| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish, Meats |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 225 |
g |
Beef |
| 25 |
g |
Salt |
| 1/2 |
ts |
Pepper, black |
| 25 |
ml |
Vinegar |
| 450 |
g |
Potato |
| 1 |
|
Onion |
| 3 |
|
Mint leaf sprigs |
| 1 |
|
Chilies, Green |
| 1 |
|
Celery stalk; |
| 1 1/4 |
l |
Oil |
| 1 |
|
Egg |
| 50 |
g |
Bread crumbs |
INSTRUCTIONS
CUTLIS (MEATBALLS
===========================> Directions <========================
Mince the beef and season with salt, pepper and vinegar. Boil and mash the
potato and chop the onion, mint leaves, chile and celery. Heat the oil in a
frying pan, add the beef and cook for 3-4 minutes until browned. Add the
onion, mint leaves, chile and celery and cook until the onion has
softened slightly. Add the mashed potato and mix well together. Roll into
small balls or flat cakes. Beat the eggs and coat the cutlis with the egg
before dipping into the bread crumbs. Heat the oil and deep fry the cutlis
until browned. Drain well
ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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