1/2 kg potatoes boiled, peeled and mashed
½ tsp black pepper
250 gm lean ground beef
1 tsp ginger paste
1 tsp garlic paste
½ tsp chilli powder
½ tsp salt
½ cup water
¼ tsp black pepper
1tbsp vinegar
1 egg beaten
Bread crumbs, for coating
cooking Oil for deep frying
Method
- Place mashed potatoes in a bowl and season with salt and black pepper.
- In another pan boil mince with ½ cup water. Add in ginger/garlic paste, chilli powder and salt. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. - Flour your palm and place about two tablespoons of the mashed potato and pat it into a round shape.
- Place a little of the stuffing in the centre and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
- Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat same with the remaining rolls.
- Heat oil in a wok over medium heat and fry rolls until golden.
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