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Mongolian Meat Cakes


Mongolian Meat Cakes
1 pound lamb meat, chopped coarsely
1/2 pound lamb liver
1/2 pound lamb kidney
1 large onion, chopped
1 pound Chinese yams, peeled and coarsely diced
1 pound potatoes, peeled and coarsely diced
4 slices fresh ginger root, coarsely minced
2 eggs , beaten with two tablespoons cold water or seltzer
1/4 cup cornstarch
2 Tablespoons potato starch
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons lard, melted
2 Tablespoons dark soy sauce
1 Tablespoons Chinese black vinegar
1/4 cup breadcrumbs
1/4 cup grated Chinese white cheese or grated Parmesan cheese
2 Tablespoons granulated sugar
2 Tablespoons sesame seeds
5 Tablespoons sesame oil
Condiments of your choice
1. Chop, then gently mix the meat, liver and kidney., then lightly mix in the chopped onion, yams, potatoes, ginger, eggs, cornstarch, potato starch, salt and pepper, the melted lard, soy sauce, vinegar, breadcrumbs, grated cheeses, sugar, and the sesame seeds. Form these into three-inch flattened meat patties.
2. Heat the sesame oil in a wok or fry pan and put half the meat patties into it and fry them for five or six minutes on medium heat, then turn them over and fry them about the same length of time on their other side; or they can be grilled on both sides about six or seven five minutes per side. Remove them to a preheated oven-proof plate and put them in the oven until the second batch are fried or grilled.
3. Put the preheated platter on another so hands are not burned. Serve with any well-seasoned condiments.

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