Persian Cutlets (Kotelett)

Recipe posted by Peggy on LCT Forum

This is my favorite thing to do with hamburger right now. It is much better with jicama than the original recipe, which had grated potato. Enjoy!

Serving Size: 6 Preparation Time: 0:30

1 ½ lb. Ground beef

1 C onion, grated

1 C jicama, grated

1 egg

1 ½ tsp salt

½ tsp black pepper

1 tsp cinnamon

½ tsp turmeric

Add later:

8 oz tomato sauce

½ C water

¼ tsp black pepper

dash garlic powder

¼ tsp cinnamon

½ cup frozen peas

Grate the onion & jicama.

Mix all ingredients together in large bowl, reserving tomato sauce, last spices on list and peas. Form into 6 patties.

Heat oil in large non-stick frying pan and fry cutlets on one side until browned, about 5 minutes. Turn over and fry another 5 minutes. Transfer to plate and keep warm while frying remaining cutlets if necessary.

In a small bowl, mix together the tomato sauce, water and spices. Return cutlets to frying pan, cover with tomato sauce mixture. Add peas to pan and heat another 2 minutes, covering the frying pan.

Notes: 5.2 gm. carbs (4 gm. carbs without the sauce and peas)

This is excellent!