750 g (26 oz) Lamb, minced
1 1/2 kg (3.3 lb) Potatoes, boiled, mashed
5 tbsp (50 g) 1 3/4 oz Refined flour (maida)
Salt to taste
1 cup (200 ml) 7 oz Vegetable oil for shallow frying
4 Eggs, beaten
Breadcrumbs as required
1 1/2 kg (3.3 lb) Potatoes, boiled, mashed
5 tbsp (50 g) 1 3/4 oz Refined flour (maida)
Salt to taste
1 cup (200 ml) 7 oz Vegetable oil for shallow frying
4 Eggs, beaten
Breadcrumbs as required
For the filling:
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Onions
1 Ginger (adrak), 1 inch piece
6 Garlic (lasan) cloves
2 Green chillies, seeded
1/2 cup (12 g) Green coriander (hara dhaniya)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
2 Onions
1 Ginger (adrak), 1 inch piece
6 Garlic (lasan) cloves
2 Green chillies, seeded
1/2 cup (12 g) Green coriander (hara dhaniya)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
method
1. For the filling, heat the oil in a pan; saute the onions till brown. Add the remaining ingredients (except lemon juice) and the lamb; saute. Add a little water if required and cook till the lamb is brown and the mixture is completely dry.
2. Now, add the lemon juice. Mix well and keep aside to cool.
3. Mix the mashed potatoes with the refined flour and salt; knead well.
4. Take a spoonful of the potato mixture and flatten it with wet palms. Make a hollow in the centre and stuff 1 1/4 tsp filling. Fold over the edges to seal the filling inside, and shape into a small round or oval cake. Repeat till all the cakes are done.
5. Heat the oil in a frying pan; dip each cake in the egg, coat with breadcrumbs and shallow fry, turning over just once. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Repeat with the other cakes. Serve hot.
2. Now, add the lemon juice. Mix well and keep aside to cool.
3. Mix the mashed potatoes with the refined flour and salt; knead well.
4. Take a spoonful of the potato mixture and flatten it with wet palms. Make a hollow in the centre and stuff 1 1/4 tsp filling. Fold over the edges to seal the filling inside, and shape into a small round or oval cake. Repeat till all the cakes are done.
5. Heat the oil in a frying pan; dip each cake in the egg, coat with breadcrumbs and shallow fry, turning over just once. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Repeat with the other cakes. Serve hot.
serving amount
serves: 6 - 8
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