespoons finely grated peeled fresh ginger

  • 1 finely chopped green chile (serrano is fine)

  • Freshly ground black pepper

  • 2/3 cup all-purpose flour

  • 2 large eggs

  • 2/3 to 1 cup panko

  • Grapeseed oil, for frying

  • Spicy ketchup (such as Maggi Sweet and Spicy Ketchup, or regular ketchup mixed with Sriracha and a pinch of sugar), for serving

  • Lime wedges, for serving


  1. In a medium saucepan, cover the potatoes with water by 2 inches; bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain and let cool completely. Peel the potatoes and transfer to a medium bowl; mash roughly (don't over mash).

  2. In a large pot, cover the bananas with water by 2 inches; add the turmeric and a pinch of salt. Bring to a boil and cook until a knife easily pierces through the peel and the banana itself, about 15 minutes. Drain and let cool completely before peeling. Add the peeled bananas to the bowl with the potatoes.

  3. In a small dry skillet, toast the cumin seeds over medium heat until fragrant and begin to darken slightly, about 2 minutes. Cool and crush with mortar and pestle or grind in a spice mill.

  4. Mash the cooked and cooled bananas with the mashed potatoes. Mix in the crushed cumin, onion, cilantro, garlic, ginger, chile, 1/2 tsp of kosher salt, and a large pinch of black pepper.

  5. Mix the potato-banana mixture just until a soft dough forms (don't overwork the dough), about 1 minute. Taste for salt and add as needed. Divide into 8 evenly sized balls (halfway between a golf ball and a tennis ball size is best). Press each ball firmly into a round or oval shape about 1/4-inch thick.

  6. In one shallow wide bowl, add the flour. In a second shallow bowl, beat the eggs. In a third, add the panko. Dredge the patties in the flour, brushing off any excess, then add to the beaten egg and turn to coat; allow excess egg to drip back into the bowl. Coat the patty in the panko. Transfer to a baking sheet.

  7. In a large skillet (non-stick or cast iron works great), add about 1/4 inch of oil. Heat the oil over medium heat until it begins to shimmer. Working in batches, fry the cutlets until deep golden brown and crispy, 2 to 3 minutes per side. Serve with spicy ketchup (Maggi ketchup is terrific, or you can mix sriracha with regular ketchup and a pinch of sugar) and lime wedges, for squeezing over.

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