Pan Seared Pork Chops

Bring 3 cups of water to a boil in a large pot and add the diced potatoes and 2 teaspoons of salt. Cook until the potatoes are completely tender and easily pierced with a fork, about 12-15 minutes.

Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until smooth, then set aside to cool slightly.

Heat 1 tablespoon of oil in a separate skillet over medium-high heat. Add the minced beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the finely chopped onion and large red chili to the beef, stirring frequently, and cook for 2-3 minutes until the onion softens and becomes translucent.

Sprinkle the curry powder and chili flakes over the beef mixture and stir well to combine, cooking for an additional 1 minute until fragrant.

Mix the cooked beef mixture into the mashed potatoes, folding gently until evenly distributed. Add the remaining ½ teaspoon of salt to taste.

Beat the egg white in a small bowl until frothy, then fold it into the potato mixture until just combined. The mixture should hold together when pressed.

Divide the mixture into 8 equal portions and shape each into an oval cutlet about ½ inch thick using your hands.

Heat oil in a shallow skillet over medium heat until shimmering. Working in batches if necessary, carefully place the cutlets in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.

Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Serve warm as an appetizer or side dish.