Beef Cutlet with Potato (and/or Cauliflower)

  • 300 grams ground beef
  • 3-4 small yukon gold potatoes
  • 1 medium size onion
  • 1 egg
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 2 tsp no salt Italian seasoning
  • 2 tsp salt or to taste
  • 1 tsp black pepper

On the box grater’s small hole grate the potato and grate the onion on the large hole.
squeeze as much liquid as you can, or you may keep the recipe and add dried bread crumbs to absorb the liquid.
Put all the ingredient in a bowl and mix well.
Chop 1/3 of the mixer in your food processor and return to the bowl and mix again. (This extra step gives a better texture to the cutlets, but you can skip it.)

Take 1/3 of cup of the mixture, flatten to an oval shape the size of your hand and fry in hot oil 4 minutes on one side flip fry for 3 minutes. Add oil as needed 1 tsp at a time.
Put the fried cutlets on your cooling wrack rested on your cookie sheet to catch any oil drips. This will ensure the cutlets stay crisp.

You can add 1/2 cup cooked cauliflower to the mixture and use 2 potatoes.