A can of either corned beef or pork luncheon meat
4 medium size potatoes
1 large onion
2 red chillies
2 tablespoons chopped scallions (spring onion)
Cooking oil for deep frying
2 tablespoons of corn flour
Half teaspoon sea salt to taste
One and half teaspoon coarse sugar
Half teaspoon of white pepper
4 tablespoons of breadcrumbs
Put sufficient water in a pot to cover the potatoes and bring to boil.
Add potatoes and cook till very soft about 20 minutes.
Prick with a fork to see if the potatoes are soft right through to the centres.
In the meantime, mash the corned beef or pork luncheon meat with a fork.
Peel onion and slice finely then dice.
Cut red chilli into two and remove the seeds and white pith and dice finely.
Put wok over high heat and add one tablespoon of cooking oil. When oil exudes smoke, add the onions and stir fry till limp and light brown. Add corned beef or luncheon meat, turn the heat to medium and fry till slightly crispy. Turn off the heat.
Add the chillies and scallions and mix well.
When potatoes are cooked, drain the water and wash them in tap water so that the skin cools down. Peel off the skin, put in a bowl with the half beaten egg and mash with a fork or potato masher till completely broken up.
Mix the mashed potato well with the meat mixture, corn flour, sea salt, pepper and coarse sugar using a fork.
Put a wok or deep fryer over high heat, ease the cutlets individually to the oil.
Form the cutlerts by using 2 dinner spoons. Scoop up 1 spoon and use the other spoon to scoop the mixture into shape.
Scoop the shaped cutlet onto the plate of breadcrumbs, flatten the top and sprinkle breadcrumbs over it. Then lift up the cutlet and form into a hamburger shape with your fingers before dropping into the hot oil and frying till brown.
The cutlets can be served immediately or left to cool.
If you want to re-heat, simply deep fry again.
Drain the cutlets on a paper towel to take away the access oil.