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1
In a medium-sized pot, cover with water and bring to boil:
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2
1/2 lb potatoes , peeled & quartered
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3
1 cup cauliflower , florets
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4
Cook until vegetables are tender when pierced with a fork, about 20 minutes.
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5
Drain water out and mash soft vegetables in hot pot with a potato masher until mixed thoroughly.
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6
Reserve and allow to cool to room temperature, about 10-15 minutes.
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7
Grate by hand or use a food processor with a grating attachment, grate:
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8
1 medium onion
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9
Squeeze out excess juice and place grated onions and mashed potatoes in a large mixing bowl.
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10
In the same mixing bowl, add and mix by hand until fully incorporated:
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11
1 lb ground sirloin
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12
1 tsp baking soda
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13
1 TBS all-purpose flour
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14
1 egg, large
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15
1 tsp turmeric
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16
1 tsp cumin
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17
1 tsp salt
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18
1 tsp black pepper, ground
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19
In a separate plate, place:
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20
1 cup breadcrumbs
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21
Grab a 2 inch-ball of meat mixture and flatten to an oval shape about the size of your hand up to 1/2-inch thick.
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22
Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet.
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23
Heat a large non-stick skillet, over medium-high heat add:
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24
2 TBS vegetable oil
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25
Saute 4-6 cutlets for 3 minutes on one side, flip over and saute the other side for 3 minutes.
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26
Remove cutlets to plate covered with paper towels to soak up excess oil, then transfer to serving dish and cover with foil.
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27
Repeat steps 12 & 13 until all cutlets are cooked, adding if needed:
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28
2 TBS vegetable oil
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29
Squeeze over finished cutlets:
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30
1/2 lemon , juice
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31
Serve warm or room temperature.
