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Cutlet Recipe

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This recipe for Cutlet, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Kiahosseini
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. hamburger meat
2 large potatoes
1 large onion
1 T. tumeric
salt to taste
pepper to taste
1/2 c oil (canola or olive preferred)

Directions:
Directions:
In large mixing bowl, shred potatoe and onion. Drain liquid remaining. Add meat, tumeric,salt and pepper. Mix together with your hands until mixture is firm.
In large skillet heat enough oil to coat the bottom of the pan.
Take a handful of the mixture and pat in your hands, forming an oval shape of not more than 1/4 inch in thickness. Fry cutlets in skillet on low heat until browned on both sides and cooked in the center.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
These cutlets are great served hot or cold. Traditionally they are served between two pieces of toast, and topped with plain yougart.

 

 

 

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