Instructions for Potato Cake with Stuffed Mutton
1. Sauté minced mutton with garlic, onion, cumin powder, and coriander powder. Season
with salt and pepper.
2. Marinate the U.S. instant mashed potatoes with salt and pepper and mix with warm
water. Make a cake shape with 50 g of mashed potatoes stuffed with cooked mutton.
3. Whisk 2 eggs and coat the potato cakes. Heat a pan and add 150 ml of oil. Pan fry the
potato cakes until they are golden brown. Use a tissue paper and drain the oil.
Clean and wash all lettuce, cut the cherries and olives in half. Mix the lemon juice and olive oil,
then season with salt and pepper. Add dressing to salad. Serve with potato cakes.
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