Hamburgers and Fries

Method

Mix the minced mutton, onion, garlic-ginger paste, salt and pepper together.

Shape the mixture in 3 or 4 round patties and refrigerate for an hour.

Pan fry these patties by browning both sides over a high heat, then lower the heat and let them cook through and remove.

In the same pan, melt some butter, slit the buns in half and semi-toast them in the butter.

Now make the hamburger with onion and tomato slices, coleslaw or mayonnaise.

Serve with ketchup or mustard and fries.


For French Fries:

A double fry method for making crispier fries.

Peel and slice the potatoes into 'fingers'.

Boil some water with a pinch of salt.

When it boils, add the potatoes, switch off the fire and leave for 5-6 minutes.

Take the potatoes out and drain them well or wipe dry.

Heat oil in a pan and add the potato fingers.

Lower the heat to medium and fry till they become light golden. (half cooked)

Then remove from the oil and drain.

Just before serving fry the same potato fingers again over a high heat till golden brown.

Sprinkle some salt and pepper and serve.