Ingredients
1/2
Kg Lamb/Chicken mince (very fine)
1" sliver of ginger minced
1
kg boiled potatos, mashed very well
Directions
1.
Fry the onions till light brown, add the ginger and garlic, fry for few mins. add the mince, fry on low fire for 4-5 mins. Add the tomato puree and ketchup with the seasonings. Cook on low fire for 8-10 mins. Turn the heat up if the mince is too moist, we need it dry for the filling. Take off the fire and cool.
2.
In a separate bowl, mash the potatos, add the crumbs and cornflour to bind it, add the egg and seasoning. Take a tennis ball size scoop of the potato mix, flatten it in your palm, put a tsp of the mince in the center and roll it up into a ball again. Flatten again gently, it should look like a thick burger patty. Slip this into hot shallow oil in a pan, fry till brown on both sides. Serve with crusty bread and ketcup or dipping sauce.
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