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  • 500 grams Lean Ground Lamb or Beef
  • 500 grams Small Potatoes
  • 4 Eggs
  • 3 Medium Sized Onions
  • 2 spoons Fresh Chopped Parsley
  • 1 Cup Bread Crumbs
  • Cooking Oil
  • Salt and¬†Black Pepper



Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to potatoes with eggs, salt, black pepper, parsley, and meat. Mix well. Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm. Heat up cooking oil in a frying pan. Fry each kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread.


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