Family Spice Recipes, Meal Planning & Fitness Advice

1. In a medium-sized pot, cover with water and bring to boil:
• 1/2 lb potatoes, peeled and quartered
• 1 cup cauliflower florets
2. Cook until vegetables are tender when pierced with a fork, about 20 minutes.
3. Drain water out and mash soft vegetables in hot pot with a potato masher until mixed thoroughly.
4. Reserve and allow to cool to room temperature, about 10-15 minutes.
5. Grate by hand or use a food processor with a grating attachment, grate:
• 1 medium onion
6. Squeeze out excess juice and place grated onions in a large mixing bowl.
7. In the same mixing bowl add and mix by hand until fully incorporated:
• 1 lb lean ground beef
• 1 tsp baking soda
• 1 TBS flour
• 1 egg
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• cooled potato and cauliflower mixture
8. In a separate plate, place:
• 1 cup bread crumbs
9. 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.
10. Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet.
11. Heat a large non-stick skillet, over medium-high heat add:
• 2-4 TBS vegetable oil
12. Sauté 4-6 cutlets for 3 minutes on one side, flip over and saute the other side for 3 minutes.
13. Remove cutlets to plate covered with paper towels to soak up excess oil, then transfer to serving dish and cover with foil.
14. Repeat steps 12 & 13 until all cutlets are cooked, adding oil as needed.
15. Squeeze over finished cutlets:
• 1/2 lemon or lime
16. Serve warm or room temperature.

NEED NUTRITIONAL INFORMATION!

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