Juicy Beef Cutlets with Fat Tail and Herbs

If you don't like the taste of lamb fat, use raw lard. Just chop even smaller.

Ingredients

• 800 g beef pulp from the back leg
• 200 g fat tail fat
• 1 large white onion
• 1 large potato
• 100 g mixed greens
• 0.5 tsp. freshly ground cumin and ground sweet paprika
• salt
• black pepper
• flour
• vegetable oil

Directions

1. Remove all films and tendons from the beef, cut into medium pieces and pass through a coarse grinder. Remove the films from the fat tail fat, cut the fat into small pieces, then chop with a heavy knife and mix with the ground beef.
2. Grate the peeled onions and potatoes on a fine grater. Remove tough stems from greens, finely chop the leaves. Add vegetables and herbs to the minced meat, season with cumin, paprika, pepper and salt. Pour in 0.5 cups of cold water, knead the minced meat with your hands, 5-10 minutes. Cover and refrigerate for 30 minutes.
3. From the present minced meat, wetting your hands in hot water, make small thick cutlets with a diameter of 10 cm, 4 cm thick. Dip in flour, shake off the excess.
4. Preheat oven to 160 ° C. Heat very little oil in a large skillet with a heat-resistant handle and fry the patties without a lid until golden brown on both sides. Transfer to oven and cook patties until tender, about 15 minutes. Serve very hot.