MEATY CUTLET

Makes 8 large cutlets

This is the Eurasian version of croquettes. It is great served as a starter or a complement to stews or curries with rice. Meaty cutlets are traditionally shaped large, but you can form smaller cutlets or shape them differently, if preferred.

Potatoes 4, large, boiled and peeled
Cooking oil as needed
Shallots 5, peeled and finely sliced
Spring onions (scallions) 50 g (1⅔ oz)
Coriander leaves (cilantro) 50 g (1⅔ oz)
Corned beef 340 g (12 oz)
Eggs 2, beaten
Breadcrumbs 300 g (11 oz)
Onion 1, peeled and sliced

1.   Boil a pot of water and cook potatoes until tender. Drain potatoes and leave to cool
before peeling.

2.   Heat some oil in a wok over medium heat. Add shallots and fry until lightly browned.
Remove and set aside to drain.

3.   Chop spring onions and coriander together finely.

4.   Place peeled potatoes in a bowl with corned beef and mash together. Add spring onions,
coriander and fried shallots. Mix well.

5.   Divide mixture into 8 portions. Shape with hands into balls.

6.   Heat oil for deep-frying. Place beaten egg and breadcrumbs into separate shallow dishes.

7.   Dip a meat cutlet into beaten egg and then into breadcrumbs and lower it gently into
hot oil. Lower heat and cook until cutlet is golden brown. Remove and set aside to drain.
Repeat until all cutlets are cooked.

8.   Serve hot, garnished with sliced onions.

NOTE

•  The oil has to be very hot when the cutlets are added to ensure that a crisp outer coating forms
around the cutlets. Lower the heat when the cutlets are frying to prevent them from browning
too much while cooking.

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EURASIAN HERITAGE

Cooking