Ingredients
for the mash
3-4 large potatoes
1 egg
1/4 cup flour
fresh chives
for the mince beef
400 g mince beef
1 tbsp oil
1 tbsp flour
1 large onion
2 pips garlic
2 green chilli
2 tbsp Wooster shire sauce
1 tbsp soy sauce
handful of currants
1 tbsp tomato puree
1 beef cube
1 cup hot water
salt and pepper to taste
for the batter
1 Egg
bread crumbs
and oil for deep frying
Method
Boil the potatoes and peel and mash with a potato masher. Keep aside to cool, when cold add 1 egg and 1/4 cup flour and mix together. Mix in the fresh chopped chives.
Take a saucepan and keep on medium heat and pour the oil, when hot add in the finely sliced onion, when soft add in the chopped green chilies and garlic and mince beef. Fry till brown. Then add in a spoon of flour and mix nicely. Then make a cup of beef bouillon and pour onto the beef. Then add the soya sauce, currants, tomato puree and Wooster shire sauce. Taste and add seasoning. Once the gravy has reduced off the fire and let it dry up. Keep to cool.
Either use a grease proof paper or dust your hands with flour and place about 4 Tbsp of potato mixture and flatten into a disc or oval shape and then place 1 Tbsp of mince mixture in centre of potato circle/oval shape. Bring the edges together around mince filling and roll to enclose the filling either forming a sausage or round shape.
For the batter beat an egg and put into a dish, Put the breadcrumbs in another dish. Take each cutlet/croquette and first wrap in the egg and then roll in the bread crumbs. Keep on a tray and put in the fridge to set till needed and you are ready to fry them.
Heat your oil in a fry pan with a height of around 5 mm of oil in the pan and put in your cutlets and fry till golden. Then take out and drain on kitchen towel.
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