| Ingredients:
3 medium sized potatoes, peeled.
1 onion.
5 large eggs.
350gm lean minced lamb.
3 tbsp white flour.
1 tbsp finely chopped parsley.
1 tbsp finely chopped coriander.
1/4 tsp ground cumin.
salt and freshly ground black pepper.
25gm butter.
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Method:
Grate the potatoes on to a tea towel.
Twist the towel to squeeze out as much liquid
as possible, then transfer the potato to a large
bowl.
Grate or finely chop the onion and add to the
grated potato. Beat in the eggs, one at a time.
Stir in the minced lamb, flour, parsley, coriander,
cumin and seasoning to taste.
Melt the butter in a large frying pan over a medium-high
heat. Add the lamb and potato mixture in amounts
of 3-4 tablespoons, spreading the cakes out with
the back of the spatula.
Cook until golden brown, about 6 minutes each
side. Drain on absorbent kitchen paper and keep
warm until all the cakes have been cooked.
Serving:
Serve with plain unsweetened
yoghurt or sour cream.
Cook's Tip:
Try substituting the minced lamb with lean minced
beef for a different flavour and a cheaper option.
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