Ingredients
1/2 lb potatoes, peeled & quartered
1 cup cauliflower, florets
1 medium onion
1 lb ground sirloin
1 tsp baking soda
1 TBS all-purpose flour
1 egg, large
1 tsp turmeric
1 tsp cumin
1 tsp salt
1 tsp black pepper, ground
1 cup breadcrumbs
4 TBS vegetable oil
1/2 lemon, juice
Preparation
In a medium-sized pot, cover with water and bring to boil: 1/2 lb potatoes , peeled & quartered 1 cup cauliflower , florets Cook until vegetables are tender when pierced with a fork, about 20 minutes.
Drain water out and mash soft vegetables in hot pot with a potato masher until mixed thoroughly. Reserve and allow to cool to room temperature, about 10-15 minutes.
Grate by hand or use a food processor with a grating attachment, grate: 1 medium onion Squeeze out excess juice and place grated onions and mashed potatoes in a large mixing bowl.
In the same mixing bowl, add and mix by hand until fully incorporated: 1 lb ground sirloin 1 tsp baking soda 1 TBS all-purpose flour 1 egg, large 1 tsp turmeric 1 tsp cumin 1 tsp salt 1 tsp black pepper, ground In a separate plate, place: 1 cup breadcrumbs
Grab a 2 inch-ball of meat mixture and flatten to an oval shape about the size of your hand up to 1/2-inch thick. Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet.
Heat a large non-stick skillet, over medium-high heat add: 2 TBS vegetable oil Sauté 4-6 cutlets for 3 minutes on one side, flip over and saute the other side for 3 minutes. Remove cutlets to plate covered with paper towels to soak up excess oil, then transfer to serving dish and cover with foil.
Repeat steps 12 & 13 until all cutlets are cooked, adding if needed: 2 TBS vegetable oil Squeeze over finished cutlets: 1/2 lemon , juice
Serve warm or room temperature.
