Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of peeled potatoes until very tender, then drain and mash them thoroughly in a large bowl.

2. 2

   In a separate pan, sauté 300 grams of lean ground beef with 1 medium finely minced onion and 2 minced garlic cloves until the beef is browned and the onion is softened.

3. 3

   Combine the cooked beef mixture, 2 teaspoons of chipotle powder, 2 tablespoons of chopped fresh dill, 1 teaspoon of salt, and 0.5 teaspoon of black pepper with the mashed potatoes, mixing until well incorporated.

4. 4

   Form the mixture into 8 uniform oval-shaped cutlets, approximately 2 inches long and 1 inch thick.

5. 5

   Dip each cutlet first into 0.5 cup of all-purpose flour, then into 1 beaten large egg, and finally coat generously with 1 cup of breadcrumbs, pressing gently to adhere.

6. 6

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot to 350°F (175°C) and carefully fry the cutlets in batches for 3 to 5 minutes per side, until golden brown and cooked through.

7. 7

   Remove the deep-fried cutlets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.