ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Monday, January 5, 2009

PEPPER MINCE AND POTATO CUTLETS / RISSOLES

Serves 6
Preparation Time 1 hour

½ kg finely minced meat
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well. Keep aside. Wash the mince. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry. Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets /rissoles on low heat till golden brown on both sides

1 comment:

Rose said...

I was browsing around online for a similar dish my mum used to make when I was young and I came across your recipe. I made this tonight and it was lovely! My family really liked it too, will definitely make this again. :)