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
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.
Nutritional Info
Fats: 21.00 g
Carbohydrate: 31.00 g
Energy: 384.00 kcal
Protein: 17.00 g
Carbohydrate: 31.00 g
Energy: 384.00 kcal
Protein: 17.00 g

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