Ingredients
The following ingredients have 4 Servings
- 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed
- 2 free-range eggs
- 400g/14oz beef mince
- 1 onion, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- good grating fresh nutmeg
- ½ tsp ground cinnamon
- vegetable oil, for shallow frying
- 50g/1¾oz plain flour
- 100g/3½oz sesame seeds
- salt and freshly ground black pepper
- 15g/½oz fresh basil, leaves picked
- 25g/1oz fresh parsley, leaves picked
- 15g/½oz fresh mint, leaves picked
- 4 tomatoes, deseeded and roughly chopped
- 175g/6oz gherkins, chopped
- ½ cucumber, deseeded and sliced
- ½ lemon, juice only
- 4 tbsp extra virgin olive oil
Instruction
- Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife.
- Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands.
- Divide the mixture into 20 balls, then flatten and shape each one into a teardrop.
- Heat the oil in a large frying pan over a medium heat.
- Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.
- To make the salad, mix all the ingredients together. Serve alongside the kotlets.
