Cutlets

Ingredients

250gm (½ lb.) minced beef
I cup onions very finely cubed
500gm (1 lb.) potatoes
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground black-pepper
I tablespoon ginger/garlic paste
½ teaspoon garlic paste
A bunch of fresh coriander/cilantro leaves
1 teaspoon cayenne pepper (optional)
1 tablespoon lime juice
2 eggs
Salt
Breadcrumbs (optional)
Oil for deep frying

Boil all potatoes with skin.

While the potatoes are boiling, place the minced meat in a cooking pan on medium heat, add salt, cumin, cinnamon, black-pepper, ginger/garlic paste and coriander. Keep mixing and separating the meat to avoid formation of big chunks until all the water has dried up for about 15 minutes.

Remove the pan from fire and immediately add the onions, mix them well and let them steam from the heat.

When the potatoes are ready peel them, add the garlic, lime juice, cayenne pepper and salt and thoroughly mash them until very smooth.

Take a handful size mashed potatoes on your palms make a ball, then make a depression into the ball so that it becomes like a bowl curving upwards. We want to make the potato layer as thin as possible.

Add one or two tablespoons of the minced meat and close the ball tightly making sure all the air is pressed out otherwise the balls will burst open when deep frying. You can flatten the ball a bit from top. Roll the cutlet on the breadcrumbs.

Do the same for the remaining potatoes, if any meat is left you can make meat-balls.

Heat a wok on medium fire and add oil to a level that will completely cover the cutlets when frying.

Beat the 2 eggs in a bowl.

When the oil is hot enough, dip the cutlets in the eggs turning both sides making sure it is all covered with eggs otherwise it will disintegrate when frying, then gently drop in the wok to fry it. You can add as many cutlets as the space in the work allows, but I like doing four at time (one fits inner palm).

When one side becomes golden brown gently turn them onto the other side.

When both sides are done, remove and place on a paper towel to drain the oil.

Serve with lettuce/tomato salad and lemon wedges.