Lamb and Potato Cutlets

What you’ll need

Ingredients

• 500g lamb mince
• 1 small onion, peeled and chopped
• 3 garlic cloves
• 2 inches ginger, sliced
• 3 small green chillies
• 1 level tsp salt, or to taste
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2.5kg potatoes, boiled and mashed
• 2 level tsp salt for the potato, or to taste
• 1 level tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Juice of 1 1/2 lemons
• 3 eggs
• 1/4 tsp salt for the egg coating
• 1/4 tsp red chilli powder for the egg coating
• Gluten-free flour for coating
• Oil for frying

Step by step

Method

1. Place all the lamb ingredients in a saucepan and cook over medium heat until the liquid has evaporated.
2. Stir regularly while the mince cooks to prevent lumps.
3. Leave the cooked mince to cool.
4. Blend the mince mixture in a food processor until fine and smooth.
5. Shape the mixture into 12-14 small balls.
6. Boil the potatoes, then mash them with the potato spices and lemon juice.
7. Flatten some potato in the palm of your hand, place a mince ball in the centre and gently cover it completely with potato.
8. Smooth into a ball and repeat with the remaining mixture.
9. Whisk the eggs with salt and red chilli powder.
10. Place some gluten-free flour on a plate for coating.
11. Heat the frying oil until a small drop of egg mixture bubbles immediately.
12. Coat each cutlet in flour, dip in egg and carefully place in the hot oil.
13. Turn once the egg coating seals, then continue turning until evenly golden.
14. Remove with a slotted spoon and drain on kitchen paper.
15. Serve with mint and coriander chutney, sauces and salad.