Ingredients
1 lb potatoes
2 tbsp ghee, --or -- butter
1 large onion, finely chopped
2 green chili peppers, chopped
2 cl garlic, chopped
1/2 tsp ground cumin
1 tsp flour
1 juice of 1/2 lemon
2 eggs, beaten ----for coating---
1 flour, --or--
BREAD CRUMBS FOR FRYING
1 ghee, --or--
1 vegetable oil
Directions
Boil, drain and mash the potatoes, and set aside. Heat 2 Tbsp of
ghee and fry together the onion, chili and garlic until the onion is
transparent. Stir in the cumin and fry for another minute. Add this
mixture to the potatoes, along with the flour, lemon and eggs. Mix
well. Shape into cutlets and coat with flour or bread crumbs. Fry in
hot oil until both sides are golden.
Serves 4.
Servings: 4 servings
Potato Cutlets Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to follow the history of `recipes` back into the far past, at least as far as the Egyptians, and maybe further still. Having said that, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius recounts how the ancient chefs used many herbs and spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. As we move on, we have a couple of interesting books from the 14th Century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but rather accounts of the types of food served to the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new foods and spices caused a torrent in books on cooking, many of which are now in private cookery archives. By the advent of the 20th century, cooking publications are in high demand, due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Potato Cutlets recipe.
