Cutlets with Potatoes and Salsa

Rinse the cucumber, cut in half lengthwise, scrape out the seeds and dice the rest into small cubes. Rinse the tomatoes and cut into quarters. Peel the onion and chop finely. Rinse the parsley and cilantro, shake dry, pluck the leaves and finely chop. Mix the tomatoes, cucumber, onion and herbs. Add the vinegar and oil and season with salt and pepper.

Peel the garlic and finely dice. Peel the potatoes and cut into 2 cm (approximately 1/2 inch) cubes. Rinse the meat and pat dry.

Heat the ghee in a large pan. Saute the cumin seeds and garlic. Fry up the chops for about 2-3 minutes per side. Depending on the meat's thickness, they might have to be cooked a little longer. Arrange the potatoes around the meat and fry for about 5-8 minutes on all sides. Sprinkle the flaxseed on top and season with red pepper flakes, salt and pepper.