Potato cutlets

Yield: 4 Servings

Measure Ingredient
1 pounds Potatoes
2 tablespoons Ghee; --or -- butter
1 large Onion; finely chopped
2 \N Green chili peppers; chopped
2 \N Cl Garlic; chopped
½ teaspoon Ground cumin
1 teaspoon Flour
\N \N Juice of 1/2 lemon
2 \N Eggs; beaten ---for coating-----
\N \N Flour; --or--
\N \N Bread crumbs ---for frying-----
\N \N Ghee; --or--
\N \N Vegetable oil

Boil, drain and mash the potatoes, and set aside. Heat 2 Tbsp of ghee and fry together the onion, chili and garlic until the onion is transparent. Stir in the cumin and fry for another minute. Add this mixture to the potatoes, along with the flour, lemon and eggs. Mix well. Shape into cutlets and coat with flour or bread crumbs. Fry in hot oil until both sides are golden.

Serves 4.

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