BEEF CUTLET

This cutlet is commonly found in restaurants and tea shops here. It is a tea time snack made with minced beef with masalas. It is my mother’s recipe and a good one. The outer is crispy while the insides are soft. It makes a good tea time snack.

INGREDIENTS:

Minced Beef – 1/2 kg

Potatoes – 2 big

Onions – 2 medum

Ginger – 1 inch piece

Garlic – 6-8

Shallots – 5-6

Coriander Powder – 2 tsp

Chilly powder – 1.5 tsp

Cumin – 1 tsp

Fennel Seeds – 1/2 tsp

Mace – half a piece

Cinnamon – 5 cm piece

Cloves – 2-3

Black Pepper – 3-4

Green cardamom – 3-4

Poppy Seeds – 1/4 tsp

Turmeric Powder – 1/4 tsp

Curry Leaves – 1-2 stems

Bread Crumbs for coating

Beaten egg – 1 to 2

Oil

Salt to taste

INSTRUCTIONS:

1. In a pan take coriander powder, chilly powder and cumin and roast on low flame. Roast till a nice aroma comes. Do not let it burn.
2. Remove from flame and  add cloves, pepper, cardamom, poppy seeds, cinnamon, mace and fennel seeds and mix well. Keep it aside for cooling.
3. Boil potatoes, peel and mash them well.
4. In a kadai, heat 2 tblspn oil.
5. Add chopped onions and saute well.
6. Meanwhile take the contents of the pan in a blender along with ginger, garlic and shallots and blend. Add little water to blend it properly like a smooth paste.
7. When the onions in the kadai turn translucent add in curry leaves.
8. Add the blended paste and saute well.
9. Add in minced beef and salt and mix well.
10. Let it cook on low flame.
11. Add little water if required.
12. Once the beef is cooked if there is excess water then let it cook off on open heat.
13. Once cooled mix them well with mashed potatoes.
14. Make small balls and then flatten it on your palm.
15. Keep your oil ready for deep frying.
16. Take the cutlets and dip both sides on beaten egg.
17. Now roll them in breadcrumbs.
18. Deep fry them till done.
19. Drain them on kitchen towel.

Serve hot with ketchup.