ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Friday, August 3, 2012

POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

POTATO CHOPS  (PEPPER MINCE AND POTATO CUTLETS)
Serves 6  Preparation Time 1 hour
Ingredients
½ kg fine beef or lamb / mutton mince
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                 

Method:
Boil the potatoes, remove the skin and mash well.  Keep aside. 

In a pan add the mince, onions, pepper powder and salt with a little oil and simmer on low heat 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 on low heat till golden  brown on both sides.

Serve with Grilled Tomatoes or Ketchup

1 comment:

Rhoda said...

Bridget, Thanks for giving us a taste yesterday. they're as yummy as they look. Brought back memories of my late mom's cooking!