For 4 Person(s)
- 500 grams ground lamb meat
- 2 medium boiling potatoes, peeled and cut into 1
- 1 cup(s) finely chopped onion
- 1 tablespoon(s) vegetable oil
- 2 teaspoon(s) minced green chili
- 1 large egg white
- 3 teaspoon(s) minced ginger
- 1 teaspoon(s) salt
- 1 teaspoon(s) water
- 3/4 cup(s) plain dry breadcrumbs
- 3/4 cup(s) vegetable oil
Meat Cutlet Directions
- In a small saucepan of salted water, boil cubed potato for 8-10 minutes or until they are very tender.
- Drain; return to saucepan and mash to a coarse, little chunky form.
- In a large frying pan, fry onions in oil over medium heat until it softens.
- Add ginger and green chili and stir for about one minute.
- Raise heat to medium-high, add ground meat and salt, and stir until the meat's pink color disappears but before meat begins to release its liquid.
- Remove from heat and drain any juices.
- Add mashed potatoes to meat and mix thoroughly. When mixture is cool, form into 2" balls. Press each ball into a flat oval shape leaving it about ¾ inch thick. Make sure the edges are smooth and there are no cracks in the cake.
- In a shallow bowl, mix egg white and water together.
- Spread bread crumbs in second shallow bowl. Dip each cake in egg white, then roll in breadcrumbs to coat.
- When all cakes are ready, heat oil in a large frying pan over medium heat.
- When oil is hot, fry 6 at a time until well browned on both sides. The cakes should be covered with a crisp brown crust.
- Remove with a slotted ladle (chhanna) and lay them on a paper-towel lined plate to soak all oil.
- Serve in a plate garnished with thin-sliced onion and complement with tamarind chutney, cilantro chutney or ketchup.