Meat Cutlets - Katlesi za nyama

This is another version of meat chops eaten in East africa. It is a snack and easy to make food you can find it at most restaurants or Migahawa.And it's commonly cooked in Ramadan, too. This chop is a mixture of cooked seasoned meat and mash potatoes. I have previously posted another version with the meat in the middle. In this recipe I used potatoes you can always substitute it with potato granules.

Ingredients
Meat:
1.5 pound of ground beef /chicken
spices: 1 teaspoon of  each : cumin whole/powdered, black pepper, cayenne pepper, and any
other spice you like
¼ cinnamon powder
ginger,garlic, cilantro, bell pepper paste - 2 spoonfuls (I usually
blend them and store in the fridge).
1 medium onion - diced.
salt
1 teaspoon of oil/ cooking spray just to coat the pan
1-2 spoons of lemon juice
Optional: 1-2 teaspoons of crushed red pepper
8 medium potatoes, boiled and finely mashed.(Do not add water or butter)
¼ cup fresh cilantro or parsley finely chopped.
2 eggs,beaten
vege oil for frying
breadcrumbs for coating

Directions:
In a saucepan heat the oil and add the spices just want them to
create an aroma add the meat and ginger paste and let it brown. Add a little
water to make sure that the meat gets cooked thoroughly. Add the lemon juice and let all the liquids evaporate add the onions and chopped cilantro in and let cook for 5 minutes only. Put your meat aside and let it cool.

Once meat has cooled mix it with the mashed potatoes. You can taste for salt and add more salt or lemon juice or red chili flakes. Then take a fist of the mixture and shape it in an oval shape. Repeat this till you finish the mixture.

The final step
Beat 2 eggs, roll the cutless into breadcrumbs then dip each cutless in the egg wash and fry.Fry till are evenly brown. Drain on a paper towel. Best eaten as a snack or with a dip.

Notes:
1. Sometimes the mixture can be very soft and sticky... put it in the fridge for 30-40 minutes. Then make the shapes.
2. If you want to store in the freezer.. shape the cutlets then put them in a tray and freeze for 30-45 minutes. Then you can store them in Ziploc bags without fear of distorting the shape. I usually put 6-8 pieces in a bag and whenever I want to cook them, I defrost them on a plate lined with paper towelto absorb any water then I continue with the final step.