Difference between revisions of "Burmese Potato Cutlets"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 [[egg white]] | * 1 [[egg white]] | ||
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# Soften the [[potato]]es by boiling in [[water]] and 1 teaspoon of [[salt]] for 20 minutes. | # Soften the [[potato]]es by boiling in [[water]] and 1 teaspoon of [[salt]] for 20 minutes. | ||
# When the [[potato]]es are soft, drain the [[water]], add another 1 teaspoon of [[salt]] and mash the potatoes. | # When the [[potato]]es are soft, drain the [[water]], add another 1 teaspoon of [[salt]] and mash the potatoes. | ||
Latest revision as of 08:10, 14 July 2012
Description
Makes 4 servings
Ingredients
- 3 cups water
- 700 g (1.5 lbs) potatoes, peeled and diced
- 2½ teaspoons salt
- 1 tablespoon oil
- 1 teaspoon chili flakes
- 150 g (5 oz) minced beef
- 3 tablespoons onion, finely chopped
- 1 large red child, finely chopped
- 1 teaspoon curry powder
- 1 egg white
Procedures
- Soften the potatoes by boiling in water and 1 teaspoon of salt for 20 minutes.
- When the potatoes are soft, drain the water, add another 1 teaspoon of salt and mash the potatoes.
- In a frying pan or wok, heat oil and fry the beef for 3 – 4 minutes or until it is brown.
- Next, add the chili flakes, onion, chile and curry powder and fry for 10 more minutes.
- Moisten your hands and make potato patties the size of your palm.
- Using a spoon, scoop meat, place it in the center of the patty and wrap the potato around the meat.
- Coat the stuffed patty with egg white and deep-fry until golden brown.
