Ingredients
400g of minced lamb.
One onion finely chopped.
Corn oil for frying.
A teaspoon of turmeric.
A heaped teaspoon of curry powder.
Flat leaf parsley, washed and finely chopped.
Salt and pepper.
Large potatoes for the mash.
A dessertspoon of cornflour.
Fry the onions until translucent. Add the minced meat and cook for 20 minutes. Add the salt and pepper, parsley and a teaspoon of curry powder. Cook another 5 minutes and then leave to cool down.
Boil the peeled potatoes in salted water and when soft, drain the water and mash the potatoes with turmeric and cornflour.
Leave to cool down.
Take a tennis ball size of potato in your left hand and roll into a ball. Make a pouch to insert the meat mixture. Slowly work the potato dough so as to cover the meat completely and flatten into a patty. See photo. Freeze for 20 minutes before deep frying until golden in colour.
Nice served with a big side salad. Brown sauce and beetroot.
Nice served with a big side salad. Brown sauce and beetroot.
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