Platter of Meat and Potato Cutlets
(click to enlarge)

Cutlets of Meat & Potatoes


Tanzania, Zanzibar   -   Katlesi ya Nyama
Makes:
Effort:
Sched:
DoAhead:  		 13 ea
****
2 hrs
Most		 These fritters are more often made by street vendors or restaurants than in the home, as they are a bit of a production. I have broken this recipe into three stages, with clean-up between stages.
Read the Comments before starting. These are best served hot, but can be made ahead (see Reheating). Serve with chutney of your choice.

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10
3
1
1
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1
3
1
2
1
1/4
1
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1/2
2
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1/2
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ar
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oz
cl
t
t
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#
oz

T
T
c
t
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c
Xlrg
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T
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-- Cutlet
Beef, Ground (1)  
Garlic
Cumin Seed
Pepper, black
-- Potato mix
Potatoes (2)
Onions
Serrano Chili (3)
Cilantro
Lime Juice
Bread Crumbs
Salt
-- Coating
Bread Crumbs
Eggs
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Oil (4)
-- Serve With
Chutney, any
-or- Hot Sauce
Stage-1 Prep   -   (50 min 35 min work)
  1. Grind BEEF if not purchased ground.
  2. Crush GARLIC and chop very fine. Mix with Cumin Seed and Black Pepper.
  3. Peel POTATOES and boil in Water until cooked through. Drain well.
  4. Chop ONION very fine.
  5. Cap and core SERRANO. Chop very fine.
  6. Chop CILANTRO fine.
  7. Grind CUMIN to powder in your spice grinder.
  8. Squeeze LIME JUICE.
Stage-2 Prep   -   (20 min)
  1. In a skillet, heat 1/2 T Oil and fry Ground Beef over high heat until nearly done.
  2. Stir in Garlic mix and fry stirring until Beef is done and all liquid has evaporated. Set aside.
  3. Mash together well, Potato items and Beef mix. I use my KitchenAid mixer with the paddle beater.
Stage-3 Form & Fry   -   (45 min)
  1. Beat EGGS well.
  2. Set out 1/2 cup Bread Crumbs in a plate.
  3. Form Cutlets into balls about 1-1/4 inches diameter. Roll them in bread crumbs, then squish the balls into patties about 1/2 inch thick. Set aside on a flat surface.
  4. In a large skillet, heat Oil 1/4 inch deep to 375°F/190°C.
  5. Dip Cutlets in the Beaten Eggs, let drain a moment, then fry a few at at a time, turning until medium brown all over. Remove from the pan and drain on paper towels.
  6. Serve with Chutney of choice.
NOTES:

  1. Beef, Ground:

      85% lean is good. Leaner than that will lack flavor.

  2. Potatoes:

      This recipe is best made with starchy potatoes such as Russets. Avoid Yukon Gold and waxy potatoes which can become heavy or slimy in applications of this sort. For details see our Potatoes page.

  3. Serrano Chili:

      In East Africa, green Cayennes would probably be used, but they are imperfectly available in North America, thus we use a Serrano. One Serrano givers the Cutlets just a hint of hot. For details see our African Chilis page.

  4. Oil:

      Use a durable high temperature frying oil such as Olive Pomace or Peanut Oil. For details see our Cooking Oils page.

  5. Reheating:

      While best served hot, these can be made ahead, refrigerated, and reheated by various means: on a baking sheet in the oven, in a skillet, an electric skillet, toaster oven, or whatever you have, provided they are reheated at a fairly high temperature and uncovered. No additional oil is needed as they have enough to prevent sticking. Reheating them makes them an excellent breakfast of quick lunch, served with hot sauce or chutney.

  6. Comments:

      Unlike potato latkes, these don't splatter. They are rather fragile, so at all steps I handle them with a thin metal slotted flat turner under, and a wooden spatula on top to control them as they are turned. They need to be pan fried as they need the support of the pan. DON'T forget the egg dip, or they're likely to disintegrate in the pan. They fry rather slowly, even if you keep the oil at around 375°F/190°C. If you use a 12 inch skillet, you can fry about 5 at a time and have the frying step done in 45 minutes. When they are done inside, they will look a bit puffy, but you may want a little more time for browning depending on thickness.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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