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Burmese Potato Cutlets

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Description Edit

Makes 4 servings


Directions Edit

  1. Soften the potatoes by boiling in water and 1 teaspoon of salt for 20 minutes.
  2. When the potatoes are soft, drain the water, add another 1 teaspoon of salt and mash the potatoes.
  3. In a frying pan or wok, heat oil and fry the beef for 3 – 4 minutes or until it is brown.
  4. Next, add the chili flakes, onion, chile and curry powder and fry for 10 more minutes.
  5. Moisten your hands and make potato patties the size of your palm.
  6. Using a spoon, scoop meat, place it in the center of the patty and wrap the potato around the meat.
  7. Coat the stuffed patty with egg white and deep-fry until golden brown.

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