Thursday, August 20, 2009
3 medium potatoes or 750 g
2 tablespoons vegetable oil
1 carrot, finely chopped
250 g minced beef
¼ teaspoon ground nutmeg
½ teaspoon dried basil
For the coating mix:
2 eggs, lightly beaten
1 sachet MAGGI® Coating Mix
2 cups vegetable oil, for frying
Boil potatoes for 20 minutes or until tender. Then cool under cold water. Peel and mash.
Heat oil in pan and sauté chopped carrots for 2 minutes. Then add meat and cook for 5 minutes or until meat is brown in color.
Add meat to potato mixture and mix well. Season with nutmeg and dried basil then divide the mixture into equal portions. Shape portions into small patties (around 15 patties). Put patties in fridge for 30 minutes so they become easy to coat.
Dip each potato patty in eggs then in MAGGI® Coating Mix .
Heat vegetable oil to 175˚C. Drop a small piece of bread into the hot oil to check the temperature.
Deep fry the potato patties for 5-8 minutes or until golden brown.
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