Kotlet

Method

1. Put 150 g of potato, unpeeled, into a small pan, cover with cold salted water and bring to the boil. Simmer 20-25 minutes, until a knife slides through with no resistance. Drain and leave until cool enough to handle, then slip off the skin.
2. Grate 50 g of onion on the fine side of a box grater, then gather it in your fist and squeeze out as much juice as you can — wet onion makes the mixture fall apart in the pan. Grate the cooled potato on the same fine holes into a wide bowl.
3. Add 100 g of minced beef, the squeezed onion, 1 egg, 0.5 tsp of turmeric, 0.5 tsp of salt, 0.25 tsp of black pepper and 1 pinch of cinnamon to the potato. Knead with your hand for 3-4 minutes, pressing and folding, until the mixture is smooth, sticky and completely uniform in colour — this paste-like texture is what holds the kotlet together.