Burmese Potato Cutlets

Ingredients

 * 3 cups water
 * 700 g (1.5 lbs) potatoes, peeled and diced
 * 2 1/2 teaspoons salt
 * 1 tablespoon oil
 * 1 teaspoon chili flakes
 * 150 g (5 oz) minced beef
 * 3 tablespoons onion, finely chopped
 * 1 large red chili, finely chopped
 * 1 teaspoon curry powder
 * 1 egg white

Directions
Soften the potatoes by boiling in water and 1 teaspoon of salt for 20 minutes. When the potatoes are soft, drain the water, add another 1 teaspoon of salt and mash the pota toes. In a frying pan or wok, heat oil and fry the beef for 3-4 minutes or until it is brown. Next, add the chili flakes, onion, chili and curry powder and fry for 10 more minutes. Moisten your hands and make potato patties the size of your palm. Using a spoon, scoop meat, place it in the center of the patty and wrap the potato around the meat. Coat the stuffed patty with egg white and deep-fry until golden brown. Makes 4 servings.