Lamb and Potato Cutlets

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

In a medium pot, boil potatoes for 15-20 mins 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 breadcrumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into a 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.