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INGREDIENTS

Lamb & Potato Cutlets with

  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 2 medium Potatoes
  • 500 g minced lamb
  • 3 Eggs
  • 2 medium Onions
  • 1 large Carrot
  • 2 teaspoons ground black pepper
  • 2 tablespoons fresh parsley
  • 1.5 tablespoons All purpose flour
  • 2.5 cups fresh breadcrumbs
  • 1 cup Vegetable oil
HOW TO PREPARE

Lamb & Potato Cutlets with

1
Dissolve 2 MAGGI Chicken Stock cube in 50ml Hot water and set aside to cool.
2
In a medium pot, boil potatoes for 15-20 minutes over medium high heat until they soften, remove from heat, drain water and allow to cool.
3
In a mixing bowl, peel and grate Potatoes, add Minced Meat, Egg, Onions, Carrot, Black Pepper, Parsley and cooled chicken stock and combine using a wooden spoon. Mix well until mixture is quite even.
4
Add small amount of flour until the meat and potato mixtures firm slightly.
5
Remove balls from the mix about 3-4 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into flat disk with a thickness of 1 cm.
6
Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.
7
Serve with parsley, sliced tomatoes, and flat bread.
NUTRITIONAL INFORMATION

Lamb & Potato Cutlets with

  • Energy 384 (Kcal)
  • Protein 17 (g)
  • Total Fat 21 (g)
REVIEWS

Lamb & Potato Cutlets with

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