CHICKEN OR LAMB MEAT BALLS CRUMBED CUTLETS

Instructions

1
Boil the mince with salt, vinegar and pepper until the water is fully absorbed.
2
Leave to cool for five to ten minutes.
3
Peel the potatoes, cut into large pieces and boil in two cups of water until soft.
4
Drain the water and mash the potato in a bowl.
5
Add the finely chopped onions, curry leaves, green chillies, lime or lemon juice, raw chilli powder and the cooked mince.
6
Mix well and add salt if necessary.
7
Make small balls (to the size of ping-pong balls).
8
Dip each ball in the whisked egg (egg wash) one at a time and roll in the breadcrumbs to form a perfect ball.
9
Heat the oil in a deep-pan or a fryer and lower three to four balls at a time and fry until golden brown.
10
You may fry more depending on the size of the fryer.
11
Do not use a spoon while the cutlets are frying as it may crack and spoil the oil.
12
Drain on paper towel.
13
Suggestion: Diced meat could be boiled and then minced, if preferred.