Burmese potato cutlets

Ross Burden rustles up a real taste sensation with these golden, potato-coated beef patties and terrific tamarind sauce
By Ross Burden
Burmese potato cutlets
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • groundnut oil, for frying
  • 150 g minced beef
  • 1 tsp dried red chilli flakes
  • 3 tbsp onions, sliced
  • 3 clove garlic, crushed
  • 1 large red chilli, chopped
  • 1 tsp garam masala
  • 4 tbsp fresh mint, finely shredded
  • 700g cooked potatoes, mashed
  • 2 egg whites, lightly beaten

For the tamarind sauce:

  • 4 tbsp tamarind water
  • 1 red chilli, finely chopped
  • 1½ tbsp sugar
  • 1 spring onion, finely sliced
  • 1 tbsp fresh lime juice
  • 1 tsp fish sauce
  • 3 tbsp fresh mint, finely shredded
  • 1 tbsp coriander leaves, shredded


1. Heat two tablespoonfuls of the oil in a frying pan and fry the beef until browned.

2. Add the chilli flakes, onion, garlic, chilli and garam masala. Cook for a further 10 minutes, adding water if necessary.

3. Stir through the mint leaves and leave to cool.

4. Make flat patties of potato in your hand then place a spoonful of mince in the center and shape them into a burger shape ensuring the mince is in the center. Dip each patty in egg white.

5. Heat the oil in a frying pan over a moderate heat and fry the patties until golden.

6. Meanwhile make the tamarind sauce by mixing together the tamarind water, chilli, sugar, spring onion, lime juice, fish sauce, mint and coriander leaves in a bowl.

7. Drain the cooked patties on kitchen paper and serve immediately with the tamarind sauce.

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