Lamb Koutlets

1. 1

   In a large bowl, beat eggs.

2. 2

   Add the onion and parsley.

3. 3

   Season with salt and pepper and beat together.

4. 4

   In a saucepan large enough to hold the potatoes, add enough water to cover the potatoes, and bring to a boil.

5. 5

   Add salt, potatoes, and boil 20 minutes, or until tender.

6. 6

   Drain potatoes and set aside to cool.

7. 7

   When potatoes are cool enough to handle, coarsely grate them.

8. 8

   Add grated potatoes and lamb to the egg mixture and mix together.

9. 9

   Knead by hand for 3 to 4 minutes until thoroughly blended.

10. 10

    Take a handful of meat and roll it into a ball.

11. 11

    Coat the meatballs with the bread crumbs, molding each into a triangle, about 5 inches long.

12. 12

    Coat with the bread crumbs again.

13. 13

    In a large frying pan, heat the oil.

14. 14

    Fry the koutlets over a medium heat for 8 to 12 minutes until golden brown, turning occasionally.

15. 15

    Serve hot, garnished with mint.

* Per serving · 4 servings · Values may vary.