Hearty Veggie Packed Ground Meat Cutlets

• 400 grams Ground meat (beef and pork blend)
• 1 Onion
• 1/2 Carrot
• 4 leaves Cabbage
• 4 tbsp Milk
• 3 tbsp Panko
• 1 Egg
• 3 tbsp Mayonnaise
• 2 tbsp Japanese Worcestershire-style sauce
• 1 Salt and pepper
• 1 Flour, eggs, panko
• 1 Oil for deep frying
• 2 to 1 ratio Ketchup and Japanese Worcestershire sauce
• 1 as much (to taste) Finely shredded cabbage, cucumber

1. Finely chop the onion, carrot and cabbage leaves.
2. Put the milk and panko in a large bowl and soak for a while.
3. Add the remaining ingredients to the bowl and mix up well with your hands (use disposable gloves).
4. Divide into portions of about 1 heaping tablespoon each.
5. The finished cutlets may vary in size, but that's the charm of homemade.
6. Form the portioned meat-vegetable mixture gently with your hands.
7. I made 15 this time.
8. Coat with the flour, beaten egg and panko in that order.
9. Fry slowly in 160C oil.
10. If it looks like they're scorching, lower the temperature of the oil a bit.
11. Drain off the oil completely.
12. While the menchi katsu are draining, shred the cabbage to serve on the side.
13. Make a sauce from ketchup and Japanese Worcestershire-style sauce mixed in a 2:1 ratio.

ground meat, onion, carrot, cabbage, milk, egg, mayonnaise, sauce, salt, flour, oil, ketchup, much

Taken from cookpad.com/us/recipes/153840-hearty-veggie-packed-ground-meat-cutlets (may not work)