Lamb and Potato Cutlets

Name: Lamb and Potato Cutlets
Prep time: 5 s
Cook time: 20 s
Total time: 20 s
Yield: 8
Cuisine: Arab
Ingredients: 2 cubes Maggi® Chicken Stock; 1/5 cup Hot Water; 2 Mediums Chopped potatoes; 500 grams Minced lamb; 2 pieces Eggs slightly beaten; 2 Mediums Onions finely chopped; 1 large Carrot cut into small pieces; 2 teaspoons Ground Black Pepper; 2 tablespoons Parsley fresh; 1 1/2 tablespoon Flour; 2 1/2 cups bread crumbs

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Easy

•

20 Min

These crispy cutlets are a great starter to munch on! Explore our lamb potato cutlets recipe with Maggi Chicken Broth. It is easy to prepare in 20 minutes.

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Ingredients

8 Servings

Maggi® Chicken Bouillon

2 cubes

Water

0.2 cup

Chopped potatoes

2 Mediums

Lamb shanks

500 g

Eggs, slightly beaten

2 pieces

Onions, finely chopped

2 Mediums

Carrot, cut into small pieces

1 large

Ground Black Pepper

2 tsp

Parsley, fresh

2 tbsp

Flour

1.5 tbsp

bread crumbs

2.5 cups

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Nutritional Information

Carbohydrates

38.55 g

Energy

277.61 kcal

Fats

4.68 g

Protein

20.22 g

Recipe steps

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Step 1

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Dissolve 2 MAGGI® Chicken Bouillon cubes in 50 ml hot water and set aside to cool.

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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.

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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.

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Add small amount of flour until the meat and potato mixtures firm slightly.

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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

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Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.

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Serve with parsley, sliced tomatoes, and flat bread.

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Lamb and Potato Cutlets

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