Lamb and Potato Cutlets
20Min
Easy
Ingredients
8
Servings
ingredient_quantity
recipe ingredient
2
cubes
Maggi® Chicken Bouillon
0.2
cup
Hot Water
2
Mediums
Chopped potatoes
500
g
Minced lamb
2
pieces
Eggs, slightly beaten
2
Mediums
Onions, finely chopped
1
large
Carrot, cut into small pieces
2
tsp
Ground Black Pepper
2
tbsp
Parsley, fresh
1.5
tbsp
Flour
2.5
cups
bread crumbs
.
Nutrition Value
Energy
277.61 kcal
Protein
20.22 g
Carbohydrates
38.55 g
Fats
4.68 g
Information per serving
Instruction
20 Minutes
-
Step 1
Dissolve 2 MAGGI® Chicken Bouillon cubes in 50 ml hot water and set aside to cool. -
Step 2
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. -
Step 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. -
Step 4
Add small amount of flour until the meat and potato mixtures firm slightly. -
Step 5
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. -
Step 6
Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden. -
Step 7
Serve with parsley, sliced tomatoes, and flat bread.
