Spicy Beef Potato Cakes
|Fresh ginger root||1 Inch, peeled and chopped|
|Garlic||4 Clove (20 gm), peeled and chopped|
|Fresh green chilies||2 , seeded and chopped|
|Finely chopped parsley||4 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, peeled and chopped|
|Chopped lean beef||1 Pound|
|For the potatoes|
|Potatoes||4 Large, boiled|
|Vegetable oil||1 Tablespoon|
|Cayenne pepper||1 Teaspoon|
Place the ginger, garlic, chiles, parsley, lemon juice, and pepper in a food processor or blender to make a "loose" paste.
Reserve the paste.
(This hara masala, or fresh green mixture, may be used to cook meat or chicken dishes.
It is a fine all-purpose, very useful flavoring mixture).
Heat the oil in a large frying pan over medium-low heat.
Add the onion and cloves to brown, stirring frequently.
Add the meat to the pan, stirring, to brown.
After about 5 minutes, add the reserved masala paste.
Cook over low heat for about 20 minutes, until the mixture is quite dry, stirring occasionally.
Remove from the heat and reserve.
For the patties, peel the boiled potatoes, mash them with a fork, put them in a bowl, and mix in the oil, salt, cayenne, and cream.
With your hands, make round patties about 3 inches in diameter and 1/4 inch thick or less.
The potatoes have to be well mashed so they will make fairly thin patties.
A food processor may do the job well, but mashing by hand has worked well for centuries.
Place a portion of the dry beef mixture on one patty, place another patty over it, and pinch the edges together gently to join them, making a sort of meat-filled potato dumpling.
Beat the eggs together with a fork.
Dip the patties into the beaten egg mixture to coat them, which also helps hold them together.
Melt the butter in a frying pan over low heat.
Add the patties and fry them about 3 minutes on each side, turning once, until nicely browned.
Serve with Tomato Mint Raita and warmed pita bread.