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Lamb & Potato Cutlets


2 cubes MAGGI® Chicken Bouillon or 20 g

1/5 cup water or 50 ml, hot

2 medium potatoes or 500 g

500 g minced lamb

3 eggs, slightly beaten

2 medium onions or 300 g, finely grated

1 large carrot or 150 g, finely grated

2 teaspoons ground black pepper

2 tablespoons fresh parsley, finely chopped

1½ tablespoons all purpose flour

2½ cups fresh breadcrumbs or 200 g

¼ cup vegetable oil, for frying


Dissolve 2 MAGGI® Chicken Bouillon cube in 50ml Hot water and set aside to cool.

In a medium pot, boil potatoes for 15-20 minutes over medium high heat until they soften, remove from heat, drain water and allow to cool.

In a mixing bowl, peel and grate Potatoes, add Minced Meat, Egg, Onions, Carrot, Black Pepper, Parsley and cooled chicken stock and combine using a wooden spoon. Mix well until mixture is quite even.

Add small amount of flour until the meat and potato mixtures firm slightly.

Remove balls from the mix about 3-4 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into flat disk with a thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.

Serve with parsley, sliced tomatoes, and flat bread.




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