Brain Cakes

Ingredients

• 1 pound Brains, boiled and cooled (Typically calf or lamb brains; must be pre-boiled until tender)
• 1 teaspoon All-purpose flour, finely sifted (Acts as a binder)
• 0.25 teaspoon Nutmeg, freshly grated (Adjust to taste)
• 0.25 teaspoon Black pepper, ground (Freshly ground preferred)
• 0.5 teaspoon Salt (Adjust to taste)
• 1 large Egg, raw (Acts as a binder)
• 0.25 cup Vegetable oil or ghee for frying (Enough to shallow fry the cakes)

Instructions

1. 1Place the pre-boiled brains in a mixing bowl and mash them thoroughly with a fork or potato masher until smooth and paste-like with no large lumps remaining.
2. 2Add the sifted flour, grated nutmeg, black pepper, and salt to the mashed brains. Mix well to combine all ingredients evenly.
3. 3Crack the raw egg into the mixture and stir thoroughly until the mixture is well combined and holds together. The consistency should be firm enough to roll out.
4. 4Turn the mixture out onto a lightly floured surface. Roll it out with a rolling pin to approximately 1/8 inch thickness (about the thickness of a coin).
5. 5Using a round cookie cutter or glass approximately 2 to 2.5 inches in diameter (about the size of a silver dollar), cut out circular cakes from the rolled mixture. Gather scraps and re-roll if needed to use all the mixture.
6. 6Heat the oil or ghee in a large frying pan over medium-high heat until shimmering but not smoking, about 350°F if using a thermometer.
7. 7Carefully place the brain cakes in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes on the second side until golden and crispy. Remove to a paper towel-lined plate to drain.
8. 8Serve the brain cakes hot as an appetizer or side dish. They can be accompanied by chutney, sauce, or served plain.