Lamb and Potato Cutlets

Potato cutlets (especially ones filled with meat) are always a party guest's favorite starter. This recipe is perfect for providing a delicious treat for young and old alike.

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Arabian Gulf
8 persons
Medium
20 Mins

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g
1/5 cup hot water or 50 ml
2 medium potatoes or 500 g
500 g minced lamb
3 eggs, slightly beaten
2 medium onions or 300 g, finely grated
1 large carrot or 150 g, finely grated
2 teaspoons ground black pepper
2 tablespoons fresh parsley, finely chopped
1½ tablespoons all purpose flour
2½ cups fresh breadcrumbs or 200 g
¼ cup vegetable oil, for frying

Products Used

Chicken Bouillon

How to Prepare

Dissolve 2 MAGGI® Chicken Bouillon cubes in 50 ml hot water and set aside to cool.
In a medium pot, boil potatoes for 15-20 mins over medium-high heat until they soften, remove from heat, drain water and allow to cool.
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.
Add small amount of flour until the meat and potato mixtures firm slightly.
Remove balls from the mix about 3-4 cm in diameter. Spread breadcrumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into a flat disk with a thickness of 1 cm.
Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.
Serve with parsley, sliced tomatoes, and flat bread.