How to make it

  • PART A – (30 minutes)
  • ■Peel the potatoes and boil with the lid closed for 20 minutes
  • ■Remove from water and let the potato drain well
  • PART B (5 Minutes)
  • ■In a small bowl, separate two eggs from their yolk
  • ■Add one tbsp. of water and beat the egg whites and set aside
  • ■Get a sloping dinner plate and spread the bread crumbs
  • PART C (25 minutes)
  • ■Add 2 teaspoon of olive oil into a pan, let it heat on medium heat and then put in the minced pork after 3 minutes
  • ■Add Cinnamon stick, Cinnamon sugar, Dijon mustard, fresh ginger,Cayenne pepper, salt,crushed garlic.
  • ■Cook on medium until the ground pork is well cooked. About 10-15 minutes depending on your pan and how much you stir
  • PART C – (15 Minutes) See Photo
  • ■Using your hand, grab some of the mince pork & potatoes mixture and make it into small ball in the palm of your hand. (Clean hands please)
  • ■Dip the ball in the egg whites
  • ■Roll the minced ball in the bread crumbs
  • PART D – (30 Minutes) See Photo
  • ■Heat half cup of olive oil on medium (Takes about 5-8 minutes to this)
  • ■Add the breaded cutlet (the oil should cover about 1/3 of the cutlet)
  • ■Let it fry for about 2 minutes
  • ■Turn it over and let it fry for another 1-2 minutes on the other side.
  • Serve the pork cutlets with Ketchup or far better with Mrs. Balls Chutney, a South Africa chutney that is just superb. If you want you can add some extra chili to make this cutlet a bit hot and then compliment it with a glass of Cinnamon Tea with sugar or honey. The hotness of the cutlet and sweetness of the Cinnamon Tea creates a wonderful taste sensation.
  • Note: Ideally you want to use a mini deep fryer for this. That way the cutlets fry perfectly with a lovely golden brown color and burning scraps of bread crumbs from the previous batch won’t stick to the cutlet. I found this deep fryer from Cuisinart which look pretty good.
A picture of frying cutlets in a small pan with 1/3 of the cutlet covered in oil   Close

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