| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes |
| 2 |
tb |
Ghee; –or — butter |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Green chili peppers; chopped |
| 2 |
|
Cl Garlic; chopped |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Flour |
|
|
Juice of 1/2 lemon |
| 2 |
|
Eggs; beaten —for coating—– |
|
|
Flour; –or– |
|
|
Bread crumbs —for frying—– |
|
|
Ghee; –or– |
|
|
Vegetable oil |
INSTRUCTIONS
Boil, drain and mash the potatoes, and set aside. Heat 2 Tbsp of ghee and
fry together the onion, chili and garlic until the onion is transparent.
Stir in the cumin and fry for another minute. Add this mixture to the
potatoes, along with the flour, lemon and eggs. Mix well. Shape into
cutlets and coat with flour or bread crumbs. Fry in hot oil until both
sides are golden.
Serves 4.
Recipes sent to me from Bill, wight@odc.net
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