A dish that can be made for parties, snack or to have as a meal in itself. Consisting of lamb made into little balls and covered in mash potato. You can change the lamb mince to any other mince if preferred.
Suitable for: Gluten free
Prep: 50 mins, Cooks In: 15-20 mins
Serves: 8-10 people
500g mince lamb
1 small onion peeled/chopped
3 garlic cloves peeled
2 inch sliced ginger
3 small green chillies (Strength varies please be cautious)
1 level tsp salt or to taste
½ tsp coriander powder
½ tsp cumin powder
2.5kg bag of potatoes boiled & mashed
2 level tsp salt or to taste
1 level tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
juice of 1 ½ lemon
¼ tsp salt
¼ tsp red chilli powder
Plain flour for coating
Oil for frying
Place all the lamb ingredients in a saucepan and cook on medium heat. Cook until the water is dry
Whilst the mince is cooking keep stirring to avoid any lumps.
Once cooked leave on one side to cool
Add the mixture into a food processor and blend together until fine or looks smooth
Take mixture out and make into 12 to 14 small balls
Boil the potatoes, once cooked, mash the potatoes with all the potato spices
Take some potato and flatten this on the palm of your hand, take one of the mince balls and place this in the middle and slowly cover the whole of the mince with potato.
Smooth into a ball shape gently and place on one side, repeat this action until you have used all the mince balls
To fry whisk the eggs, salt and red chillies in a bowl
Add some flour on a small plate
Heat the oil in the frying pan ensuring that it is hot enough so that when a drop of egg mixture is added it bubbles up straight away
Take the cutlet ball, coat in flour then dip in egg and place in the frying pan.
Turn when the egg has sealed on one side within 5 seconds. Continue to turn until evenly golden all over.
Remove with a slotted spoon and place on kitchen towel to drain
Serve with mint and coriander chutney, any preferred sauces and salad