Minced Meat and Potato Cutlets
500 gms mince (beef or lamb)
1 large onion, finely chopped
1 tbsp. fresh mint, chopped
5 tbsp. fresh coriander, chopped
2 green chillies, finely chopped
Juice of ½ lime/lemon
2 tbsp. oil + extra to shallow fry
1 large potato, boiled and mashed
2 egg whites, beaten
Breadcrumbs to dip
1 tin TOGETHER Spice blend
- Into a cooking pan add the mincemeat, onions, mint, coriander, green chillies, the juice of ½ lime or lemon and 1 tin TOGETHER Spice blend. Mix well. Cover and cook for 15 mins until all the liquid has evaporated.
- Transfer the mixture onto a tray or a plate to cool down completely.
- Boil the potato for about 15-20 mins until you can easily poke through with a fork. Cool, peel and mash.
- Add the mashed potato to the mincemeat mixture and mix well to combine.
- Scoop a lemon sized portion of the mixture into the palm of your hand.
- Squeeze gently to firm up.
- Shape into a ball and continue to use light pressure to keep the mixture together.
- Flatten lightly to make patties that are about 6-7cm wide and about 2cm thick. (Or even better to shape as you please!)
- The mixture makes about 12 patties. Set aside.
- Heat a few tbsps. oil in a wide and shallow non-stick frying pan.
- Place the patty into the breadcrumbs first. Coat well on both sides. Repeat the same in the beaten egg white ensuring a nice even coat on all the patties.
- Fry on either side for 2-3 mins over medium heat. Drain on a paper towel before serving.
Note: I split the mince and potato mixture into half and used breadcrumbs only in one half. For those who aren’t keen on breadcrumbs, the other half was dipped into the egg white only. I also prefer it slightly charred, so I get to taste the caramelised onion and crunchy bits. Serve this either as a side or with a tangy Dal and steamed rice.