Lamb and Potato Cutlets
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 7
Dissolve 2 MAGGI® Chicken Bouillon cubes in 50 ml hot water and set aside to cool.
Step 2 of 7
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 of 7
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 of 7
Add small amount of flour until the meat and potato mixtures firm slightly.
Step 5 of 7
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 of 7
Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.
Step 7 of 7
Serve with parsley, sliced tomatoes, and flat bread.