Mashed potato squares with a delicious steak filling sandwiched in the middle, that are dipped in beaten egg and fried until golden. Making every bite a mouthful of flavours, utterly delicious!
Marinate the steak overnight (or at least for 4-5 hours) in all the other ingredients except the water.
When ready to cook, put the mixture in a pressure cooker and add the water. Cover and cook for about 15-20 mins. Fillet steak is normally very tender and it should be perfectly tender within this time. Carefully release the pressure from the cooker and open it. Check if there is any excess moisture and dry it off on the stove, the less soggy your filling is the better these will turn out.
Let the mixture cool and shred the steak.
Then boil, peel and mash the potatoes. Add salt, lemon and chilli powder, taste and adjust if needed.
Take a rectangular tray, oil it slightly (to prevent sticking) and press down a thin layer of the mashed potatoes in it.
Add a layer of the shredded steak over it.
Then cover the steak with another layer of the mashed potatoes, so that the steak is sandwiched between the two potato layers.
Cover the tray with cling film and stick it in the freezer for at least 4 hours until the contents harden.
Remove the tray and using a sharp knife cut good-sized squares of the freezer pettis and try to pry them out gently so they don't break or fall apart, then set aside. Sprinkle them with some gram flour on both sides.
In a separate plate, beat the egg with a tsp. of water. Heat some oil in a pan, dip the freezer pettis squares in the egg and shallow fry on medium heat on both sides until golden. Try to fry them whilst they're still partially frozen so that they don't break in the oil.