Ingredients:
Lamb Mince – 750 gms
For the Filling:
Vegetable Oil – 2 tbsp
Onions – 2
Ginger – 1 one inch piece
Garlic – 6, cloves
Green Chillies – 2, seeded
Green Coriander – 1/2 cup
Turmeric Powder – 1 tsp
Cumin Powder – 2 tsp
Salt to Taste
Lemon Juice – 1 tbsp
Potatoes – 1 1/2 kg, boiled, mashed
Refined Flour – 5 tbsp
Salt to Taste
Vegetable Oil for shallow frying – 1 cup
Eggs – 4, beaten
Breadcrumbs as required
Method:
1. For the filling, heat the oil in a pan.
2. Saute the onions till brown.
3. Add the remaining ingredients (except lemon juice) and the lamb. Saute.
4. Add little water if required and cook till the lamb is brown and the mixture is completely dry.
5. Add the lemon juice.
6. Mix well and keep aside to cool.
7. For the covering, mix the mashed potatoes with the refined flour and salt.
8. Knead well.
9. Take a spoonful of the potato mixture and flatten it with wet palms.
10. Make a hollow in the centre and stuff 1 1/2 tsp filling.
11. Fold over the edges to seal the filling inside, and shape into a small round or oval cake.
12. Repeat till all the cakes are done.
13. Heat the oil in a frying pan.
14. Dip each cake in the egg, coat with breadcrumbs and shallow fry, turning over just once.
15. Remove with a slotted spoon and drain the excess oil on absorbent paper towels.
16. Repeat with the other cakes.
17. Serve hot.
