Crunchy on the outside and filled with succulent flavored beef on the inside, they are the perfect starters with mint chutney or ketchup. Well, as far as I am concerned I diligently pop them into my mouth without any accompaniments 🙂
I love cutlets and can’t seem to have enough of the ones that my mother makes. I have never tasted any cutlet as good as that yet. For this recipe, I am drawing inspiration from her cutlets. Oh man, that is setting the bar too high. Hopefuly, I will reach there someday!
Bon Appetit!
Crunchy on the outside and filled with succulent flavored beef on the inside, they are the perfect starters with mint chutney or ketchup. Well, as far as I am concerned I diligently pop them into my mouth without any accompaniments 🙂 I love cutlets and can't seem to have enough of the ones that my
Ingredients
Steps
- Chop the onions, garlic, green chilli,coriander and ginger very fine and small
- In a pan heat the oil and add in turmeric powder.
- Now add in the finely chopped mix to this. Add salt and sauté till they are well cooked.
- Slowly add in the minced meat and keep stirring so that it doesn’t clump up.
- Cook through so that the color of the meat changes and it doesn’t leave anymore water.
- Leave this to cool
- Boil the 2 medium sized potatoes in a pan of boiling water(or use a microwave on high power for 6 min)
- Peel and mash the potatoes.
- Combine the potatoes with the mince mix thoroughly. This will help the cutlet hold its shape when forming.
- Leave to cool
- Take the bread, put it in a mixer and grind it down to fine powder.
- Beat the egg till it reaches an almost watery consistency
- Oil your hands and take approximately 2.5 tbsp of the mince meat mix and shape into 1.5 inch patties
- Take each patty and brush both sides of it with a pastry brush with the egg and leave to rest for a minute
- Take the already brushed patty and brush it once more and dip into the bread crumbs so as to coat the whole patty.
- Repeat for all pieces
- In a pan pour in enough oil so as to cover at least half the height of the cutlet when you would put them in.
- Keep it on high heat, the oil is ready when a piece of breadcrumb dropped in quickly rises to the surface and browns
- Place in the cutlets and cook each side for a minute or more till its browned nicely.
- Remove from heat, draining the excess oil and serve with a dip of your choice.
Now, time for a few notes and tips and tricks 🙂
I have used beef mince in this recipe. Mutton would also be great.
It is not necessary to use a brush for coating the patty with the egg mixture. Using a brush minimises the amount of egg you would use. If you were just dipping and coating, then this recipe would need two eggs. Also more eggs means more frothing while frying.
The cutlet patty can be stored in the freezer for upto a week after brushing the first layer of egg on it
Instead of using breadcrumbs you could always use rusk powder, personally, that’s my favourite.
For making breadcrumbs, use 2 day old bread. this would create finer crumbs.
Instead of pan frying, you could always deep fry these, only difference being more oil.
And lastly, the most important of all, do not add any water while cooking the meat mix. The patty will not form well and would break while frying
Ginger, Salt & Pepper 