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.
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
Salt to taste
- 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.
- Remove from flame and add cloves, pepper, cardamom, poppy seeds, cinnamon, mace and fennel seeds and mix well. Keep it aside for cooling.
- Boil potatoes, peel and mash them well.
- In a kadai, heat 2 tblspn oil.
- Add chopped onions and saute well.
- 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.
- When the onions in the kadai turn translucent add in curry leaves.
- Add the blended paste and saute well.
- Add in minced beef and salt and mix well.
- Let it cook on low flame.
- Add little water if required.
- Once the beef is cooked if there is excess water then let it cook off on open heat.
- Once cooled mix them well with mashed potatoes.
- Make small balls and then flatten it on your palm.
- Keep your oil ready for deep frying.
- Take the cutlets and dip both sides on beaten egg.
- Now roll them in breadcrumbs.
- Deep fry them till done.
- Drain them on kitchen towel.
Serve hot with ketchup.