4 medium potatoes
1 medium onion, peeled and grated
2 cloves garlic, peeled and grated
200 g (7 oz) minced lamb or beef
1 egg
Salt to taste
Ground black pepper to taste
3 Tbsp plain (all-purpose) flour
4 Tbsp cooking oil + more as required
Boil potatoes, whole and unpeeled, in water until cooked, then drain and
allow to cool.
Peel and grate boiled potatoes into a mixing bowl. Add all remaining
ingredients, except flour and oil, and mix well by hand.
With clean, floured hands, take 1 rounded (heaped) Tbsp mixture and roll it
in flour before flattening and shaping into a teardrop or circle. Repeat until
ingredients are used up.
Heat 4 Tbsp oil in a pan over medium heat. Fry cutlets until well-browned
on both sides and drain well on paper towels. Re-oil pan as necessary.
Once boiled potatoes have
cooled, peel and grate them into
a mixing bowl.
After adding all remaining cutlet
ingredients to grated potatoes.
Mix them together by hand,
kneading to mix well and for
flavours to infuse.
If the cutlets are breaking up
in the pan or sticking to your
hands, mix 1–2 tsp flour into the
meat and potato mixture before
shaping more.
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