Minced Beef Cutlets

Ingredients

200 gms Minced Beef
2 Tbsps Vinegar or Lime Juice
1/2 Tsp Turmeric Powder
1/2 Tsp Pepper Powder
1/2 Tsp Coriander Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Finely Chopped Coriander Leaves
1 Medium Sized Onion, Chopped
1 Small Green Chili, Deseeded and Finely Chopped
2 Potatoes
2 Sliced Bread or 4 Tbsps Bread Crumbs
1 Egg
Oil as per requirement
Salt as per requirement
Water as required
Rava or Semolina as required

Servings / Time

14 Cutlets / 1 and 1/2 Hour

Preparation

1. Add the minced meat to a bowl , add salt and vinegar to the mince and keep aside for marination. As the minced meat marinates let us prepare the saute. Take a vessel, add oil to the vessel around 2 tablespoons. Let the oil get heated, as the oil heats up chop the onion and chili fine. Now add the chopped onion and chili into the vessel along with ginger garlic paste, turmeric powder, coriander powder and pepper powder. Mix well and cook until the onions have turned transluscent.

2. Now add the marinated minced meat to the vessel, stir fry for 3 minutes. Then close the lid of the vessel. The minced meat may release some water when cooking, you can add around 1/4 cup of water or less to allow the meat to cook with the lid closed of the vessel until the water has dried up so that the minced meat is dry. Once ready keep aside to cool.

3. As the mince is cooking simultaneously keep 2 potatoes to boil aside in a separate vessel. Boil the potatoes without peeling them. Once ready allow them to cool, peel the potatoes and mash them in a bowl. Also keep 2 slices of bread or breadcrumbs soaking in water for about 10 minutes in another separate bowl. Once soaked squeeze the water off from the sliced bread or bread crumbs and keep aside.

4. Now take a fresh bowl, add the cooked minced meat, the mashed potatoes, add an egg, the bread crumbs or the sliced bread squeezed and finely chopped coriander leaves. Mix well.

5. Make medium sized balls of the mixture using your hands, I made around 14 balls.

6. Add some rava or semolina to a plate. Take each ball and flatten them as you dip them into the rava or semolina on both the sides.

7. Once all the cutlets are ready, add oil to a pan, heat the oil. Once the oil is hot, add the cutlets one by one and fry on a medium flame.

8. Fry the cutlets on both the sides. They should be golden brown on both sides on frying. Serve hot with tomato ketchup.

---