grandma alice's cutlets

This post is by special request from XLB. Grandma Alice is not my real grandma but my nanny when I was 4 till 7 yrs old. My bro and I are closer to her than our real grandparents. Grandma Alice is Eurasian, so needless to say she's a great cook and makes the best curry and stews. The 3 dishes I remember the most is her luncheon meat cutlets, this eggy prawn fritter and her famous bread & butter pudding. So one day I decided to try my hand in making her cutlets and rang her up for the recipe. I have to admit it's not easy to perfect it the way she does. As most of us know we usually dip the ball-mix into egg before frying it, as that helps hold the mix together and also gives that crispy outer layer. I tried it exactly according to her recipe and failed terribly, the whole thing fell apart when dropped into the oil. So I modified it slightly and here it goes.

Ingredients

• 1 can of luncheon meat
• 2 big potatoes
• 1/2 big onion
• 2 eggs
• 1 tablespoon plain flour
• Pepper

Method

1. Boil the potatoes till soft, mash together with the luncheon meat.
2. Season with pepper, add flour, onion, 1 egg and mix well together.
3. Wet hands, scoop 1 flat tablespoon of the mix into palms, press and roll together quickly to form a ball and flatten it into a disc shape. Repeat with rest of mixture.
4. Heat oil in saucepan (I use saucepan so oil does not splatter everywhere). Make sure oil is hot enough, test by dipping a wooden chopstick in and if bubbles form around it means its hot.
5. Dip the cutlet balls into a bowl of beaten egg then shallow fry on one side first, then turn over to fry the other side till golden brown.
6. Drain on kitchen paper and serve with sweet Japanese mayonnaise. Enjoy :)