Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

January 5, 2009

PEPPER MINCE AND POTATO CUTLETS / RISSOLES

Ingredients ½ kg finely minced meat 1 medium sized onion chopped finely 2 teaspoons pepper powder Salt to taste 3 […]

Ingredients
½ kg finely minced meat
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well. Keep aside. Wash the mince. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry. Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets /rissoles on low heat till golden brown on both sides

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Article written by Bridget White-Kumar
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Rose
12 years ago

I was browsing around online for a similar dish my mum used to make when I was young and I came across your recipe. I made this tonight and it was lovely! My family really liked it too, will definitely make this again. 🙂

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