Lamb cutlets - mosaic

Grind the lamb into mince, salt, pepper. Peel and grate the potatoes and onions, peel and finely chop the sweet red pepper and tomato. Combine ground lamb, prepared vegetables, add eggs and finely chopped parsley greens. Stir the minced meat until homogeneous and blind the oblong cutlets. Beat the egg, dip the cutlets in the egg, bake in the flour and dip in the egg again. Fry the cutlets over a medium heat. Fried potatoes, stewed carrots and green lettuce are recommended for the side dish.