Jungle Jack Cutlets

Makes: 12-15 pieces

What you need:

• 1 can of jungle jack 
• 250g boiled potatoes 
• 1 large red onion sliced 
• 4 cloves minced ginger 
• 20g ginger minced 
• ½ tsp mustard seeds 
• 1 tsp chilli powder 
• 1 ½ tsp of curry powder 
• Pandan leaves 
• 5-6 curry leaves 
• 4 tbsp coconut oil 

Method:

1. Peel and boil the potatoes until soft
2. Once cool crush with a fork or masher 
3. In a pan on medium heat, add in 4 tbsp of coconut oil 
4. Then add in the curry leaves, pandan leaves, mustard seeds, diced onion and fry for 4-5 mins until the onions and soft and pale 
5. Add in a pinch of salt along with the minced ginger and garlic 
6. Fry until fragrant 
7. Add in the chili powder, pepper and curry powder and fry for 2-3 minutes. 
8. Then add in the jungle jack mince and fry everything until it is well combined and the mince is well coated with all the spices
9.  Finally add in the potatoes and mix till combined
10. Take off th heat and let it cool
11. Add in a squeeze of lime 
12. Once cooled completely, shape and form into balls. Leave in the fridge for 15 minutes.

Prepare your batter

What you need:

• 220g flour
• 100ml water
• Breadcrumbs

Method:

1. Mix the flour and water until it is thick enough to coat the back of a spoon

Combine

1. Start by drenching the cutlet in the flour and water mix, then coat with a layer of breadcrumbs.
2. Repeat this for all the cutlets.
3. Prepare a deep pot with neutral oil on a medium high heat and drop in a few of the cutlets ensuring not to overcrowd the pot. 
4. Fry until golden brown.